Journal of Food Research; Vol. 4, No. 2; 2015 ISSN 1927-0887 E-ISSN 1927-0895 Published by Canadian Center of Science and Education 119 Effects of Traditional Smoking Methods on the Concentrations of Polynuclear Aromatic Hydrocarbons (PAHs) in Some Species of Smoked Fish Traded in Benue State, Nigeria S. T. Ubwa 1 , J. Abah 2 , L. Tarzaa 1 , R. L. Tyohemba 1 & U. J. Ahile 1 1 Department of Chemistry, Faculty of Science, Benue State University, P.M.B. 102119, Makurdi, Nigeria 2 Department of Mathematics, Science and Sport Education, Faculty of Education, University of Namibia, Katima Mulilo Campus, Private Bag, 1096, Katima Mulilo, Namibia Correspondence: J. Abah, Department of Mathematics, Science and Sport Education, Faculty of Education, University of Namibia, Katima Mulilo Campus, Private Bag, 1096, Katima Mulilo, Namibia. Tel: 264-814-072-449. E-mail: jabah@unam.na Received: December 1, 2014 Accepted: January 8, 2015 Online Published: January 26, 2015 doi:10.5539/jfr.v4n2p119 URL: http://dx.doi.org/10.5539/jfr.v4n2p119 Abstract The effects of three traditional smoking methods on the concentrations of polynuclear aromatic hydrocarbons (PAHs) in smoked fishes were studied. Samples of five different species of fish highly traded for immediate consumption were purchased from fishermen and processed using saw dust smoke, firewood smoke and charcoal smoke respectively. Some of the fresh fishes were also sun-dried and analyzed as control. The PAHs content were extracted with standard dichloromethane using solid-liquid extraction, and analyzed using Gas chromatography – Mass spectrophotometer (GC-MS) method. The results showed that fish samples processed with saw dust smoke recorded the highest concentrations of total PAHs, ranging from 815.75 µg/kg to 1550.28 µg/kg, followed by firewood smoked samples with total PAHs content varying between 738.14 µg/kg to 994.09 µg/kg while charcoal smoked samples recorded the least total PAHs levels of 135.02 µg/kg to 614.42 µg/kg. Benzo(a)pyrene concentrations of 5.68 µg/kg and 5.44 µg/kg respectively were detected in the samples of Arius heude loti and Mud minnow processed using saw dust smoke. The Benzo(a)pyrene levels exceeded the EC regulatory limit of 5 µg/kg. Because benzo(a)pyrene has been associated with intense carcinogenicity in humans, its levels recorded in the smoked Arius heude loti and Mud minnow may have implication for the quality and safety of these fish products. Therefore, it is imperative that regulatory bodies conduct awareness campaigns to educate both the smoked fish processors, traders and consumers on the need to discourage the use of saw dust in smoking fish and adopt safer and improved methods of smoking fishes. Keywords: polynuclear aromatic hydrocarbons, traditional smoking methods, smoked fish, consumers 1. Introduction Polynuclear aromatic hydrocarbons (PAHs) constitute the largest class of chemical compounds containing two or more fused aromatic rings made up of carbon and hydrogen atoms, known to be genotoxic agents (EC, 2002). They are generally classified as relatively persistent organic environmental contaminants (Deshpande, 2002; Harvey, 1997; Martson et al., 2001), formed during incomplete combustion processes which occur whenever wood, coal or oil are burnt (Ciecierska & Obiedzinski, 2007); with combustion sources being the most predominant (Simko, 2002). PAHs contamination can significantly affect smoked fish quality and safety. The United States Environmental Protection Agency (USEPA) and European Union (EU) identified PAHs as potential carcinogens and listed them among prioritized pollutants (EC, 2006). These contaminants are widespread in foodstuffs not only as a result of environmental pollution but also as a consequence of some thermal treatments, which are used in the preparation and manufacture of foods (Guillen et al., 1997; Philips, 1999). Human exposure to PAHs occurs in three ways: inhalation, dermal contact and consumption of contaminated foods (Silva et al., 2011), with diet being the major source as it accounts for 88 to 98% of such contamination (Farhadian et al., 2011). Fish is one of the most common sources of animal protein in most parts of the World being consumed in various forms as either fresh, fried, canned (Silva et al., 2011) and as smoked products. Smoked fish marketing continues to expand as a vast economic activity and livelihood component of the communities living along river Benue,