Concentrations and Health Risk Assessment of Metallic Trace Elements in Ready-to-Eat Braised and Flamed Chickens in Burkina Faso

Bazié, Bazoin Sylvain Raoul; Bougma, Adjima; Séré, Aminata; Ouilly, Judicaël Thomas; Kabré, Elie; Hounhouigan, Djidjoho Joseph; Scippo, Marie-Louise; Savadogo, Aly; Bassolé, Imaël Henri Nestor

doi:10.1007/s12011-020-02252-2

Cited by 4 publications

(5 citation statements)

References 13 publications

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“…This Hazard Index (HI), which is the sum of individual metal hazard (Ag, Cd, Pb, Zn, Ni, Co, Fe, Mn, Cu, and Cr) quotients, ranged between 0.07 and 0.15. These values were below the reference value (HI = 1) (Hough et al., 2004 ) showing also the absence of noncancer risk linked to heavy metals exposure for Burkina‐Faso consumers of braised and flamed chicken (Bazié et al., 2021 ). However, the HI (sum of hazard quotient of Zn, Fe, Mn, Cu, Al, Pb, and Cd) calculated for polish consumers was 1.4 (Table 10 ), so above the reference value of 1.…”

Section: Resultsmentioning

confidence: 93%

“…The studies on the occurrence of heavy metals in smoked or grilled fish and meat reported in this section were mainly from Africa. Indeed, although some studies were from Turkey (Ersoy et al., 2006 ; Şireli et al., 2006 ), Spain (Perello et al., 2008 ) and Poland (Rajkowska‐Myśliwiec et al., 2021 ), the majority of them were from Nigeria (Amos‐Tautua et al., 2013 ; Anigboro et al., 2011 ; Aremu et al., 2014 ; Daniel et al., 2013 ; Ersoy et al., 2006 ; Ibanga et al., 2019 ) and other African countries such as Egypt (Abbas et al., 2021 ), Ghana (Kobia et al., 2016 ) and Burkina Faso (Bazié et al., 2021 ). Heavy metals contamination data (Table 5 ) showed that before 2015 (2006–2014) many studies from different countries especially Turkey and Nigeria were carried out on the occurrence of these environmental contaminants in smoked or grilled fish and meat.…”

Section: Resultsmentioning

confidence: 99%

“…Regarding consumers exposure to heavy metals from consumption of smoked or grilled fish and meat products, very few data were available from the literature. Recently, two papers have been published on exposure of consumers from Burkina‐Faso (Bazié et al., 2021 ) and Poland (Rajkowska‐Myśliwiec et al., 2021 ).…”

Section: Resultsmentioning

confidence: 99%

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Chemical hazards in smoked meat and fish

Afé

Kpoclou

Douny

et al. 2021

Food Science & Nutrition

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Section: Resultsmentioning

confidence: 93%

Section: Resultsmentioning

confidence: 99%

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Chemical hazards in smoked meat and fish

Afé

Kpoclou

Douny

et al. 2021

Food Science & Nutrition

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“…Barro et al (2002) [21] Kagambega et al (2012) [22] and Somda et al (2018) [23] PLOS ONE reported the presence of pathogens in processed meats sold on the street in Burkina Faso. It has been reported a chemical risk assessment of metallic trace elements and polycyclic aromatic hydrocarbons [24,25] associated with the consumption of flamed and braised chicken in Burkina Faso. However, very little information is available on the presence of HAAs in processed chicken in Burkina Faso.…”

Section: Introductionmentioning

confidence: 99%

Assessment of heterocyclic aromatic amines contents in flamed and braised chicken in Burkina Faso

Bazié¹,

Bougma²,

Séré³

et al. 2022

PLoS ONE

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The nutritional status of meat is tarnished by its association with the induced cooking contaminants. The aim of this study was to assess the heterocyclic aromatic amines profile and contents in processed chicken in Burkina Faso. Eight polar and apolar heterocyclic aromatic amines (HAAs) including 2-mino-3-methylimidazo[4,5-f]quinolone (IQ), 3-amino-1,4-dimethyl-5H-pyrido[4, 3-b]indole (Trp-P1), 3-amino-1-methyl-5H-pyrido[4,3-b]indole (Trp-P2), 2-mino-9H-pyrido-[2,3-b]indole (AαC), 2-amino-1-methyl-6-phenylimidazo[4, 5– ]pyridine (PhIP), 2-amino-3-methyl-9H-pyrido[2,3-b] indole (MeAαC), 2-amino-3,4,8-rimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx) and 2-amino-3,8-imethylimidazo[4,5–]quinoxaline (MeIQx) were screened by high performance liquid chromatography from 29 samples of flamed chicken and 66 samples of braised chicken collected in Ouagadougou city. Apolar HAAs and polar HAAs were respectively 12 and 3 times more abundant in flamed chickens (32.66±10 and 3.48±10.39 ng/g, respectively) than in braised chickens (2.70±9.67 and 0.92 ng/g, respectively). The maximum levels of AαC were in the same proportions in flamed (12.01 ng/g) and braised chickens (14.13 ng/g). Flamed chicken had the highest Trp-P1 content (530.31 ng/g). The 4,8-DiMeIQx was not detected in braised chicken. The AαCs were more abundant in flamed than in braised chicken. The profile and the contents of the HAAs in processed chicken are related to cooking methods. Because of the high variability observed on the obtained concentrations, investigations on the contents of precursors in raw chicken, the effect of marinating ingredients on the formation of HAAs are needed.

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“…They are popular in the population meat consumption behavior. A number of authors have reported contamination of processed street-vended meat in Burkina Faso by pathogens [20][21][22] and metallic trace elements [23]. However, there are few data on PAH contamination of processed chicken in Burkina Faso.…”

Section: Introductionmentioning

confidence: 99%

Polycyclic Aromatic Hydrocarbons Contamination of Flamed and Braised Chickens and Health Risk Assessment in Burkina Faso

Bazié¹,

Douny

Ouilly³

et al. 2021

Toxics

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Charcoal- or wood-cooked chicken is a street-vended food in Burkina Faso. In this study, 15 samples of flamed chicken and 13 samples of braised chicken were analyzed for 15 priority polycyclic aromatic hydrocarbons (PAHs) with a high-performance liquid chromatography-fluorescence detector. A face-to-face survey was conducted to assess the consumption profiles of 300 men and 300 women. The health risk was assessed based on the margin of exposure (MOE) principle. BaP (14.95–1.75 μg/kg) and 4PAHs (BaP + Chr + BaA + BbF) (78.46–15.14 μg/kg) were eight and five times more abundant at the median level in flamed chickens than in braised ones, respectively. The contents of BaP and 4PAHs in all flamed chicken samples were above the limits set by the European Commission against 23% for both in braised chickens. Women had the highest maximum daily consumption of both braised (39.65 g/day) and flamed chickens (105.06 g/day). At the estimated maximum level of consumption, women were respectively 3.64 (flamed chicken) and 1.62 (braised chicken) times more exposed to BaP and 4PAHs than men. MOE values ranged between 8140 and 9591 for men and between 2232 and 2629 for women at the maximum level of consumption of flamed chickens, indicating a slight potential carcinogenic risk.

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Concentrations and Health Risk Assessment of Metallic Trace Elements in Ready-to-Eat Braised and Flamed Chickens in Burkina Faso

Cited by 4 publications

References 13 publications

Chemical hazards in smoked meat and fish

Chemical hazards in smoked meat and fish

Assessment of heterocyclic aromatic amines contents in flamed and braised chicken in Burkina Faso

Polycyclic Aromatic Hydrocarbons Contamination of Flamed and Braised Chickens and Health Risk Assessment in Burkina Faso

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