Levels of Selected Heavy Metals in Fresh Meat from Cattle, Sheep, Chicken and Camel Produced in Algeria
Bendeddouche Badis *
National Preparatory School of Natural Science and Life, University of Algiers, Bio Medical Center, Algiers 16000, Algeria.
Zellagui Rachid
National Higher Veterinary School, University of Algiers, BP 161, El Harrach, Algeria.
Bendeddouche Esma
National Higher Veterinary School, University of Algiers, BP 161, El Harrach, Algeria.
*Author to whom correspondence should be addressed.
Abstract
Aims: Levels of selected heavy metals iron, copper, zinc, lead, cadmium and mercury were determined in fresh meat from cattle, sheep, chicken and camel produced in Algeria.
Methodology: We are using atomic absorption spectrophotometry in some different samples of beef (n=120), sheep (n=120), chicken (n=120) and camel (n=120) of fresh meat collected in two areas north and south from Algeria.
Results: The order of the levels of the trace elements obtained was iron >zinc >copper> lead >cadmium >mercury. The highest concentration of iron and lead were found in the chicken meat (246.83µg/g, 8.80µg/g respectively) while camel’s meat maintained the lowest values of most studied metals except values of lead (3.21µg/g) and zinc (4.17µg/g) in southern area.
Samples from the north area are more contaminated due to massive industrialization and agricultural practices.
Conclusion: The concentrations of all essential elements in the selected products were high and often exceeded legal limits set by health authorities.
Keywords: Metal, meat, contamination, food analysis.