ASSESSMENT OF HEAVY METALS SAFETY IN BARBECUED MEAT

SAMPLES SOLD IN WUDIL, KANO STATE OF NIGERIA

BY

SABIU WADA HARUNA

UG13/CHEM/1030

SUPERVISED BY

PROF. ADAMU UZAIRU

BEING A RESEARCH PROJECT SUBMITTED TO THE DEPARTMENT OF

CHEMISTRY, KANO UNIVERSITY OF SCIENCE AND TECHNOLOGY

WUDIL, KANO STATE.

IN PARTIAL FULFILLMENT FOR THE REQUIREMENT OF THE AWARD

OF BARCHELOR OF SCIENCE (B.Sc.) DEGREE IN CHEMISTRY.

MARCH, 2018
 CERTIFICATION

This is to certify that the Research project titled “Assessment of Heavy Metals safety

in Barbecued meat samples sold in Wudil, Kano State of Nigeria” was carried out by I

Sabi’u Wada Haruna, with registration number UG13/CHEM/1030, in partial

fulfillment of the requirement for the Award of Bachelor of Science (B.Sc.) Degree in

Chemistry.

………………………………. ……………………

Sabi’u Wada Haruna Date

 APPROVAL PAGE

This is to certify that this research project titled “Assessment of Heavy

Metals safety in Barbecued meat samples sold in Wudil, Kano State of Nigeria”.

Carried out in Kano University of Science And Technology, Wudil, Kano State,

has been examined and approved for the award of Bachelor of Science degree

(B.Sc.) Chemistry.

Prof. Adamu Uzairu ……..……………………

Supervisor Signature/ Date

Mal. Sani Idris Alhassan ……….……..……………

Internal Examiner Signature/ Date

Mal. Sunusi Idris ……………………………

Act. Head of department Signature/ Date

 DEDICATION

I dedicate this work to my late parents for untiring Love, Support,

Prayers, Encouragement and understanding. May their Souls Rest in Jannatul

Firdaus.
 ACKNOWLEDGEMENTS

There is no doubt that the work of this nature would have been impossible

without the intellectual and moral contributions of some persons. It is in

recognition of this fact that I want to express my gratitude to some of them.

However, I want to first appreciate Allah the Almighty, the Giver of life and my

Helper. Whatever I am and whatever I will be tomorrow, I owe everything to

your gracious mercy.

I am deeply indebted to my supervisor, Prof. Adamu Uzairu for the time

and pains he took in reading, correcting and guiding this work to completion,

despite his tight schedules. Your criticisms and comments greatly enriched this

work; in fact, I am short of words to appreciate your immense sacrifice.

The fountain of knowledge and embodiment of wisdom who inspired,

strengthened, and encouraged me to embark and complete this programme. My

profound gratitude goes to my late parents for their financial support and

prayers, also to my brothers (Auwal, Sani, Salisu (RIP), Rabiu, hamisu, and

sadi); my sisters (Fatima, Sadiya, and Zainab); also to my aunties, uncles, and

siblings who were there in times of moral and intellectual needs. I am so grateful.

ABSTRACT
 Analysis on the assessment of heavy metals safety in Barbecued meat samples

sold in Wudil, Kano State of Nigeria. Fresh barbecued meat samples were collected

within Wudil in Kano Nigeria and were dried for two weeks and ground, and the

samples were digested using concentrated HNO3, HClO4, and H2SO4. A blank

solution was made, and the samples were then taken to the Lab and four heavy

metals (Cd, Cr, Pb, and Zn) were detected using AAS. Different concentrations

were obtained in different samples and of different heavy metals, the concentration

were compared with the given standard limit of the World Health Organisation

(WHO), and it is found that it is only Pb concentration in all the samples that is

below the standard, while the three remaining metals (Cd, Cr, and Zn) were above

the standards.

TABLE OF CONTENT

TITLE PAGE…………………………………………………………..………i
CERTIFICATION…………………………………….…………………..……ii

APPROVAL PAGE…………………………………..……………….………iii

DEDICATION………………………………………………………….……..iv

ACKNOWLEGDEMENT……………………………………………….….....v

ABSTRACT……………………………………………………………….…..vi

TABLE OF
CONTENT…………………………………………………….....vii

CHAPTER ONE

1.0 INTRODUCTION…………………………………….………………….......1
1.1 BACKGROUND OF THE STUDY………..…………………………..…….1

1.1.1 ETYMOLOGY...………………………………….…….…………………....2

1.2 STATEMENT OF RESULT PROBLEM......………………….………………......3

1.3 HEAVY METALS……………………….…..…………………….……………….....4

1.3.1 BENEFICIAL HEAVY METALS….…………………….……………..…...5

1.3.2 TOXIC EFFECT OF HEAVY METALS………………….……………..…..7

1.4 OCCURANCE, EXPOSURE OF CADMIUM AND ITS EFFECTS ………...7

1.5 OCCURANCE, EXPOSURE OF LEAD AND ITS EFFECTS…….…………8

1.6 OCCURANCE, EXPOSURE OF ZINC AND ITS EFFECTS…………..…....9

1.7 OCCURANCE, EXPOSURE OF CHROMIUM AND ITS EFFECTS…………...…10

1.8 SIDE EFFECTS OF EATING BARBECUED MEAT………………….....…11

1.8.1 HETEROCYCLIC AMINES (HCA)….……………………………………...11
1.8.2 ADVANCED GLYCATION END PRODUCTS……………………….…....12
1.8.3 POLYCYCLIC AROMATIC HYDROCARBONS (PAH)…………….….....12
1.9 SIGNIFICANCE OF THE RESEARCH………………………………….….13
1.10 AIMS………………………………………………………………………....13
1.11 OBJECTIVES……………………………………………………...………....13
1.12 JUSTIFICATION………………………………………………….………....14
1.13 DESCRIPTION OF RESEARCH AREA…………………………………....14
1.14 LITERATURE REVIEW………………………………………………..…...14
1.15 DETERMINATION OF HEAVY METALS IN SPICES…………………….16

CHAPTER TWO

MATERIALS AND METHODS

2.1 SAMPLE COLLECTION………………………………………………....….17

2.2 APPARATUS AND EQUIPMENTS………………………………………....17

2.3 REAGENTS AND SOLUTIONS………….………………………………....17

2.5 SAMPLES PREPARATION………………………………...…………….…17

2.6 DIGESTION METHOD………………………………………………..….…18

2.8 PREPARATION OF STOCK SOLUTIONS………………………………....18

2.8.1 LEAD STOCK SOLUTION…………………………………………….…....18

2.8.2 CADMIUM STOCK SOLUTION…………………………………………....18

2.8.3 ZINC STOCK SOLUTION……………………………………………….…..19

CHAPTER THREE

RESULTS AND DISCUSSION

3.1 RESULTS……………………………………………………………….........20

3.1.1 CADMIUM…………………………………………………………………...23

3.1.2 CHROMIUM………………………………………………………………....23

3.1.3 LEAD………………………………………………………………………....23

3.1.4 ZINC………………………………………………………………………….23

3.2 DISCUSSION…………………………………………………………..…….23

3.3 CONCLUSION…………………………………………………………...…..24

3.4 RECOMMENDATION……………………………………………………....25
3.5 REFERENCES…………………………………………………………….....26

CHAPTER ONE
1.0 INTRODUCTION

1.1 BACKGROUND OF THE STUDY

Barbecue is both a cooking method and an apparatus. Barbecuing is done

slowly over low, indirect heat and the meat is flavored by the smoking process, it is

generally done quickly over moderate to high direct heat that produces little smoke.

Barbecuing is usually done outdoors by smoking the meat over wood or

charcoal. In restaurants, barbecue can be cooked in large, specially designed brick or

metal ovens. It is practiced in many areas of the world and there numerous regional

variations.

Barbecuing techniques include: smoking, roasting or baking, braising and

grilling. The original technique is cooking using smoke at low temperature and long

cooking time (several hours).

Street vended foods, or its shorter equivalent street foods, are defined as those

ready-to-eat foods and beverages prepared and/or sold by vendors or hawkers in the

streets and other public places for immediate consumption at a late time without

further processing or preparation (WHO, 1996; WHO, 2010). On the other hand,

street foods vending is a famous to a large number of people as a source of

inexpensive, convenient and often nutritious foods for urban and rural poor; a source

of attractive and varied food for tourists and those economically advantaged

individuals; and it also provide business opportunities for a very low capital. Street

foods vending plays an important role in assuring food security for low-income urban

populations (WHO, 2010).

 In Nigeria, there are different styles of barbecuing. Considering the increasing

trend in the consumption of barbecue meat both in rural and urban areas in Nigeria, It

is called “Tsire” in Hausa language, “Asuun” in Yoruba language, and Suya by most

of the people. There is need to constantly monitor the quality and safety of the meat

sold to the consumers to ensure that they are safe for consumption, thereby improving

the food security of the country.

In Nigeria, the liver, kidney, meat of Goat, sheep and beef are a major source of

proteins to the population and are widely consumed. Meat is a food material, which is

composed of mainly protein, fat and some important essential elements. It is essential

for growth and maintenance of good health. Heavy have direct physiologically toxic

effects and are stored or incorporated in living tissues (Baykov et al., 1996).

In South Eastern Nigeria, some foods are prepared by roasting and smoking

using woods. Ashes from these woods have been shown to contain significant

concentration of heavy metals, and they are also sources of PAH, which are strongly

sorbed to the woods matrix. These foods are often consumed by several people

including the upper, middle and lower classes, for their nutritional value and easy

access. They can be purchased from food centers often sited at strategic locations,

especially at road sides and street junctions.

1.1.1 ETYMOLOGY

The word “Barbecue” comes from the Spanish word “Barbacoa”. Etymologists

believed this to be derived from “Barabicu” found in the language of the “Arawak”

people of the Caribbean and the “Timucua” people of Florida. It has entered some

European languages in the form of “Barbacoa”. The oxford English Dictionary traces

the word to Haiti and translates it as “framework of sticks set upon post”.
 Gonzalo Fernandez De Oviedo y Valdes, a Spanish explorer, was the first to

use the word “barbecoa” in prints in Spain in 1526 in the “Diccionario” de la Lengua

Espanola (2nd edition) of the Real Academia Espanola. After Columbus landed in the

Americas in 1492, the Spaniards apparently found “indigenous Haitians” roasting

meat over a grill consisting of a wooden framework resting on sticks above fire.

Barbecuing encompasses four or five distinct types of cooking techniques. The

original technique is cooking using smoke at low temperatures, usually around 240-

280oF or 115-145oC and significantly longer cooking times (several hours) known as

smoking. Other techniques associated with barbecue include: smoking, roasting,

braising etc.

1.2 STATEMENT OF RESEARCH PROBLEM

The investigation of heavy metals in barbecued meat sold in Wudil, Kano

State. This research work is very important as the people living in the area consume

barbecued meat to a greater extent.

Barbecued meat is prepared by smoking using woods. Ashes from these

woods have been shown to contain significant concentration of heavy metals, and

they are also source of PAH, which are strongly sorbed to the wood matrix. These

foods are often consumed by several people including the upper, middle and lower

classes, for their nutritional value and easy access. They can be purchased from food

centers often sited at strategic locations, especially at road sides and street junctions.

This research was carried out to determine the presence of heavy metals in barbecued

meat. The result may serve as pointer to potential health hazards to consumers of this

meat and forms a basis for public health education.

 Toxic elements can be harmful even at low concentrations when ingested over a

long period of time (Nolan, 1983; Young, 2005). Therefore exposure to metals

through consumption of barbecued meat may pose a health risk especially for higher

consumption population.

1.3 HEAVY METALS

The term heavy metals refer to any metallic element that has relatively high

density and is toxic or poisonous at low concentrations. Some examples of heavy

metals in fruits and vegetable are Arsenic (As), Lead(Pb), Copper(Cu), Iron

(Fe),Zinc(Zn), cadmium(Cd), Cobalt(Co), Manganese(Mn), Chromium(Cr), and

Tin(Sn). Heavy metals are dangerous because they tend to bio accumulate.

Heavy metals can cause health problems to human as they have carcinogenic

and teratogenic effect. Carcinogenic is an agent that caused cancer and teratogenic is

pertaining to the production of developmental deformities, which can cause physical

distortion, disfigurement and abnormality. Heavy metals are ubiquitous in the

environment as a result of both natural and anthropogenic activity and humans are

exposed to them through various pathways (Wilson and Pyatt, 2007). Heavy metals

like Iron, tin, copper, manganese and vanadium occur naturally in the environment lap

which could serve as plant nutrier depending on their concentrations. Mercury, Lead,

Cadmium, Silver, Chromium and many others that are indirectly distributed as a result

of human activities could be very toxic even at low concentrations. These metals are

non-biodegradable and can undergo global ecological circle (opaluwalt et al., 2012).

Heavy metals are metals of relatively high density, or of high relative atomic

weight. Heavy metals are generally defined as metals of relatively high densities,

atomic weight or atomic numbers. The criteria used, and whether metalloids are
included, vary depending on the author and context. In metallurgy, heavy metals can

be defined on the basis of density, whereby in physics the distinguishing criterion

might be atomic number, while in chemistry; chemical behaviors are likely to be more

concerned. Some heavy metals are either essential nutrients (typically iron, cobalt,

and zinc), or relatively harmless (such as ruthenium, silver, and indium) but can be

toxic in larger amounts or certain forms. Other heavy metals, such as cadmium,

mercury, and lead are highly poisonous. Potential sources of heavy metals poisoning

include mining, tailing, industrial waste, agricultural runoff, occupational exposure,

paints and treated timbers.

1.3.2 BENEFICIAL HEAVY METALS

Heavy metals such as iron, copper, manganese, and zinc are nutritionally

essential for a healthy life when present in food in small quantities. These elements or

some form of them, are commonly found naturally in foodstuffs, in fruits and

vegetables and in commercially available multivitamin, products(International

Occupational Safety and Health Information Centre, 2003). Some heavy metals play

essential roles in the body like helping in the functioning of critical enzymes in the

body.

Physiological roles are known for iron (haemmoeties of haemoglobin and

cytochromes), Copper (amine oxidases, dopamine hydrolase and collagen synthesis)

and zinc (protein synthesis, stabilisation of DNA and RNA) (Salama et al., 2005).

Heavy metals are present in some of the products used in our homes as they are used

in the manufacturing of pesticide, batteries, alloys, electroplated metal parts, textile

dyes and steel thus they improve the quality of life when properly used (International

Occupational Safety and Health Information Centre Ioshic,2003).

 Meat is one of the popular foods for its testy and delicious taste. Moreover, it

provides various nutrition needed by the body, the nutrition contents in meat includes:

protein, selenium, iron, vitamin B complex, vitamin D, zinc omega 3. Based on the

nutrition it contains, meat obviously deserves as the most nutritious food for our body.

Unfortunately, eating meat brings such a dangerous effects for our body because most

meat sold at the market is commercially produced in the farm.

Grilling increase the number of mutagenic chemicals produced with cooking.

This may lead to stomach, liver, gastrointestinal or breast cancer. It’s important to

clean your grill grates safely to avoid the risk of injury to your mouth, throat and

tonsils. Over 1600 injuries have been reported between 2002 and 2012 from wire

bristle brush after cleaning grill grates. Different types of cooking produce different

types of chemical reactions. This is why food why foods cooked in the oven will taste

differently than those sautéed on the stove or grilled over an open flame.

Based on the result in the European journal of clinical nutrition, meat that is

produce in the farm cows contains low acid fat omega 3, but rich in of acid fat omega

6 because most of their foods are seed. Moreover, farm cows are given certain

hormones in order to gain their weight, such as Estradiol, Progesterone, acid

testosterone, synthetic hormone, zeranol and trenbolone asetat, melengesterol asetat.

Those substances are potential to increase the risk of cancer.

1.3.3 TOXIC EFECTS OF HEAVY METALS

Heavy metal they linked mind people they are toxic. Conclusion based on

scientific evidence. Two facts should be kept in mind;

1. The effect of any substance on a living system is always dependent on the

Concentration of it available to cells.

2. This element several metal ions are crucial to the metabolism of cells at low

Concentrations but are toxic at high concentration this element called trace Element.

1.4 OCCURRENCE, EXPOSURE OF CADMIUM AND ITS EFFECTS

Cadmium occurs naturally in ores together with zinc, lead, and copper,

Compounds are used as stabilizers in PVC products, colour pigments, several alloys

and now most commonly in re-chargeable nickel-cadmium batteries (Angela, 2000).

Cadmium containing products are rarely recycled, but frequently dumped together

with house hold waste, there by contaminating the environment. Anthropogenic

sources of cadmium include industrial emissions, application of fertilizers and sewage

sludge to form land; these may lead to contamination of soil and increase cadmium

uptakes by soil and vegetables grown for human consumption (Jarup et al., 2003).

Regarding potential human exposure, food, water, and cigarette smoke will be

the largest source of cadmium for the members of the general population. Eating food

or drinking water with very high cadmium levels can severally irritate the stomach,

leading to vomiting and diarrhea. Cadmium exposure may cause kidney damages and

already in recent studies. It was reported that some cadmium exposed workers had

developed Glomerular Filtration Rate (GFR) and also lead to the weakening of bone

(Stassen et al., 2005).

Recently, using a registry of patients, who had been treated for uraemia, the

investigations fund a double risk of End Stage Disease (ESRD) in person living close

to (<21cm) industrial cadmium emitting plants as well as in occupationally exposed

workers (Jarup,2003). Long term high cadmium exposed may cause skeletal damage,

first reported from Japan, where the ouch-ouch disease was discovered in 1950s.

The exposure was caused by cadmium-contaminated water used for irrigation

of local rice fields (Nishijo et al., 2008). However, the US department of health and

human services and the US environmental protection Agency have both determined

that cadmium and cadmium compounds may reasonably be anticipated to be

carcinogens (atasd, 2005).

1.5 OCCURENCE, EXPOSURE OF LEAD AND ITS EFFECT

As a result of human activities, such as fossil fuel burning, mining and

manufacturing, lead and lead compounds can be found in all parts of our environment.

This includes air, soil and H2O. Lead is used in many different ways. It is used to

produce batteries, ammunition, metal products like solder and pipers, and X-ray

shielding devices. Lead as a toxicologically relevant element has been brought into the

environment by men in extreme amounts, despite its low geochemical mobility and

has been distributed worldwide (Oehlenschlager, 2002).

Lead is a highly toxic metal and, as a result of related health concerns, it is use

in several products like gasoline, paints and pipe solder, has been drastically reduced

in recent years. Today, the most common sources of lead exposure in the United

States are Lead-based paint and possibly water pipers in older homes, contaminated

soil, like many other contaminants, lead is Ubiquitous and can be found occurring as

metallic lead, inorganic ions and salts (Harrison, 2001). Lead has no essential function

in man house hold dust, drinking water, lead crystal, lead in certain cosmetics and

toys, and lead glazed pottery.

 Environmental Protection Agency has determined that lead is a probable human

carcinogen; lead can affect every organ and system in the body. Long term exposure

of adults can result in decreased performance in some tests that measure functions of

nervous system; weakness in fingers, wrists or ankles, small increases in blood

pressure, and anaemia.

1. Exposure to high lead levels can severally damage the brain and kidneys and

ultimately cause death.

2. In pregnant women, high levels of exposure to lead may cause miscarriage.

3. High level exposure in men can damage the organs responsible for sperm

production.

1.6 OCCURENCE, EXPOSURE OF ZINC AND ITS EFFECTS.

Zinc is normally found in ores affiliated with other heavy metals like copper

and lead. Zinc comprises approximately 75ppm (parts per million) of the Earth's crust,

making it the 24th most abundant element.

Typical soil concentrations range from 5 to 770ppm of zinc, with an average of

about 60ppm oceans contain 30ppb zinc, and air has 0.1-4.0Ng of zinc per cubic

meter. The most common zinc ore is sphalerite (zinc blende), a zinc sulphide mineral.

The largest mineable amounts are found in Australia, Asia and the United States. Zinc

production includes froth flotation of the ore, roasting and final extraction using

electricity (electro winning).

Zinc deficiency affects about two billion people in the developing world and is

associated with many diseases (Pabon et al, 2000). In children it causes growth

retardation, delayed sexual maturation, infection, susceptibility, and diarrhea.

Enzymes with zinc atom in the reactive centre are wide spread in biochemistry, such

as alcohol dehydrogenase in lethargy and copper deficiency.

1.7 OCCURENCE, EXPOSURE OF CHROMIUM AND ITS EFFECT

Chromium is a naturally occurring heavy metal that is commonly used in

industrial processes and can cause severe health effect in humans. Although it can be

released through natural forces, the majority of the environmental releases of

chromium are from industrial sources. Chromium can be found in many consumer

products, including wood treated with copper dichromate, leather tanned with chromic

sulphate, and stainless steel cookware (US Department of health and human service,

2008).

The health effects of chromium depends on the route of exposure and the form

of the chromium for example, inhaling chromium can cause damage to the respiratory

system, whereas dermal or oral exposure generally associated with oral exposure, but

not with dermal exposure. In addition, chromium VI typically causes greater health

risks than chromium III. The reason for the increased danger of chromium VI versus

chromium III are complex and relate in part to the varied path of cellular uptake

between the two forms (subodh et al., 2008).

According to the WHO, over 8000 workers in the tanneries of Hazaribagh,

India suffer from gastro intestinal, dermatological, and other disease, and 90% of this

population die before the age of 50 (Maurice, 2001). Separate studies in Kanpur, India

also show that there is a significantly higher prevalence of morbidity in these workers

mostly from respiratory disease owing to chromium exposure (Medeiros et al., 2003).

1.8 SIDE EFFECT OF EATING BARBECUED MEAT

 Meat is one of the popular foods for its testy and delicious taste. Moreover, it

provides various nutritions needed by the body, the nutrition contents in meat are:

protein, selenium, iron, vitamin B complex, vitamin D, zinc omega 3. Based on the

nutrition it contains, meat obviously deserves as the most nutritious food for our body.

Unfortunately, eating meat brings such a dangerous effect for our body because most

meat sold at the market is commercially produced in the farm.

The side effects include: Inflammation: joint pain, ulcer, cancer, heart disease,

medicine resistance, lowering blood pressure, increase the risk of diabetes, increasing

body unpleasant odor, increasing weight. Etc.

Unfortunately, grilling gives you both the distinctive flavor combination in the

meat and vegetables, as well as to the foods that may produce cancer causing

chemicals. Three important chemicals potentially produced during grilling are

Heterocyclic Amine (HCAs), Advanced Glycation End products (AGEs) and

Polycyclic Aromatic Hydrocarbons (PAHs).

1.8.1 HETEROCYCLIC AMINES (HCA)

HCAs are chemicals that are formed in muscle meat when its cooked at high

temperature, once you eat the meat, the HCA are metabolized in the body by specific

enzymes. Researchers have found that this group of enzymes has varying degrees of

activities in different people. This may be relevant to how much or little the HCAs

increase your specific risk of cancer.

The amount of HCA appears to be dependent on the type of meat, how well-

done it is cooked and the temperature used to cook the meat. For example, researchers

have found that well-done meat has 3.5 times more HCA than medium-rare meat, and
pork has more than fried beef and fried chicken. Diseases associated with HCA

include: colon, breast and prostate.

1.8.2 ADVANCED GLYCATION END PRODUCTS (AGE)

AGEs or glycotoxins are present in your body and in the meat you eat. These

are highly oxidants compounds lead to increased inflammation and oxidation stress in

the body. Damage by the AGEs has been associated with diabetes and cardiovascular

diseases.

1.8.3 POLYCYCLIC AROMATIC HYDROCARBONS (PAH)

PAHs don’t originate in the meat, but rather from the wood, gas or coal you use

for the fire. They are also formed when fat from the meat drips on the grill and creates

smokes. The compound is in the smoke and is deposited on anything within reach.

This means the PAHs will cling to the meat and your clothing, and you will inhale

them as you stand over the grill. Exposure is known to cause skin, liver, and stomach

cancers in lab animals.

However, the story of PAHs doesn’t stop there. When the PAHs from the fire

mingle with the Nitrogen from the meat you are cooking, nitrated PAHs (NPAH) are

formed. These are even more carcinogenic and one reason that grilling meat be

hazardous to your health. Cooking that exposes the meat you are eating to smoking

and charring (those dark grill marks on the meat) may increase your consumption of

PAHs. Animals exposed to PAHs in their diet developed Leukemia and cancers of the

tracks and lungs.

Moreover, lead can cause reduced intelligence quotient, learning difficulties,

slow growth, behavioural abnormalities, hearing difficulties and cognitive functions in

human (Dahiya et al.,2005). However, copper, zinc and iron are essential and are

require for normal growth but excessive intakes of copper and zinc have been

implicated for nephritis, anuria and extensive lesions in the kidney. The margin

between essentiality and toxicity of trace metal is usually signal (Onianwa et al.,

2008).

1.9 SIGNIFICANCE OF THE RESEARCH

This study is carried out to determine the levels of heavy metals (Zn, Cr, Cd,

and Pb) in the barbecue meat sold in Wudil Local Government Area of Kano State,

Nigeria.

1.10 AIM

The aim of the research is to analyze the heavy metals (Zn, Cr, Cd, and

Pb) and safety of barbecued meat sold in wudil Local Government Area of Kano

State, Nigeria.

1.11 OBJECTIVES

1. To collect samples of barbecued meat samples from different locations in Wudil

Local Government Area of Kano state, Nigeria.

2. To compare the heavy metals content with WHO/FAO (2005) permissible limit

3. To determine selected heavy metals content in the barbecued meat samples.

1.12 JUSTIFICATION

There is always need to know the assessment of food products in order to

ensure and enhance food safety to the best of our knowledge, this study is performed
on the assessment of toxic metals in barbecued meat. Hence, the study is essential to

meet void in research.

1.13 DESCRIPTION OF THE RESEARCH AREA

Wudil is a Local Government Area in Kano state, Nigeria, which is located at

11.817oN 8.850oE. Kano is located at the northern west, Nigeria. It is situated Sahel

geographic region, south of the Sahara. Kano is the commercial nerve center of

northern Nigeria and is the second largest city in Nigeria after Lagos.

Total area of wudil: 362km2 (140 sq. mi)

Total population (2006 census): 185,189

Postal code: 713101

ISO code: NG.KN.WU

1.14 LITERATURE REVIEW

The risk associated with the exposure to heavy metals present in food

products had aroused widespread concern in human health. Improvements in the food

production and processing technology had increased the chances of contamination of

food with various environmental pollutants, especially heavy metals. Ingestion of

these contaminants by animals causes deposition of residues in meat. Due to the

grazing of cattle on contaminated soil, higher levels of metals have been found in beef

and mutton (Sabir et al., 2003). Gonzalez-Waller et al. (2006) also recorded the levels

of toxic metals (lead and cadmium) in meat products exceeding recommended limits.
 Meat is a very rich and convenient source of nutrients including also to a

large extent microelements. Chemical composition of meat depends on both the kind

and degree of the feeding animal. The need for mineral compounds depends on the

age, physiological state and feed intake as well as on living conditions (Baykov et al.,

1996). Contamination with heavy metals is a serious threat because of their toxicity,

bioaccumulation and biomagnifications in the food chain (Demirezen and Uruc,

2006). Although contamination of animal feed by toxic metals cannot be entirely

avoided given the prevalence of these pollutants in the environment, there is a clear

need for such contamination to be minimized, with the aim of reducing both direct

effects on animal health and indirect effects on human health (SCAN, 2003). Toxic

effects of metals have been described in animals under relatively low levels of metal

exposure (Kostial, 1986); one of the earliest effects is the disruption of trace element

metabolism (Goyer, 1997; Lo'pez- Alonso et al., 2002). Instances of heavy metal

contamination in meat products during processing have been reported (Santhi et al.,

2008; Brito et al., 2005). In other cases, contaminated animal feed and rearing of

livestock in proximity to polluted environment were reportedly responsible for heavy

metal contamination in meat (Miranda et al., 2005; Sabir et al., 2003; Koréneková et

al., 2002).

It is known that some heavy metals (Zn, Cu, Mn, or Mo) are micronutrients at

low concentrations (Saeed et al., 2011). Nevertheless, metals most often found as

contaminants in vegetables include As, Cd and Pb. These metals pose as significant

health risk to humans, when Consumption of vegetables is one of the pathways by

which heavy metals enter the food chain. Prolong consumption of unsafe

concentrations of heavy metals in the kidney and liver of a humans causing disruption

of numerous bio-chemical processes leading to cardiovascular, Nervous kidney and

bone disease (Sharma et al., 2009). A part from erosion, when surface vegetable is

destroyed, there is deterioration in the viability of the land for agricultural purpose and

loss of habitat for birds and other animals.

The ingesting of food is an obvious means of exposure to metals, not only

because many metals are natural components of foodstuffs, but also because of

environmental contamination and contamination during processing. Heavy metals

level of various vegetables samples have been widely reported in the literature (Tuzen

and Soylak, 2006). Source of heavy metal in city environment include domestic and

industrial wastes, traffic emission agricultural activities mining and metals.

1.15 DETERMINATION OF HEAVY METALS IN SPICES

In determination of heavy metals in common spices like Ginger, Garlic, Bay

leaf and Curry powder, (Oyebode, 2014) wet digestion method using Nitric and per

chloric acid was followed by atomic absorption spectrophotometer (AAS) using new

model 305 Perkin Elmer's the mean concentration of Zn, Ni, Mn, Cu, Pb, Cd, Fe, and

Cr in the samples were 52.458±458, 437±0.459, 178.617±18.901, 15.512±266,

11.23±1.807, 0.437±0.67 and 516.666±78.877mg/kg. In all, the values of Pb, Cd, and

Fe measures above WHO permissible limit for various elements. The mean values so

determined compare favourably with values determined in some other part of the

world, while it is good to use spices is because its numerous advantages, we must be

careful because of bio-accumulation of the heavy metals contents. And all these are

spices are used in the making of barbecued meat.

CHAPTER TWO
 MATERIALS AND METHODS

2.1 SAMPLE COLLECTION

Fresh samples of barbecued meat were collected from 8 different locations

within wudil, Kano state, Nigeria on the same day in a filter paper and are coded (that

is A, B, C, D, E, F, G, and H), and this is done to overcome the sampling biasness.

2.2 APPARATUS AND EQUIPMENT

The experimental materials consist of fresh barbecued meat, Beaker(100ml),

50ml measuring cylinder, conical flask, weighing balancing, filter paper, hand glove,

nose mask, paper tape, Bunsen flame sampling bottle, (whatman No.42 filter paper),

and scientific VGP 210 flame Atomic Absorption Spectrophotometer.

2.3 REAGENTS AND SOLUTIONS

Concentrated nitric acid (HNO 3), concentrated sulphuric acid (H2SO4), per

chloric acid (HClO4), and distilled water.

2.4 SAMPLE PREPARATION

The samples were dried for two weeks under room temperature and ground

using a porcelain pestle and mortar. The grounded samples were then transferred into

sampling bottles (coded from A to H). The samples were taken to the laboratory for

analysis.

2.5 DIGESTION METHOD

 0.2g of each sample is weight into a micro-kjeldahl digestion flask to which

mixture of concentrated HNO3, HClO4, and H2SO4 were added. The flask was put on a

heating block and digested to a clear solution, it was cooled and the content was

transferred into a volumetric flask and made up to volume mark with distilled water

(Sahrawat et al., 2002). The mixture was cooled to room temperature and the solution

filtered using whatman No.42 filter paper, then the filtrates was diluted with 50cm 3 of

distilled water in the conical flask. These were stored in polythene bottles till analysis

(Adegbola, 2013 and Yusuf et al., 2002). Four heavy metals (Zn, Cd, Cr, and Pb)

were analysed in the samples using Atomic absorption spectrophotometer (A.A.S).

2.6 PREPARATION OF STOCK SOLUTIONS

2.6.1 Lead stock solution

1g of Pb is contained in 1000cm3 of solution

207.19gmol-1 of Pb is contained in 331.19gmol-1 of Pb(NO3)2

1g of Pb will be contained in 331.19 = 1.5984g of Pb(NO3)2

Thus, lead stock solution was prepare by dissolving 1.5984g of Pb(NO 3)2 in

a beaker with a minimum amount of distilled water, quantitatively transferred into a 1

litre standard flask and made up to the 1 litre mark with distilled water.

2.6.2 Cadmium stock solution

1g of Cd is contained in 1000cm3 of solution

112.40gmol-1 of Cd is contained in 172.40gmol-1 of CdCO3

1g of Cd will be contained in 172.40 = 1.5338g of CdCO3

Thus, cadmium stock solution was prepared by dissolving 1.5338g of

CdCO3 in a beaker with a minimum amount of distilled water, quantitatively

transferred into a 1 litre standard flask and made up to the 1 litre mark with distilled

water.

2.6.3 Zinc stock solution

1g of Zn is contained in 1000cm3 of solution

65.38mol-1 of Zn is contained in 65.38gmol-1 of Zn powder

1g of Zn will be contained in 65.38 = 1.0g of Zn powder

Thus, Zinc stock solution was prepared by dissolving 1.0g of Zinc powder

in a beaker with a minimum amount of distilled water, quantitatively transferred into a

1 liter standard flask and made up to the 1 liter mark with distilled water.

CHAPTER THREE

RESULTS AND DISCUSSION

3.1 RESULTS
Table 3.1: heavy metals concentrations (ppm) in barbecued meat sold in wudil, Kano

state of Nigeria

S/no Samples Cadmium Chromium Lead Zinc

(Cd) (Cr)
(ppm) (Pb) (Zn)

1. A 0.54 15.68 3.79 31.21

2. B 0.43 12.41 5.22 22.15

3. C 0.56 12.10 4.04 23.75

4. D 0.52 10.84 1.26 14.09

5. E 0.65 25.84 0.75 17.05

6. F 0.66 15.79 0.00 14.62

7. G 0.66 16.24 1.02 21.38

8. H 0.78 13.34 1.39 22.56

Table 3.3: concentration (µg/g) of the barbecued meat compared to the World Health

Organization (WHO) standard.

Samples mean ± Cadmium Chromium Lead Zinc

SD (µg/g)
(Cd) (Cr) (Pb) (Zn)

A 1.40±0.20 3.10±1.40 1.00±0.30 70.00±0.0000

B 1.10±0.20 2.50±0.70 1.30±0.10 49.70±0.60

C 1.50±0.50 2.40±1.90 1.00±0.40 53.30±0.40

D 1.40±0.20 2.20±1.10 0.30±0.20 31.60±0.30

E 1.70±0.40 5.10±0.90 0.20±0.30 38.20±0.60

F 1.80±0.40 3.10±0.30 -0.10±0.40 26.20±0.60

G 1.80±0.30 3.20±1.70 0.20±0.30 47.90±0.10

H 2.10±0.30 2.60±1.10 0.30±0.30 50.60±0.20

WHO(2005)/ 1.00 1.00 6.00 50.00

FAO(2001)

3.1.1 Cadmium (Cd)

 The mean concentration levels of this metal weight were 1.40µg/g in sample A,

1.10µg/g in sample B, 1.50µg/g in sample C, 1.40µg/g in sample D, 1.7µg/g in

sample E, 1.80µg/g in sample F, 1.80µg/g in sample G, and 2.10µg/g in sample H.

3.1.2 Chromium (Cr)

The mean concentration levels of this metal weight were 3.10µg/g in sample A,

2.50µg/g in sample B, 2.40µg/g in sample C, 2.20µg/g in sample D, 5.10µg/g in

sample E, 3.10µg/g in sample F, 3.20µg/g in sample G, and 2.60µg/g in sample H.

3.1.3 Lead (Pb)

The mean concentration levels of this metal weight were 1.00µg/g in sample A,

1.30µg/g in sample B, 1.00µg/g in sample C, 0.30µg/g in sample D, 0.20µg/g in

sample E, 0.10µg/g in sample F, 0.20µg/g in sample G, and 0.30µg/g in sample H.

3.1.4 Zinc (Zn)

The mean concentration levels of this metal weight were 70.00µg/g in sample

A, 49.70µg/g in sample B, 53.30µg/g in sample C, 31.60µg/g in sample D, 38.20µg/g

in sample E, 26.20µg/g in sample F, 47.90µg/g in sample G, and 50.60µg/g in sample

H.

3.2 DISCUSSION

From the result obtained, all the concentrations are below the standard of the

World Health Organization (WHO), and the concentration of each and every sample

varies. Sample A has the highest concentration of zinc, while sample B have the
highest concentration lead, sample H has the highest for cadmium, and last is sample

E with highest concentration of chromium.

The mean concentration levels of cadmium weight were range from 1.10 –

2.10µg/g. The highest concentration was found in sample H and lowest being in

sample B. Cadmium is among the most abundant heavy metals and is particularly

toxic. The excessive content of this metal in food is associated with etiology of a

number of diseases. Cadmium compounds are used as color pigment. Jarup et al

(1998) pointed out that cadmium is present in most foodstuffs, but concentrations

vary greatly. Cadmium exposure may cause kidney damage and/or skeletal damage.

The mean concentration levels of chromium ranges from 2.20 – 5.10µg/g.

Where the concentration found to be sample E, and the lowest is sample D.

Chromium can be found in many consumer products, including wood treated with

copper dichromate, leather tanned with chromic sulphate, and stainless steel cookware

(US Department of health and human service, 2008). The primary health impacts from

chromium are damage to the gastro intestinal, respiratory and immunological systems,

as well as reproductive and developmental problem. Chromium VI is a known human

carcinogen and depending on the exposure route, can increase the rate of various types

of cancers. Occupational exposure to chromium VI which often occurs through

inhalation has been linked to increased rates of cancer in the respiratory system.

The highest concentration of Lead was in Sample B (1.30µg/g) and lowest

concentration found is (0.10µg/g) in sample F. Thus, all the lead levels in all samples

under this research are below the standard. Lead is very poisonous even at low

concentration. 100% of barbecued meat samples under investigation were found to

contain Lead less than 6µg/g which is standard or permissible limits sets by World

Health Organization (WHO, 2005).

The mean concentration levels for zinc ranges from 26.20 – 70.00µg/g, where

the sample A has the higher concentration, and sample F has the lowest. Zn is one of

the important metals for normal growth and development in human beings.

Deficiency of Zn can result from inadequate dietary intake and results in impaired

absorption, excessive excretion or inherited defects in Zn metabolism (Colak et al.,

2005; Narin et al., 2005). Zn acts to diminish the toxicity of cadmium and copper

(Florence and Batley, 1980). Zn may be a modifier of the carcinogenic response; zinc

deficiency or excessively high levels of zinc may enhance susceptibility to

carcinogenesis (Beliles, 1994).

3.3 CONCLUSION

This project investigates and assesses the levels of heavy metals in samples

of barbecued meat sold in Wudil, Kano State of Nigeria. The study provided new data

on the concentration of heavy metals in barbecued meat samples under investigation.

In almost all the barbecued meat samples investigated, Cd, Cr and Zn level were

found above the permissible levels, while Pb was below the limit. Therefore, buyers

(consumers) of these meat samples are at risk of Cd, Cr and Zn toxicity with time.

The results obtained clear the way to further investigation on the metals in

barbecued meat sold in wudil, Kano State of Nigeria.

3.4 RECOMMENDATION

Despite the efficiency of the food regulatory agencies in Nigeria, the

importation and distribution of contaminated foods still continues. . Contamination of

meat can also be caused by vehicle emission and from dirty slaughter places.
However, the agencies should employ hygienic workers in several market places in

the local government to monitor the vendors of barbecued and other varieties of mea

products, so as to reduce the contamination of the meats and the heavy metals through

the dirty places and processing places, using hygienic water, and the vehicle emission.

Also, more regulatory actions should be taken to restrict consumption of

these contaminated foods as the future of any nation depends on the health, prosperity

and progress of the forthcoming generation.

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