Evaluation of Residual Polycyclic Aromatic Hydrocarbon Concentrations of Processed and Unprocessed Fish Body Parts: a Human Health Risk Assessment

Concentrations of polycyclic aromatic hydrocarbons (PAHs) from a dry extract of fresh and smoked body parts of Clarias gariepinus were examined to determine associated potential human health risks. Gas chromatography analysis was employed for the PAHs determination. The PAHs levels ranged from 0.001 µg/kg [indeno (1,2,3-cd)pyrene] to 11.7 µg/kg (acenaphthene) in fresh (extract), while the smoked (extract) showed 0.001 µg/kg [indeno (1,2,3-cd)pyrene] to 12.7 µg/kg (pyrene). The liver and head smoked were observed to be more contaminated as compared to fresh parts. Individual PAHs in the fish parts were less than the 12.0 µg/kg limit in food as set by the European Union (EU). Although there was evidence of contamination, the potential health risk associated with the fish consumption revealed no observable potential health risk to consumers.