Prevalence of Some Chemical Hazards in Some Meat Products

Volume 3 - Issue 4

Fahim A Shaltout¹*, Mohamed AH El Shater² and Wafaa MA Haza³

Received: February 10, 2020;   Published: February 24, 2020

DOI: 10.32474/CDVS.2020.03.000166

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Abstract

In an attempt to determine the prevalence of some chemical hazards in various meat product thus, by measuring the residual levels of lead, cadmium and nitrite in such product, a total number of 60 random samples (15 of each) of minced meat , beef burger, sausages and luncheon were haphazardly gathered from a varied supermarkets and retailers in Benha City at Kalubia Governorate, Egypt to be chemically analyzed by means of spectrophotometer. From the achieved results, it was detected that the mean values of residual levels of Pb in the inspected samples of minced meat, beef burger, sausages and luncheon were 0.06 ± 0.01, 0.11 ± 0.01, 0.16 ± 0.01 and 0.23 ± 0.01 mg/kg, respectively, while those of Cd were 0.03 ± 0.01, 0.07 ± 0.01 , 0.12 ± 0.01 , and 0.15 ± 0.01 mg/kg, and finally those of nitrite were not detected, 39.81 ± 2.24, 27.59 ± 1.65 and 62.07 ± 2.51 (ppm), respectively. The obtained findings were complied with the acceptable limits of heavy metals residues and residual nitrite level recommended by Egyptian Standards.

Keywords: Chemical hazards; Meat products; Lead; Cadmium; Nitrite

Abstract| Introduction| Material and Methods| Discussion| Conclusion| Acknowledgment| Conflict of Interest| References|