Cadmium and lead retention in fresh and rotten red meat

Abstract

No presente trabalho foram avaliados os processos sortivos dos íons Cd 2+ e Pb 2+ em carne bovina em pH 6. Uma válvula de seleção de 8 canais foi utilizada para a mecanização do preparo das amostras e as concentrações de cádmio e chumbo foram determinadas por ICP-OES. Observou-se alta retenção (> 80%, m/m) dos íons Cd 2+ e Pb 2+ em carne fresca ou putrefata, indicando os riscos associados ao consumo de carne inadequadamente abatida, manipulada, estocada e/ou comercializada. Ácido acético a 1% (v/v) disponibilizou 70% do cádmio inicialmente adsorvido nas amostras de carne, revelando que práticas culinárias podem influenciar na sorção dos contaminantes.The metal sorption capacity in fresh and rotten red meat was evaluated for Cd 2+ and Pb 2+ ions at pH 6 and the process involved in the studied metal retention was discussed. For the experimental set, an eight channels multi-port selection valve was employed to mechanise the sample preparation. The cadmium and lead concentrations were determined by ICP-OES. A high retention (> 80%, m/m) of Cd 2+ and Pb 2+ ions, in fresh and rotten bovine muscle was found, indicating the potential contamination risks related to the consumption of meat submitted to inappropriate conditions of abattoir, handling, storage and commercialisation. Seventy per cent of the cadmium was released with the immersion of meat in acetic acid at 1% (v/v), revealing that cookery practices may act on contaminant sorptive processes in meat structure.

Levels and determinants of adipose tissue cadmium concentrations in an adult cohort from Southern Spain

“…Meat consumption is considered a relevant source of Cd exposure based on the sorption and retention of Cd 2+ by amine groups in meat proteins (Lopes et al, 2007). Indeed, a previous study performed in Tenerife Island (Spain), González-Weller et al (2006) identified meat as a relevant exposure source.…”

Toxic Elements and Microbiological Content of Food: Evidence from a Case Study in a Brazilian City Heavily Contaminated by Lead and Cadmium

“…The high level of lead observed in the chicken muscle is supported by the work developed by Lopes et al 32 The authors noted high masses of lead and cadmium retained in both fresh and rotten bovine muscle and they warned about potential risks associated to the consumption of meat contaminated by Cd 2+ and Pb 2+ ions. The authors also associated the greatest retention of lead and cadmium ions in muscle tissue to the presence of chemical groupings in the proteins, which presented affinity with those metallic ions, such as sulfhydryl, carbonyl, hydroxyl and amine.…”

Human Health Risk Assessment through Roasted Meats Consumption

“…The way meats of different types are prepared [ 15 ], and especially storage conditions and handling, are potential sources of contamination and can significantly alter the levels of metals present in food [ 16 ], by placing food in contact with the contaminants. During the thermal processing of food, reactions that change color and taste occur, including the ones that result in toxic and mutagenic substances, such as furan, acrylamide, and acrolein [ 17 ].…”