engleski

Health risk assessment of exposure to toxic elements in meat and meat products from Croatia

The aim of this study was to measure the concentrations of arsenic (As), cadmium (Cd), lead (Pb), aluminium (Al), chromium (Cr) and nickel (Ni) in meat (pork and beef neck) and meat products (meat with beans, breakfast meat, chicken pâté, ham, and pork 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 the ranges (g/kg): Al 523–19, 179, 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 pâté ; As and Cd in ham ; Cr and Ni in meat with beans ; Pb in pork sausage. All measured Cd and Pb levels were below the European Commission limits 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 meat and meat products were calculated. Measured Al, As, Pb and Cd contents in meat and meat products contributed to the provisional tolerable weekly intake level (PTWI) and tolerable weekly intake level (TWI) in the ranges (%): 1.13–43.5 ; 0.33–0.87 ; 0.32–0.68 ; 2–2.4. Also, Cr and Ni concentrations measured in meat and meat products contributed to the permitted daily exposure (PDE) values in the ranges (%): 0.03–0.17 ; 0.003–0.18. Results of comparison with the toxicological reference values suggest no concern with regard to exposure to the analysed elements for consumers who often consume these meat and meat products. The exception is Cr content, which can be a problem given the values set by national legislation. Lower concentrations of As, Al, Cd, Cr, Ni and Pb in the meat and meat products were mostly determined in this study in comparison with the available literature data from other countries.

meat ; meat products ; toxic elements ; risk assessment ; ICP-MS

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