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

Kowalska, Grażyna; Pankiewicz, Urszula; Kowalski, Radosław

doi:10.1155/2020/2148794

Cited by 28 publications

(14 citation statements)

References 43 publications

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“…In the case of Fe in studied tuna products, other authors 23,27 generally observed much higher concentrations, up to 21.1 mg kg −1 . Mn concentrations in the fish products were in good accordance with some other studies 26,28 . Boadi et al 25 .…”

Section: Discussionsupporting

confidence: 92%

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Health benefits and risks associated with element uptake from grilled fish and fish products

et al. 2021

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BACKGROUND: The content of essential and toxic elements in grilled fish (Atlantic salmon, trout) and in 20 assortments of fish products was examined. The aim of this study was to assess the fulfilment of the demand for Zn, Fe, Mn and Cu based on recommended dietary allowances (RDAs) or adequate intakes (AIs) and to assess the health risk associated with the consumption of Al, Pb and Cd. The risk assessment was based on estimated weekly intake (EWI), hazard index (HI), target risk ratio (THQ) and percentage: provisional tolerable weekly intake (PTWI) for Al, tolerable weekly intake (TWI) for Cd and reference dose lower bound (BMDL) for Pb.RESULTS: Taking into account the health benefits, the best source of Fe, Cu and Mn was found to be fish products in cans and jars, 150 g of which covered the daily requirement: Fe 9.39%, Cu 2.91% and Mn 1.21%. Smoked fish covered the RDA for Zn to 5.69%. Moreover, the uptake of toxic elements was as follows: Al 0.45% PTWI: Pb 0.74% BMDL10 and Cd 2.20% TWI. The THQ values for Pb and Cd were significantly lower than 1, whereas for Al it reached as high as 4.0.CONCLUSION: The obtained results indicate that there is no risk related to the intake of Pb and Cd with the consumption of the tested fish products. Low consumption of fish by Poles, however, contributes to their small share in covering the demand for microelements, i.e. Zn, Fe, Mn and Cu.

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Section: Discussionsupporting

confidence: 92%

“…On the other hand, the above authors detected much more Cd in marinated herrings and similarly in smoked fish. Kowalska et al 28 . found almost ten times lower Cd content in sardines in tomato sauce and four times higher in tuna in own sauce.…”

Section: Discussionmentioning

confidence: 94%

Health benefits and risks associated with element uptake from grilled fish and fish products

et al. 2021

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“…Results published by us earlier, as well as those presented in this study, indicate that it is necessary to conduct research that would allow the estimation of the content of toxic elements in food products which have a significant contribution to our diet and could cause potential health problems [ 77 , 78 ].…”

Section: Resultsmentioning

confidence: 99%

The Safety Assessment of Toxic Metals in Commonly Used Herbs, Spices, Tea, and Coffee in Poland

Kowalska

2021

IJERPH

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The presented study was aimed at the determination of the level of contamination with heavy metals (Cd, Pb, As, and Hg) in 240 samples of plant materials, i.e., herbal raw materials, spices, tea, and coffee. Moreover, a probabilistic risk assessment (noncarcinogenic and carcinogenic risks) was estimated by models including target hazard quotient (THQ) and cancer risk (CR). The samples were subjected to microwave mineralisation with the use of HNO3 (65%), while the determination of the content of the elements was performed with the use of inductively coupled plasma mass spectrometer (ICP–MS) and a mercury analyser. The element which was characterised by the highest level of accumulation in the analysed samples was lead (from 0.010 to 5.680 mg/kg). Among the heavy metals under analysis, the lowest concentration was noted in the case of mercury (from 0.005 to 0.030 mg/kg). A notably higher level of contamination with heavy metals was noted in the analysed samples of herbs and spices (0.005–5.680 mg/kg), compared to samples of tea and coffee (0.005–0.791 mg/kg). According to the guidelines of the World Health Organisation (WHO) concerning the limits of contamination of samples of herbal raw materials with heavy metals, lead levels exceeding the limits were only noted in 24 samples of herbs (18%). In all of the analysed samples of spices, tea, and coffee, no instances of exceeded limits were noted for any of the analysed heavy metals. The values of TTHQmax (in relation to the consumption of the analysed products) were as follows: up to 4.23 × 10−2 for spices, up to 2.51 × 10−1 for herbs, up to 4.03 × 10−2 for China tea, and up to 1.25 × 10−1 for roasted coffee beans. As the value of THQ ≤1, there is no probability of the appearance of undesirable effects related to the consumption of the analysed group of raw materials and products of plant origin. The CR value for As (max. value) was 1.29 × 10−5, which is lower than the maximum acceptable level of 1 × 10−4 suggested by United States Environmental Protection Agency (USEPA).

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“…The content of iron was the highest (15.83 mg/kg) and it was presumed that its ions contribute to the metallic taste that a person perceives (Lawless et al, 2004). It is interesting that a small number of papers related to the values of trace elements in canned meat, have been published so far (Ainerua et al, 2020;Buculei et al, 2014;Korfali & Hamdan, 2013;Kowalska et al, 2020;Nasser, 2015;Tuzen & Soylak, 2007) In our work, concentrations of some trace elements, such as Fe, Zn, Cu, Mn, Cr, Se, and toxic Sn, were related to the external appearance of cans and to the overall sensory properties of meat products. For each can, three measurements of a certain metal were made and the mean values were expressed.…”

Section: Content Of Trace Elementsmentioning

confidence: 99%

Determination of sensory properties and levels of trace elements during storage of canned meat products

Stojanović

Василев

Stojanović

et al. 2021

J. Food Process. Preserv.

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In armies worldwide, canned meat is one of the strategic foods thanks to its long-term sustainability and high nutritional value (Barrett & Cardello, 2012; Pograjc et al., 2010). The production of canned food for the Serbian Armed Forces is carried out according to military standards and technical specifications, which define not only the quality of cans, but also the method of labeling, the type and ratio of ingredients, the technological process of the production, and the quality of the final product, such as sensory characteristics and chemical and microbiological parameters. All these parameters keep pace with international food safety standards. The safety of canned meat depends on the heat treatment process, which must destroy the spores of the mesophilic species Clostridium botulinum and the cans' good hermeticity (Nitsch & Vuković, 2006). In addition, the quality of canned meat primarily depends on the quality of raw material (Florowski et al., 2017), but also on conditions and the length of storage (Buculei et al., 2014; Vafaei et al., 2018). Properly performed sterilization and good hermeticity guarantee good sustainability at room temperature over several years. Also, appropriate packaging prevents subsequent contamination of food with microorganisms, as well as other contaminants. In addition to good hermeticity, it is also necessary to prevent metal/ food contacts inside the can and metal/air outside, which is achieved

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

Cited by 28 publications

References 43 publications

Health benefits and risks associated with element uptake from grilled fish and fish products

Health benefits and risks associated with element uptake from grilled fish and fish products

The Safety Assessment of Toxic Metals in Commonly Used Herbs, Spices, Tea, and Coffee in Poland

Determination of sensory properties and levels of trace elements during storage of canned meat products

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