Review of polycyclic aromatic hydrocarbons (PAHs) in fish and fisheries products; a Sri Lankan perspective.
Environ Sci Pollut Res Int
; 27(17): 20663-20674, 2020 Jun.
Article
en En
| MEDLINE
| ID: mdl-32266622
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). Graphical abstract.
Palabras clave
Texto completo:
1
Base de datos:
MEDLINE
Asunto principal:
Hidrocarburos Policíclicos Aromáticos
Límite:
Animals
/
Humans
País/Región como asunto:
Asia
Idioma:
En
Revista:
Environ Sci Pollut Res Int
Asunto de la revista:
SAUDE AMBIENTAL
/
TOXICOLOGIA
Año:
2020
Tipo del documento:
Article
País de afiliación:
Sri Lanka