Cadmium in beef, pork and chicken meat
2016
Pećanac, Biljana | Aničić, Jelena | Dojčinović, Slobodan | Nedić, Drago N.
Due to industrial development, large amount of various harmful substances are emitted in the environment, including heavy metals. As a result of their accumulation in the biosphere humans and animals are introducing them into their bodies, which causes various diseases because of toxic effect they have on the human body. While heavy metals, among others, cadmium, pose potential risks in the production of quality food, we examined the amount of cadmium in different types of meat. In order to determine the cadmium content in beef, pork and chicken meat placed on the Serbian Republic of Bosnia and Herzegovina market, extensive research was conducted. Part of this research is presented in this paper. Cadmium was measured bygraphite furnace atomic absorption spectrometry (GFAAS) and the measured concentrations are shown in mg/kg of meat. The study included 237 samples of beef, pork and chicken meat. Of the total of 237 samples, in 133 samples (56.12%), the amount of cadmium was at or below the established limit of quantification (≤0.001 mg/kg). Among these samples mostly beef had this low cadmium content (58.89%). The largest amount of cadmium was found in pork samples at a concentration of 0.025 mg/kg, followed by beef at concentrations of 0.010 mg/kg. The maximum amount of cadmium in poultry meat was 0.008 mg/kg which is the lowest compared to the concentrations determined in the other two types of meat. When comparing the results obtained with the maximum allowed level of this element it can be concluded that consumption of examined meat, does not pose a risk to human health.
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