Cadmium levels in poultry meat
A survey of cadmium (Cd) levels in poultry meat from polluted area of Eastern Slovakia is presented. Samples of poultry tissue (72 samples of breast muscle, leg muscle, liver and heart) were analysed for the presence of Cd on atomic absorption spectrophotometer (Unicam Solar 939). Mean values of cadmium in breast and leg muscle, liver and heart were 0.019; 0.021; 0.061; 0.099 mg/kg, respectively. On the basis of presented results of cadmium analyses it follows that its levels in poultry meat are below the highest permissible hygienic limits for Cd (muscle 0.1mg/kg; internal organs 0.5 mg/kg - Codex Alimentarum of the Slovak Republic No. 981/1996). The presented results are higher than those in unpolluted areas. The regular monitoring and control of poultry meat guarantee that a consumer is protected against unfavourable higher values of cadmium.
Heavy Metals in Selected Tissues of Adult Chicken Layers (Gallus spp)
A study was conducted to determine heavy metals (As, Cd, Cr, Fe and Pb) in tissues (breast meat, gizzard, liver and kidney) of two layers ( Hacco and Isa Brown) species of adult chicken layer (Gallus spp). Sampling was carried out in two chicken layer farms in Maiduguri over a three months period (November 2012 – January 2013). Heavy metals were determined by the standard methods of inductively coupled plasma -optical emission spectrometry (ICP-OES). The results of the study reveal tha t As concentration is in the order: breast meat > kidney > gizzard > liver, Cd: kidney > gizzard > liver >breast meat, Cr: gizzard > breast meat > liver > kidney, Fe concentration in layer poultry tissues studied is: breast meat > gizzard > kidney > liver. Lead was not detected (ND) in all the samples analysed. The result of this study shows that the adult layer chickens are within safe limits for consumption. The information provided herein will be essential to frame guidelines and standards for heavy metals in feedstuff and meat products in Nigeria.
The status of FAO and codex alimentarius developments on vegetable proteins
The FAO is interested in increasing world protein supplies both by advising and assisting developing countries to increase their production of staple foods and by encouraging the development of technology to produce protein concentrates both from vegetable and animal sources to supplement diets which are low in protein content. Recent revisions of the amount of protein required in the diet in relation to total per capita energy requirements and the difficulties encountered in introducing novel foods into established dietary patterns has led FAO to concentrate on increased agricultural productions in developing countries as the primary means of combatting malnutrition. In the meantime, in North America and Europe, advances in the technology of processing vegetable proteins has given highly acceptable products simulating meats which are being used as meat extenders and meat analogues. The consequent increase in vegetable protein production has revealed a need for international, agreement on standardization, and it has been agreed that this will be undertaken by the Joint FAO/WHO Food Standards’ Programme. The program operates chiefly through the Codex Alimentarius, Commission, an international governmental body, the purpose of which is to protect consumers against health hazard in food and against fraud. The Commission, which has 116 member governments, controls an intensive program of work covering the composition, labeling, additives, contaminants, pesticide residues, hygiene, sampling and analysis aspects of foods and has established a procedure which allows member governments ample opportunity to reach agreement on food standards and to accept them for incorporation into national legislation. The Codex Commission, at its 12th session, decided to establish a Committee on Vegetable Proteins with the following terms of references: “to elaborate definitions and world-wide standards for vegetable protein products deriving from soybeams, cottonseed, groundnuts, cereals and from other vegetable sources as they come into use for human consumption, and to elaborate guidelines on utilization of such vegetable protein products in the food supply system, on nutritional requirements and safety on labeling and on other aspects as may seem appropriate.” The question of which country will host the Committee is still under discussion.