Chemical Contaminants in Traditionally Smoked Chicken Sold in the Open Markets of Lomé
DOI:
https://doi.org/10.3923/ijps.2021.136.144Keywords:
Antibiotics residues, heavy metals, phenol, polycyclic aromatic hydrocarbons, traditionally smoked chickenAbstract
Background and Objective: Safety is an important issue in international food trade. In Lomé (Togo) chicken meat is imported without effective control, moreover, its traditionally processed smoked chicken meat is contaminated by some chemical compounds. This study aimed to estimate some of these chemical compounds in smoked chicken meat retailed to consumers in Lomé. Materials and Methods: A total of 32 samples were obtained from the main open markets of Lomé and the quantification of Antibiotics Residues (ARs) was performed using a multi-class multi-residue of veterinary drugs and LC-MS/MS method while the polycyclic aromatic hydrocarbons (PAHs) analysis was carried out using a quick GC/MS method. The heavy metals were assessed using Atomic Absorption and the total phenols content were determined using spectrophotometer. The description of the data was made using Xlstat Version 2016.02.27444. Results: The study revealed four ARs in smoked chicken meat and ciprofloxacin was the most prevalent in the samples (100%) however their contents were within maximum residues limit (MRL). Regarding PAHs, the MRL in smoked meat products (2.92±1.67 μk kg–1) exceeded in about 56% of samples. Lead was present in all samples and their contents were (0.15±0.17 mg kg–1) far beyond MRL. Cadmium was found in 56.25% of samples and their contents (0.007±0.002 mg kg–1) were within MRL and total phenols ranged from 1.24-6.06 mg kg–1. Conclusion: Consumption of traditionally smoked chicken meat sold in Lomé is not safe with respect to heavy metals and PAHs in particular and poses a potential health risk to the local consumers.
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