High Cadmium Levels in Cured Meat Products Marketed in Nigeria - Implications for Public Health

Adejumo, Olurotimi; Fasinu, Pius S.; Odion, Judith E; Silva, Boladale O.; Fajemirokun, Timothy O

doi:10.7314/apjcp.2016.17.4.1933

Cited by 8 publications

(8 citation statements)

References 24 publications

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“…Also, there were a highly significant differences (p ˂0.01) between the investigated products. This findings were almost identical to that obtained by Zahran-Dalia and Hendy-Bassma (2015) (0.18± 0.13ppm) for sausage samples but exceeding that obtained Adejumo et al (2016), who recorded that lead can't be detected in any of the studied samples of meat product and additionally under that obtained by Meslam-Ebtsam (2018)(0.13± 0.01 mg/kg) in minced meat. Absorption of ingested lead may constitute a serious risk to public health especially in young children who considered at high risk to lead toxicity, owing to their ability to effectively lead absorption leading to retardation of mental and physical development (Karovicova and Kohajdova, 2005).…”

Section: Resultssupporting

confidence: 89%

“…++ = High significant differences (P<0.01). (1) clarified that the mean values of lead levels (mg/kg) in the tested meat product samples were 0.06 ± 0.01, 0.11 ± 0.01 , 0.16 ± 0.01 and 0.23 ± 0.01 for minced meat, beef burger sausage and luncheon samples, respectively. Also, there were a highly significant differences (p ˂0.01) between the investigated products.…”

Section: Resultsmentioning

confidence: 88%

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Prevalence of some chemical hazards in some meat products.

Hazaa

Shaltout

El-Shater

2019

Benha Veterinary Medical Journal

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In an attempt to determine the prevalence of some chemical hazards in various meat product by measuring the residual levels of lead (Pb), cadmium (Cd) 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, 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.

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Section: Resultssupporting

confidence: 89%

Section: Resultsmentioning

confidence: 88%

Prevalence of some chemical hazards in some meat products.

Hazaa

Shaltout

El-Shater

2019

Benha Veterinary Medical Journal

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“…The risk is no different with game/wild/bush meat, where the presence of these toxic metals in the meat continues to be a concern for authorities [25,26]. Confirmed by Falandysz and Szymczyk-Kobrzy ńska [10] and Irschik and Wanek [12], some of the toxic metals found in harvested game meat could have been introduced by different game meat killing, hunting or harvesting methods.…”

Section: General Health Effects Of Toxic Metalsmentioning

confidence: 99%

Toxic Metals in Wild Ungulates and Domestic Meat Animals Slaughtered for Food Purposes: A Systemic Review

Nkosi

Bekker

Hoffman

2021

Foods

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The presence of toxic metals in harvested game meat is a cause for concern for public health and meat safety in general. Authorities and food safety agencies continue to develop guidelines and limits of the maximum allowable levels of toxic metals in food products. However, the situation is different for game meat products in developing countries, where a number of shortcomings have been identified. This includes a lack of game meat animal slaughter regulations, specific species’ product limits that have not yet been established and the continued use of hunting or game meat animals’ harvesting plans that could introduce the same toxic metals of concern. This review was conducted from English literature published between 2011 and 2021; it highlights the possible health effects and the shortcomings in the implementation of game meat safety production strategies for toxic metals (Arsenic, Lead, Cadmium and Mercury) in game meat animal production. Lead (Pb) remains the most significant threat for toxic metals contamination in game meat animals and the slaughter processes. In most developing countries, including in South Africa, the monitoring and control of these heavy metals in the game meat value chain has not yet been implemented.

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“…Heavy metals are known to bio-accumulate in the system and portend a serious health risk. Ingestion of heavy metals is known to disrupt important physiological processes in living cells and is reportedly associated with serious systemic pathological conditions including cancer (Jaishankar et al, 2014;Adejumo et al, 2016). Additionally, standards need to be set and enforced in the cassava processing centres.…”

Section: Introductionmentioning

confidence: 99%

Elevated Iron Levels in Machine-Grinded Cassava (Manihot esculenta, Euphorbiaceae) in Iwo, Southwest Nigeria as Determined by Atomic Absorption Spectrometry

Adejumo

Oyelowo

Adejumo

2019

JFS

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The potential of trace amounts of elements to contaminate food during processing in some local communities of Nigeria has since been a subject of concern. In Iwo, South West Nigeria, the processing method of converting the highly perishable cassava tubers to more stable products such as the roasted granular product, Gari involves grating/grinding of peeled cassava tubers and this process is suspected to introduce trace elements into the final product. This study determined and compared the levels of trace elements in peeled and machine-grinded cassava tuber samples. Peeled cassava tuber samples and machine-grinded cassava tuber samples were collected, prepared by acid digestion and filtration. Elemental analysis was carried out using PG-990 Atomic Absorption Spectrophotometer in the flame configuration mode. Iron (9.500 ± 0.025 mg/kg), Copper (11.200 ± 0.025 mg/kg) and Magnesium (251.317 ± 0.038 mg/kg) were present in the peeled cassava tubers; while for the machine-grinded cassava tubers, Iron (63.075 ± 0.025 mg/kg), Copper (11.650 ± 0.025 mg/kg), Magnesium (250.500 ± 0.250 mg/kg) and Manganese (0.650 ± 0.025 mg/kg) in addition were present. Comparison of these results revealed that Iron concentrations for machine-grinded cassava tubers were significantly higher than peeled cassava tubers (p < 0.05). This result suggests that the grinding process during cassava preparation might have introduced Iron, a trace element contaminant to the product (Gari). This report reveal that the appropriate health authorities and regulatory agencies need to set limits with a view of safeguarding consumers’ health.

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High Cadmium Levels in Cured Meat Products Marketed in Nigeria - Implications for Public Health

Cited by 8 publications

References 24 publications

Prevalence of some chemical hazards in some meat products.

Prevalence of some chemical hazards in some meat products.

Toxic Metals in Wild Ungulates and Domestic Meat Animals Slaughtered for Food Purposes: A Systemic Review

Elevated Iron Levels in Machine-Grinded Cassava (Manihot esculenta, Euphorbiaceae) in Iwo, Southwest Nigeria as Determined by Atomic Absorption Spectrometry

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