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Control of cadmium, copper, iron and lead residues in chicken meat and their offal

Author: 
Nagwa Thabet Elsharawy
Subject Area: 
Life Sciences
Abstract: 

The cadmium (Cd), copper (Cu), iron (Fe) and lead (Pb) as heavy metal may reach chicken meat as a result of many of human activities causing severe health hazards to consumers by its accumulative effect. Therefore, A total of 100 chicken meat and their offal (50 of each) were randomly collected from chicken butchers at New Valley governorate, Egypt to evaluate the effect of grilling, marination and simmering on the metals residues. The mean concentration levels of Cd, Cu, Fe and Pb in chicken meat were; 00.04± 0.03, 0.19± 0.090, 7.130± 0.251, 0.30± 0.195 µg/g respectively. While in offal were; 00.056± 0.035, 0.76± 0.420, 87.16± 2.485, 0.45± 0.190 µg/g respectively. In concern to Egyptian standard and WHO/FAO all samples were within the permissible limit and fit for human consumption. Properly cooking of chicken has limited reducing the potency of heavy metals in food, depending on cooking (temperature, cooking medium and time). The most cooking method decline the concentration levels of Cd, Cu, Fe and Pb was simmering which reduce the concentration level in chicken meat to; 0.0 for Cd, 0.15± 0.00, 5.97± 0.294, 0.10± 0.010 µg/g for Cu, Fe, Pb respectively in simmered chicken meat samples and were; 0.0 for Cd, 0.46± 0.240, 73.18± 2.850, 0.24± 0.0135 µg/g for Cu, Fe, Pb respectively in simmered chicken offal samples. More studies still needed to control environmental pollution in chicken meat and offals.

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