Excessive Copper Levels in Cooked Sausages: A Case Study of Local Market Products
N Fedoseeva,
V Tetdoev,
O Sarsembenova
et al.
Abstract:This study aimed to assess the presence of heavy metals, specifically lead, cadmium, mercury, copper, and zinc in locally sourced sausage products, both cooked and semi-smoked. A total of 30 samples were selected from local markets and subjected to atomic absorption spectrometry for precise metal quantification. Our results indicated that the concentration of zinc (18.36 mg/kg), mercury (0.01 mg/kg), lead (0.24 mg/kg), and cadmium (0.02 mg/kg) in cooked sausage products adhered to the maximum allowable concent… Show more
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