Determination of heavy metals in exposed corned beef and chicken luncheon that sold in Sulaymaniah markets

Hamasalim, Jalil

doi:10.5897/ajfs2013.0988

Cited by 17 publications

(13 citation statements)

References 17 publications

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“…According to literature data, the content of Co in canned fish from the USA was from 0.0 to 0.099 mg·kg −1 [18], which is close to our data (from 0.012 to 0.053 mg kg −1 ). e content of Co in meat products from Iraq was at the following levels: from 0.03 to 0.08 mg kg −1 (mean 0.48 mg kg −1 ) in canned corn beef and from 0.00 to 0.04 mg kg −1 (mean 0.02 mg kg −1 ) in canned chicken luncheon samples [47].…”

Section: Comparison With Reported Literature Values and Withmentioning

confidence: 98%

“…In canned luncheon meat from the Kingdom of Saudi Arabia, Mn concentration was determined at 32.67 mg·kg −1 in dry weight mg·kg −1 [46]. Cr content in canned corned beef from Iraq was from 0.10 to 0.40 mg kg −1 (mean 0.22 mg·kg −1 ) and 0.10 mg·kg −1 in the canned chicken luncheon samples [47]. e content of Cr in beef from Nigeria was, on average, 1.24 mg·kg −1 [48].…”

Section: Comparison With Reported Literature Values and Withmentioning

confidence: 99%

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Determination of the Level of Selected Elements in Canned Meat and Fish and Risk Assessment for Consumer Health

Kowalska

Pankiewicz

Kowalski

2020

Journal of Analytical Methods in Chemistry

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e objective of the study was to determine the content of cobalt, silver, tin, antimony, lead, mercury, cadmium, arsenic, vanadium, chromium, manganese, nickel, and uranium in canned meat and canned fish by means of ICP-MS apparatus and mercury analyzer. Also, probabilistic risk assessment (non carcinogenic) was estimated by models including target hazard quotient (THQ). It was found that Mn was the element with the highest concentration in the analyzed products, with average concentration of 0.216 mg·kg −1 in canned meat and 1.196 mg·kg −1 in canned fish. e average contents of other elements were as follows (respectively, for canned meat and fish): Co 0.018 and 0.028 mg·kg −1 , Ag 0.0386 and 0.0053 mg·kg −1 , Sn 0.059 and 0.200 mg·kg −1 , Sb 0.0268 and 0.0377 mg·kg −1 , Pb 0.202 and 0.068 mg·kg −1 , Hg 0.00003 and 0.02676 mg·kg −1 , Cd 0.00496 and 0.0202 mg·kg −1 , As 0.002 and 0.857 mg·kg −1 , V 0.0003 and 0.095 mg·kg −1 , Cr 0.244 and 0.590 mg·kg −1 , Mn 0.216 and 1.196 mg·kg −1 , Ni 0.004 and 0.088 mg·kg −1 , and U < LOQ and 0.047 mg·kg −1 . e concentration of As was the highest among other toxic elements in canned fish; therefore, the THQ value of this element revealed the highest level amounting up to 0.77576 (THQ max ).

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Section: Comparison With Reported Literature Values and Withmentioning

confidence: 98%

Section: Comparison With Reported Literature Values and Withmentioning

confidence: 99%

Determination of the Level of Selected Elements in Canned Meat and Fish and Risk Assessment for Consumer Health

Kowalska

Pankiewicz

Kowalski

2020

Journal of Analytical Methods in Chemistry

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“…For the same alternative offer, different customers have different requirements, namely the assessment aimed at requirements of customers. So successful probability can be expressed to (6), and the calculation formula of information content rewritten as (7).…”

Section: The Amount Of Information Of Qualitative Indexmentioning

confidence: 99%

“…Generally, the studies include the construction of assessment index system of food safety state and the use of evaluation method. In the design of index system, most of the scholars based on the physical, chemical and biological contamination damage design micro measurable factors as evaluation indexes [3][4][5][6][7], mainly including bacteria, harmful microbial contamination, heavy metal poisoning, agriculture and veterinary drug residue, and the abuse of food additive, etc. These indicators are fair and detailed, and they certainly could reflect the current state of food.…”

Section: Introductionmentioning

confidence: 99%

Evaluation Research of Food Safety State Based on the Improved Fuzzy Information Axiom Model

Zhang¹,

Cai²,

Yang³

2014

Advances in Intelligent Systems Research

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The evaluation of food safety state means to assess risk factors regarding the safety of food, and to finalize the security state of food. This report illustrates two factors: the healthy index affecting the food safety state and the sensory index reflecting its status. In order to establish the evaluation index system of food safety, the article uses the improved method of fuzzy information axiom for better evaluating the food safety state. Finally, in ham sausage, for example, proves that the sample A is the best.

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“…Purchase of meat from branded markets or from the roadsides is not the issue but applying food protection standards on a product is necessary as it co-relates strictly to human's health (Sabir et al, 2003;Hamasalim and Mohammed, 2013). Mariam et al (2004) conducted a study to determine the presence of selected trace elements in lean and organ meat of beef, mutton, poultry and fish; regular items of every day intake in human food.…”

mentioning

confidence: 99%

Detection and Validation Studies of Trace Metals, Protein and Steroid in Different Organs of Local and Brand Meat (Poultry, Cattle and Fish)

Arif¹,

Khan²,

Shahid³

et al. 2020

SAJLS

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The consumption of meat is gradually increasing all over the world because the meat items have become a major component of the diet of an average person (Ihedioha et al., 2014; Chan et al., 1995). The common perception about healthy food is that it should be free of all kinds of health risks and have deliciously good taste. The bioaccumulation of poisonous metals from anthropogenic pollution is a potential threat to human health. The major source (>90%) of metal contamination in human is via food as compared to other ways of exposure such as breathing and dermal contact (Zheng et al., 2007; Ihedioha et al., 2014). Being a serious health issue heavy metal investigation related to food has become of great significance (Narres et al., 1984; Akoto et al., 2014). The essential parts of meat like muscles, liver and kidneys are considered as a very regular source of Co, Cr, Cu, Mo, Mn, Se and Zn in the human diet. Pb is commonly considered as toxic (Jarzyńska and Falandysz, 2011). Pb, Hg and Cd are characterized as possible carcinogens causing number of diseases especially heart, kidney, nervous system, blood as well as bone syndromes (Akoto et al.,

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Determination of heavy metals in exposed corned beef and chicken luncheon that sold in Sulaymaniah markets

Abstract: In this study, the levels of heavy metals (Cr, Cd, Co, Pb, Cu, Ni, Fe, Zn, Mg and Mn) were determined in canned beef and four different chicken luncheon from Sulaymaniah markets using atomic absorption spectroscopy (AAS). Significant difference was observed in the chromium (

Cited by 17 publications

References 17 publications

Determination of the Level of Selected Elements in Canned Meat and Fish and Risk Assessment for Consumer Health

Determination of the Level of Selected Elements in Canned Meat and Fish and Risk Assessment for Consumer Health

Evaluation Research of Food Safety State Based on the Improved Fuzzy Information Axiom Model

Detection and Validation Studies of Trace Metals, Protein and Steroid in Different Organs of Local and Brand Meat (Poultry, Cattle and Fish)

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