Assessment of selected heavy metal concentration in fresh and grilled beef - A case study in East Legon, Ghana
Journal Title: International Journal of One Health - Year 2018, Vol 4, Issue
Abstract
Aim: Contamination of meat by heavy metals is a concern due to their possible toxicity and effects on human health. The present study was undertaken to determine the presence and concentration of iron (Fe), zinc (Zn), copper (Cu), calcium (Ca), manganese (Mg), lead (Pb), and cadmium (Cd) in the fresh and grilled beef sold by kebab sellers in East Legon. Materials and Methods: A total of 16 fresh and 16 grilled beef samples were collected purposely from three popular kebab sellers (School Junction, Bawalashie, and Otano) in East Legon. Beef samples were dried and digested to obtain a filtrate. The filtrate was analyzed using atomic absorption spectroscopy to determine the presence and concentration of the heavy metals. Results: The concentration of the heavy metals ranged from 0.80 to 16.43 mg/kg for Fe, 0.05 to 0.27 mg/kg for Zn, 0.09 to 2.10 mg/kg for Cu, 51.74 to 90.83 mg/kg for Ca, and 0.26 to 0.52 mg/kg for Mg. There was statistical difference (p=0.001) in the concentration of Fe, Zn, Cu, and Ca in the fresh and grilled beef samples. The concentration of Mg in the fresh and grilled beef samples did not differ statistically (p=0.370). Pb and Cd were not detected in the beef samples examined. The concentration of Fe was highest in the grilled beef samples obtained from Bawalashie and lowest in the fresh beef samples obtained from Otano. The concentration of Ca was highest in the grilled beef samples obtained from School Junction (SG) and lowest in Bawalashie. The concentration of Mg was highest in the fresh beef samples obtained from SG and lowest in the grilled beef samples obtained from Bawalashie. Conclusion: The study revealed the presence and absence of some heavy metals. Heavy metals present were available in varying concentrations. All trace elements were below the maximum limit, hence making it less harmful for consumption.
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- EP ID EP477992
- DOI 10.14202/IJOH.2018.40-44
- Views 151
- Downloads 0
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