Other

Copper content diff erences in meat products, fi sh and shellfish

Nina Bilandžić ; Laboratorij za određivanje rezidua, Odjel za veterinarsko javno zdravstvo, Hrvatski veterinarski institut, Zagreb, Hrvatska
Maja Đokić kem. ; Laboratorij za određivanje rezidua, Odjel za veterinarsko javno zdravstvo, Hrvatski veterinarski institut, Zagreb, Hrvatska
Marija Sedak prehr. tehnol. ; Laboratorij za određivanje rezidua, Odjel za veterinarsko javno zdravstvo, Hrvatski veterinarski institut, Zagreb, Hrvatska
Darja Sokolić-Mihalak ; Hrvatska agencija za hranu, Osijek, Hrvatska
Marina Jurković ; Hrvatska agencija za hranu, Osijek, Hrvatska
Andrea Gross Bošković ; Hrvatska agencija za hranu, Osijek, Hrvatska

Abstract

Copper concentrations were measured in a 65 samples marketed and collected in Croatia in summer 2012: meat samples (bovine, pig,
sheep), meat products (sausages, pâté), fi sh and fi sh products and shellfi sh (mussels, oysters). Mean Cu levels were (mg/kg): all meat
0.77, sausages 0.69, pâté 2.24, fi sh 0.23, fi sh products 1.20, mussels 0.81, oysters 30.0. Signifi cant diff erences were found between the foods groups. The estimated mean daily intake (EDI) of Cu in selected food contributing to the recommended dietary allowance (RDA) were (%): meat 1.54; sausages 1.38, pâté 4.48, fi sh, fi sh products and mussels < 1, oysters 10.0. The average daily intake of Cu represented % of the provisional maximum tolerable daily intakes (PMTDI) value were less than 0.9% in meat and meat products, less than 0.085% in fi sh, fi sh products and mussels and 2% for oysters. The highest Cu contents measured in oysters, suggesting that this species may be included in a diet as a good source of Cu. In conclusion, the analytical data obtained indicate there are no health risks from the consumption of the tested food items. In order to estimate sea contamination in Croatia, Cu levels in oyster samples should be investigated for diff erent oyster farm locations.

Keywords

Copper; Meat; Meat products; Fish and products; Shellfi sh; ICP-OES; Croatia

Hrčak ID:

112122

URI

https://hrcak.srce.hr/112122

Publication date:

15.8.2013.

Article data in other languages: croatian german italian

Visits: 2.844 *