Assessment of Persistent Organic Pollutants in Smoked Fish and Human Dietary Exposure among Coastal Communities of Bayelsa State, Nigeria

Abstract

Persistent organic pollutants (POPs) pose significant food safety and public health concerns due to their persistence, bioaccumulation and toxicity in aquatic food products. This study assessed the concentrations of organochlorine pesticides (OCPs), polychlorinated biphenyls (PCBs) and polycyclic aromatic hydrocarbons (PAHs) in smoked fish obtained from selected coastal communities of Bayelsa State, Nigeria, and evaluated the associated dietary exposure and human health risks. A total of 48 smoked fish samples representing eight commercially important fish species were collected from eight coastal communities and analysed using Gas Chromatography–Mass Spectrometry (GC–MS). Human health risks were assessed using the Estimated Daily Intake (EDI), Target Hazard Quotient (THQ), Hazard Index (HI) and Incremental Lifetime Cancer Risk (ILCR). The mean concentrations of ΣOCPs, ΣPCBs and ΣPAHs were 41.86 ± 3.54 µg/kg, 57.05 ± 4.07 µg/kg and 96.25 ± 5.61 µg/kg, respectively. Benzo(a)pyrene (5.20 ± 0.39 µg/kg) marginally exceeded the recommended permissible limit, whereas the remaining contaminants complied with international guideline values. Although individual THQ values were below unity, the overall Hazard Index (1.494) exceeded the acceptable threshold, indicating potential cumulative non-carcinogenic health effects. Likewise, the cumulative Incremental Lifetime Cancer Risk (2.44 × 10⁻⁴) exceeded the USEPA acceptable risk range, suggesting an elevated lifetime cancer risk associated with prolonged smoked fish consumption. Multivariate analyses indicated common anthropogenic sources linked to petroleum exploration, combustion activities and agricultural practices. The study highlights the need for continuous environmental monitoring, improved fish processing methods and strengthened pollution control measures to safeguard food quality and public health in coastal communities.