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Lead and cadmium in meat and meat products consumed by the population in Tenerife Island, Spain Part A Chemistry, analysis, control, exposure & risk assessment

Gonzalez-Weller, D., Karlsson, L., Caballero, A., Hernandez, F., Gutierrez, A., Gonzalez-Iglesias, T., Marino, M., Hardisson, A.
Food additives & contaminants 2006 v.23 no.8 pp. 757-763
chicken meat, pork, beef, lamb meat, turkey meat, food analysis, food contamination, lead, cadmium, heavy metals, dietary exposure, atomic absorption spectrometry, pollutants, Spain
The aim of this study was to determine the levels of lead and cadmium in chicken, pork, beef, lamb and turkey samples (both meat and meat products), collected in the island of Tenerife (Spain). Lead and cadmium were measured by graphite furnace atomic absorption spectrometry (GFAAS). Mean concentrations of lead and cadmium were 6.94 and 1.68 microgram kg-1 in chicken meat, 5.00 and 5.49 microgram kg-1 in pork meat, 1.91 and 1.90 microgram kg-1 in beef meat and 1.35 and 1.22 microgram kg-1 in lamb meat samples, respectively. Lead was below the detection limit in turkey samples and mean cadmium concentration was 5.49 microgram kg-1. Mean concentrations of lead and cadmium in chicken meat product samples were 3.16 and 4.15 microgram kg-1, 4.89 and 6.50 microgram kg-1 in pork meat product, 6.72 and 4.76 microgram kg-1 in beef meat product and 9.12 and 5.98 microgram kg-1 in turkey meat product samples, respectively. The percentage contribution of the two considered metals to provisional tolerable weekly intake (PTWI) was calculated for meat and meat products. Statistically significant differences were found for lead content in meats between the chicken and pork groups and the turkey and beef groups, whereas for cadmium concentrations in meats, significant differences were observed between the turkey and chicken, beef and lamb groups. In meat products, no clear differences were observed for lead and cadmium between the various groups.