Polycyclic aromatic hydrocarbons (PAHs) are a large group of organic compounds included in priority pollutant lists because of their mutagenic and carcinogenic properties. Several studies have shown that exposure to benzo[a]pyrene (BaP), a member of the PAHs increases the risk of cancer. This study investigated the effects of firewood smoking and oil frying on the BaP levels in Nile perch (Late...

Cold smoked and gravad fish products can be naturally contaminated with low numbers of Listeria monocytogenes. This could represent a serious hazard for susceptible people. This studied was conducted to determine and quantify the occurrence of this pathogenic bacteria on the Reykjavik retail market, estimate the remaining shelf life using the Pathogen Modelling Program (PMP) and assess the micr...

Atlantic salmon (Salmo salar) is an economically and nutritionally important cultured fish species (Dondero et al. 2004). About 40–50% of farm-reared Atlantic salmon reaches the consumer as traditional cold-smoked gourmet food products (Birkeland and Bjerkeng 2005); indeed, a number of countries have long traditions of producing and consuming smoked food products (Birkeland and Skara 2008). The...

19 Salting and smoking are ancient processes for fish preservation. The effects of salt and phenolic 20 smoke compounds on the growth rate of L. monocytogenes in cold-smoked salmon were 21 investigated, through physico-chemical analyses, challenge tests on surface of cold-smoked 22 salmon at 4°C and 8°C, and a survey of the literature. Estimated growth rates were compared to 23 predictions of e...

Investigation into proximate and mineral content of three commercially important fish species (Lates niloticus, Clarias anguillaris and Hemisynodontis membranaceus using the traditional smoked method was conducted. Proximate analysis showed significant differences (P< 0.05) among the fish samples. However, there was no significant difference in their mineral content. Crude protein in fish sampl...