Review of polycyclic aromatic hydrocarbons (PAHs) in fish and fisheries products; a Sri Lankan perspective

• Published in: Environmental science and pollution research international Vol. 27; no. 17; pp. 20663 - 20674
• Main Authors: Jinadasa, Bedigama Kankanamge Kolita Kamal, Monteau, Fabrice, Fowler, Scott W.
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer Berlin Heidelberg 01-06-2020; Springer Nature B.V
• Subjects: Aquatic Pollution; Atmospheric Protection/Air Quality Control/Air Pollution; Contaminants; Curing; Earth and Environmental Science; Ecotoxicology; Environment; Environmental Chemistry; Environmental Health; Environmental science; Fish; Fisheries; Fishery products; Hazard analysis critical control point; Hazard assessment; Parameters; Polycyclic aromatic hydrocarbons; Review Article; Seafood; Smoking; Waste Water Technology; Water Management; Water Pollution Control; Sri Lanka; Gaps and future prospects; Smoked fish; Polycyclic aromatic hydrocarbons (PAHs); Smoked fish production in Sri Lanka
• ISSN: 0944-1344; 1614-7499
• DOI: 10.1007/s11356-020-08305-2

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).
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