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:: Volume 13, Issue 3 (Autumn 2018) ::
2018, 13(3): 93-102 Back to browse issues page
Determination of Lead, Cadmium, Iron and Zinc Contents in the Meat Products Supplied in Tehran
A Abedi , M Zabihzadeh , H Hosseini , S Eskandari , R Ferdowsi
National Nutrition and Food Technology Research Institute (NNFTRI)
Abstract:   (82 Views)
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 µg/week, respectively, which is much less than that recommended by JECFA.
Keywords: Lead, Cadmium, Iron, Zinc, Meat products, Atomic absorption, Heavy metals
Full-Text [PDF 307 kb]   (10 Downloads)    
Type of Study: Research | Subject: Food Science
Received: 2018/02/4 | Accepted: 2018/05/13 | Published: 2018/10/20
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Abedi A, Zabihzadeh M, Hosseini H, Eskandari S, Ferdowsi R. Determination of Lead, Cadmium, Iron and Zinc Contents in the Meat Products Supplied in Tehran. Iranian Journal of Nutrition Sciences & Food Technology. 2018; 13 (3) :93-102
URL: http://nsft.sbmu.ac.ir/article-1-2585-en.html


Volume 13, Issue 3 (Autumn 2018) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
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