Potential Human Health Risk Assessment of Heavy Metals in Various Brands of Sausages and Salami Sold in Different Eateries in Lafia Township-Nigeria

Ijah S. Ioryue; Etim O. Effiom; Terngu T. Uzah; Ruth O. Akor

doi:10.55006/biolsciences.2025.5101

Authors

Ijah S. Ioryue Department of Biochemistry, Federal University of Technology, Ikot Abasi, Akwa Ibom State https://orcid.org/0009-0008-4083-7194
Etim O. Effiom Department of Biochemistry, Federal University of Technology, Ikot Abasi, Akwa Ibom State
Terngu T. Uzah Department of Chemistry, Federal University of Petroleum Resources, Efferum, Nigeria https://orcid.org/0000-0003-3556-2049
Ruth O. Akor Department of Biochemistry, Federal University of Technology, Ikot Abasi, Akwa Ibom State https://orcid.org/0009-0006-1515-1743

DOI:

https://doi.org/10.55006/biolsciences.2025.5101

Keywords:

Heavy Metals, Health Risk, Sausage, Salami, Meat Products

Abstract

Accumulation of heavy metal concentrations in food and products due to industrialization is posing a serious threat to humans due to their toxicity and ability to accumulate in the human body parts and eventually lead to death. Specifically, in Nigeria and Lafia in particular there is a lack of data related to the heavy metal contamination in sausages and salami for human consumption. The current study was conducted to determine the concentration of heavy metals in meat products and associated human health risk assessments. All the samples were analyzed using an atomic absorption spectrophotometer. Samples were taken from different eateries in the city of Lafia, Nigeria. Recorded values of Cd, Ni, and Cu in both sausage and salami in all eateries were within the permissible limits by the WHO and FAO. Pb was not detected in any of the analyzed samples in all the eateries. The EDI for all analyzed heavy metals was below the recommended values. Similarly, THQ calculated for Pb, Cd, Cr, Cu, and Ni were below 1 while the HI for all analyzed heavy metals was less than unity, indicating no non-carcinogenic adverse effects. Equally the calculated cancer risk values in all the sausage and salamis in all the eateries were within the acceptable range of 10-6-10-4. Therefore, it is recommended that proper monitoring of sausage and salami be carried out to avoid health challenges that accompany contamination of meat products as well as the formation of a national policy that will strictly be for monitoring and prevention of human health risk.

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