Review of polycyclic aromatic hydrocarbons (PAHs) in fish and fisheries products; a Sri Lankan perspective
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REVIEW ARTICLE
Review of polycyclic aromatic hydrocarbons (PAHs) in fish and fisheries products; a Sri Lankan perspective Bedigama Kankanamge Kolita Kamal Jinadasa 1,2 & Fabrice Monteau 3 & Scott W. Fowler 4,5 Received: 23 May 2019 / Accepted: 2 March 2020 # Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract Polycyclic aromatic hydrocarbons (PAHs) are emerging as important contaminants in smoked and smoke-dried fish and fish products. The smoking techniques and different parameters contribute to the PAH load in smoked fish. This review paper provides insight into the PAHs and their sources and pathways to fish, effects on human health, smoking parameters and PAHs, regulations, available information, gaps in present knowledge, and future prospects in smoked fish from Sri Lanka. Based on the very few available research reports on PAH levels in smoked fish from Sri Lanka, it is concluded that the smoked fish are not safe for human consumption according to the regulation limits published by the European Union (EU). It is therefore important to implement proper guidelines and produce a safe product to ensure that hazards are managed as appropriate Hazard Analysis and Critical Control Points (HACCP). Keywords Polycyclic aromatic hydrocarbons (PAHs) . Smoked fish . Smoked fish production in Sri Lanka . Gaps and future prospects
Introduction Smoking and smoke drying of food belong to one of the oldest and traditional technologies of food preservation and processing which mankind has used for more than 10,000 years. The smoke-drying process is commonly used not only for fish but also for meat or for some vegetables such as jackfruit Responsible editor: Philippe Garrigues * Bedigama Kankanamge Kolita Kamal Jinadasa
1
Analytical Chemistry Laboratory (ACL), National Aquatic Resources Research & Development Agency (NARA), 15, Colombo, Sri Lanka
2
Present address: 52 Rue Pierre Semard, Le Blanc-Mesnil, France
3
Laboratoire d’Etude des Residue et Contaminants dans les Aliments, Laboratoire d’Étude des Résidus et Contaminants dans les Aliments (LABERCA), Nantes-Atlantic National College of Veterinary Medicine, Food Science and Engineering (ONIRIS), Atlanpole-La Chantrerie, BP 50707, F-44307 Nantes, France
4
School of Marine and Atmospheric Sciences, Stony Brook University, Stony Brook, New York 11794-5000, USA
5
Present address: Institute Bobby, 8 Allée des Orangers, 06320 Cap d’Ail, France
(Artocarpus heierophylIus) and breadfruit (Artocarpus nobilis) in village areas. The technology is very simple, and even today, used as it is, smoking is achieved by direct food contact with smoke by placing it on a wooden rack built above the kitchen or hanging it over a fire source such as burning wood. The ancient indigenous group of Sri Lankans (called Vedda) also practiced the smoking process to preserve their meat. Today, fish smoking and smoke drying are carried out mostly in inland fisheries areas and rarely along the coast (Mihindupala et al. 2006; Hettige 2004). Nutrition and protein play an important ro
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