Determination of Lead and Cadmium Contents in Sausages from Iran
RESEARCH ARTICLE
Determination of lead and cadmium contents in sausages from Iran
A. Abedi a, R. Ferdousi a,, S. Eskandari b, F. Seyyedahmadian a, R. Khaksar c a National Nutrition & Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, P.O. Box 19395-4741, Tehran, Iran (info@nnftri.ac.ir) b Food and Drug Control Laboratories (FDCLs) – Food and Drug Laboratory Research Center (FDLRC), Ministry of Health and Medical Education, P.O. Box 11136-15911, Tehran, Iran c Department of Food Technology, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, P.O. Box 19395-4741, Tehran, Iran
Abstract The contents of lead and cadmium in five major brands of six types of cooked beef sausages consumed in Iran were determined by graphite furnace atomic absorption spectrometer (GFAAS) after hydrogen peroxide/nitric acid digestion. The metal contents in the samples, expressed in µg kg-1 wet weight, varied from 24.00 to 158.66 with an average value of 53.54 for lead and from 2.23 to 13.50 with an average value of 5.7 for cadmium. The highest lead and cadmium concentrations were obtained from German sausage (158.66 µg kg-1; brand B) and Hot dog (13.50 µg kg-1; brand D), respectively. The results of this study indicate that the sausages from Iran have concentrations below the permitted levels for these toxic metals. The daily dietary intakes and the percentage contribution of the two considered metals to provisional tolerable weekly intake (PTWI) were calculated for sausages.
Keywords: Lead; Cadmium; Cooked beef sausage; Dietary intake; Tehran
Corresponding author. E-mail address: drferdousi@sbmu.ac.ir 1. Introduction
Industrial evolutions, the intense use of raw materials and agricultural technology have all somehow improved our lifestyle while simultaneously polluting the natural environment. Pollution of the environment with heavy metals, which is recognized in most
Determination of lead and cadmium contents in sausages from Iran
A. Abedi a, R. Ferdousi a,, S. Eskandari b, F. Seyyedahmadian a, R. Khaksar c a National Nutrition & Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, P.O. Box 19395-4741, Tehran, Iran (info@nnftri.ac.ir) b Food and Drug Control Laboratories (FDCLs) – Food and Drug Laboratory Research Center (FDLRC), Ministry of Health and Medical Education, P.O. Box 11136-15911, Tehran, Iran c Department of Food Technology, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, P.O. Box 19395-4741, Tehran, Iran
Abstract The contents of lead and cadmium in five major brands of six types of cooked beef sausages consumed in Iran were determined by graphite furnace atomic absorption spectrometer (GFAAS) after hydrogen peroxide/nitric acid digestion. The metal contents in the samples, expressed in µg kg-1 wet weight, varied from 24.00 to 158.66 with an average value of 53.54 for lead and from 2.23 to 13.50 with an average value of 5.7 for cadmium. The highest lead and cadmium concentrations were obtained from German sausage (158.66 µg kg-1; brand B) and Hot dog (13.50 µg kg-1; brand D), respectively. The results of this study indicate that the sausages from Iran have concentrations below the permitted levels for these toxic metals. The daily dietary intakes and the percentage contribution of the two considered metals to provisional tolerable weekly intake (PTWI) were calculated for sausages.
Keywords: Lead; Cadmium; Cooked beef sausage; Dietary intake; Tehran
Corresponding author. E-mail address: drferdousi@sbmu.ac.ir 1. Introduction
Industrial evolutions, the intense use of raw materials and agricultural technology have all somehow improved our lifestyle while simultaneously polluting the natural environment. Pollution of the environment with heavy metals, which is recognized in most