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|Title||Informing communities – a collaborative investigation of Native American PAH dietary exposure scenarios and possible risks to human health|
|Authors||Forsberg ND, Harding A, Stone D, Harper B, Harris S, Matzke MM, Cardenas A, Waters KM, Anderson KA|
|Conference/Meeting/Venue||The 25th Annual Meeting of the Superfund Research Program|
This work sought to characterize the effect of traditional Native American fish smoking methods on dietary exposure to PAHs and identify possible risks to human health. To this end, fresh spring-run Chinook salmon were purchased from Tribal fisherman and smoked using two commonly used smoking structures (tipi or shed) and two types of traditionally used woods (apple or alder). 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. 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.