Excessive Copper Levels in Cooked Sausages: A Case Study of Local Market Products

¹ Department of Animal Science, Production and Processing of Animal Products, Russian State Agrarian Correspondence University, 50 Entuziastov highway, Balashikha, Moscow region, 143907, Russian Federation
² Department of Engineering Ecology and Occupational Safety, Gumarbek Daukeev Almaty, University of Energy and Communication, Almaty, 050000, Kazakhstan
³ Faculty of Food Technology and Bioengineering, K.G. Razumovsky Moscow State University of technologies and management (The First Cossack University), 73 Zemlyanoy Val, Moscow, 109004, Russian Federation

^1* Corresponding author: oryn23@mail.ru

Abstract

This study aimed to assess the presence of heavy metals, specifically lead, cadmium, mercury, copper, and zinc in locally sourced sausage products, both cooked and semi-smoked. A total of 30 samples were selected from local markets and subjected to atomic absorption spectrometry for precise metal quantification. Our results indicated that the concentration of zinc (18.36 mg/kg), mercury (0.01 mg/kg), lead (0.24 mg/kg), and cadmium (0.02 mg/kg) in cooked sausage products adhered to the maximum allowable concentration (MAC) guidelines as stated by the TR TS 021/2011 “Hygienic requirements for safety and food value of food products”. However, the copper content in cooked sausages was found to be above the MAC at an average of 1.44 mg/kg, suggesting potential food safety concerns. Semi-smoked sausages, on the other hand, had no recorded heavy metal concentrations exceeding the MAC. The findings of this study are significant, underscoring the need for robust and rigorous monitoring of food products for heavy metals, especially copper, to ensure public health and safety.