Mercury concentration in meat products

Contamination with heavy metals is a serious threat in view of their toxicity, bioaccumulation and biomagnification in the food chain. The aim of this study was to determine levels of mercury in the traditional meat products Malokarpatská and Lovecká salami during technological processing along with a comparison of raw materials originating from domestic and foreign production determined in 2011–2012. Mercury content was measured by a cold vapour atomic absorption spectrometry. The highest concentration of mercury in raw materials (beef, pork, pork bacon) was detected in beef from foreign production. Increasing concentrations of mercury were found after the addition of additives, spices and curing compounds causing a threefold increase in the concentration of mercury in final products.