Dublin Core
Title
Reducing polycyclic aromatic hydrocarbon contamination in smoked fish in the Global South: a case study of an improved kiln in Ghana
Creator
Kennedy Bomfeh, Liesbeth Jacxsens, Wisdom Kofi Amoa‐Awua, Isabella Tandoh, Emmanuel Ohene Afoakwa, Esther Garrido Gamarro, Yvette Diei Ouadi, Bruno De Meulenaer
Description
Smoked fish is a major source of animal protein in developing countries. It is largely produced by hot‐smoking on traditional kilns using fuelwood. This practice is associated with high polycyclic aromatic hydrocarbon (PAH) contamination in products, with consequences for public health. An improved kiln, comprising the FAO‐Thiaroye Technique (FTT), has been introduced by the Food and Agriculture Organization of the United Nations to address such a concern. The present study investigated the efficacy of the FTT in Ghana through comparative fish smoking experiments with traditional kilns followed by determination of PAH levels [benzo(a)pyrene (BaP) and PAH4] in the products by gas chromatography–mass spectrometry. For each kiln, the effect of smoking fuel type on PAH contamination was determined. The impact of the design characteristics of the FTT on the levels of the compounds was …
Publisher
John Wiley & Sons, Ltd
Date
2019
Source
https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=80&citation_for_view=EZuX1N8AAAAJ:FepLwMwnKBMC
Type
English