The concentration of potentially toxic elements (PTEs) in sausages: a systematic review and meta-analysis study

Amene Nematollahi; Lieil Abdi; Zohreh Abdi-Moghadam; Yadolah Fakhri; Mohammad Borzoei; Behrouz Tajdar-Oranj; Van Nam Thai; Nguyen Thi Thuy Linh; Amin Mousavi Khaneghah

doi:10.1007/s11356-021-14879-2

The concentration of potentially toxic elements (PTEs) in sausages: a systematic review and meta-analysis study

Environ Sci Pollut Res Int. 2021 Oct;28(39):55186-55201. doi: 10.1007/s11356-021-14879-2. Epub 2021 Jun 15.

Authors

Amene Nematollahi¹, Lieil Abdi², Zohreh Abdi-Moghadam³, Yadolah Fakhri⁴, Mohammad Borzoei⁴, Behrouz Tajdar-Oranj^{5

6}, Van Nam Thai⁷, Nguyen Thi Thuy Linh⁸, Amin Mousavi Khaneghah⁹

Affiliations

¹ Department of Food Safety and Hygiene, School of Health, Fasa University of Medical Sciences, Fasa, Iran.
² Food Safety and Hygiene Division, Department of Environmental Health Engineering, School of Publish Health, Tehran University of Medical Sciences, Tehran, Iran.
³ Department of Food Science and Nutrition, Faculty of Medicine, Determinants of Health Research Center, Gonabad University of Medical Science, Gonabad, Iran.
⁴ Food Health Research Center, Hormozgan University of Medical Sciences, Bandar Abbas, Iran.
⁵ Student Research Committee, Department of Food Science and Technology, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
⁶ Halal Research Center of IRI, Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
⁷ Ho Chi Minh City University of Technology (HUTECH), 475A, Dien Bien Phu, Ward 25, Binh Thanh District, Ho Chi Minh City, Vietnam. tv.nam@hutech.edu.vn.
⁸ Thuyloi University, 175 Tay Son, Dong Da, Hanoi, Vietnam.
⁹ Department of Food Science and Nutrition, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80 Caixa Postal: 6121 CEP, São Paulo, 13083-862, Campinas, Brazil.

PMID: 34128169
DOI: 10.1007/s11356-021-14879-2

Abstract

The contamination of fresh meat and meat products like sausages with potentially toxic elements (PTEs) is a worldwide health concern. Consequently, the related investigations concerning the levels of PTEs in sausages among databases such as Scopus, Cochrane, and PubMed were investigated 1 January 2000 to 20 August 2020. Furthermore, the concentration of PTEs in sausages was meta-analyzed based on the random effect model (REM). The findings indicated that the rank order of PTEs in sausage was Fe (432.154 μg/kg) > Cu (152.589 μg/kg) > Zn (93.813 μg/kg) > Cr (6.040 μg/kg) > Pb (1.524 μg/kg) > Ni (0.525 μg/kg) > Cd (0.115 μg/kg) > As (0.066 μg/kg). Our results showed that the PTE concentration in sausages was lower than the permitted limit except for Pb in samples reported from Nigeria, China, and Turkey. Therefore, continuous monitoring of PTEs in such products was recommended.

Keywords: Food contamination; Food safety; Meat; Potentially toxic metals; Sausage.

Publication types

Meta-Analysis
Systematic Review

MeSH terms

China
Meat Products*
Nigeria
Turkey