Risks associated with the consumption of fish grilled on charcoal in the commune of Man (Côte d’Ivoire)

• DOI: 10.30574/wjarr.2025.26.2.1549
• Publication Date: 2025-05-05T01:37:51Z
• Authors: Yao Kamélé KOSSONOU; Kouakou Kouassi ...; Konan Mathias KO...; Anin Louise ANIN...; Kablan TANO
• Keywords: Cote d ivoire; Charcoal; Consumption

Braised fish is a cooking method very popular among the people of Man. The survey conducted vendors large night markets city Man (Côte d’Ivoire) identified three types mainly used in this type cooking. Among these fish, Cyprinus carpio most sold. Thin-layer chromatography analysis braised purchased at revealed presence two polycyclic aromatic hydrocarbons: benzo(a)anthracene and another unidentified compound. dosage heavy metals also showed certain muscles fish. metal levels vary depending on In carpio, found are copper, nickel, zinc manganese with respective contents 0.06% ; 0.01% 0.13% 0.48%). Trachurus trachurus, chromium, zinc, manganese, cadmium 0.09% 0.26% 0.1% 0.16% 0.06%. For Scomber japonicus, same as trachurus but differ. Regular consumption sold would present health risks for consumers.