Detection of heavy metal residues on some cooked meat served at restaurant level

Abdelazim, Mohamed Shawky; Hassan, Mohamed Ahmed; Hasanin, Faten Sayed

doi:10.21608/bvmj.2023.228359.1734

Detection of heavy metal residues on some cooked meat served at restaurant level

Document Type : Original Article

Authors

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

10.21608/bvmj.2023.228359.1734

Abstract

The purpose of the current study was to evaluate the lead, cadmium, and copper heavy metal residues in meals that include boiled, roasted, and grilled meat and their acceptance for human consumption. A total of 90 random samples of them (30 of each) were collected from a restaurant in Cairo governorate. The results showed that the mean values of heavy metals (lead, cadmium and copper) were 0.21 ±0.01, 0.13 ± 0.01 and 1.96 ± 0.14 mg / kg for boiled meat, respectively, while 0.27 ±0.01, 0.18 ± 0.01 and 2.34 ± 0.16 mg / kg for roasted meat, respectively and finally the the mean values of heavy metals in grilled meat were 0.38 ± 0.02, 0.25 ± 0.01 and 2.51 ± 0.22 mg / kg, respectively.
From the research results, it is clear to us that the percentages of samples that exceeded the permissible limits recommended by EOS (2010) for lead were as follows 36.67 %, 43.33% and 53.335% for boiled, roasted and grilled meat respectively, while for cadmium were 23.33%, 33.33% and 46.67% in the same order as before. The sample of cooked meat from the three types has no deviations in copper element (0%). We conclude that the presence of heavy metal residues leads and cadmium is high, mainly in grilled meat, followed by roasted meat, and finally in boiled meat.

Keywords