The Impact of Chemical Residues in Meat Products on Human Nutritional and Health

Abstract

This study aimed to identify specific chemical pollutants in sausages, lunch meat, minced meat, and burgers. In all, 172 meat product samples (43 of each burger, minced meat, lunch meat, and sausage) were gathered from several local markets in the Iraqi provinces of Baghdad and Babil. The quantities of progesterone, zeranol, and trenbolone hormone residues, Additionally, the samples' levels of pesticide residues were tested. The mean values of 1.0055, 0.6166, and 0.8222 ppb for sausage, minced meat, and luncheon meat, respectively, the occurrence of zeranol residue in burgers was zero and 100%. Trenbolone traces were found in every meat product sample that was examined, including sausages, lunch meat, minced beef, and burgers. The corresponding mean values for these residues were 0.2372, 0.3181, 0.3094, and 0.3261 ppb. Progesterone residues were measured in every burger, minced meat, lunch meat, and sausage samples that were analyzed. The mean values of these residues were 0.0638, 0.0827, 0.0455, and 0.0366 ppb, respectively. All analyzed samples of burgers, minced meat, lunch meat, and sausages had PP.DDT residues are found in them. Minced beef had a higher mean PP than other meat product sample's DDT value (2.9880 ppm). Only the burger and minced meat samples had methoxychlor residues, with mean values of 49.5820 and 48.9938 ppm; lunch meat and sausage samples did not have methoxychlor residues—however, PP. DDE was absent from every sample. All burgers, minced beef, lunch meat, and sausage samples had their PP. DDD recorded mean values of 0.872, 0.903, 0.914, and 0.982. As a result, we must regularly check for chemical residues like hormones as a precautionary measure for food quality and pesticides in certain meat products since these residues present a severe danger to public health.

Keywords

• Hormone residues
• meat
• zeranol
• progesterone
• trenbolone
• toxins
• pesticide residues

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