Policy recommendations and smallholder guidelines for improved fish smoking systems

Policy recommendations and smallholder guidelines for improved fish smoking systems

Kennedy Bomfeh, Liesbeth Jacxsens, Bruno De Meulenaer, Wisdom Kofi Amoa-Awua, Emmanuel Ohene Afoakwa

[...] a risk assessment showed that should the FTT be used instead of traditional kilns to smoke fish in Ghana, consumers will be protected from PAH public health risks related to smoked fish consumption.[...] in 2017, the International Association of Fish Inspectors (IAFI) requested governments (especially those in developing countries) to prioritize the reduction of PAHs health risks associated with the consumption of smoked fish produced on the continent. 1 The statement noted that while the average exposure of consumers in the EU to PAHs2 averaged 3-4 ng/kg body weight/day from all sources, the estimated average from smoked fish only in West Africa was close to ten times the EU exposure. MOE is a dimensionless number representing the ratio between the lower limit of the benchmark dose level (BMDL10) for a given PAH to the dietary exposure of consumers to the same hazard (EFSA, 2008).[...] ProQuest …

Food and Agriculture Organization of the United Nations

2019

https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:F0CZgh39Fi0C

English