LAUSR

Abstract Aim of this work was to in detail investigate the practices of traditionally smoke-cured fish from the Tonle Sap area, Cambodia and monitoring of the concentrations of selected polycyclic aromatic hydrocarbons (PAHs). The levels of benzo(a)pyrene (BaP), sum of 4 PAHs (ƩPAH4) and total PAHs (ƩPAH12) in 57 samples of smoked fish commonly consumed in Cambodia were determined by modified Quick, Easy, Cheap, Effective, Rugged and Safe (QuEChERS) – Enhanced Matrix Lipid Removal (EMR Lipid) – Dispersive Liquid-Liquid Microextraction (DMLLE) method and analysed by gas chromatography – mass spectrometry (GC/MS). The results highly exceeded the limits given by European Commission (EU) No 1881/2006. The highest ƩPAH4 and ƩPAH12 concentrations were detected in Paralaubuca typus, 2700 µg/kg and 16800 µg/kg, and the lowest measured in Paralaubuca barroni, 76.3 µg/kg and 537 µg/kg, respectively. The results showed significant increase of ƩPAH12 mean values between smoking times T1 (3-16 hours) and T2 (1-4 days), and when fuel wood was used. Correlation between the fat content and PAHs contamination was not observed. The high concentrations of PAHs are attributed to a combination of factors (type of fuel used and length of smoking). However, other factors cannot be excluded (fire-starting technique, temperature regulation, type of heat source).