Evaluation of Heavy Metals Contents in Spices Available on Zawia City`s Markets

While culinary spices offer numerous benefits, they can pose health risks if contaminated with heavy metals. Raising awareness about these dangers is essential, and proactive steps should be taken to detect and reduce contamination, ensuring the safe use of spices. In this study, several samples of different types of mixed spices used in seasoning red meat, chicken, Indomie, pizza and fish were purchased from local markets in Zawia city during September 2023 to study the extent of contamination with heavy elements. Quantification of 11 heavy metals: Pb, Cd, As, Hg, Mn, Ni, Cu, Zn, Fe, Co and Cr was conducted after wet digestion and X-ray fluorescence (XRF) analysis using the XSupreme 8000 equipment. The analysis showed that all tested spices contained varying levels of heavy metals; however, their concentrations were significantly below the international safety thresholds set by Codex Alimentarius and WHO. Among the heavy metals under analysis, the lowest concentration was noted in the case of toxic elements of mercury (0.09 ± 0.03 ppm), Arsenic (0.086 ± 0.03 ppm), and Lead (0.12 ± 0.05 ppm). The highest was detected in the case of an essential nutrient with low toxicity, Manganese (2.43 ± 1.82 ppm). This result underscores the need for continuous monitoring and adherence to safety standards to maintain these low levels and ensure consumer safety, and expanded monitoring of heavy metals in food products within Libya. Additionally, raising consumer awareness regarding the potential health risks associated with the consumption or overconsumption of contaminated spices is essential.