ABSTRACT
The analysis for the heavy metal concentration in roasted fish and roasted chicken was carried out using Atomic Absorption Spectrophotometer (AAS). The result of the analysis shows that the two samples accumulated all the analysed metals and their concentration were as follows; Roasted Chicken: Arsenic 3.5055±0.046, Cadmium 0.026±1.682, Chromium 0.205±0.047, Lead 0.094±0.038, Mercury 1.930±0.187 and Roasted fish: Arsenic 5.341±0.038, Cadmium 0.0155±0.046, Chromium 2.041±1.682, Lead 0.032±1.628, Mercury 2.043±0.047. The result reveals that the roasted fish had the concentration of As, Cr and Hg while Roasted Chicken had the highest concentration of Cd and Pb. Hence, it is not recommended to consume roasted meat often because of the accumulation of metals.
TABLE OF CONTENT
CONTENTS PAGE
Title Page – – – – – – – – i
Certification – – – – – – – ii
Dedication – – – – – – – – iii
Acknowledgements – – – – – – iv
Abstract – – – – – – – – vi
Table of Contents – – – – – – – vii
CHAPTER ONE
1.0 INTRODUCTION – – – – – 1
- Background of the Study – – – – – 1
- Aim and Objectives of the Study – – – 8
- Aim of the Study – – – – – – 8
- Objectives of the Study – – – – – 8
- Scope and Limitations of the Study – – – 9
- Definition of Related terms – – – – 9
- Aim and Objectives of the Study – – – 8
CHAPTER TWO
2.0 LITERATURE REVIEW – – – – 11
- Roasting – – – – – – – 11
- Process of Roasting – – – – – 12
- Roasted Meat – – – – – – 14
- Effect of roasting on Meat – – – – 16
- Heavy Metals/toxicity – – – – – 17
- Arsenic – – – – – – – 19
- Cadmium – – – – – – – 22
- Chromium – – – – – – – 26
- Lead – – – – – – – – 30
- Mercury – – – – – – – 34
CHAPTER THREE
3.0 MATERIALS AND METHOD – – – 38
- Materials and Reagents – – – – – 39
- Sample Collection – – – – – – 39
- Sample Preparation – – – – – 39
- Digestion of the Sample – – – – – 40
CHAPTER FOUR
4.0 RESULTS AND DISCUSSION – – – 41
- Results – – – – – – – 41
- Discussion – – – – – – – 42
CHAPTER FIVE
5.0 SUMMARY, CONCLUSION AND
RECOMMENDATIONS – – – – – 46
- Summary and .Conclusion – – – – 46
- Recommendations – – – – – – 47
References
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND OF THE STUDY
According to the food and Agriculture (FAO) of the United Nations, the Primary sources of meat are domesticated animal species, such as cattle, pigs, birds, sheep, and goats, respectively (FAO, 2020). The content of major elements (Ca, Fe, Mg, K, Na, and P) and trace element (Zn, Mn, Cu, As, Cd, Hg, Pb and Se) in meats (Ortega- barrales et al., 2015), lipids, carbohydrates, proteins, color and texture depend on several aspects, such as the region in which the animal is raised, genetics, age food, type of cut, and tissue( Cabrera et al., 2010; Ramos et al.,2012).
The commission of the European communities stipulated the maximum allowed limit of As, Cd, and Pb in poultry, cattle, pork, and sheep muscle and offal (European Commission 2006). Different methods are used to determine the ingested amount of food contaminants water and other liquids. International organization such as the joint FAO/WHO expert committee on food Additives (JECFA) and the European Food safety Authority (EFSA) recommends the use of health-based guidance values (HBGVs) as provisional tolerable weekly in take (PTWI) and benchmark close lower confidence limit (BMDL) for metals and metalloids considered contaminants that may accumulate in the body (JECFA WHO, 2003; EFSA, 2017). Pother approaches to estimate the possible exposure to food additives from diet comprise the estimated daily intake (EDI) consanitet al., 2010) and the hazard quotient (HQ) methods. EDI is the amount of an additive ingested by average consumer of the food (Rodrigues-Hernandez et al., 2019; micleanet al., 2019), and the HQ is the ration of the potential exposure to a substance at level at which no adverse effects are expected, respectively (Zhou et al., 2016). Moreover, the minimal risk level (MRL) is an estimate of the daily human exposure to a hazardous substance that contains element such as Al, Cd, Co, Cr, Cu, Mo, V, and Zn that is likely to be without appreciate risk of adverse (ATSDR, 2020).
On the other hand, for some elements, such as Cu, Fe, Mg, Mn, Mo, Ni, V, and Zn, there is a maximum level daily nutrient intake (UL) that aims to avoid the risk of toxicity (IOM, 2020).
The way meats of different types are prepared (Joyce et al., 2016), and especially storage conditions and handling, are potential sources of contamination and can significantly alter the levels of metals present in food (Lopes et al., 2007), by placing food in contact with the contaminants. During the thermal processing of food reactions that change color and taste occur, including the ones that result in toxic and mutagenic substances, such as furan, acrylamide, and acrolein (Mehta, 2015) besides, fuels such as coal, which is used in barbecue grills, release heavy meatals (Kabiret al., 2011). Becoming a possible food pollutant. Metals play a vital role in human diet due to their high protein content along side mineral compositions, hence their wide consumption. They have also been reported to contain metals such as Cu, Fe, Co, Mn, Pb, Cd among others, collectively known as heavy metals. Heavy metals are metals with density usually above 5g/cm3. These metals have become issues of concern in recent time due to their deleterious effect and presence in most environmental, metrics including food. They also have a unique tendency to bio accumulate along the food chain and are not biodegradable (Akan et al., 2010). At their geochemical state, the metals are less available to humans however , anthropogenic effect such as mining, combustion of fossil fuel industrial activities and agriculture have contributed greatly to environmental contamination by these metals Abdulialeel, (2012). The major routes through which man gets in contact with these metals include food, air water and soil. Various heavy show varying level of toxicity to life. Metals such as cadioum, lead and mercury have been reported to have no known physiological functions in organisms and yet are highly toxic even at trace amount (hassaninet al., 2014) others such as copper are vital to health at a low concentration but they toxic at high level. Toxicity due to exposure to chromim at high concentration includes lung cancer, inflammation of skin among-st others.
