DETERMINATION OF LEAD RESIDUES IS CHICKEN MEAT

Ibraheem, H.M, 1Hassan, M.A and 2Abd El-magied, W.K.

Abstract

Ninety random samples of chicken breast and thigh (45 of each) were collected from 3 different chicken processing plants A, B, C (30 of each) located in Kalyobia Governorate. Thus, each plant was represented by 15 thigh and 15 breast samples. The collected samples were analyzed for detection of their contents of lead residues using digestion technique by atomic absorption spectrophotometer. The result showed that the positive samples were 40.00% & 53.33%, 33.33% & 46.67% and 26.67% & 46.67% in chicken breast and thigh samples in plant A, B and C, Respectively. Concerning that the mean values of lead levels (mg/kg) in the examined chicken meat samples were 0.16 ± 0.01, 0.10 ± 0.01 & 0.07 ± 0.01 for breast samples and 0.27 ± 0.02, 0.18 ± 0.01 & 0.11 ± 0.01 for thigh samples in plant A, B and C, respectively. Accordingly, the unaccepted samples of breast and thigh were 26.67 % & 40% for plant A, 13.33% & 26.67% for plant B and 6.67% & 20% for plant C, respectively. Finally, the public health significance of these serious residues and sources of their presence in chicken meat as well as some recommendations to avoid them in such food items were discussed.

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