Chemical residues in burger and sausage meat products

Document Type : Original Article

Authors

1 Department of Food Hygiene and Control, Agri. Res. Center, Animal Health Res. Institute, Dokki- Giza.

2 Department of Food Hygiene and Control. Faculty of Veterinary Medicine, Benha University

Abstract

In this study total of 150 samples of burger and sausage meat products (75 of each) were collected from local and supermarkets in Giza governorate, Egypt. The samples were subjected to determination of residue levels of antibiotics, zeranol, trenbolone, heavy metals (Cadmium, Lead, Zinc and Arsenic) and pesticides (organophosphorus and organochlorine). The study proved that the incidence percent of antibiotics, organophosphorus and arsenic residues were zero in all samples of burger and sausage, while zeranol percent in burger were zero but it was recorded in all sausage samples (75) with mean (0.3721 ppb). The trenbolne was recorded in 75 of both burger and sausage samples with mean (0.1368) and (0.14367) ppb respectively. Lead was present in all samples of burger (75) with mean (0.04844 ppm) while lead was present in 50 samples (67%) of sausage with mean (0.2575 ppm). Cadmium was recorded in 50 samples of burger while not recorded in any of sausage samples. Zinc residues were present in all samples of burger and sausage with mean (0.44784) and (0.6132) ppm respectively. The residues of PP.DDT were recorded in all samples of burger and sausage. The value of PP.DDT in sausage (2.476 ppm) is higher than in burger (1.92004 ppm). Methoxychlor was recorded only in burger with value (49.66062 ppm) while methoxychlor was not recorded in sausage samples. Endrin only recorded in burger with value (0.716 ppm) but not recorded in sausage. PP. DDD was recoded in all burger and sausage samples with value (0.464) and (0.614) ppm respectively.

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Benha Veterinary Medical Journal
Volume 40, Issue 1
March 2021
Pages 161-164

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