Balcioğlu, E.B.Ceylan, Z.2025-05-102025-05-1020191308-757610.29133/yyutbd.4640012-s2.0-85074332864https://doi.org/10.29133/yyutbd.464001https://hdl.handle.net/20.500.14720/5255In this study, the concentrations of 16 different polycyclic aromatic hydrocarbon (PAH) components were examined in anchovy, shrimp and whiting species from Istanbul’s eight different coastal belt regions having intense daily activity. When TPAH values were investigated, the highest TPAHs (maximum: 2202 15 ng/g) were found in shrimp samples at six of eight different regions. However, statistical difference was found between all groups (P < 0.05).The shrimp was the group having the highest TPAH during the whole study, while the anchovy was the second. This is important data that should be considered in terms of food safety and public health. © 2019, Centenary University. All rights reserved.trinfo:eu-repo/semantics/openAccessAnchovyFood SafetyPahShrimpWhitingArticle292N/AQ3282290410821