engleski

Toxic metals and elements contents in meat and meat products

Meat and meat products represent an important and representative food ingredient in human nutrition. It is therefore important to know the content of elements or toxic metals that pose a serious threat to health due to toxicity, bioaccumulation and biomagnifying in the food chain. Therefore, the aim of this study was measurement of concentrations of toxic metals arsenic (As), cadmium (Cd) and lead (Pb), as well as aluminium (Al), chromium (Cr) and nickel (Ni) in meat (pork and beef neck) and meat products (meat with beans, meat breakfast, chicken pate, ham and tea sausage) purchased from supermarkets located in different Croatian cities. Element concentrations were analysed using inductively coupled plasma mass spectrometry (ICP-MS). Mean element concentrations in meat and meat products were measured in range (g/kg): Al 523-19179, As 2.25-5.63, Cd 2.02-2.86, Cr 20.8-132.6, Ni 4.78-166.9, Pb, 3.53-7.49. The highest mean concentrations of elements were found in: Al in chicken pate ; As and Cd in ham ; Cr and Ni in meat with beans ; Pb in tea sausage. All measured Cd and Pb levels were below the European Commision limit of 50 and 100 μg/kg. Significant differences in the content of Al, As, Cr and Ni were determined between meat and meat products. There were no significant differences in the concentrations of Cd or Pb. An estimation of the dietary daily (EDI) and weekly (EWI) intakes of elements associated with the consumption of the meat and products were calculated. Comparison with the toxicological reference values was carried out and results suggest no concern with regard to exposure to analyzed elements for consumers who often consume explored meat and meat products.

meat, meat products, toxic metals, elements, food safety, ICP-MS

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