Quantification of Polycyclic Aromatic Hydrocarbons in Smoked Fish Sold in Akwa Ibom State, South South Nigeria

Smoking is a traditional fish preservation technique widely practised across Nigerian coastal communities, but it generates polycyclic aromatic hydrocarbons that accumulate in the food matrix and represent carcinogenic risks to consumers. This study quantifies selected polycyclic aromatic hydrocarbons, specifically benzo[a]pyrene, fluoranthene, pyrene, and anthracene, in smoked fish sold in three major markets in Akwa Ibom State, South South Nigeria. Samples are extracted using the Soxhlet extraction method followed by cleanup on silica gel columns and quantified by high-performance liquid chromatography with fluorescence detection. The study also documents smoking temperatures and wood types used by processors through structured interviews, linking fuel choice to contamination levels. Measured polycyclic aromatic hydrocarbon concentrations are compared against European Union regulatory limits for smoked fish products. Dietary exposure calculations use per capita fish consumption estimates for coastal communities in Akwa Ibom. Results are expected to identify benzo[a]pyrene as the predominant contaminant and correlate elevated concentrations with use of hardwood and rubber materials as smoking fuels. Findings support regulatory action by the National Agency for Food and Drug Administration and Control and provide evidence for consumer education campaigns on safer smoking practices in coastal South South Nigeria. Keywords: polycyclic aromatic hydrocarbons, smoked fish, benzo[a]pyrene, Akwa Ibom, food safety