Chemical hazards in smoked meat and fish.

This review aims to give an insight into the main hazards currently found in smoked meat and fish products. Literature research was carried out on international databases such as Access to Global Online Research in Agriculture (AGORA) database, Science direct, and Google scholar to collect and select 92 relevant publications included in this review. The smoking process was described and five hazards mostly found in smoked fish and meat were presented.

Steam precooking, an effective pretreatment to reduce contamination with polycyclic aromatic hydrocarbons in traditionally smoked shrimp.

Abstract: Traditionally smoked shrimps are highly contaminated with carcinogenic polycyclic aromatic hydrocarbons (PAHs). The effect of precooking methods such as boiling (7 and 15 min) and steaming (15 and 20 min) on shrimp smoking effectiveness was investigated through smoking duration and the change of moisture, protein content, and PAHs contamination. The consumer's perception of derived shrimps was highlighted by acceptability and Just-About-Right test using 7-point hedonic and 3-point scale respectively.

Performances of the barrel kiln used in cottage industry for fish processing and effects on physicochemical characteristics and safety of smoked fish products.

Background: In the traditional food sector, the smoking process and smoking-drying process are widely used to increase the shelf-life of seafood products. The smoking process and smoking-drying process are mainly performed using barrel kiln and wood as fuel in many West African countries. The present study evaluated the performances of the barrel kiln and its effects on physicochemical characteristics and safety of smoked fish (SF) and smoked-dried fish (SDF).

Consumption and physico-chemical characteristics of smoked and smoked-dried fish commonly produced in South Benin and contribution to recommended nutrient intakes.

The work aims to assess the consumption and the physico-chemical characteristics of smoked fish and smoked-dried fish commonly produced and consumed in the South Benin. The consumption data were obtained from a survey involving 250 consumers, conducted in selected production localities of the Southern part of Benin, where 36 samples of smoked fish and smoked-dried fish were collected. The highest protein contents (dry matter) were recorded in (85.

Insight about methods used for polycyclic aromatic hydrocarbons reduction in smoked or grilled fishery and meat products for future re-engineering: A systematic review.

This paper presents methods of reduction of polycyclic aromatic hydrocarbons (PAHs) in grilled or smoked meat and fishery products. Using keywords such as "smoking", "grilling", "processing", "roasting", "barbecue", "curing", "reduction", "decrease", "polycyclic aromatic hydrocarbon", "benzo(a)pyrene", "removal", 1191 references were collected from databases. After sorting, only 37 appeared to be relevant to the topic of the review.

Polycyclic aromatic hydrocarbons contamination of traditionally grilled pork marketed in South Benin and health risk assessment for the Beninese consumer.

Polycyclic aromatic hydrocarbons (PAHs) contamination was monitored in grilled pork sold in Beninese street restaurants, as well as in grilled pork from a well-controlled experiment replicating traditional grilling using wood as fuel. Fifteen PAHs were analysed using a high-performance liquid chromatography method coupled with fluorescence detection. To assess the risk for the consumer, the margins of exposure (MOEs) were calculated, as the ratio between benchmark PAHs levels and consumer intakes.

Assessment of the physicochemical characteristics, chemical and microbiological safety of two types of , a grilled meat produced in Niger.

Production of , a grilled meat of West Africa, is a common method of meat preservation in Niger. Thirty samples of condiments-coated and uncoated collected in Niger, were analyzed for microbiological contamination, as well as NaCl, protein and lipid contents, using standard methods. Contamination with Polycyclic Aromatic Hydrocarbons (PAHs) was also assessed using a HPLC-FLD technique.

Microbiological characteristics of smoked and smoked-dried fish processed in Benin.

This study aimed to assess the microbiological status of smoked fish (SF) and smoked-dried fish (SDF) processed in Benin, and to identify the contamination factors associated with these products. A total of 66 fish samples, including fresh fish and processed fish, were randomly collected from different processing sites and markets for microbial characterization using standard methods. The aerobic mesophilic bacteria (AMB) density varied from 2.