The concentrations of sixteen polycyclic aromatic hydrocarbons (PAHs) in fish smoked using
the traditional Chorkor, the improved Cabin and Abuesi gas fish smoker (AGFS) kilns were …

For several years, fish smoking has been the widely adopted processing method among
artisanal fish smokers located along the coastal zones in many parts of West Africa including …

Occupational exposure to smoke and polycyclic aromatic hydrocarbons (PAHs) poses
significant health risks, especially for commercial fish smokers who are regularly exposed to …

The work aims to assess the consumption and the physico‐chemical characteristics of
smoked fish and smoked‐dried fish commonly produced and consumed in the South Benin …

Abstract “Pimentón de La Vera” is a smoked paprika regulated by a Protected Designation of
Origin. The smoking process confers highly-valued sensorial properties to paprika …

ABSTRACT In Ghana, the Ahotor oven was developed as an improvement over the
traditional Chorkor oven. In this study, Atlantic chub mackerel was smoked using both ovens …

Polycyclic aromatic hydrocarbons (PAHs) are compounds resulting from any incomplete
combustion process. These are pollutants that have proven toxicity due to their carcinogenic …

Polycyclic aromatic hydrocarbons (PAHs) are a type of pervasive, cancer-causing, and long-
lasting organic contaminant. Since they are tenacious toxins, they spread across the …

Fresh fish are the most perishable products if not adequately preserved since they can
easily be attacked by microbes. Preserving of foods make them to be safe for consumption …

Exposure to biomass combustion has been linked to increased risk for a suite of negative
health outcomes such as acute and chronic respiratory diseases. The objective of this study …