Assessment of concentration of some heavy metals in fresh meat and sausage of beef, goat and camel in Khartoum State Sudan

Abstract

This study was conducted in the college of Animal Production Science and technology - Sudan University of Science and Technology. During the period February 2016 to May 2017 to investigate the concentration of lead, cadmium, mercury, arsenic, nickel, chromium, zinc, manganese, copper and iron in fresh meat and sausage of beef, goat and camel, and conformity with some international standards. The samples were collected from some public market in Khartoum state and processed in laboratory of meat science and technology – collage of animal production science and technology- Sudan University of Science and Technology. Analysis was done in Environmental and Natural Resources Desertification Research Institute Laboratory. The results showed there was no significant difference between type of fresh meat and sausage in lead, cadmium, mercury and arsenic, the level of lead, cadmium, mercury and arsenic in fresh beef, goat and camel meat was lower than detection limits 0.001. The results showed there was high significant difference (p≤0.01) in chromium, zinc, nickel and iron between type of fresh meat and no significant difference between type of fresh meat in manganese and copper. The results showed the concentration of essential metals; Cr, Mn, Zn, Ni, Cu and Fe in fresh meat of beef, goat and camel meat as (0.52, 0.32 and 0.38), (0.08, 0.25 and at detection limits), (0.22, 0.39 and 0.43), (0.34, 0.37 and not detection), (0.66, 0.32 and 0.38) and (56.37, 37.20 and 38.40) mg|kg respectively. The results of this study showed, there was no significant difference between type of sausage beef, goat and camel meat with the level of lead, cadmium, mercury and arsenic, however the concentration of beef, goat and camel sausage was lower than detection limits. Also the result showed, there was high significant difference (p≤0.01) in chromium, copper and iron between type of sausage and no significant difference between type of sausage in manganese, zinc and nickel. The results showed the concentration of essential metals; Cr, Cu, Mn, Zn, Ni, and Fe in beef, goat and camel sausage as (0.6, 0.27 and 0.36), (1.07, 0.5and 0.02), (0.33, at detection limits and 0.04), (0.72, 0.31 and 0.16), (0.01, 0.01 and 0.01) and (76.14, 38.32 and 37.81) mg|kg respectively. There was no significant difference between samples of fresh meat and sausage in lead, cadmium, mercury and arsenic. The concentration of lead, cadmium, mercury and arsenic in fresh and sausage of beef, goat and camel sausage was lower than detection limits. There was high significant difference (P≤0.05) between fresh meat and sausage samples in Iron chromium and copper, but no significant different (NS) in nickel, manganese and zinc. The result showed that, All the samples were conformed with some international standards; FAO (2003), European Commission (EC 1881, 2006), Food Standards Australia New Zealand (FSANZ, 2015), China standard (2006) and gulf standards (2015).