Content of lead and cadmium in lamb meat and edible organs cooked in different containers

Hristo Hristev, Dimo Penkov

Abstract: The lead (Pb) and cadmium (Cd) contents in meat (from M. abdominis), liver and kidneys, thermally processed in 2 different types of containers – metal (German silver) and tin-plated, have been established. Both types of cookware are widely used in food preparation. The authors established higher levels of both elements in all the samples, treated in tin-plated containers. The content of both elements was higher than the Bulgarian maximum permissible levels (MPL). The calculated Clarkes of distribution of both elements were higher in liver cooked in the metal container (for Cd: 0.23 versus 0.13 in the tin-plated container, for Pb: 0.46 versus 0.32, respectively). In meat and kidneys, the Clarkes of distribution were almost equal – 0.09 versus 0.11 and 0.11 versus 0.13, respectively. The authors recommend avoiding the thermal processing of meat in tin-plated containers.

Keywords: cadmium; kidneys; lamb meat; lead; liver; tin-plated containers

Date published: 2019-09-05