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Food Additives & Contaminants: Part B: Surveillance Publication details, including instructions for authors and subscription information: http://www.tandfonline.com/loi/tfab20
Determination of lead and cadmium content in sausages from Iran a
a
b
a
A. Abedi , R. Ferdousi , S. Eskandari , F. Seyyedahmadian & R. Khaksar
a
a
Department of Food Science and Technology , National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shaheed Beheshti University of Medical Sciences , PO Box 19395-4741, Tehran, Iran b
Food and Drug Control Laboratories (FDCLs) – Food and Drug Laboratory Research Center (FDLRC), Ministry of Health and Medical Education , PO Box 11136-15911, Tehran, Iran Accepted author version posted online: 04 Nov 2011.Published online: 29 Nov 2011.
To cite this article: A. Abedi , R. Ferdousi , S. Eskandari , F. Seyyedahmadian & R. Khaksar (2011) Determination of lead and cadmium content in sausages from Iran, Food Additives & Contaminants: Part B: Surveillance, 4:4, 254-258, DOI: 10.1080/19393210.2011.637236 To link to this article: http://dx.doi.org/10.1080/19393210.2011.637236
PLEASE SCROLL DOWN FOR ARTICLE Taylor & Francis makes every effort to ensure the accuracy of all the information (the “Content”) contained in the publications on our platform. However, Taylor & Francis, our agents, and our licensors make no representations or warranties whatsoever as to the accuracy, completeness, or suitability for any purpose of the Content. Any opinions and views expressed in this publication are the opinions and views of the authors, and are not the views of or endorsed by Taylor & Francis. The accuracy of the Content should not be relied upon and should be independently verified with primary sources of information. Taylor and Francis shall not be liable for any losses, actions, claims, proceedings, demands, costs, expenses, damages, and other liabilities whatsoever or howsoever caused arising directly or indirectly in connection with, in relation to or arising out of the use of the Content. This article may be used for research, teaching, and private study purposes. Any substantial or systematic reproduction, redistribution, reselling, loan, sub-licensing, systematic supply, or distribution in any form to anyone is expressly forbidden. Terms & Conditions of access and use can be found at http:// www.tandfonline.com/page/terms-and-conditions
Food Additives and Contaminants: Part B Vol. 4, No. 4, December 2011, 254–258
Determination of lead and cadmium content in sausages from Iran A. Abedia, R. Ferdousia*, S. Eskandarib, F. Seyyedahmadiana and R. Khaksara a
Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shaheed Beheshti University of Medical Sciences, PO Box 19395-4741, Tehran, Iran; bFood and Drug Control Laboratories (FDCLs) – Food and Drug Laboratory Research Center (FDLRC), Ministry of Health and Medical Education, PO Box 11136-15911, Tehran, Iran
Downloaded by [University of West Florida] at 18:18 30 December 2014
(Received 15 April 2011; final version received 23 October 2011) The contents of lead and cadmium in five major brands of six types of cooked beef sausages consumed in Iran were determined by a graphite furnace atomic absorption spectrometer (GFAAS) after hydrogen peroxide/nitric acid digestion. The metal content in the samples, expressed in mg kg1 wet weight, varied from 24.0 to 158.7 with an average of 53.5 for lead and from 2.2 to 13.5 with an average of 5.7 for cadmium. The highest lead and cadmium concentrations were obtained from a German sausage (158.7 mg kg1; brand B) and hot dog (13.5 mg kg1; brand D), respectively. The results indicate that the sausages from Iran have concentrations below the permitted levels for these heavy metals. The daily dietary intakes and the percentage contribution of the two considered metals to the provisional tolerable weekly intake (PTWI) were calculated for sausages. Keywords: heavy metals; cadmium; lead; meat
Introduction Pollution of the environment with heavy metals, which is not always recognised in all countries of the world, is a serious problem (Abou-Arab 2001). Heavy metals such as lead and cadmium are toxic, stable and not easily biodegradable, which can be very harmful even at low concentrations when ingested over a long period of time. The ingestion of food is known as an important way of exposure to heavy metals (Ganjavi et al. 2010). Metal contamination can take place during the handling and processing of foods, from the farm to the point of consumption. Thus, besides the growth of plants in contaminated soils and the feeding of animals with feed containing heavy metals, other factors may contribute to food contamination. Contact between food and metal, such as processing equipment, storage and packaging containers, is a significant source of metal in food (Nasreddine and Parent-Massin 2002). Because of nutritional value, economic advantage, variety and facility of preparation, meat products are a popular food source in most countries of the world. Thus, it is necessary to enhance the safety and health of meat products because of increasing consumption of these products (Demirezen and Uruc 2006). In Iran, meat products are mainly emulsion-type cooked beef sausages made from meat, water or ice, oil, salt, spices, gluten and other additives under a specific technology. In recent years much attention has been focused on the *Corresponding author. Email: [email protected] ISSN 1939–3210 print/ISSN 1939–3229 online 2011 Taylor & Francis http://dx.doi.org/10.1080/19393210.2011.637236 http://www.tandfonline.com
concentrations of heavy metals in fish, chicken, meat and meat products in order to check for those hazards to human health (Demirbas 1999; Grujic 2000; AbouArab 2001; Emami Khansari et al. 2004; Demirezen and Uruc 2006; Tuzen and Soylak 2007; Oymak et al. 2009; Uluozlu et al. 2009). Heavy metals, especially lead and cadmium, can enter the body of cattle and sheep by them eating forage and drinking water containing these heavy metals; they accumulate in the liver, muscle and kidneys (Falandysz 1991; Niemi et al. 1991). Furthermore, additives of the emulsion-type sausage such as oil, salt, water, spices can contain significant quantities of heavy metals (Abdel-Rahman 1984; Brunner and Stolle 1995; Roychowdhury et al. 2003; Zcan and Akbulut 2007; Oymak et al. 2009). The data on the levels of heavy metals in meat products produced in Iran are very limited. The aim of this study was to determine the contents of lead and cadmium in sausages consumed in Tehran and to estimate the intake of each metal from this source.
Materials and methods Samples Five brands of six types of beef sausages (German, cocktail, hot dog, Lyoner, dry and jambon) were purchased from local supermarkets in 2009. Samples
Food Additives and Contaminants: Part B were selected to include the major manufacturers of the sausages in Tehran. All samples were put in plastic bags/containers, transported to the laboratory on the same day and stored at 18 C until analysis.
Reagents and standards
Downloaded by [University of West Florida] at 18:18 30 December 2014
All reagents used were of analytical reagent grade. Distilled-deionised water was used in all experiments. Standard solutions of lead and cadmium were provided by Merck (Darmstadt, Germany). The standards were prepared from the individual 1000 mg l1 standard, in 0.1 N HNO3. Working standards were prepared from the previous stock solutions.
Apparatus All glassware was soaked overnight in 10% (v/v) nitric acid. Glassware for the analysis of lead and cadmium was rinsed thoroughly with deionised distilled water and dried before use. A Varian Spectra AA-20 (Melbourne, VIC, Australia) atomic absorption spectrometer equipped with a GTA-96 graphite furnace atomiser and deuterium lamp as a background corrector was used in the experiments. A Varian programmable sample dispenser was employed for injecting the solution into the furnace. All experiments were performed using pyrolytic-coated partitioned graphite tubes. The signals were measured as peak area. A 20 ml sample was mixed with 5 ml of NH4H2PO4 and Mg(NO3)2 matrix modifier. The operating parameters for lead and cadmium were set as recommended by the manufacturer (Table 1).
Sample preparation and digestion For the determination of lead and cadmium, 5 0.01 g of each sample were weighed into a 150 ml beaker, and 50 ml of freshly 1:1 (v/v) H2O2 (30%):HNO3 (65%) were added slowly in portions. Each beaker was covered with a watch glass and stored at room temperature for 48 h. The samples were heated on a hot plate until the solutions were clear. Heating was continued until the volume was reduced to about 5 ml. The solutions were then allowed to cool and sonicated for 5 min. The clear solutions were transferred into 25ml flasks and diluted to the mark with deionised water and then transferred into lidded tubes in a water bath of 60 C for 30 min. For each run, samples, spiked samples and blanks were proceeded accordingly. The samples were analysed in triplicate. The Statistical Package for the Social Sciences (SPSS) program was used to calculate standard deviations (SDs) and means.
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Table 1. Operating parameters for the determination of lead and cadmium in sausage samples. Parameters Lamp current (mA) Wavelength (nm) Slit width (nm) Maximum absorbance Sample volume (ml) Modifier volume (ml) Limit of detection (mg kg1)
Lead 5 283.3 0.5 1.4 20 5 0.01
Cadmium 4 228.8 0.5 0.7 20 5 0.002
Heating programme
Temperature ( C), hold time (s) and Ar flow (l min1)
Drying 1 Drying 2 Drying 3 Ashing Gas stop Atomisation 1 Atomisation 2 Cleaning
85, 5, 95, 40, 120, 10, 400, 5, 400, 2, 2100, 1, 2100, 2, 2100, 2,
3 3 3 3 0 0 0 3
85, 5, 3 95, 40, 3 120, 10, 3 250, 5, 3 250, 2, 0 1800, 0.8, 0 1800, 2, 0 1800, 2, 3
Determination of recovery The recoveries of the metals were determined by adding increasing amounts of lead and cadmium to samples which were then passing the digestion procedure. The resulting solutions were analysed. The results are reported in Table 2. Mean recoveries for lead and cadmium were 86% and 83% respectively, with coefficients of variation of 5.4% and 2.5%, respectively.
Results and discussion Lead concentrations in sausage samples The concentrations of lead in different types of cooked beef sausages are presented in Table 3 as means and SDs. Lead contents in different brands of these sausages were quite variable such as brand A (25.6– 77.1 mg kg1), brand B (31.0–158.7 mg kg1), brand C (38.8–75.3 mg kg1), brand D (40.3–81.7 mg kg1) and brand E (24.0–46.3 mg kg1). The minimum and maximum lead contents found in the samples were 24.0 mg kg1 in Cocktail sausage (brand E) and 158.7 mg kg1 in German sausage (brand B), respectively. This may be related to treatments of the products and the kind or amount of spices, meat and other fillers such as gluten, ice, starch, oil and salt. The maximum level for lead in cooked cured meat products is 500 mg kg1 according to the Codex Alimentarius (1994) and 100 mg kg1 according to the Commission of the European Communities (2006). Apart from one sample (German sausage of brand B), lead contents in all the sausage samples analysed were lower than the European Commission limit. The average for lead (53.5 mg kg1) in this study was nearly similar to those
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A. Abedi et al. Table 2. Recoveries of lead and cadmium from sausage samples. Lead content (mg kg1) 5.9
Lead spiked (mg kg1)
Recovery (%)
Cadmium content (mg kg1)
Cadmium spiked (mg kg1)
Recovery (%)
20 40 80
83 93 84
0.8
2 4 8
80 83 85
Table 3. Mean concentrations (mg kg1 wet wt SD) of lead in cooked beef sausages from Iran.
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Sausage type\brand German Cocktail Hot dog Lyoner Dry Jambon
A
B
C
D
E
77.1 2.5 52.0 3.0 58.0 5.0 26.1 2.0 35.3 1.1 25.6 1.4
158.7 7.8 35.5 0.9 88.7 4.0 87.8 4.2 30.9 1.7 65.3 4.2
75.3 1.1 43.3 4.2 43.9 1.6 38.8 0.3 42.2 0.7 55.3 3.4
81.7 1.5 41.7 1.5 46.2 0.8 40.3 1.5 45.3 1.1 67.6 0.5
46.3 4.9 24.0 3.6 41.67 3.2 36.5 1.5 42.7 2.1 34.8 0.8
Table 4. Mean concentrations (mg kg–1 wet wt SD) of cadmium in cooked beef sausages from Iran. Sausage type\brand German Cocktail Hot dog Lyoner Dry Jambon
A
B
C
D
E
3.9 0.6 3.2 0.3 5.8 0.3 5.2 0.3 3.6 0.4 3.2 0.9
6.3 0.6 7.3 0.6 11.2 1.1 7.2 0.4 2.9 0.4 5.7 0.35
7.6 0.4 9.0 0.5 2.3 0.2 4.89 0.4 3.2 0.8 5.7 0.3
6.7 0.2 9.4 0.4 13.5 0.5 5.0 0.5 5.2 0.3 6.5 0.5
2.2 0.2 2.5 0.3 2.6 0.3 7.6 0.2 6.8 0.3 5.2 0.2
reported in Turkey (Oymak et al. 2009). However, these results were lower than those found in Chile (Mun˜oz et al. 2005), the Republic of Croatia (SapunarPostruznik et al. 1996), and Turkey (Demirezen and Uruc 2006). Lower values were found on the island of Tenerife (Spain). Gonza´lez-Weller et al. (2006) reported 3.2, 9.1, 6.7 and 4.9 mg kg1 lead in chicken, turkey, beef and pork meat product, respectively. Lead levels greater than 0.5–0.8 mg ml1 in blood causes various abnormalities. Lead accumulates in the skeleton, especially in bone marrow. It is a neurotoxin and causes behavioural abnormalities, retarding intelligence and mental development. It interferes in the metabolism of calcium and vitamin D and affects haemoglobin formation and causes anaemia (Memon et al. 2005).
Cadmium concentrations in sausage samples Cadmium contents in the sausage samples studied are given in Table 4. The concentrations of cadmium in the sausages with different brands were in the range of 3.2– 5.7 mg kg1 for brand A, 2.9–11.2 mg kg1 for brand B,
2.3–9.0 mg kg1 for brand C, 5.0–13.5 mg kg1 for brand D, and 2.2–7.6 mg kg1 for brand E (mean ¼ 5.7 mg kg1). The highest average cadmium content was found in hot dog (13.5 mg kg1; brand D), while the lowest value was observed in German sausage (2.2 mg kg1; brand E). Cadmium concentrations obtained from the analyses of all sausage samples were lower than 50 mg kg1, the limit as established by the European Commission (Commission of the European Communities 2006). The mean concentration of cadmium (5.7 mg kg1) in the presented study was approximately similar to that in Chile (Mun˜oz et al. 2005), Tenerife (Spain) (Gonza´lez-Weller et al. 2006), and Turkey (Oymak et al. 2009), and higher than in Greece (Karavoltsos et al. 2002) and lower than on the Canary Islands (Spain) (Rubio et al. 2006), the Republic of Croatia (Sapunar-Postruznik et al. 1996), Turkey (Demirezen and Uruc 2006), and Banja Luka (Bosnia) (Grujic 2000). Cadmium can accumulate in the human body and may induce kidney dysfunction, skeletal damage and reproductive deficiencies (Commission of the European Communities 2006). The maximum tolerable level in the kidney, in order to avoid abnormal kidney function, is 50 mg g–1 wet
Food Additives and Contaminants: Part B weight (Satarug et al. 2000). Hecht (1983) declared that cadmium concentrations in meat increase with the age of the animal and depend on concentrations in the feed. Generally, the level of elements in meat and meat products depends on factors such as the environmental conditions, the type of pasture and the genetic characteristics of the organisms. Furthermore, technological treatments are important for levels of elements in meat products (Demirezen and Uruc 2006).
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Estimation of lead and cadmium intakes from sausages The dietary intake of each heavy metal was calculated by multiplying the concentration in a particular food category by the mean weight of that group consumed in the daily diet of an average person (Urieta et al. 1996). The average consumption of sausage was assessed on the basis of data obtained through the monitoring of the per capita consumption of foodstuffs in Tehran and reported to be about 27.6 g day1 (National Nutrition and Food Technology Research Institute (NNFTRI) 2001). Considering this amount and the mean concentrations of lead (53.5 mg kg1) and cadmium (5.7 mg kg1) as analysed in these products, the dietary intakes of lead and cadmium were calculated as 1.47 and 0.16 mg day1 (10.29 and 1.12 mg week1), respectively. The dietary exposures of lead and cadmium through meat products in the literature have been reported as 3.6 and 0.14 mg day1 in Santiago (Chile) (Mun˜oz et al. 2005) and 3.85 and 0.28 mg day1 in the Republic of Croatia (SapunarPostruznik et al. 1996), respectively. Rubio et al. (2006) reported 0.21 mg day1 cadmium intake via cold meat and sausages on the Canary Islands. To evaluate the health risk of the estimated dietary exposure, it is compared with the provisional tolerable weekly intake (PTWI) recommended by the Joint FAO/WHO Expert Committee for Food Additives (JECFA) for each of the heavy metals: 25 mg lead kg1 body weight and 7 mg cadmium kg1 body weight, which is equivalent to 243 mg lead day1 and 68 mg cadmium day1 for an adult weighing 68 kg (World Health Organization (WHO) 1993). If we express the dietary intake of lead and cadmium as a percentage of PTWI, their intake through sausages in Tehran results in 0.6% and 0.23% of the PTWI, respectively.
Conclusion The levels of lead and cadmium in different types of sausages of several major brands marketed in Iran were determined by a suitable and sensitive GFAAS method. The results obtained in the present study showed that lead and cadmium levels in all sausages analysed were acceptable for human consumption. The level may be reduced by more careful handling and
257
processing of raw materials. Also, a better selection of raw material, including analysis for heavy metals prior to processing, could improve the situation. The estimated intakes of lead and cadmium from the weekly consumption of the samples indicated no risk since they are lower than the permissible tolerable weekly intakes for these elements. However, lead and cadmium can enter the human body through other foods containing these heavy metals. Therefore, it is recommended that one carry out a regular control of lead and cadmium concentrations in meat products and other foods in Iranian supermarkets.
Acknowledgments Supported by a grant from the National Nutrition and Food Technology Research Institute (NNFTRI), Tehran, Iran, grant No. NNFTRI-2484.
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Food Additives & Contaminants: Part B: Surveillance Publication details, including instructions for authors and subscription information: http://www.tandfonline.com/loi/tfab20
Determination of lead and cadmium content in sausages from Iran a
a
b
a
A. Abedi , R. Ferdousi , S. Eskandari , F. Seyyedahmadian & R. Khaksar
a
a
Department of Food Science and Technology , National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shaheed Beheshti University of Medical Sciences , PO Box 19395-4741, Tehran, Iran b
Food and Drug Control Laboratories (FDCLs) – Food and Drug Laboratory Research Center (FDLRC), Ministry of Health and Medical Education , PO Box 11136-15911, Tehran, Iran Accepted author version posted online: 04 Nov 2011.Published online: 29 Nov 2011.
To cite this article: A. Abedi , R. Ferdousi , S. Eskandari , F. Seyyedahmadian & R. Khaksar (2011) Determination of lead and cadmium content in sausages from Iran, Food Additives & Contaminants: Part B: Surveillance, 4:4, 254-258, DOI: 10.1080/19393210.2011.637236 To link to this article: http://dx.doi.org/10.1080/19393210.2011.637236
PLEASE SCROLL DOWN FOR ARTICLE Taylor & Francis makes every effort to ensure the accuracy of all the information (the “Content”) contained in the publications on our platform. However, Taylor & Francis, our agents, and our licensors make no representations or warranties whatsoever as to the accuracy, completeness, or suitability for any purpose of the Content. Any opinions and views expressed in this publication are the opinions and views of the authors, and are not the views of or endorsed by Taylor & Francis. The accuracy of the Content should not be relied upon and should be independently verified with primary sources of information. Taylor and Francis shall not be liable for any losses, actions, claims, proceedings, demands, costs, expenses, damages, and other liabilities whatsoever or howsoever caused arising directly or indirectly in connection with, in relation to or arising out of the use of the Content. This article may be used for research, teaching, and private study purposes. Any substantial or systematic reproduction, redistribution, reselling, loan, sub-licensing, systematic supply, or distribution in any form to anyone is expressly forbidden. Terms & Conditions of access and use can be found at http:// www.tandfonline.com/page/terms-and-conditions
Food Additives and Contaminants: Part B Vol. 4, No. 4, December 2011, 254–258
Determination of lead and cadmium content in sausages from Iran A. Abedia, R. Ferdousia*, S. Eskandarib, F. Seyyedahmadiana and R. Khaksara a
Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shaheed Beheshti University of Medical Sciences, PO Box 19395-4741, Tehran, Iran; bFood and Drug Control Laboratories (FDCLs) – Food and Drug Laboratory Research Center (FDLRC), Ministry of Health and Medical Education, PO Box 11136-15911, Tehran, Iran
Downloaded by [University of West Florida] at 18:18 30 December 2014
(Received 15 April 2011; final version received 23 October 2011) The contents of lead and cadmium in five major brands of six types of cooked beef sausages consumed in Iran were determined by a graphite furnace atomic absorption spectrometer (GFAAS) after hydrogen peroxide/nitric acid digestion. The metal content in the samples, expressed in mg kg1 wet weight, varied from 24.0 to 158.7 with an average of 53.5 for lead and from 2.2 to 13.5 with an average of 5.7 for cadmium. The highest lead and cadmium concentrations were obtained from a German sausage (158.7 mg kg1; brand B) and hot dog (13.5 mg kg1; brand D), respectively. The results indicate that the sausages from Iran have concentrations below the permitted levels for these heavy metals. The daily dietary intakes and the percentage contribution of the two considered metals to the provisional tolerable weekly intake (PTWI) were calculated for sausages. Keywords: heavy metals; cadmium; lead; meat
Introduction Pollution of the environment with heavy metals, which is not always recognised in all countries of the world, is a serious problem (Abou-Arab 2001). Heavy metals such as lead and cadmium are toxic, stable and not easily biodegradable, which can be very harmful even at low concentrations when ingested over a long period of time. The ingestion of food is known as an important way of exposure to heavy metals (Ganjavi et al. 2010). Metal contamination can take place during the handling and processing of foods, from the farm to the point of consumption. Thus, besides the growth of plants in contaminated soils and the feeding of animals with feed containing heavy metals, other factors may contribute to food contamination. Contact between food and metal, such as processing equipment, storage and packaging containers, is a significant source of metal in food (Nasreddine and Parent-Massin 2002). Because of nutritional value, economic advantage, variety and facility of preparation, meat products are a popular food source in most countries of the world. Thus, it is necessary to enhance the safety and health of meat products because of increasing consumption of these products (Demirezen and Uruc 2006). In Iran, meat products are mainly emulsion-type cooked beef sausages made from meat, water or ice, oil, salt, spices, gluten and other additives under a specific technology. In recent years much attention has been focused on the *Corresponding author. Email: [email protected] ISSN 1939–3210 print/ISSN 1939–3229 online 2011 Taylor & Francis http://dx.doi.org/10.1080/19393210.2011.637236 http://www.tandfonline.com
concentrations of heavy metals in fish, chicken, meat and meat products in order to check for those hazards to human health (Demirbas 1999; Grujic 2000; AbouArab 2001; Emami Khansari et al. 2004; Demirezen and Uruc 2006; Tuzen and Soylak 2007; Oymak et al. 2009; Uluozlu et al. 2009). Heavy metals, especially lead and cadmium, can enter the body of cattle and sheep by them eating forage and drinking water containing these heavy metals; they accumulate in the liver, muscle and kidneys (Falandysz 1991; Niemi et al. 1991). Furthermore, additives of the emulsion-type sausage such as oil, salt, water, spices can contain significant quantities of heavy metals (Abdel-Rahman 1984; Brunner and Stolle 1995; Roychowdhury et al. 2003; Zcan and Akbulut 2007; Oymak et al. 2009). The data on the levels of heavy metals in meat products produced in Iran are very limited. The aim of this study was to determine the contents of lead and cadmium in sausages consumed in Tehran and to estimate the intake of each metal from this source.
Materials and methods Samples Five brands of six types of beef sausages (German, cocktail, hot dog, Lyoner, dry and jambon) were purchased from local supermarkets in 2009. Samples
Food Additives and Contaminants: Part B were selected to include the major manufacturers of the sausages in Tehran. All samples were put in plastic bags/containers, transported to the laboratory on the same day and stored at 18 C until analysis.
Reagents and standards
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All reagents used were of analytical reagent grade. Distilled-deionised water was used in all experiments. Standard solutions of lead and cadmium were provided by Merck (Darmstadt, Germany). The standards were prepared from the individual 1000 mg l1 standard, in 0.1 N HNO3. Working standards were prepared from the previous stock solutions.
Apparatus All glassware was soaked overnight in 10% (v/v) nitric acid. Glassware for the analysis of lead and cadmium was rinsed thoroughly with deionised distilled water and dried before use. A Varian Spectra AA-20 (Melbourne, VIC, Australia) atomic absorption spectrometer equipped with a GTA-96 graphite furnace atomiser and deuterium lamp as a background corrector was used in the experiments. A Varian programmable sample dispenser was employed for injecting the solution into the furnace. All experiments were performed using pyrolytic-coated partitioned graphite tubes. The signals were measured as peak area. A 20 ml sample was mixed with 5 ml of NH4H2PO4 and Mg(NO3)2 matrix modifier. The operating parameters for lead and cadmium were set as recommended by the manufacturer (Table 1).
Sample preparation and digestion For the determination of lead and cadmium, 5 0.01 g of each sample were weighed into a 150 ml beaker, and 50 ml of freshly 1:1 (v/v) H2O2 (30%):HNO3 (65%) were added slowly in portions. Each beaker was covered with a watch glass and stored at room temperature for 48 h. The samples were heated on a hot plate until the solutions were clear. Heating was continued until the volume was reduced to about 5 ml. The solutions were then allowed to cool and sonicated for 5 min. The clear solutions were transferred into 25ml flasks and diluted to the mark with deionised water and then transferred into lidded tubes in a water bath of 60 C for 30 min. For each run, samples, spiked samples and blanks were proceeded accordingly. The samples were analysed in triplicate. The Statistical Package for the Social Sciences (SPSS) program was used to calculate standard deviations (SDs) and means.
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Table 1. Operating parameters for the determination of lead and cadmium in sausage samples. Parameters Lamp current (mA) Wavelength (nm) Slit width (nm) Maximum absorbance Sample volume (ml) Modifier volume (ml) Limit of detection (mg kg1)
Lead 5 283.3 0.5 1.4 20 5 0.01
Cadmium 4 228.8 0.5 0.7 20 5 0.002
Heating programme
Temperature ( C), hold time (s) and Ar flow (l min1)
Drying 1 Drying 2 Drying 3 Ashing Gas stop Atomisation 1 Atomisation 2 Cleaning
85, 5, 95, 40, 120, 10, 400, 5, 400, 2, 2100, 1, 2100, 2, 2100, 2,
3 3 3 3 0 0 0 3
85, 5, 3 95, 40, 3 120, 10, 3 250, 5, 3 250, 2, 0 1800, 0.8, 0 1800, 2, 0 1800, 2, 3
Determination of recovery The recoveries of the metals were determined by adding increasing amounts of lead and cadmium to samples which were then passing the digestion procedure. The resulting solutions were analysed. The results are reported in Table 2. Mean recoveries for lead and cadmium were 86% and 83% respectively, with coefficients of variation of 5.4% and 2.5%, respectively.
Results and discussion Lead concentrations in sausage samples The concentrations of lead in different types of cooked beef sausages are presented in Table 3 as means and SDs. Lead contents in different brands of these sausages were quite variable such as brand A (25.6– 77.1 mg kg1), brand B (31.0–158.7 mg kg1), brand C (38.8–75.3 mg kg1), brand D (40.3–81.7 mg kg1) and brand E (24.0–46.3 mg kg1). The minimum and maximum lead contents found in the samples were 24.0 mg kg1 in Cocktail sausage (brand E) and 158.7 mg kg1 in German sausage (brand B), respectively. This may be related to treatments of the products and the kind or amount of spices, meat and other fillers such as gluten, ice, starch, oil and salt. The maximum level for lead in cooked cured meat products is 500 mg kg1 according to the Codex Alimentarius (1994) and 100 mg kg1 according to the Commission of the European Communities (2006). Apart from one sample (German sausage of brand B), lead contents in all the sausage samples analysed were lower than the European Commission limit. The average for lead (53.5 mg kg1) in this study was nearly similar to those
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A. Abedi et al. Table 2. Recoveries of lead and cadmium from sausage samples. Lead content (mg kg1) 5.9
Lead spiked (mg kg1)
Recovery (%)
Cadmium content (mg kg1)
Cadmium spiked (mg kg1)
Recovery (%)
20 40 80
83 93 84
0.8
2 4 8
80 83 85
Table 3. Mean concentrations (mg kg1 wet wt SD) of lead in cooked beef sausages from Iran.
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Sausage type\brand German Cocktail Hot dog Lyoner Dry Jambon
A
B
C
D
E
77.1 2.5 52.0 3.0 58.0 5.0 26.1 2.0 35.3 1.1 25.6 1.4
158.7 7.8 35.5 0.9 88.7 4.0 87.8 4.2 30.9 1.7 65.3 4.2
75.3 1.1 43.3 4.2 43.9 1.6 38.8 0.3 42.2 0.7 55.3 3.4
81.7 1.5 41.7 1.5 46.2 0.8 40.3 1.5 45.3 1.1 67.6 0.5
46.3 4.9 24.0 3.6 41.67 3.2 36.5 1.5 42.7 2.1 34.8 0.8
Table 4. Mean concentrations (mg kg–1 wet wt SD) of cadmium in cooked beef sausages from Iran. Sausage type\brand German Cocktail Hot dog Lyoner Dry Jambon
A
B
C
D
E
3.9 0.6 3.2 0.3 5.8 0.3 5.2 0.3 3.6 0.4 3.2 0.9
6.3 0.6 7.3 0.6 11.2 1.1 7.2 0.4 2.9 0.4 5.7 0.35
7.6 0.4 9.0 0.5 2.3 0.2 4.89 0.4 3.2 0.8 5.7 0.3
6.7 0.2 9.4 0.4 13.5 0.5 5.0 0.5 5.2 0.3 6.5 0.5
2.2 0.2 2.5 0.3 2.6 0.3 7.6 0.2 6.8 0.3 5.2 0.2
reported in Turkey (Oymak et al. 2009). However, these results were lower than those found in Chile (Mun˜oz et al. 2005), the Republic of Croatia (SapunarPostruznik et al. 1996), and Turkey (Demirezen and Uruc 2006). Lower values were found on the island of Tenerife (Spain). Gonza´lez-Weller et al. (2006) reported 3.2, 9.1, 6.7 and 4.9 mg kg1 lead in chicken, turkey, beef and pork meat product, respectively. Lead levels greater than 0.5–0.8 mg ml1 in blood causes various abnormalities. Lead accumulates in the skeleton, especially in bone marrow. It is a neurotoxin and causes behavioural abnormalities, retarding intelligence and mental development. It interferes in the metabolism of calcium and vitamin D and affects haemoglobin formation and causes anaemia (Memon et al. 2005).
Cadmium concentrations in sausage samples Cadmium contents in the sausage samples studied are given in Table 4. The concentrations of cadmium in the sausages with different brands were in the range of 3.2– 5.7 mg kg1 for brand A, 2.9–11.2 mg kg1 for brand B,
2.3–9.0 mg kg1 for brand C, 5.0–13.5 mg kg1 for brand D, and 2.2–7.6 mg kg1 for brand E (mean ¼ 5.7 mg kg1). The highest average cadmium content was found in hot dog (13.5 mg kg1; brand D), while the lowest value was observed in German sausage (2.2 mg kg1; brand E). Cadmium concentrations obtained from the analyses of all sausage samples were lower than 50 mg kg1, the limit as established by the European Commission (Commission of the European Communities 2006). The mean concentration of cadmium (5.7 mg kg1) in the presented study was approximately similar to that in Chile (Mun˜oz et al. 2005), Tenerife (Spain) (Gonza´lez-Weller et al. 2006), and Turkey (Oymak et al. 2009), and higher than in Greece (Karavoltsos et al. 2002) and lower than on the Canary Islands (Spain) (Rubio et al. 2006), the Republic of Croatia (Sapunar-Postruznik et al. 1996), Turkey (Demirezen and Uruc 2006), and Banja Luka (Bosnia) (Grujic 2000). Cadmium can accumulate in the human body and may induce kidney dysfunction, skeletal damage and reproductive deficiencies (Commission of the European Communities 2006). The maximum tolerable level in the kidney, in order to avoid abnormal kidney function, is 50 mg g–1 wet
Food Additives and Contaminants: Part B weight (Satarug et al. 2000). Hecht (1983) declared that cadmium concentrations in meat increase with the age of the animal and depend on concentrations in the feed. Generally, the level of elements in meat and meat products depends on factors such as the environmental conditions, the type of pasture and the genetic characteristics of the organisms. Furthermore, technological treatments are important for levels of elements in meat products (Demirezen and Uruc 2006).
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Estimation of lead and cadmium intakes from sausages The dietary intake of each heavy metal was calculated by multiplying the concentration in a particular food category by the mean weight of that group consumed in the daily diet of an average person (Urieta et al. 1996). The average consumption of sausage was assessed on the basis of data obtained through the monitoring of the per capita consumption of foodstuffs in Tehran and reported to be about 27.6 g day1 (National Nutrition and Food Technology Research Institute (NNFTRI) 2001). Considering this amount and the mean concentrations of lead (53.5 mg kg1) and cadmium (5.7 mg kg1) as analysed in these products, the dietary intakes of lead and cadmium were calculated as 1.47 and 0.16 mg day1 (10.29 and 1.12 mg week1), respectively. The dietary exposures of lead and cadmium through meat products in the literature have been reported as 3.6 and 0.14 mg day1 in Santiago (Chile) (Mun˜oz et al. 2005) and 3.85 and 0.28 mg day1 in the Republic of Croatia (SapunarPostruznik et al. 1996), respectively. Rubio et al. (2006) reported 0.21 mg day1 cadmium intake via cold meat and sausages on the Canary Islands. To evaluate the health risk of the estimated dietary exposure, it is compared with the provisional tolerable weekly intake (PTWI) recommended by the Joint FAO/WHO Expert Committee for Food Additives (JECFA) for each of the heavy metals: 25 mg lead kg1 body weight and 7 mg cadmium kg1 body weight, which is equivalent to 243 mg lead day1 and 68 mg cadmium day1 for an adult weighing 68 kg (World Health Organization (WHO) 1993). If we express the dietary intake of lead and cadmium as a percentage of PTWI, their intake through sausages in Tehran results in 0.6% and 0.23% of the PTWI, respectively.
Conclusion The levels of lead and cadmium in different types of sausages of several major brands marketed in Iran were determined by a suitable and sensitive GFAAS method. The results obtained in the present study showed that lead and cadmium levels in all sausages analysed were acceptable for human consumption. The level may be reduced by more careful handling and
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processing of raw materials. Also, a better selection of raw material, including analysis for heavy metals prior to processing, could improve the situation. The estimated intakes of lead and cadmium from the weekly consumption of the samples indicated no risk since they are lower than the permissible tolerable weekly intakes for these elements. However, lead and cadmium can enter the human body through other foods containing these heavy metals. Therefore, it is recommended that one carry out a regular control of lead and cadmium concentrations in meat products and other foods in Iranian supermarkets.
Acknowledgments Supported by a grant from the National Nutrition and Food Technology Research Institute (NNFTRI), Tehran, Iran, grant No. NNFTRI-2484.
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