Evaluation of heavy metal contents in various meat and meat products

Evaluation of Heavy Metal Contents in Various Meat and Meat Products In this study, it was aimed to determine the heavy metal levels in a total of 96 samples, including beef, fish meat, chicken meat and meat products, which were randomly collected at different times consumed in the province of Burdur, and to compare the obtained values with national and international legislation. In order to determine the presence and level of heavy metals - copper (Cu), iron (Fe), nickel (Ni), cadmium (Cd), lead (Pb), mercury (Hg), zinc (Zn), chromium (Cr), cobalt (Co)- in various meat and meat products samples consumed in Burdur province, microwave combustion closed system was used to break down the organic structures and to form them that can be analyzed in the device, and then analyzed by inductively coupled plasma optical emission spectrometry (ICP-OES) method. In this study, mean lead levels in red meat, poultry, fish and meat products were 0.487 mg/kg, 1.668 mg/kg, 0.453 mg/kg, and 1.101 mg/kg, respectively; in fish meat, cadmium was determined as 0.051 mg/kg. However, mercury was not detected in any of the samples. As a result, the average lead level in red meat, chicken meat, fish meat and meat products, and the average level of cadmium in fish meat were determined above the maximum residue limits reported in national and international legislation. The determination of cadmium and lead in meat and meat products above the maximum residue limits creates a risk for public health. As a result, it was concluded that heavy metal pollution should be monitored at all stages of meat and meat products from farm to fork. Keywords: Heavy Metals, Meat, ICP-OES, Meat Products