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Updated: Aug 19, 2026

High Content Screening Analysis to Evaluate the Toxicological Effects of Harmful and Potentially Harmful Constituents (HPHC)
Published on: May 10, 2016
[Characterization of the content of polycyclic aromatic hydrocarbons in the cold- and hot-smoked fish]
Abstract:
The carcinogenic danger of the commercial smoked herring was assessed. The edible part of the smoked herring contains 16 polycyclic aromatic hydrocarbons whose bulk consists of phenanthrene, pyrene, floranthene, and benzo(b)fluoranthene. The content of benzo(a)pyrene (BP) in the cold and hot smoked herring are 189 and 291 ng/kg, respectively. It is lower than the present standard values. The proportion of carcinogenic danger of BP is 32% for cold smoked herring and 34% for hot smoked herring.
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