Content of cadmium, lead, copper and mercury in selected meat products from the Slovak and Czech Republic
2001
Golian, J. | Pavelka, M. (Slovak Agricultural Univ., Nitra (Slovak Republic))
The content of cadmium, lead, copper and mercury in selected meat products made in Slovakia and the Czech Republic was determined. An analysis was carried out of 66 samples of hams, sausages, frankfurters and bacons supplied by Czech and Slovak producers, and the values determined were compared with the highest allowable limit as defined in the Food Codex of the Slovak Republic. In the products of domestic production, mean values of cadmium ranged from 0.00583 mg/kg (hams) to 0.0102 mg/kg (frankfurters), copper from 1.4790 mg/kg (sausages) to 3.2356 mg/kg (frankfurters), mercury from 0.0022 mg/kg (sausages) to 0.0025 mg/kg (hams) and lead from 0.04550 mg/kg (hams) to 0.1039 mg/kg (sausages). In the products of the Czech provenience, mean values of cadmium varied from 0.0104 mg/kg (bacons) to 0.1468 mg/kg (frankfurters), copper from 1.9525 mg/kg (frankfurters) to 3.5125 mg/kg (hams), mercury from 0.0099 mg/kg (bacons) to 0.0191 mg/kg (sausages) and lead from 0.0692 mg/kg (frankfurters, bacons) to 0.1665 mg/kg (sausages). A high content variability in the elements under study was affected by the origin of samples, as they came from different producers. Excess of the highest allowable value was detected for copper in two samples of frankfurters produced in the Slovak Republic. Cadmium level in three frankfurter samples and lead concentration in two samples of sausages from the Czech Republic were higher than the allowable limit
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