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Research Article

Health Risk Implications of Polycyclic Aromatic Hydrocarbons in Smoked and Dried Fish Consumed in Nigeria

Authors

  • Ekpe John E. Department of Physics, Alex Ekwueme Federal University, Ndufu-Alike, Nigeria
  • Akpan Emah O. Department of Chemistry, Akwa Ibom State University, Ikot Akpaden, Nigeria
  • Ekwere Ifiok O. Department of Chemistry, Akwa Ibom State University, Ikot Akpaden, Nigeria
  • Okpoji Awajiiroijana U. Department of Pure and Industrial Chemistry, University of Port Harcourt, Choba, Nigeria https://orcid.org/0009-0003-9994-7594

    ao.okpoji@stu.unizik.edu.ng

  • Edodi Iyam O. Department of Science Laboratory Technology, University of Calabar, Nigeria
  • Ogbaji Henderson O. Department of Genetics and Biotechnology, University of Calabar, Nigeria
  • Ewuola Akinola A. Department of Chemistry, Federal University of Technology, Akure, Nigeria
  • Anngo Gloria N. Department of Chemistry, Kogi State College of Education (Technical), Kabba, Nigeria
  • Ogbonnaya Charles N. Department of Agricultural Sciences, Abia State College of Education (Technical), Arochukwu, Nigeria

Abstract

Polycyclic aromatic hydrocarbons (PAHs) are persistent organic pollutants of global concern due to their mutagenic, carcinogenic, and bioaccumulative properties. This study quantified sixteen priority PAHs in Nile tilapia (Oreochromis niloticus), processed using four different drying methods: fresh air-dried (FAD), fresh oven-dried (FOD), fresh wood-dried (FWD), and fresh wood-smoked (FWP). Gas chromatography–mass spectrometry (GC–MS) analysis revealed that naphthalene was the most abundant PAH across all samples, with the highest concentration detected in FWP (112.85 mg kg⁻¹), followed by FOD (62.01 mg kg⁻¹). Carcinogenic PAHs such as chrysene, benzo[b]fluoranthene, and dibenzopyrenes were also identified, particularly in wood-smoked fish. Benzo[a]pyrene equivalent (BaPeq) concentrations ranged from 0.510 to 1.046 mg kg⁻¹, and estimated daily intake (EDI) values were 3.57 × 10⁻⁴–7.32 × 10⁻⁴ mg kg⁻¹ day⁻¹ for adults and 6.81 × 10⁻⁴–1.40 × 10⁻³ mg kg⁻¹ day⁻¹ for children. Corresponding lifetime excess cancer risk (LCR) estimates (2.61 × 10⁻³–5.35 × 10⁻³ for adults and 4.97 × 10⁻³–1.02 × 10⁻² for children) exceeded the United States Environmental Protection Agency’s acceptable range (10⁻⁶–10⁻⁴), indicating a potentially significant carcinogenic hazard from chronic consumption of smoked fish. The findings highlight that traditional wood-smoking significantly increases PAH accumulation and health risks, underscoring the need for safer fish processing technologies and stricter food-safety regulations in Nigeria.

Keywords:

Food Safety Lifetime Cancer Risk Nigeria Oreochromis Niloticus Polycyclic Aromatic Hydrocarbons Smoked Fish

Article information

Journal

Journal of Medical Science, Biology, and Chemistry

Volume (Issue)

2(2), (2025)

Pages

192-199

Published

11-10-2025

How to Cite

John E., E., Emah O., A., Ifiok O., E., Okpoji, A. U., Iyam O., E., Henderson O., O., Akinola A., E., Gloria N., A., & Charles N., O. (2025). Health Risk Implications of Polycyclic Aromatic Hydrocarbons in Smoked and Dried Fish Consumed in Nigeria. Journal of Medical Science, Biology, and Chemistry, 2(2), 192-199. https://doi.org/10.69739/jmsbc.v2i2.1045

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