Comparative analysis of heavy metal contamination in raw and smoked meat and fish samples from Eke-Awka market, Awka Anambra State

Heavy metal contamination in food products has emerged as a significant public health concern globally, particularly in developing countries like Nigeria. This study investigates the concentrations of heavy metals in smoked meat and fish samples sourced from the market, focusing on cadmium (Cd), chromium (Cr), nickel (Ni), lead (Pb), and mercury (Hg). Results indicate that Cd concentrations were highest in smoked fish (0.284 ± 0.059 mg/kg) and lowest in fresh meat (0.171 ± 0.083 mg/kg), with significant differences observed among sample types (p<0.05). Notably, average Cr levels in all samples exceeded the WHO/FAO acceptable limits. Ni levels peaked in smoked meat (0.063 ± 0.044 mg/kg) and were undetectable in fresh fish, with significant differences across sample types (p<0.05), yet all Ni levels remained below WHO/FAO limits. Pb concentrations were highest in smoked meat (0.347 ± 0.030 mg/kg) and lowest in smoked fish (0.088 ± 0.027 mg/kg), again showing significant differences (p<0.05), with all samples exceeding WHO/FAO standards. Hg levels were highest in smoked meat (0.232 ± 0.066 mg/kg) and lowest in fresh fish (0.065 ± 0.015 mg/kg), with significant differences noted (p<0.05), and all samples also surpassed WHO/FAO acceptable limits. Overall, the study highlights concerning levels of heavy metal contamination in smoked meat and fish, emphasizing the need for regulatory measures and monitoring to ensure food safety and public health.