Veterinary Science & Technology

Estimation and Health Risk Assessment of Toxic Metals and Antibiotic Residues in Meats Served at Hospitals in Egypt

Abstract

Samar E El-Wehedy, Wageh Sobhy Darwish, Ahmed E Tharwat and Abd-Elsalam E Hafez

Food served to patients at hospitals should be free from chemical contaminants such as heavy metals and antibiotics. This study was taken to estimate the residual concentrations of lead (Pb), cadmium (Cd), copper (Cu) and arsenic (As) in raw and cooked beef and chicken served at Zagazig university hospitals, Egypt. Dietary intake and health risk assessment were calculated for the examined metals. Furthermore, antibiotic residues were screened in the collected samples using the four plate method. Oxytetracycline residues were further quantitativly estimated in the positive samples. The achieved results indicated contamination of the examined samples with metals in different percentages. The recorded concentrations were higher than the maximum permissible limits for Pb, Cd and As. Cooking did not significantly alter the load of the metals. Antibiotic residues were detected only in raw meat and chicken and disappeared after cooking. Strict control measures should be adopted to food served in hospitals.