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Ali Mohammadzadeh1 
, Zohre Farahmandkia2 , Hassan Hassanzadazar3 , Majid Aminzare3 , Saeid Vahedi1 , Rana Dizaji *4
, Zohre Farahmandkia2 , Hassan Hassanzadazar3 , Majid Aminzare3 , Saeid Vahedi1 , Rana Dizaji *4
1- Student Research Committee, Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran.
2- Department of Environmental Health, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran.
3- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran.
4- Food and Drug Administration, Zanjan University of Medical Sciences, Zanjan, Iran.
2- Department of Environmental Health, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran.
3- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran.
4- Food and Drug Administration, Zanjan University of Medical Sciences, Zanjan, Iran.
Abstract: (308 Views)
Background: Heavy metal contamination in meat products presents a significant public health risk owing to their bioaccumulation potential and subsequent adverse health effects. This study, conducted in Iran in 2025, aimed to quantify cadmium and chromium concentrations in commercially available sausages, assessing potential variations influenced by brand and meat content.
Methods: A total of 99 sausage samples from 11 brands were collected from retail outlets across Iran. Cadmium and chromium concentrations were measured using Inductively coupled plasma mass spectrometry after acid digestion. One-way ANOVA assessed differences between brands and meat content categories.
Results: The mean concentrations of cadmium and chromium were determined to be 0.18 ± 0.19 µg/kg and 34.01 ± 41.33 µg/kg, respectively. Cadmium and chromium concentrations ranged from 0.10 to 1.53 µg/kg and 0.10 to 200.50 µg/kg, respectively. While significant inter-brand differences were found for both metals, the percentage of meat content did not exert a statistically significant influence on their concentrations.
Conclusion: According to Codex Alimentarius (CXS 193-1995), all analyzed samples contained cadmium and chromium levels below the maximum permissible limits (50 µg/kg and 1000 µg/kg, respectively). These findings offer valuable insights into the safety and quality of sausage products in the Iranian market, contributing to enhanced food safety surveillance and public health protection.
Methods: A total of 99 sausage samples from 11 brands were collected from retail outlets across Iran. Cadmium and chromium concentrations were measured using Inductively coupled plasma mass spectrometry after acid digestion. One-way ANOVA assessed differences between brands and meat content categories.
Results: The mean concentrations of cadmium and chromium were determined to be 0.18 ± 0.19 µg/kg and 34.01 ± 41.33 µg/kg, respectively. Cadmium and chromium concentrations ranged from 0.10 to 1.53 µg/kg and 0.10 to 200.50 µg/kg, respectively. While significant inter-brand differences were found for both metals, the percentage of meat content did not exert a statistically significant influence on their concentrations.
Conclusion: According to Codex Alimentarius (CXS 193-1995), all analyzed samples contained cadmium and chromium levels below the maximum permissible limits (50 µg/kg and 1000 µg/kg, respectively). These findings offer valuable insights into the safety and quality of sausage products in the Iranian market, contributing to enhanced food safety surveillance and public health protection.
Keywords: Food safety, Heavy metals, Meat products, Inductively Coupled Plasma Mass Spectrometry, Iran
Type of Study: Original Article |
Subject:
Food Safety and Hygiene
Received: 2026/04/26 | Accepted: 2026/06/20
Received: 2026/04/26 | Accepted: 2026/06/20
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