Risk assessment of heavy metal intake in processed food / Nurul Zulaikha Che Ghani

High consumption of processed foods can cause various harmful health effects
due to contamination of heavy metals. Four selected elements (Al, Cd, Cu and Pb)
were investigated to determine the concentration, the carcinogenicity and to
compare with permissible limit provided by World Health Organization (WHO).
Four different brand of sausage samples (Brand V, X, Y and Z) and a control
(homemade sausages) were prepared in wet digestion by using the mixture of
HN03 and H202. The prepared samples and control were analyzed using
inductively coupled plasma optical emission spectrometry (lCP-OES). The
measured values were compared and calculated for exposure assessment provided
by US EPA. The highest concentration measured for AI, Cd, Cu and Pb were 2.15
mg/kg, 0.08 mg/kg, O.11 mg/kg and 0.24 mg/kg respectively. The highest total
target hazard quotient (TTHQ) value was 1.765 x 10-4 for Brand Z compared to
other brands. Furthermore, for the hazard index (HI) value is 6.677 x 10-4. All the
TTHQ and HI values measured were not exceeding the limit which shows the
consumers are not experiencing harmful health effects such as cancer. The highest
cancer risk calculated for Cd and Pb were 0.6972 x 10-6 and 2.9145 x 10-9
respectively. All carcinogenic elements were not above I x 10-6 showing the
effects are not dangerous. In comparison with the permissible limit, all sausages
were exceeding the limit of Cd (0.025 mg/kg), but not at exceeding limit for Cu
(0.05 - 0.5 mg/kg). Brand Y (O.11 mg/kg) was the only sample that exceeded the
limit of Pb. Meanwhile, the highest value of Al measured was 2.15mg/kg for
control and above the limit. The measured concentrations helped in estimating the
risks of health effects on consumers.