Evaluation of some Heavy Metals in Cows Meat and some Chicken Organs in Damietta Governorate Markets and Effect of the Heat on their Levels.

Abstract

The concentrations of some heavy metals, (Fe, Zn, Cu, Pb ,Cd and Co) in Cowsmeat, and some chicken organs collected from five regions of Damietta governorate (ElZarka, Faraskour, Kafr El-Batiekh, Damietta City and New Damietta city) in Egyptcountry were assessed using Flame Atomic Absorption Spectrophotometry (A.A.S). Alsothe study aimed to evaluate the effect of heat on the heavy metals concentrations. Theobtained results declared that the concentrations of heavy metals in cows meat samplesfrom different regions showed a variation followed the order Zn> Fe> Cu> Pb> Cd> Co.The same observation was found in concentrations of heavy metals in chicken gizzardsamples, Zn> Fe> Cu> Pb> Cd> Co. While, in the chicken livers the concentrations ofheavy metals followed the sequence of Fe > Zn> Cu > Pb> Cd > Co. According tomaximum allowable levels the concentrations of Zn, Cu and Cd in chicken gizzard andlivers below the allowable levels, while the concentrations of Fe and Pb above the safelimits. Also according to allowable levels of (FAO, 1983), Cd concentration in cows meatwithin safe limit of 0.1 µg/g, while Pb concentration above allowable level of 0.1 µg/g. Cuconcentration in cows meat above maximum allowable level of 5 µg/g according to (EC,2005) also the mean concentrations of Cu and Fe in all the meat samples were higherthan the regulatory limit for (FAO/WHO, 2000), 0.1 and 0.3 µg/g, respectively.Through the results, boiling method had a highly efficiency in reduction of some heavymetals concentrations more than grilling method.