WATCH WHAT YOU EAT, PAH KILLS!!! POLYCYCLIC AROMATIC HYDROCARBONS ARE TOXIC SUBSTANCES

POLYCYCLIC AROMATIC HYDROCARBONS:
Polycyclic aromatic hydrocarbons (PAHs) is a special class of environmental pollutants which are known to be carcinogenic and immunotoxic which means it has the tendency of causing cancer and can also be toxic to the immune system. Polycyclic aromatic hydrocarbons have two or more single or fused aromatic rings with a pair of carbon atoms shared between rings in their molecules. The potentials of these polycyclic aromatic hydrocarbons subjects them to an unfavourable level of lethality. However, PAHs are found in coal and in tar deposits which serve as fuel in fish preservation by smoking.
Watch what you eat! These hydrocarbons may be present in some fish and other smoked/dried animal products that we buy in the market especially when their shelf lives they are preserved by substandard methods of preservation. When these hydrocarbons are deposited on foods and assimilated by humans it could serve as poisons rendering them detrimental to human health and well-being. Many PAHs have toxic, mutagenic and/or carcinogenic properties. PAHs are highly lipid soluble and thus readily absorbed from the gastrointestinal tract of mammals. They are rapidly distributed in a wide variety of tissues with a marked tendency for localization in body fat.
Polycyclic aromatic hydrocarbons (PAHs) are an important class of chemicals that exist in coal, crude oil, and gasoline naturally. Also, during the burning process of coal, oil, gas, wood, garbage, and tobacco, polycyclic aromatic hydrocarbons are produced. Basically, Polycyclic aromatic hydrocarbons are found in natural sources e.g. creosote which may occur as a result of incomplete combustion of organic matters. PAHs can also be produced geologically when organic sediments are chemically transformed into fossil fuels such as oil and coal. These hydrocarbons are however released when they are combusted and the chemicals are consequently deposited on the products I.e. fish and other foods preserved using these fuels. Studies have revealed that individuals exposed by breathing or skin contact for long periods to mixtures that contain PAHs and other compounds can also develop cancer. Long-term health effects of exposure to PAHs may include cataracts, kidney and liver damage, and jaundice. PAHs have been identified as being one of the greatest concern with regard to potential exposure and adverse health effects on humans. Biological monitoring of exposure to PAHs is of primary interest, due to the widespread diffusion of these compounds and to their toxicological relevance. However, the health effects of individual PAHs are not exactly alike. In fact, the International Agency for Research on Cancer have classified some PAHs as known, possibly, or probably carcinogenic to humans. Prevention they say is better than cure, an effective way to prevent assimilation of PAHs is by consuming PAH-free products and this can be achieved by taking notes of methods of preservation used by processors in increasing shelf life of foods that we eat. Many techniques such as modern methods of fish preservation do not give room for accumulation of PAHs or reduces to the barest minimum, the rate at which hydrocarbons can be deposited on fish products.
RECOMMENDATION
Methods of processing and preservation in fish processing companies and by local fish processors should give the best results of standard quality products. Their technicalities and approaches should enable them achieve:
PAH free products
Hygienic products
Readily processed products
Moderately spiced products
Stone free products
Palatable products at affordable price.
Point of Information: Watch what you eat, mind what you eat, they count on your health..... Only buy dried fish from those who adopt standard methods of preservation, modern methods of preservation such as use of smoking kilns/ovens do not allow or limit the accumulation of polycyclic hydrocarbons hence safer than most traditional methods.

REFERENCES
Panel Hussein I.Abdel-ShafyaMona S.M.Mansour
A review on polycyclic aromatic hydrocarbons: Source, environmental impact, effect on human health and remediation
Egyptian Journal of Petroleum Volume 25, Issue 1, March 2016, Pages 107-123

panelAndrzejStołyhwoaZdzisław E.Sikorskib
Polycyclic aromatic hydrocarbons in smoked fish – a critical review
Food Chemistry Volume 91, Issue 2, June 2005, Pages 303-311

https://goo.gl/images/ueq7L8
https://goo.gl/images/Mxoesb
https://goo.gl/images/BsSbKZ
http://Wikipedia.org
https://www.google.com.ng/url?sa=t&source=web&rct=j&url=https://www.wikipedia.org/&ved=2ahUKEwjRiN7x3OzZAhUMB8AKHYS4BVUQFjAAegQIBhAD&usg=AOvVaw3ay7vaEtH0yTTYdDmrvinX

POLYCYCLIC AROMATIC HYDROCARBONS:
Polycyclic aromatic hydrocarbons (PAHs) is a special class of environmental pollutants which are known to be carcinogenic and immunotoxic which means it has the tendency of causing cancer and can also be toxic to the immune system. Polycyclic aromatic hydrocarbons have two or more single or fused aromatic rings with a pair of carbon atoms shared between rings in their molecules. The potentials of these polycyclic aromatic hydrocarbons subjects them to an unfavourable level of lethality. However, PAHs are found in coal and in tar deposits which serve as fuel in fish preservation by smoking.
Watch what you eat! These hydrocarbons may be present in some fish and other smoked/dried animal products that we buy in the market especially when their shelf lives they are preserved by substandard methods of preservation. When these hydrocarbons are deposited on foods and assimilated by humans it could serve as poisons rendering them detrimental to human health and well-being. Many PAHs have toxic, mutagenic and/or carcinogenic properties. PAHs are highly lipid soluble and thus readily absorbed from the gastrointestinal tract of mammals. They are rapidly distributed in a wide variety of tissues with a marked tendency for localization in body fat.
Polycyclic aromatic hydrocarbons (PAHs) are an important class of chemicals that exist in coal, crude oil, and gasoline naturally. Also, during the burning process of coal, oil, gas, wood, garbage, and tobacco, polycyclic aromatic hydrocarbons are produced. Basically, Polycyclic aromatic hydrocarbons are found in natural sources e.g. creosote which may occur as a result of incomplete combustion of organic matters. PAHs can also be produced geologically when organic sediments are chemically transformed into fossil fuels such as oil and coal. These hydrocarbons are however released when they are combusted and the chemicals are consequently deposited on the products I.e. fish and other foods preserved using these fuels. Studies have revealed that individuals exposed by breathing or skin contact for long periods to mixtures that contain PAHs and other compounds can also develop cancer. Long-term health effects of exposure to PAHs may include cataracts, kidney and liver damage, and jaundice. PAHs have been identified as being one of the greatest concern with regard to potential exposure and adverse health effects on humans. Biological monitoring of exposure to PAHs is of primary interest, due to the widespread diffusion of these compounds and to their toxicological relevance. However, the health effects of individual PAHs are not exactly alike. In fact, the International Agency for Research on Cancer have classified some PAHs as known, possibly, or probably carcinogenic to humans. Prevention they say is better than cure, an effective way to prevent assimilation of PAHs is by consuming PAH-free products and this can be achieved by taking notes of methods of preservation used by processors in increasing shelf life of foods that we eat. Many techniques such as modern methods of fish preservation do not give room for accumulation of PAHs or reduces to the barest minimum, the rate at which hydrocarbons can be deposited on fish products.
RECOMMENDATION
Methods of processing and preservation in fish processing companies and by local fish processors should give the best results of standard quality products. Their technicalities and approaches should enable them achieve:
PAH free products
Hygienic products
Readily processed products
Moderately spiced products
Stone free products
Palatable products at affordable price.
Point of Information: Watch what you eat, mind what you eat, they count on your health..... Only buy dried fish from those who adopt standard methods of preservation, modern methods of preservation such as use of smoking kilns/ovens do not allow or limit the accumulation of polycyclic hydrocarbons hence safer than most traditional methods.

REFERENCES
Panel Hussein I.Abdel-ShafyaMona S.M.Mansour
A review on polycyclic aromatic hydrocarbons: Source, environmental impact, effect on human health and remediation
Egyptian Journal of Petroleum Volume 25, Issue 1, March 2016, Pages 107-123

panelAndrzejStołyhwoaZdzisław E.Sikorskib
Polycyclic aromatic hydrocarbons in smoked fish – a critical review
Food Chemistry Volume 91, Issue 2, June 2005, Pages 303-311

https://goo.gl/images/ueq7L8
https://goo.gl/images/Mxoesb
https://goo.gl/images/BsSbKZ
http://Wikipedia.org
https://www.google.com.ng/url?sa=t&source=web&rct=j&url=https://www.wikipedia.org/&ved=2ahUKEwjRiN7x3OzZAhUMB8AKHYS4BVUQFjAAegQIBhAD&usg=AOvVaw3ay7vaEtH0yTTYdDmrvinX

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