Determination of Lead, Cadmium, Iron and Zinc Contents in the Meat Products Supplied in Tehran

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ABEDI A.; ZABIHZADEH M.; HOSSEINI H.; ESKANDARI S.; FERDOWSI R.

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Journal: Iranian Journal of Nutrition Sciences and Food Technology Year:2018 | Volume:13 | Issue:3 Page(s): 93-102

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Title

Determination of Lead, Cadmium, Iron and Zinc Contents in the Meat Products Supplied in Tehran

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Keywords

LeadQ3

CadmiumQ3

IronQ2

ZincQ2

Meat productsQ1

Atomic absorptionQ1

Heavy metalsQ2

Abstract

Background and Objectives: Nowadays, consumption of Meat products such as sausages has been increased. Studies have shown that Meat products can contain Heavy metals like Lead and Cadmium. Therefore, a measurement of toxic Heavy metals in sausages is necessary. The purpose of this study was to measure the Lead, Cadmium, Iron and Zinc levels in sausages presented in the retail markets of Tehran. Materials and Methods: Six types of sausages (German, Koktel, Hot dog, Lioner or Martadella, Dry and Ham) supplied in the chain stores and some of supermarkets in ten districts of Tehran were tested for determination of Lead, Cadmium, Iron and Zinc levels. The samples were prepared by wet digestion method and were analyzed by Atomic absorption spectrophotometry. Results: The Lead content of the tested products was 48. 78 ppb. The amount of Lead in German sausage was significantly higher than in other products. The amount of Cadmium in all samples was 5. 6 ppb. The level of Iron and Zinc was 18. 10 and 14. 65 ppm, respectively. Zinc content in dry sausages and ham was higher than in other products. Conclusion: The amount of Lead and Cadmium in all the tested products was lower than the limit specified by the Codex. Considering the amount of consumption of Meat products in Tehran, the amount of Lead and Cadmium intake was 9. 24 and 1. 05 μ g/week, respectively, which is much less than that recommended by JECFA.

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APA: Copy

ABEDI, A., ZABIHZADEH, M., HOSSEINI, H., & FERDOWSI, R.. (2018). Determination of Lead, Cadmium, Iron and Zinc Contents in the Meat Products Supplied in Tehran. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 13(3 ), 93-102. SID. https://sid.ir/paper/121217/en

Vancouver: Copy

ABEDI A., ZABIHZADEH M., HOSSEINI H., FERDOWSI R.. Determination of Lead, Cadmium, Iron and Zinc Contents in the Meat Products Supplied in Tehran. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2018;13(3 ):93-102. Available from: https://sid.ir/paper/121217/en

IEEE: Copy

A. ABEDI, M. ZABIHZADEH, H. HOSSEINI, and R. FERDOWSI, “Determination of Lead, Cadmium, Iron and Zinc Contents in the Meat Products Supplied in Tehran,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 13, no. 3 , pp. 93–102, 2018, [Online]. Available: https://sid.ir/paper/121217/en

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