TABLE 4.
Examples of polycyclic aromatic hydrocarbon levels found in smoked or grilled fish and meat products in these past decades
| Country | Type of food | Benzo(a)pyrene (µg/kg) | PAH4 (µg/kg) | References |
|---|---|---|---|---|
| Benin | Smoked Scomber Scombrus | 5.6 ± 2.4 | 52.6 ± 20.4 | Assogba et al. (2021) |
| Smoked Cypselurus cyanopterus | 23.0 ± 19.3 | 90.1 ± 93.3 | ||
| Smoked‐dried Cypselurus cyanopterus | 30.9 ± 16.2 | 153.8 ± 85.8 b | ||
| Grilled pork | 28.9 ± 18.0 | 161.8 ± 87.2 | Iko Afé et al. (2020) | |
| Smoked fish | 21.8 ± 21.2 | 119.3 ± 107.5 | Iko Afé et al. (2021) | |
| Smoked‐dried fish | 78.5 ± 53.8 | 484.2 ± 305.6 | ||
| Croatia | Smoked sprat | 2.2 ± 0.5 | 12.5 ± 1.9 | Racovita et al. (2021) |
| Egypt | Grilled beef meat | 2.7 ± 0.4 | 4.8 ± 0.9 | Darwish al. (2019 |
| Grilled beef (kebab) | 9.2 | ‐ | Eldaly et al. (2016) | |
| Grilled beef (kofta) | 26 | ‐ | ||
| Estonia | Smoked meat products | 3.9 | 26.3 | Rozentale et al. (2018) |
| France | Smoked boucané (pork product) | 6.9 ± 2.4 | ‐ | Poligné et al. (2001) |
| Ghana | Smoked Atlantic chub mackerel (Scomber colias) | 15.5 ± 16.6 | 121.6 ± 98.9 | Asamoah et al. (2021) |
| Smoked barracuda (Sphyraena Sphyraena) | 1.3 ± 2.1 | 68 ± 32.6 | ||
| Ivory Cost | Smoked Cyprinus carpio | 16.9 | ‐ | Ake Assi (2012) |
| Smoked Esox lucius | 56.5 | ‐ | ||
| Smoked Pagellus erythrinus | 36.7 | ‐ | ||
| Smoked Sarda spp. | 55.4 | ‐ | ||
| Smoked Sarpa salpa | 18.0 | ‐ | ||
| Korea | Charcoal broiled pork | 2.6 ± 0.3 | ‐ | Kim et al. (2014) |
| Kuwait | Meat tikka | 2.5 | ‐ | Alomirah et al. (2011) |
| Latvia | Smoked pork | 35.1 | ‐ | Stumpe‐Viksna et al. (2008) |
| Smoked meat products | 8.1 | 53.8 | Rozentale et al. (2018) | |
| Lithuania | Smoked meat products | 1.9 | 9.5 | Rozentale et al. (2018) |
| Nigeria | Smoked Arius heude loti | 5.7 | ‐ | Ubwa et al. (2015) |
| Smoked Mud minnow | 5.4 | ‐ | ||
| Smoked Scomber scombrus | 2.4 | ‐ | Amos‐Tautua et al. (2013) | |
| Smoked Clarias gariepinus | 204 ± 20 | ‐ | Tongo et al., 2017; Zachara et al. (2017) | |
| Smoked Ethmalosa fimbriata | 288 ± 230 | ‐ | ||
| Smoked Scomber scombrus | 7 ± 13 | ‐ | ||
| Smoked Pseudotolithus elongates | 44 | ‐ | Akpan et al. (1994) | |
| Smoked Pomadasys perotati | 25 | ‐ | ||
| Smoked Heterotis niloticus | 19.4 | ‐ | ||
| Grilled suya* | 10.1 | ‐ | Akpambang et al. (2009) | |
| Grilled antelope* | 7.9 | ‐ | ||
| Smoked Clarias gariepinus * | 38.0 | ‐ | ||
| Smoked Selar crumenophthalmus * | 3.0 | ‐ | ||
| Smoked Scomber scombrus * | 6.6 | ‐ | ||
| Smoked Pseudotolithus senegalensis * | 21.5 | ‐ | ||
| Poland | Smoked sprat | 1 | 10.3 | Zachara et al. (2017) |
| Smoked sausage | 3 | 24.3 | ||
| Smoked pork hams | 1.8 | 15.5 | ||
| Portugal | Chouriço grosso, dry‐cured fermented pork sausages* | 3.3 | ‐ | Roseiro et al. (2011) |
| Grilled Salmon | 4.7 ± 0.8 | ‐ | Viegas, Novo, Pinto, et al. (2012) | |
| Chicken | 8.7 ± 0.3 | ‐ | ||
| Spain | Chorizo, Spanish smoked pork meat | 3.2 | ‐ | Ledesma et al. (2015) |
| Turkey | Grilled anchovy fish (Engraulis encrasicolus) | 0.7 ± 0.04 | 3.3 ± 0.1 | Sahin et al. (2020) |
| Grilled chicken | <LOD (0.05) | 2.1 ± 0.1 |
Abbreviations: ‐, data not presented in the cited paper; PAH4, sum of benzo[a]pyrene, chrysene, benzo[b]fluoranthene and benz[a]anthracene.
*
Data of this author were presented in dry weight.