Quantitative Analysis of Heavy Metals in Processed Poultry Products Using Atomic Absorption Spectroscopy

Abstract

In this study, the concentrations of Cadmium (Cd), Lead (Pb), Arsenic (As), Cobalt (Co), and Mercury (Hg) in four generally available chicken processed products (kabab, sausages, chunks, and wings) made of chicken were evaluated. Six commercial brands (T1-T6) were gathered at the local retail stores and measured by the Atomic Absorption Spectroscopy (AAS). The findings indicated that product and brand-specific heavy metal residues were observed. The Cd contamination of chicken kabab and wings were sometimes close to or slightly above the FAO/WHO allowable contamination value, 0.05 mg/kg, which suggested that feed or processing surfaces could have contaminated the products. The amount of Pb in most products did not reach the limit (0.10 mg/kg), but the isolated sample of chicken chunks was above the regulatory level, which showed concerns about the exposure of the environment or equipment. Since concentrations were highly diverse, with the chosen samples of kabab and wings exceeding the recommended concentration of 0.50 mg/kg, it is possible to conclude that the contamination occurred due to feed additives or water sources. Co was found to be mainly within safe intake rates (0.03 mg/kg), but Hg levels were always lower than the allowed rates (0.01 mg/kg) in all the products, which means that there is very little risk in mercury exposure. The research suggests incorporation of HACCP-based monitoring, inspection of feeds regularly, and enhancement of screening policies in the processing units to minimize the amount of heavy metal deposit and protect the health of the consumers.