Determination of Benzo(a)pyrene Levels in Smoked Clarias gariepinus and Heterotis niloticus in Hadejia Jigawa State and Geriyo Adamawa State

Abstract

This study determined the levels of benzo(a)pyrene in smoked Clarias gariepinus and Heterotis niloticus. Questionnaire was administered to fish processors at the Hadejia and Geriyo fish processing units, the result obtained from analysis of the questionnaire shows that majority of the fish processors in Hadejia are using Neem tree (Azadrachta indica) wood and rectangular smoking kiln while in Geriyo majority of the fish processors are using Chew stick tree (Anageisus leiocarpus) wood and Drum smoking kiln. Sample of fish processed were collected and also fresh fish were processed using the type of firewood commonly used by the fish processors. The Fresh fish samples were used as control. All the smoked and fresh fish samples were subjected to laboratory analysis to determine the level of benzo(a)pyrene. Data generated were subjected to One-way ANOVA. The results obtained show that highest Benzo(a)pyrene recorded in this study is from C. gariepinus smoked in Hadejia market having 14.91 μg/kg followed by the same species smoked in Geriyo with 13.69 μg/kg of BaP while the lowest was recorded in H. niloticus smoked with chew stick with 7.61μg/kg. There is significant difference (p<0.05) in the level of BaP in smoked Clarias gariepinusand Heterotis niloticus across the samples. All the smoked fish samples examined in this study were found to be higher than the acceptable limit (5 μg/kg) specified by the European Union commission, but when they were evaluated according to FAO/WHO limits (10 μg/kg). Four samples (40%) analyzed were over the acceptable limit. This result is recommending the smoking of fish using Chew stick wood for reduction in the BaP levels in the food product.