Comparative Analysis Of Lead And Cadmium Levels In Various Brands Of Canned And Processed Meat Products In Lebanon
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135 - 146
P. J. Obeid, C. Saliba, M. Younis, S. Aouad & J. El-Nakat
Knowledge of toxic metal concentrations in meat products is important for assessing their risk on health when consumed. Levels of such metals have neither been questioned, nor the appropriate total dietary studies (TDS) have ever been conducted in Lebanon to carry out proper risk assessments. The study reports on the levels of lead (Pb) and cadmium (Cd) in canned and processed meats sold in the north. 75 brands of canned and 33 of processed meats were purchased from local markets. Digested samples were analysed using graphite furnace atomic absorption spectroscopy (GFAAS) to determine the metals’ concentrations. All samples were analysed in triplicate and included blanks and certified reference material (CRM) to validate the analysis. 46 samples (61%) of the canned showed levels of Pb ranging from 0.2 to 816.1μg/kg while 68 samples (91%) showed Cd levels ranging from 0.19 to 138.3μg/kg. For the processed, 91% of the samples revealed Pb levels ranging from 0.245 to 61.3μg/kg, while 97% tested positive for the presence of Cd in the range of 0.02 to 29.7μg/kg. In general, processed meats were found to have lower concentrations of both metals, whereas canned meats posed the greater risk. In comparison with the provisional tolerable weekly intake levels (PTWI), data showed that adults almost reached the set PTWIs for a number of samples, whereas children, have markedly exceeded such values, sometimes by 186%. Data suggests that immediate action should be taken to carry out comprehensive TDS and risk assessment studies. Keywords: lead, cadmium, canned meat, processed meat, health hazard, microwave acid-assisted digestion, GFAAS.
Keywords: lead, cadmium, canned meat, processed meat, health hazard,microwave acid-assisted digestion, GFAAS.