Determining the presence of arsenic in chicken products using atomic absorption spectroscopy

Abstract

Arsenic may enter the food supply because of its presence in contaminated soil and groundwater or from antibiotic use in livestock. One common antibiotic used for chicken is Roxarsone, an organoarsenical which has been used regularly in the past. While the Food & Drug Administration (FDA) has set standards for permissible levels of arsenic in meat products, the research exploring the concentrations of arsenic in chicken meat and eggs is limited. The purpose of this research was to test a method for the determination of trace amounts of arsenic in chicken products commonly sold at local supermarkets. Chicken breast, livers, and eggs were digested with concentrated acids and peroxides to release any potentially present arsenic from the tissues. Arsenic was then detected via atomic absorption spectroscopy and concentrations were determined from a standard curve. Preliminary results show detectable arsenic levels in some chicken breast samples. In vitro studies have demonstrated the inhibition of protein folding pathways from arsenic trioxides which also have implications in heart disease and various cancers. Recent legislature has helped to restrict Roxarsone use, but does not completely eliminate the presence of arsenic in chicken tissue.