Influence of red mangrove (Rhizophora mangle) wood age on polycyclic aromatic hydrocarbons (PAHs) and heavy metal accumulation in smoked atlantic chub mackerel (Scomber colias)

Smoking is a widely used method of fish preservation that can enhance flavour but may also introduce harmful contaminants, including polycyclic aromatic hydrocarbons (PAHs) and heavy metals. There is limited research on how the age of red mangrove (Rhizophora mangle) wood drives contaminant depositions in smoked fish products. Our study assessed the types and concentrations of polycyclic aromatic hydrocarbons (PAHs), carcinogenic risks related to PAH exposure, and cadmium, lead, and arsenic levels in Atlantic chub mackerel smoked with red mangrove wood aged 8, 11, and 14 years. Eighteen PAH congeners were identified, with four of them classified as probable human carcinogens by the US Environmental Protection Agency. Although Benzo[a]pyrene (B[a]P) concentrations were within the EU limits (1.0 µg/kg), the PAH4 Index exceeded the 12.0 µg/kg limit in fish smoked with 14-year-old wood (12.5 µg/kg), which raises concerns about carcinogenic exposure. The cadmium and lead levels exceeded the EU safety thresholds in all fish samples: the highest contamination was recorded in the fish smoked with older wood. To ensure the safety of smoked fish products, the use of older wood for fish smoking must be restricted, along with the adoption of indirect smoking methods and enforcement of routine food safety monitoring.