ASSESSING HUMAN HEALTH RISKS OF POLYCYCLIC AROMATIC HYDROCARBONS IN SMOKED FISH FROM TOGO

Abstract

The ancient art of smoking, a culinary tradition passed down through generations, has been an integral food preservation method across diverse regions globally. This technique, often coupled with processes like cooking, drying, and salting, not only enhances preservation through its dehydrating, bactericidal, and antioxidant attributes, but also imparts distinctive flavor and hue to food products. Fish smoking, a time-honored preservation practice, remains prevalent, particularly in developing nations where it plays a crucial role in sustaining traditional culinary heritage and ensuring food security