Polycyclic Aromatic Hydrocarbons in Fresh and Smoked Clupea heregus and Hake Fish Consumed in Ekiti State, Nigeria and their Health Implications

Levels of polycyclic aromatic hydrocarbons (PAHs) in fresh and smoked Clupea herengus (shawa) andHake (panla) fish commonly consumed in Ekiti State, Nigeria were investigated using gas chromatographicmethod. Effect of smoking on the PAHs level was also considered. The PAHs concentration ranged from0.0001 µg/kg Acenapthene and Indeo (1,2,3-cd) pyrene to 0.240 µg/kg (Benzo (a) pyrene) for fresh unsmokedClupea herengus (SF), 0.0001µg/kg Acenapthene and Anthracene to 0.638 µg/kg Benzo (b) fluoranthene forsmoked C. herengus (SF), 0.0001 µg/kg Acenapthene, Anthracene, Fluoranthene and Benzo(ghi) peryleneand Indeno(1,2,3-cd)pyrene to 0.171 µg/kg (Benzo (a) pyrene) for fresh Hake (panla) fish (PF) and 0.0001µg/kg Indeno(1,2,3-cd)pyrene to 0.966 µg/kg pyrene for smoked Hake (panla) fish (PS) samples. Resultsalso revealed TPAHs levels in the smoked fish were 62.3-62.5% times higher than the fresh. Values of PAHslevels in the fish samples were below EU-regulatory limits (30µg/kg) for PAHs. Hazard index and lifetimeexcess carcinogenic risk of the samples revealed no potential cancer and mutagenic risks.