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|Title||Engagement of Native American Tribes in the determination of legacy and emerging PAH dietary exposure scenarios, assessment of possible risks to human health|
|Authors||Forsberg ND, Harding A, Harper B, Stone D, Cardenas A, Harris S, Matzke MM, Waters KM, Anderson KA|
|Conference/Meeting/Venue||Connecting Research and Practice: A Dialogue Between ATSDR and the NIEHS Superfund Research Program|
Although it is known that legacy toxicants, such as polycyclic aromatic hydrocarbons (PAHs), can be introduced into meats via smoke curing, little is known about their prevalence in smoked salmon prepared using traditional Native American smoking techniques. This work sought to characterize the effect of traditional Native American fish smoking methods on dietary exposure to 33 legacy and emerging PAHs and identify possible risks to human health. Salmon smoking events were carried out by Tribal researchers at the Confederated Tribes of the Umatilla Indian Reservation (CTUIR) in collaboration with Oregon State University Superfund Research Program (OSU SRP) researchers. Fresh caught spring-run Chinook salmon were smoked using two commonly used smoking structures (tipi or shed) and two types of traditionally used woods (apple or alder). For the purposes of exposure and risk assessment, all salmon samples were prepared as if to be eaten. Additionally, 20 non-smoked spring-run Chinook salmon were analyzed for background PAH content along with three commercially available smoked salmon. Salmon samples were subsequently analyzed for PAH content using a novel analytical approach developed and validated specifically for application in this study.