Effect of smoke generation sources and smoke curing duration on the levels of polycyclic aromatic hydrocarbon (PAH) in different suites of fish

•Contamination of some carcinogenic PAHs in smoked fish was studied.•Also, the various smoke generation sources of PAHs to the smoke fish were also studied.•The study determined the levels of PAHs and their distributions in smoked fish.•The data got was used to assess cancer risk for the eating of the smoke-cured fish.

The research studied the impact of smoke generation sources on PAH contamination in four different smoke-cured fish (mackerel, sardine, tuna and Cigar minnows). The smoke sources used included acacia, sugarcane bagasse and mangrove. PAHs in the smoke-cured fish were analysed using Varian GC/MS (3800-GC) system. The mean total PAH concentrations in the smoked fish (n = 108) ranged from 250.59-1376.09 μg/kg in tuna, cigar minnows, sardine and mackerel smoke-cured with sugarcane bagasse, mangrove and acacia for between 2 and 8 h. The mean BaP levels for most fish cured with smoke from acacia and mangrove for between 2 and 8 h were all above the European Commission set limit of 5.0 μg/kg. Positive correlations (at P = 0.01, 2-tailed) were observed between PAH levels in smoked fish and lignin contents of wood type used for the smoke generation, the fat content and the smoke-curing duration. Risk assessment conducted using benzo[a]pyrene carcinogenic and mutagenic toxicity equivalency factors (TEF and MEF respectively) showed high risk associated with consuming fish smoke-cured with hard woods (acacia and mangroves). Sugarcane bagasse was found to be relatively the best and safest smoke-generating source for smoke-curing of fish among the three wood types when using the traditional kiln.