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The Concentration of Potentially Toxic Elements (Ptes) in Sausages: A Systematic Review and Meta-Analysis Study Publisher Pubmed



Nematollahi A1 ; Abdi L2 ; Abdimoghadam Z3 ; Fakhri Y4 ; Borzoei M4 ; Tajdaroranj B5, 6 ; Thai VN7 ; Linh NTT8 ; Mousavi Khaneghah A9
Authors
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Authors Affiliations
  1. 1. Department of Food Safety and Hygiene, School of Health, Fasa University of Medical Sciences, Fasa, Iran
  2. 2. Food Safety and Hygiene Division, Department of Environmental Health Engineering, School of Publish Health, Tehran University of Medical Sciences, Tehran, Iran
  3. 3. Department of Food Science and Nutrition, Faculty of Medicine, Determinants of Health Research Center, Gonabad University of Medical Science, Gonabad, Iran
  4. 4. Food Health Research Center, Hormozgan University of Medical Sciences, Bandar Abbas, Iran
  5. 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. 6. Halal Research Center of IRI, Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran
  7. 7. Ho Chi Minh City University of Technology (HUTECH), 475A, Dien Bien Phu, Ward 25, Binh Thanh District, Ho Chi Minh City, Viet Nam
  8. 8. Thuyloi University, 175 Tay Son, Dong Da, Hanoi, Viet Nam
  9. 9. Department of Food Science and Nutrition, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80 Caixa Postal: 6121 CEP, Campinas, 13083-862, Sao Paulo, Brazil

Source: Environmental Science and Pollution Research Published:2021


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. © 2021, The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature.
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