DETERMINATION OF HEAVY METALS IN SELECTED CANNED FOODS SOLD IN

IGBUDU MARKET IN WARRI SOUTH LOCAL GOVERNMENT AREA OF DELTA

STATE

BY

OBINE ONYINYECHI ERICA

MATRIC. NUMBER: FOE/WR/2018/2019/257186

COURSE CODE: SED 407

COURSE TITLE: SEMINAR

BEING A SEMINAR PAPER PRESENTED TO DEPARTMENT OF BIOLOGY, IN

PARTIAL FULFILMENT OF THE REQUIREMENT FOR THE AWARD OF B.Sc(Ed)
IN BIOLOGY EDUCATION, DELTA STATE UNIVERSITY, ABRAKA

JULY, 2022

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ABSTRACT

Canned foods are one of the most commonly consumed products, due to benefits like the taste,
handiness and convenience derived from them. On the other hand, these dietary products may be
a means of heavy metal exposure and toxicant. This study aimed to quantify metals content in
some frequently consumed canned foods in Nigeria as a possible source of toxicity. Three
different commonly consumed brands of canned foods (Sardine. Sweet corn, Tin tomato paste)
were analyzed for Pb, Cr and Cd using Atomic Absorption Spectrophotometer after wet
digestion. The results showed that the heavy metals concentration in the samples under study
ranged from 1.42 to 1.78 mg/kg (Pb), 0.10 to 0.41mg/kg (Cr) and 0.07 to 0.32 mg/kg (Cd) The
levels of Pb and Cd were above FAO/WHO recommended limit of 0.01mg/kg, and 0.2 mg/kg
respectively. The concentration of Cr was below FAO/WHO recommended limit of 13 mg/kg.
The presence of heavy metals like lead (Pb) above the permissible limit calls for caution during
production and in the frequent consumption of canned foods which may lead to bioaccumulation
of metals, resulting in toxicity and consequently ill health and death.

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Introduction

Food ingestion is an apparent route of exposure to metals, not just because many metals are

natural components of foodstuffs, but also because of the possibility of contamination during

processing (Dallatu et al., 2013). Canning, one of the methods of food preservation, involves

processing and sealing the content in an airtight container thereby extending the content’s shelf

life. The aim is to make the food content readily available, palatable and eatable long period far

from the processing day. Canned food is frequently and largely consumed in Nigeria. In recent

years, there has been an inflow of different types of canned food into the Nigerian market.

Canned foods such as canned fish and tomato paste which make up a significant portion of

ingredients used in preparation of stews and different delicacies in Nigeria and many other

countries are packed in (an air-tight container) cans made of steel or tin, for distribution, storage,

preservation and also availability for consumption by humans living distal from the production

areas (Iwegbue, 2010). Heavy metals presence in canned foods may be via plants uptake in

contaminated soil, heavy metals polluted water and from applied agrochemicals. In canning

toxicology, fruits harvested for processing may also become contaminated during canning

processes or through leaching from the metal containers into the canned product during storage

(Bakircioglu et al., 2011). Furthermore, corrosion and leaching of lacquered cans may lead to a

high metal content of canned foods. Also implicated is leaching of packaging tin foils (Dallatu et

al., 2013). The effect of food packaging on food safety cannot be overemphasised given the

possibility of movement of chemicals from the contact materials into the food product. This

necessitates the extensive study of the metal content of food since some metals are essential for

homeostasis while some constitute toxic hazards at low quantity and are remarkably toxic

(Chukwujindu et al., 2012). The effects of heavy metals on cellular

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organelles/components and some enzymes responsible for cellular repair, biological

detoxification and metabolism have been documented (Beyersmann & Hartwig, 2008). It was

observed that the interface of metal ions with nuclear proteins may lead to carcinogenesis,

programmed cell death or changes in DNA conformation. The unceasing heavy metals analysis

in canned foodstuffs using precise and accurate tools remains vital in controlling the food

quality.

Canned foods are becoming valuable commodities worldwide. Food may be canned in glass jar

or metal containers and required special sealing equipment. Canning is the process of sterilizing

and sealing foods in airtight containers to preserve them. To retain nutrients and optimum

quality, preserve fruits and vegetables when at their peak of freshness and clean the food

thoroughly before processing. Salt and/or sugar may be added to canned fruits and vegetables but

these ingredients are not essential for a safe product. Regular monitoring is needed which has

sensitive and selective multi-element capabilities of toxic and essential trace elements in canned

food products (Koçak, Tokuşoğlu & Aycan, 2005).

Plate 1: Tin tomatoes paste

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Plate 2: Canned sweet corn

Plate 3: Canned Sardine

The present study estimates heavy metals concentration in some common canned foods found in

Igbudu Market, which are regularly consumed in Warri south local council. The selected

canned foods are regularly found in the dietary menu of virtually all socio-economic class. The

outcome of the study will provide useful information on the degree of heavy metal contamination

of commercially available canned foods and the contribution of such dietary sources to the

burden of heavy metals in the body.

Statement of the problem

Consumption of canned food is one of the pathways by which heavy metals enter the food chain.

Excessive accumulation of dietary heavy metals can lead to serious health problems. Lead and

cadmium are among the most abundant heavy metals and are particularly toxic. The excessive

content of these metals in food is associated with etiology of a number of diseases, especially

with cardiovascular, kidney, nervous as well as bone diseases. In addition, they are also

implicated in causing carcinogenesis, mutagenesis and teratogenesis.

Purpose of the study

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The purpose of the study is to determine heavy metals in selected canned foods (Sardine, Sweet

corn and Tin tomatoes paste) sold in Igbudu Market in Warri, Delta State.

Objective of the study

i). To determine the concentration of lead, chromium cadmium in Sardine, Sweet corn and Tin

tomato paste

ii). To compare the concentrations of heavy metals in canned food with FAO/WHO standards

Scope of the study

The determine heavy metals in selected canned foods (Sardine, Sweet corn and Tin tomato paste)

sold in Igbudu Market in Warri, Delta State was confirmed by this study.

MATERIALS AND METHODS

Study Area

The study area is Warri South Local Government Area of Delta State. It lies between Latitude 5°
3’5.11” N and Longitude 5°40’44.11” E, altitude 13.5-17.5 m. The area is in oil rich Niger
Delta-Nigeria and as such, the major activities are characterized by oil and gas exploration
activities from Chevron Nigeria Limited, Petrochemical refining from the Warri Refinery and
Petrochemical Company, a subsidiary of Nigerian National Petroleum Corporation (NNPC) and
allied companies. The economic activities of these companies have undoubtedly increased
human population and thus, dumping of waste materials directly into the river, mainly from
Delta Development Property Agency (DDPA). Others are aquaculture business along the river
stretch, auto-mechanic workshops, wood-logging, cloth washing, bathing and swimming.

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Figure 1: Map of Warri South Local Government Area

Sample Collection

Three different brands of canned food (Sardine, Sweet corn and Tin tomato paste) considered for

analysis were purchased randomly from Igbudu market in Warri South Local Government Area

of Delta State.

Samples preparation and digestion

Each canned food was opened and the contents were mixed in blender and homogenized. Five

gramme (5 g) of each can content was weighed and transferred to 100-mL flask. In fume hood,

approximately 5 mL of concentrated HNO3 (Riedek-de Haen No. 30713) was added and heated

with Bunsen burner until first vigorous reaction (black residue appeared). Then, 2 mL of H 2SO4

(batch no: P110001671) was added with continuous heating, maintaining oxidizing conditions by

adding concentrated HNO3 in small increments until the solution became clear (yellow–orange)

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and no solid residue remained. A total of 25–30 mL of HNO 3 was added, and this took 1.5–2 h

for each sample. Thereafter, the solution was transferred to 50-mL volumetric flask and rinsed

appropriately to ensure quantitative transfer of the sample. Then, it was diluted with distilled

water to 50 mL. Each sample was then taken and digested promptly, according to a modified

method by Pramoda, 2016 (Pramoda et al., 2016). All the plastic and glassware were cleaned

and rinsed with distilled water prior to use. Each analysis was carried out in triplicates.

Metals analysis: The samples were aspirated into bulk Atomic Absorption Spectrophotometer

(VGP 210).

Statistical analysis

Descriptive statistics for all data of each set were expressed as mean ± SD,

Results and Discussion

The mean concentration of heavy metals in canned foods are shown in table 1.

Table 1. Average concentration of heavy metals in selected canned foods (mg/kg)

Samples Pb Cd Cr

Sardine 1.42 ± 1.03 0.07 ± 0.02 0.10 ± 0.03

Sweet corn 1.56 ± 1.24 0.25 ± 0.01 0.34 ± 0.02

Tin tomatoes paste 1.78 ± 1.36 0.32 ± 0.1 0.41 ± 0.01

Table 2. FAO/WHO allowable limits for heavy metals in canned foods

Metals Values in mg/kg Source

Pb 0.01 FAO/WHO (JECFA, 2015)

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 Cd 0.2 FAO/WHO (JECFA, 2015)

Cr 13.0 FAO/WHO (JECFA, 2015)

FAO/WHO Expert committee on Food Additives

Mean concentrations of Pb in canned food samples: The result obtained from this study revealed

that the levels of Pb in all canned foods were higher than the WHO standard of 0.01 mg/kg. The

highest level of Pb (1.78 ± 1.36 mg/kg) was observed in tin tomatoes paste sample as shown in

table 1, while the lowest was 1.42 ± 1.03 mg/kg in sardine sample. A source of Pb lead

contamination in the canning process is soldering. Hence, this makes lead concentration

monitoring in canned food produced for human consumption vital for human health (Voegborlo

et al., 1999). Lead damages and destroys erythrocytes; reduces resistance; weakens the bones;

blocks the nervous system; inhibits the absorption of iodine, necessary for correct of the thyroid

gland; forms toxic deposits in the organism, causing numerous disorders and diseases enzymes,

liver; causes the loss of appetite; causes colics and muscle cramps; causes paralysis; damages the

kidneys; raises blood pressure; damages the marrow; and disturbs the metabolism of elements

essential for human life, i.e., iron, copper, zinc, and selenium (Sobhanardakani, Shahmoradi &

Jahangard, 2017). These results, however, are higher than the WHO recommended limit of

0.01mg/kg (FAO/WHO, 2015).

Mean concentration of Cd in canned foods: The cadmium levels for all the canned food samples

except sardine were above the FAO/WHO standard of 0.2 mg/kg. The highest level of Cd (0.32

± 0.1 mg/kg) was observed in tin tomatoes paste sample as shown in table 1, while the lowest

was 0.07 ± 0.02 mg/kg in sardine sample.

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Cadmium is a dangerous and toxic metal which may migrate to the organism with food.

Cadmium contributes to damage to the functioning of renal tubules, causing increased secretion

of low-molecular proteins, disturbs the metabolism of calcium and vitamin D, and has a

neurotoxic

effect and a destructive effect on the bone system. Cadmium intensifies cardiovascular diseases

and hypertension, causes damage to the liver, affects the functioning of the sexual glands, and

reduces the body resistance. Cadmium causes also inhibition of the absorption of copper,

manganese, zinc, and iron by the organism (Czeczot & Skrzycki,2010)

Mean concentrations of Cr in canned foods: The Cr levels for all the canned food samples were

below the WHO recommended limit of 13 mg/kg. The Cr level of this study ranged from 0.10 ±

0.00-0.41±0.01 mg/kg. Chronic exposure to high levels of Cr has been correlated with lung

cancer in humans and kidney damage in animals (Seyed et al., 2015).

Chromium (Cr) is essential for human health. Cr (III) in an adequate amount, is an essential

nutrient that aids the body to utilize sugars, proteins and fats. However, Cr (VI) is carcinogenic

when consumed above recommended dietary intake (WHO/FAO/IAEA, 1996).

An excessive amount of Cr (III) above the recommended limit may cause adverse health effects.

Summary, Conclusion and Recommendations

Summary

This study aimed to quantify metals content in some frequently consumed canned foods in

Nigeria as a possible source of toxicity. Three different commonly consumed brands of canned

foods (Sardine. Sweet corn, Tin tomato paste) were analyzed for Pb, Cr and Cd using Atomic

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Absorption Spectrophotometer after wet digestion. The results showed that the heavy metals

concentration in the samples under study ranged from 1.42 to 1.78 mg/kg (Pb), 0.10 to

0.41mg/kg (Cr) and 0.07 to 0.32 mg/kg (Cd) The levels of Pb and Cd were above FAO/WHO

recommended limit of 0.01mg/kg, and 0.2 mg/kg respectively. The concentration of Cr was

below FAO/WHO recommended limit of 13 mg/kg. The presence of heavy metals like lead (Pb)

above the permissible limit calls for caution during production and in the frequent consumption

of canned foods which may lead to bioaccumulation of metals, resulting in toxicity and

consequently ill health and death.

Conclusion

This study revealed that the metal concentration (Pb and Cd) except Cr in the canned food

samples

were above the FAO/WHO recommended limits. This may be sources of metal toxicity, health

risk and sequelae (abnormality resulting from a disease) especially in the high-risk groups

(pregnant mothers and children). The low-risk groups (adolescent and adults) may suffer the

same fate due to bioaccumulation resulting from frequent consumption. There is the need,

therefore, for consumers to be educated of the inherent dangers and producers to take steps in

minimizing levels of these metals in the products.

Recommendations

Based on the findings of this study, the following recommendations are made.

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 1. Agricultural farms must be irrigated with safe water, avoiding the use of industrial

effluents and sewage as fertilizer. Aquaculture activities must be carried out with clean

and uncontaminated water.

2. It is imperative to monitor comprehensively and periodically heavy metals in canned

foods in this area in order to advise and safeguard the health of the populace.

3. Industries should employ the use sachet packaging for processing tomato paste instead of

using tins.

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