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Determination of lead and cadmium content in sausages from Iran
A Abedi1, R Ferdousi, S Eskandari
1a 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.
Abstract:
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 µg kg(-1) 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 µg kg(-1); brand B) and hot dog (13.5 µg kg(-1); 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.
