Analysis of Heavy Metals in Roasted Meat (Suya) in Anyigba, Kogi State, Nigeria and their Health Risk Assessment
Keywords:Roasted meat, heavy metals, tolerance limits, health risk assessment
Communication in Physical Sciences 2020, 6(1): 746-752
Authors: Abdulrazaq Yahaya, Abdulbasit A. Aliyu, Alexender D. Onoja, Abdulsalam Abdulkareem, Olufunke L Idowu, Jane Odoma, Victor F. Omale,., Daniel Onuche, Racheal O.Nayo, John S.
The aim of this work is to assess the concentration of some heavy metals in roasted meat that are sold along the road sides in Anyigba with the view of estimating their potential health risk using contamination indices. Roasted meat samples were collected from four different sample locations in Anyigba and were screened for the presence of Fe, Mg, Zn, Pb and Cd. The filtrates were analyzed for the presence of some heavy metals analysis using Atomic Absorption Spectrophotometer (AAS). The results obtained indicated that the mean concentrations of the analysed heavy metals were: 40.4 ± 0.26 -74.8 ± 0.84 mg/kg (Fe), BDL - 9.00 ± 1.20 mg/kg (Mg), 0.60 ± 0.14 - 6.80 ± 0.23 mg/kg (Zn), BDL - 2.60 ±0.65 mg/kg (Pb), BDL - 0.20 ± 0.16 mg/kg (Cd). Concentrations of Pb (1.03 ± 0.02) and Cd (0.20 ± 0.01) were above some recommended limits (EC, 2001; FAO/WHO, 2010). Also, mean concentration of Fe (46.5 ± 0.64) mg/kg was slightly above NASEM (2001) recommended limit while calculated EDI, ILCR and THI were within the permissive limit (except for the THI for Pb in adult).
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