SUMMARY

The presence or variations in the levels of Benzo(a)pyrene present in smoked fish from markets, is as a result of the processing method used. In this study, the levels of Benzo(a)pyrene displayed values that are higher than the 5g/kg permissible limit stated by EPA. This shows that consumers of smoked fish are at a huge risk of Benzo(a)pyrene presence in their body thereby posing a huge risk of health complications such as carcinogens.