Araştırma Makalesi
Yıl 2025,
Cilt: 6 Sayı: 1, 8 - 15, 30.06.2025
Öz
Bu çalışmada, fırınlardan toplanan alüminyum tepsilerde pişirilen et yemeği örneklerinde alüminyum, krom, demir, bakır, çinko elementleri bakımından ağır metal migrasyonunun tespit edilmesi hedeflendi. Kayseri iline ait Bünyan, Sarıoğlan, Pınarbaşı, Sarız, Yahyalı, Develi, Yeşilhisar, Talas, Melikgazi, Kocasinan ilçelerinden toplamda 41 adet fırın et yemeği numunesi birer hafta aralıklarla Ocak ve Şubat 2020 tarihlerinde toplandı, soğuk zincir altında ve steril koşullarda laboratuvara getirildi. Buna ilaveten, deneysel olarak dokuz adet et yemeği numunesi de alüminyum migrasyonunu tespit edebilmek amacı ile alüminyum folyo, porselen ve cam kaplarda 150, 180 ve 200 °C’lerde pişirilerek hazırlandı. Çalışma için alınan tüm numunelerin, ön işlem olarak çözünürleştirme işlemi gerçekleştirildikten sonra ICP-MS cihazı ile ağır metal analizi gerçekleştirildi. Sonuç olarak, alüminyum folyo kaplarda pişirilen et yemeğinin 250 gramında 0,731 mg alüminyum tespit edildi. Haftalık olarak 70 kg’lık bir birey için kabul edilebilir alüminyum maruziyeti için üst limitin 140.0 mg olduğu göz önüne alınırsa bu yemeklerin tüketimi sonucunda kabul edilebilir limitin üstüne çıkılması sağlık açısından tehdit oluşturduğu sonucuna varıldı.
Anahtar Kelimeler
Destekleyen Kurum
Bu çalışma ERÜ BAP tarafından desteklenen TYL-2020-9908 kodlu aynı isimli Yüksek Lisans Tezinden özetlenmiştir
Teşekkür
ERÜ BAP Birimine çalışmayı destekledikleri için teşekkür ederiz.
Kaynakça
- 1. Ungureanu EL, Mustatea G. Toxicity of heavy metals. Saleh HM, Hassan AI eds. In: Environmental Impact and Remediation of Heavy Metals. Rijeka, IntechOpen, 2022.
- 2. Şahin B. Çiğ Süt Örneklerinde Ağır Metal Düzeylerinin Belirlenmesi, Yüksek Lisans Tezi, Atatürk Üniversitesi Sağlık Bilimleri Enstitüsü, Erzurum 2021.
- 3. Yadav M, George N, Dwibedi V. Emergence of toxic trace elements in plant environments: Insights into potential of silica nanoparticles for mitigation of metal toxicity in plants. Environmental Pollution, 2023; 122112.
- 4. Alasfar RH, Isaifan RJ. Aluminum environmental pollution: the silent killer. Environmental Science and Pollution Research, 2021; 28(33): 44587-44597.
- 5. Eroğlu Eİ, Güleç A, Ayaz A. Farklı Alüminyum Folyolarda Fırınlanan Et Türlerinin Tüketimi: Alüminyum Maruziyet Riskinin Değerlendirilmesi. Beslenme ve Diyet Dergisi, 2017; 45(2): 137-144.
- 6. Üçüncü M. Gıda Ambalajlama Teknolojisi. İzmir: Ambalaj Sanayicileri Derneği İktisadi İşletmesi, 2007; p. 895.
- 7. Martinez CS, Escobar AG, Uranga-Ocio JA, Peçanha FM, Vassallo DV, Exley C, Wiggers GA. Aluminum exposure for 60 days at human dietary levels impairs spermatogenesis and sperm quality in rats. Reproductive Toxicology, 2017; 73: 128-141.
- 8. FAO/WHO. Evaluation of certain food additives and contaminants: thirty-third report of the Joint FAO/WHO Expert Committee on Food Additives. Geneva, WHO technical report series, 1989.
- 9. FAO/WHO. Evaluation of certain food additives and contaminants: Seventy-second report of the Joint FAO/WHO Expert Committee on Food Additives. Rome, WHO technical report series, 2011.
- 10. Rana MN, Tangpong J, Rahman MM. Toxicodynamics of lead, cadmium, mercury and arsenic-induced kidney toxicity and treatment strategy: a mini review. Toxicology reports 2018; 5: 704-713.
- 11. Gümüş NE, Gökbel F, Aydın Z. Karaman İlinde Tüketilen Balıklarda Ağır Metal Birikimi ve İnsan Sağlığı Üzerindeki Etkileri. Çanakkale Onsekiz Mart University Journal of Marine Sciences and Fisheries 2024; 7(2): 127-137.
- 12. SCF (Scientific Committee on Food). Opinion of the Scientific Committee on Food on the Tolerable Upper Intake Level of Trivalent Chromium. European Commission Health & Consumer Protection Directorate-General, 2003.
- 13. Codex Alimentarius Commission (CAC). Doc. no. CX/FAC 96/17 Codex general standard for contaminants and toxins in foods, Joint FAO/WHO food standards programme, Technical Report Series 776, 1995.
- 14. ATSDR, Draft Toxicological Profile for Lead. Atlanta, GA, Agency for Toxic Substances and Disease Registry, 2020.
- 15. ATSDR, Draft toxicological profile for cadmium. Atlanta, GA, Agency for Toxic Substances and Disease Registry, 2008.
- 16. King SW, Savory J, Wills MR, Gitelman HJ. The clinical biochemistry of aluminum. CRC Critical Reviews in Clinical Laboratory Sciences, 1981; 14(1): 1-20.
- 17. WHO (World Health Organization).Safety evaluation of certain food additives and contaminants, WHO Food additives Series 46. Joint FAO/WHO Expert Committee on Food Additives, 2001.
- 18. Veríssimo MI, Oliveira JA, Gomes MTS. Leaching of aluminium from cooking pans and food containers. Sens Actuators B Chem, 2006; 118(1-2): 192-197.
- 19. Pennington JA, Aluminium content of foods and diets, Food Additives & Contaminants, 1988; 5(2): 161-232.
- 20. Demont M, Boutakhrit K, Fekete V, Bolle F, Van Loco J. Migration of 18 trace elements from ceramic food contact material: Influence of pigment, pH, nature of acid and temperature. Food and Chemical Toxicology, 2012; 50(3-4): 734-743.
- 21. Ataro A, McCrindle RI, Botha BM, McCrindle CME, Ndibewu PP. Quantification of trace elements in raw cow’s milk by inductively coupled plasma mass spectrometry (ICP-MS). Food chemistry 2008; 111(1): 243-248.
- 22. Bassioni G, Mohammed FS, Al Zubaidy E, Kobrsi I. Risk assessment of using aluminum foil in food preparation. Int. J. Electrochem. Sci, 2012; 7(5): 4498-4509.
- 23. Inan-Eroglu E, Gulec A, Ayaz A. Effects of different pH, temperature and foils on aluminum leaching from baked fish by ICP-MS. Czech Journal of Food Sciences 2019; 37(3): 165-172.
- 24. Busari YO, Akpambang VOE. Assessment of the levels of Aluminium in Fish and Beef Cooked in Aluminium Foil. Journal of ChemResearch Volume 2019; 1(2).
- 25. Abdel Razeka TM, Kishk YFM, Khalil NSA, Shehtaa AM. Migration Of Iron And Aluminum From Different Cookwares To Faba Bean After Cooking Cycles And Storage Refrigerated. Journal Of Environmental Science 2018; 42(1): 45-58.
- 26. Filippini T, Tancredi S, Malagoli C, Cilloni S, Malavolti M, Violi F, Vinceti M. Aluminum and tin: Food contamination and dietary intake in an Italian population. Journal of Trace Elements in Medicine and Biology 2019; 52: 293-301.
- 27. Osman NA, Zaki A, Agamy NF, Shehata GM. Aluminum in food: Dietary exposure among adolescent residents in the food catering establishments in Alexandria, Egypt. Global Journal of Pharmaceutical Education and Research 2017; 6(1-2).
- 28. Purchas RW, Simcock DC, Knight TW, Wilkinson BHP. Variation in the form of iron in beef and lamb meat and losses of iron during cooking and storage. International journal of food science & technology 2003; 38(7): 827-837.
- 29. Bamuwamye M, Ogwok P, Tumuhairwe V. Cancer and non-cancer risks associated with heavy metal exposures from street foods: evaluation of roasted meats in an urban setting. Journal of Environment Pollution and Human Health 2015; 3(2): 24-30.
- 30. Djinovic-Stojanovic JM, Nikolic DM, Vranic DV, Babic JA, Milijasevic MP, Pezo LL, Jankovic SD. Zinc and magnesium in different types of meat and meat products from the Serbian market. Journal of Food Composition and Analysis 2017; 59: 50-54.
- 31. Joyce K , Emikpe BO, Asare DA, Asenso TN, Yeboah R, Jarikre TA, Jagun JA. Effects of different cooking methods on heavy metals level in fresh and smoked game meat. Journal of Food Processing & Technology 2016; 7(9): 9-11. 32. Menezes EA, Oliveira AF, França CJ, Souza GB, Nogueira ARA. Bioaccessibility of Ca, Cu, Fe, Mg, Zn, and crude protein in beef, pork and chicken after thermal processing. Food Chemistry 2018; 240: 75-83.
- 33. Rathore RS, Khangarot BS. Effects of temperature on the sensitivity of sludge worm Tubifex tubifex Müller to selected heavy metals. Ecotoxicology and environmental safety 2002; 53(1): 27-36.
- 34. Dordevic D, Buchtova H, Jancikova S, Macharackova B, Jarosova M, Vitez T, Kushkevych I. Aluminum contamination of food during culinary preparation: Case study with aluminum foil and consumers’ preferences. Food science & nutrition 2019; 7(10): 3349-3360.
- 35. Kamerud KL, Hobbie KA, Anderson KA. Stainless steel leaches nickel and chromium into foods during cooking. Journal of agricultural and food chemistry 2013; 61(39): 9495-9501.
- 36. Mania M, Szynal T, Rebeniak M, Postupolski J. Exposure assessment to lead, cadmium, zinc and copper released from ceramic and glass wares intended to come into contact with food. Roczniki Państwowego Zakładu Higieny 2018; 69(4).
- 37. Ajmal M, Khan A, Nomani AA, Ahmed S. Heavy metals: leaching from glazed surfaces of tea mugs. Sci. Total Environ 1997; 207: 49-54.
- 38. EFSA. Tolerable upper intake levels for vitamins and minerals. Scientific Panel on Dietetic Products, Nutrition and Allergies. European Food Safety Authority. EFSA J, 2006; 10, 1-45.
- 39. EFSA. Safety of aluminium from dietary intake. Scientific opinion of the panel on food additives, flavourings, processing aids and food contact materials. 2008. In: EFSA J 754:1–4. http://www.efsa.europa.eu/de/efsajournal/doc/754.pdf. Accessed 23 Jan 2018
Yıl 2025,
Cilt: 6 Sayı: 1, 8 - 15, 30.06.2025
Öz
In this study, the aim was to determine the migration of heavy metals, specifically aluminium, chromium, iron, copper, and zinc, in meat dishes cooked in aluminium trays collected from bakeries. A total of 41 oven-cooked meat samples were collected from the districts of Bünyan, Sarıoğlan, Pınarbaşı, Sarız, Yahyalı, Develi, Yeşilhisar, Talas, Melikgazi, and Kocasinan in Kayseri province at one-week intervals during January and February 2020. The samples were transported to the laboratory under sterile conditions and a cold chain.
In addition, nine experimental meat meal samples were prepared experimentally by cooking in aluminum foil, porcelain and glass containers at 150, 180 and 200 °C in order to detect aluminum migration. All samples taken for the study were pre-treated with solubilization and then analyzed for heavy metals by ICP-MS.As a result, 0.731 mg of aluminium was detected in 250 g of meat cooked in aluminium foil containers. Considering that the upper limit for acceptable aluminum exposure for a 70 kg individual is 140.0 mg on a weekly basis, it was concluded that consumption of these meals exceeding the acceptable limit posed a health threat.
Anahtar Kelimeler
Kaynakça
- 1. Ungureanu EL, Mustatea G. Toxicity of heavy metals. Saleh HM, Hassan AI eds. In: Environmental Impact and Remediation of Heavy Metals. Rijeka, IntechOpen, 2022.
- 2. Şahin B. Çiğ Süt Örneklerinde Ağır Metal Düzeylerinin Belirlenmesi, Yüksek Lisans Tezi, Atatürk Üniversitesi Sağlık Bilimleri Enstitüsü, Erzurum 2021.
- 3. Yadav M, George N, Dwibedi V. Emergence of toxic trace elements in plant environments: Insights into potential of silica nanoparticles for mitigation of metal toxicity in plants. Environmental Pollution, 2023; 122112.
- 4. Alasfar RH, Isaifan RJ. Aluminum environmental pollution: the silent killer. Environmental Science and Pollution Research, 2021; 28(33): 44587-44597.
- 5. Eroğlu Eİ, Güleç A, Ayaz A. Farklı Alüminyum Folyolarda Fırınlanan Et Türlerinin Tüketimi: Alüminyum Maruziyet Riskinin Değerlendirilmesi. Beslenme ve Diyet Dergisi, 2017; 45(2): 137-144.
- 6. Üçüncü M. Gıda Ambalajlama Teknolojisi. İzmir: Ambalaj Sanayicileri Derneği İktisadi İşletmesi, 2007; p. 895.
- 7. Martinez CS, Escobar AG, Uranga-Ocio JA, Peçanha FM, Vassallo DV, Exley C, Wiggers GA. Aluminum exposure for 60 days at human dietary levels impairs spermatogenesis and sperm quality in rats. Reproductive Toxicology, 2017; 73: 128-141.
- 8. FAO/WHO. Evaluation of certain food additives and contaminants: thirty-third report of the Joint FAO/WHO Expert Committee on Food Additives. Geneva, WHO technical report series, 1989.
- 9. FAO/WHO. Evaluation of certain food additives and contaminants: Seventy-second report of the Joint FAO/WHO Expert Committee on Food Additives. Rome, WHO technical report series, 2011.
- 10. Rana MN, Tangpong J, Rahman MM. Toxicodynamics of lead, cadmium, mercury and arsenic-induced kidney toxicity and treatment strategy: a mini review. Toxicology reports 2018; 5: 704-713.
- 11. Gümüş NE, Gökbel F, Aydın Z. Karaman İlinde Tüketilen Balıklarda Ağır Metal Birikimi ve İnsan Sağlığı Üzerindeki Etkileri. Çanakkale Onsekiz Mart University Journal of Marine Sciences and Fisheries 2024; 7(2): 127-137.
- 12. SCF (Scientific Committee on Food). Opinion of the Scientific Committee on Food on the Tolerable Upper Intake Level of Trivalent Chromium. European Commission Health & Consumer Protection Directorate-General, 2003.
- 13. Codex Alimentarius Commission (CAC). Doc. no. CX/FAC 96/17 Codex general standard for contaminants and toxins in foods, Joint FAO/WHO food standards programme, Technical Report Series 776, 1995.
- 14. ATSDR, Draft Toxicological Profile for Lead. Atlanta, GA, Agency for Toxic Substances and Disease Registry, 2020.
- 15. ATSDR, Draft toxicological profile for cadmium. Atlanta, GA, Agency for Toxic Substances and Disease Registry, 2008.
- 16. King SW, Savory J, Wills MR, Gitelman HJ. The clinical biochemistry of aluminum. CRC Critical Reviews in Clinical Laboratory Sciences, 1981; 14(1): 1-20.
- 17. WHO (World Health Organization).Safety evaluation of certain food additives and contaminants, WHO Food additives Series 46. Joint FAO/WHO Expert Committee on Food Additives, 2001.
- 18. Veríssimo MI, Oliveira JA, Gomes MTS. Leaching of aluminium from cooking pans and food containers. Sens Actuators B Chem, 2006; 118(1-2): 192-197.
- 19. Pennington JA, Aluminium content of foods and diets, Food Additives & Contaminants, 1988; 5(2): 161-232.
- 20. Demont M, Boutakhrit K, Fekete V, Bolle F, Van Loco J. Migration of 18 trace elements from ceramic food contact material: Influence of pigment, pH, nature of acid and temperature. Food and Chemical Toxicology, 2012; 50(3-4): 734-743.
- 21. Ataro A, McCrindle RI, Botha BM, McCrindle CME, Ndibewu PP. Quantification of trace elements in raw cow’s milk by inductively coupled plasma mass spectrometry (ICP-MS). Food chemistry 2008; 111(1): 243-248.
- 22. Bassioni G, Mohammed FS, Al Zubaidy E, Kobrsi I. Risk assessment of using aluminum foil in food preparation. Int. J. Electrochem. Sci, 2012; 7(5): 4498-4509.
- 23. Inan-Eroglu E, Gulec A, Ayaz A. Effects of different pH, temperature and foils on aluminum leaching from baked fish by ICP-MS. Czech Journal of Food Sciences 2019; 37(3): 165-172.
- 24. Busari YO, Akpambang VOE. Assessment of the levels of Aluminium in Fish and Beef Cooked in Aluminium Foil. Journal of ChemResearch Volume 2019; 1(2).
- 25. Abdel Razeka TM, Kishk YFM, Khalil NSA, Shehtaa AM. Migration Of Iron And Aluminum From Different Cookwares To Faba Bean After Cooking Cycles And Storage Refrigerated. Journal Of Environmental Science 2018; 42(1): 45-58.
- 26. Filippini T, Tancredi S, Malagoli C, Cilloni S, Malavolti M, Violi F, Vinceti M. Aluminum and tin: Food contamination and dietary intake in an Italian population. Journal of Trace Elements in Medicine and Biology 2019; 52: 293-301.
- 27. Osman NA, Zaki A, Agamy NF, Shehata GM. Aluminum in food: Dietary exposure among adolescent residents in the food catering establishments in Alexandria, Egypt. Global Journal of Pharmaceutical Education and Research 2017; 6(1-2).
- 28. Purchas RW, Simcock DC, Knight TW, Wilkinson BHP. Variation in the form of iron in beef and lamb meat and losses of iron during cooking and storage. International journal of food science & technology 2003; 38(7): 827-837.
- 29. Bamuwamye M, Ogwok P, Tumuhairwe V. Cancer and non-cancer risks associated with heavy metal exposures from street foods: evaluation of roasted meats in an urban setting. Journal of Environment Pollution and Human Health 2015; 3(2): 24-30.
- 30. Djinovic-Stojanovic JM, Nikolic DM, Vranic DV, Babic JA, Milijasevic MP, Pezo LL, Jankovic SD. Zinc and magnesium in different types of meat and meat products from the Serbian market. Journal of Food Composition and Analysis 2017; 59: 50-54.
- 31. Joyce K , Emikpe BO, Asare DA, Asenso TN, Yeboah R, Jarikre TA, Jagun JA. Effects of different cooking methods on heavy metals level in fresh and smoked game meat. Journal of Food Processing & Technology 2016; 7(9): 9-11. 32. Menezes EA, Oliveira AF, França CJ, Souza GB, Nogueira ARA. Bioaccessibility of Ca, Cu, Fe, Mg, Zn, and crude protein in beef, pork and chicken after thermal processing. Food Chemistry 2018; 240: 75-83.
- 33. Rathore RS, Khangarot BS. Effects of temperature on the sensitivity of sludge worm Tubifex tubifex Müller to selected heavy metals. Ecotoxicology and environmental safety 2002; 53(1): 27-36.
- 34. Dordevic D, Buchtova H, Jancikova S, Macharackova B, Jarosova M, Vitez T, Kushkevych I. Aluminum contamination of food during culinary preparation: Case study with aluminum foil and consumers’ preferences. Food science & nutrition 2019; 7(10): 3349-3360.
- 35. Kamerud KL, Hobbie KA, Anderson KA. Stainless steel leaches nickel and chromium into foods during cooking. Journal of agricultural and food chemistry 2013; 61(39): 9495-9501.
- 36. Mania M, Szynal T, Rebeniak M, Postupolski J. Exposure assessment to lead, cadmium, zinc and copper released from ceramic and glass wares intended to come into contact with food. Roczniki Państwowego Zakładu Higieny 2018; 69(4).
- 37. Ajmal M, Khan A, Nomani AA, Ahmed S. Heavy metals: leaching from glazed surfaces of tea mugs. Sci. Total Environ 1997; 207: 49-54.
- 38. EFSA. Tolerable upper intake levels for vitamins and minerals. Scientific Panel on Dietetic Products, Nutrition and Allergies. European Food Safety Authority. EFSA J, 2006; 10, 1-45.
- 39. EFSA. Safety of aluminium from dietary intake. Scientific opinion of the panel on food additives, flavourings, processing aids and food contact materials. 2008. In: EFSA J 754:1–4. http://www.efsa.europa.eu/de/efsajournal/doc/754.pdf. Accessed 23 Jan 2018
Toplam 38 adet kaynakça vardır.
Ayrıntılar
| Birincil Dil | Türkçe |
|---|---|
| Konular | Veteriner Gıda Hijyeni ve Teknolojisi |
| Bölüm | Araştırma Makaleleri |
| Yazarlar | |
| Yayımlanma Tarihi | 30 Haziran 2025 |
| Gönderilme Tarihi | 16 Şubat 2025 |
| Kabul Tarihi | 22 Şubat 2025 |
| Yayımlandığı Sayı | Yıl 2025 Cilt: 6 Sayı: 1 |
