RISK ASSESSMENT OF LEAD IN CHICKEN MEAT AND EGGS FROM DIFFERENT ENVIRONMENTS OF EGYPTJournal: International Journal of Engineering Sciences & Research Technology (IJESRT) (Vol.4, No. 9)
Publication Date: 2015-09-30
Authors : A.A.K. Abou-Arab; M.A. Abou Donia; Sherif R. Mohamed; A.K. Enab;
Page : 161-170
Keywords : KEYWORDS: Heavy metals; Lead; Chicken; Eggs; Environments.;
Chickens are the most common sources of poultry meat (87%) of total poultry production. Heavy metals as lead are widely dispersed in the environment and may causing contamination of foods and health risks to consumers. The present study was to evaluate the concentrations of lead in chicken and eggs in three main areas represent ecosystem in Great Cairo, i.e., industrial, heavy traffic and rural. The highest mean levels of lead in chicken meat were, 3.1029, 2.9203 and 1.8550mg/kg in industrial, traffic and rural areas, respectively. On the other hand, no significant differences (p?0.05) were observed between lead levels in chicken meat samples from industrial or traffic areas. Comparing lead levels in the samples collected from the three areas among the two seasons, data proved that the highest mean values of lead in chicken meat were detected during summer season in industrial areas and winter season in traffic and rural areas. Lead levels in chicken eggs samples were also determined. Data proved that the lowest mean lead concentration was found in white (0.1791, 0.1320 and 0.1012mg/kg), followed by yolk (0.3620, 0.3076 and 0.1693mg/kg) and cortex layers (4.0222, 3.0048 and 1.2627mg/kg) in the samples collection from industrial, traffic and rural areas, consequently. It can be recommended that monitoring and evaluation of lead levels in foods at regular intervals and maintaining data base is very important.
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