Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Harran, 63200, Şanlıurfa, Turkey.
Department of Biochemistry, Faculty of Veterinary Medicine, University of Harran, 63200, Şanlıurfa, Turkey.
Food Chem Toxicol. 2024 Nov;193:114987. doi: 10.1016/j.fct.2024.114987. Epub 2024 Sep 7.
This study conducted a comparative analysis of the concentration of the lead (Pb) in the albumen and yolk of eggs from domesticated chicken, quail, and duck, with a concurrent assessment of the potential carcinogenic and non-carcinogenic risks associated with the consumption of eggs sourced from Türkiye. A total of 78 poultry egg samples were gathered from breeding farms and farmers' markets situated in Şanlıurfa province. Lead concentrations were assessed through inductively coupled plasma optical emission spectrometry (ICP-OES). Human health risk assessment adheres to the guidelines set forth by the United States Environmental Protection Agency (US EPA), which primarily emphasizes estimated daily intake (EDI), international lifetime cancer risk (ILCR), target hazard quotient (THQ), and Monte Carlo simulation (MCS) as a probabilistic approach. One-way analysis of variance (ANOVA) was employed to compare Pb concentrations within egg yolks and albumens, as well as among various types of eggs. The levels of Pb found in the albumen of chicken, quail, and duck eggs were measured to be 0.31 ± 0.11, 0.43 ± 0.11, and 0.47 ± 0.16 μg kg, respectively. The concentrations of Pb in the yolks of chicken, quail, and duck eggs were found to be 0.54 ± 0.19, 0.28 ± 0.11, and 0.69 ± 0.21 μg kg, respectively. These concentrations were below the maximum permitted levels set by the FAO/WHO. The results indicated that Pb content in all tested eggs was safe for consumption, with exposure levels significantly below Joint FAO/WHO Expert Committee on Food Additives (JECFA) risk thresholds. The THQ values were less than one, indicating no non-carcinogenic risk. In addition, this study provides accurate and reliable data for policy makers to improve food safety measures and reduce potential public health risks.
本研究对家养鸡、鹌鹑和鸭的卵白蛋白和卵黄中的铅（Pb）浓度进行了比较分析，并评估了土耳其鸡蛋消费相关的潜在致癌和非致癌风险。从位于Şanlıurfa 省的养殖场和农贸市场共采集了 78 个家禽蛋样本。采用电感耦合等离子体光学发射光谱法（ICP-OES）测定铅浓度。人类健康风险评估遵循美国环境保护署（US EPA）的指南，主要强调估计每日摄入量（EDI）、国际终生癌症风险（ILCR）、目标危害商数（THQ）和蒙特卡罗模拟（MCS）作为概率方法。采用单因素方差分析（ANOVA）比较卵黄和卵白蛋白中的 Pb 浓度以及不同类型鸡蛋中的 Pb 浓度。鸡、鹌鹑和鸭蛋白蛋白中的 Pb 水平分别测量为 0.31±0.11、0.43±0.11 和 0.47±0.16μg kg。鸡、鹌鹑和鸭蛋蛋黄中的 Pb 浓度分别为 0.54±0.19、0.28±0.11 和 0.69±0.21μg kg。这些浓度均低于粮农组织/世卫组织规定的最大允许水平。结果表明，所有测试鸡蛋中的 Pb 含量都可安全食用，暴露水平明显低于粮农组织/世卫组织食品添加剂联合专家委员会（JECFA）的风险阈值。THQ 值小于 1，表明不存在非致癌风险。此外，本研究为决策者提供了准确可靠的数据，以改善食品安全措施，降低潜在的公共健康风险。
