Existence and control of some heavy metals in chicken breast meat and giblets

Heavy metals are toxic residues that exert harmful effects because of their accumulation in the biological tissues. This study aimed to investigate the fitness of chicken breast meat, gizzard and liver for the human consumption in relation to their heavy metal residues. In addition, biodegradable effect of Lactobacillus rhamnosus on the heavy metals concentrations in chicken fillet samples was assessed. Lead, cadmium and arsenic concentrations were investigated in a total of ninety random samples of raw chilled chicken meat, gizzard and liver (30 of each), which were collected from poultry slaughter shops in Benha city, Qalubiya governorate, Egypt by the atomic absorption technique. Furthermore, in vivo degradable effect of L. rhamnosus on heavy metal residues in chicken fillet was investigated during refrigeration storage. Liver samples had significant higher levels of heavy metals than gizzard and meat, with the incidences of 56.7%, 46.7% and 16.7% for lead, cadmium and arsenic, respectively. Moreover, 28.9%, 24.4% and 28.9% of the examined samples were unfit for human consumption based on their heavy metal contents, and in accordance with the respective Egyptian standards. In addition, L. rhamnosus had a significant reduction effect on arsenic, cadmium and lead with the reduction (%) of 56, 71.5 and 82.6% at the end of the experiment, respectively. Accordingly, regular investigation of heavy metals levels in commercial meat products and their feed stuffs is recommended. Furthermore, L. rhamnosus showed promising diminishing effect on heavy metal accumulation in meat products, where advanced research on its effect on the environment is recommended.