This review aims to give an insight into the main hazards currently found in smoked meat
and fish products. Literature research was carried out on international databases such as …

This review was carried to assess the occurrence and nature of heterocyclic amines (HCAs)
and polycyclic aromatic hydrocarbons (PAHs) in cooked meat products. HCAs are a group of …

Abstract Polycyclic Aromatic Hydrocarbons (PAHs) levels in four commonly consumed
smoked fish species from markets in Southern Nigeria were assessed to evaluate possible …

Background and Aim: In order to achieve improved global health, environmental health risks
that could affect this goal have to be reduced as much as possible. This review thus aimed at …

This study presents an extensive evaluation of the contamination levels in fish, mollusks,
water, and sediments in the Black Sea over eight years, from 2016 to 2023. The primary aim …

The present study assessed levels and health risk of polycyclic aromatic hydrocarbons
(PAHs) in protein foods collected from selected locations in Lagos and Abeokuta …

Polycyclic aromatic hydrocarbons (PAHs) present in water column and preponderant fish
species of Anambra River were conducted. Eight PAHs (naphthalene, acenaphthene …

Fish smoking is the oldest known traditional method of fish processing and preservation.
Fish provide the protein needed for bodybuilding and repairs of tissues, and form part of a …

The quality of three marine fish species smoked with a gas smoker (Abuesi Gas Fish
Smoker) and a fuelwood smoker (Chorkor Smoker) were analyzed. The aim was to evaluate …

Polycyclic aromatic hydrocarbons (PAHs) are an important group of compounds of major
environmental concern, which are in the class of persistent organic pollutants. Therefore, the …