CHEMICAL CONTAMINATION OF FOOD: BIOACCUMULATION AND POTENTIAL CONSUMER EXPOSURE TO METAL RESIDUES IN VEGETABLES.

Abstract

One of the most significant causes of health problems worldwide is heavy metal contamination of vegetables. Hence, the study aimed to evaluate the concentration of ten heavy metals in commonly consumed vegetables and determine the health implications of their consumption. The vegetables studied included waterleaf (Talinum triangulare), fluted pumpkin (Telferia occidentalis), and green (Amaranthus viridis) sold at a market in Anambra State. The concentrations of heavy metals, namely cobalt, copper, zinc, cadmium, lead, iron, manganese, chromium, nickel, and mercury, were analysed using atomic absorption spectrometer (AAS). The study compared the results with Codex food grade standards and assorted (sub) tropical vegetables. The results showed that the concentration of mercury, cadmium and lead monitored in the vegetables exceeded the permissible limits set by WHO/FAO standards. This indicates a potential public health threat, as high concentrations of these heavy metals can cause health problems. The study recommends continuous monitoring of trace element levels in vegetables sold to consumers, as sources of contamination can vary. The findings of this study are significant for policymakers, health experts, and the general public because it highlights the need for food safety measures and guidelines to prevent heavy metal contamination in vegetables and protect public health.