Detection and distribution of residues and additives in meat and meat products in Zenica-Doboj canton, Bosnia and Herzegovina

Authors : Dzenana Hasanbasic, ćamka Kovač, Amir Ibrahimagić

Pages : 186-195

Doi:10.20518/tjph.1448972

View : 13 | Download : 24

Publication Date : 2024-08-16

Article Type : Research Paper

Abstract :Objective: Many additives are of essential importance for the taste and quality of products, however, many of them pose a danger to human health, and are subject to daily routine quality control of products intended for human consumption. In addition to additives, residues represent a major challenge as possible contaminants of products from the field to the dining table. Methods: Through the research, 85 samples of meat products (fresh meat, salami, sausages, dried meat products) were processed and all were analyzed for the presence of aflatoxin B1 (AFL B1), as well as for chlorides, nitrites and heavy metals (cadmium and lead). Results: The average content of AFL B1 in the meat samples was 0.048 µg/kg (0.019 to 0.105 µg/kg) which is significantly lower than the recommended value in some European countries (1 μg/kg).Chloride content was detected in the range from 0.000 to 9.955 %m/m (average concentration 2.377 %m/m). The average nitrite content was 8.330 mg/kg (min. 0.550 – max. 45.705 mg/kg), and maximum permitted levels in meat products is 150 mg/kg. Among the 85 processed samples, lead and cadmium were detected in 79 and 29 products (92.94% and 34.11%), with an average of 0.136 and 0.042 mg/kg, respectively. Lead was detected in the range from 0.000 to 3.474 mg/kg, and cadmium from 0.000 to 2.544 mg/kg. Maximum permitted level for lead si 0.1 mg/kg, and for cadmium is 0.05 mg/kg, so this results are very concerning Conclusion: The results show the need for continuous monitoring of the amount of additives in meet products on the market, and regular monitoring of residues in products intended for human consumption. It is necessary to stick to proper hygienic practices during the preparation of the product at all stages from the field to the dining table.
Keywords : Aflatoxin B1, Nitrite, Chloride, Lead, Cadmium, Meat Products, Health Riscs