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Title: Descriptive analysis of heavy metals content of beef from eastern Uganda and their safety for public consumption
Authors: Keneth, Iceland
Kasozi, Yunusu
Hamira, Gerald
Zirintunda, Khalaf F.
Alsharif, Farag M.A.
Altalbawy, Justine
Ekou, Andrew
Tamale, Kevin
Matama, Fred
Ssempijja, Robert
Muyinda, Francis
Kawooya, Pius
Theophilus, Hellen
Kisakye, Paul
Bogere, Henry
Matovu, Leonard
Omadang, Patrick
Etiang, Joseph
Mbogua, John Ochieng
Juma, Lawrence
Obado Osuwat, Regan
Mujinya, Gaber
El-Saber, Batiha
Ochan, Otim
Keywords: Heavy metals,
Food hygiene,
food safety
Beef industry
Issue Date: Feb-2021
Publisher: Kampala International University
Abstract: In this study, we initiated an effort to generate information about beef safety in Uganda. Our entry point was to assess by atomic absorption spectrophotometry the levels of essential elements copper (Cu), cobalt (Co), iron (Fe) and zinc (Zn), and non-essential elements lead (Pb), chromium (Cr), nickel (Ni), and cadmium (Cd) in 40 beef samples collected from within and around Soroti (Uganda). The information was used to evaluate the safety of consuming such beef against the World Health Organization (WHO) limits. The latter was accomplished by (i) estimating the daily intake (EDI) of each metal in the study area, (ii) modeling the non-cancer health risk using the target hazard quotient (THQ) and (iii) modeling the cancer risk using the incremental lifetime cancer risk (ILCR). The study finds that the mean concentrations (±95% CI) and EDI were in the order of Fe > Zn > Cr > Ni > Pb > Co > Cu > Cd. Cancer risk was found to be due to Ni > Cr > Cd > Pb and significantly higher in children than adults. The latter particularly demonstrates the importance of Ni poisoning in the study area. Overall, while essential elements in our beef samples were below WHO limits (hence no health risks), non-essential elements had high health and cancer risks due to higher levels of Cr and N
Appears in Collections:Clinical Medicine and Dentistry

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