Title:Profiling of Essential Mineral Content, Heavy Metals, and Bacterial Contaminants in Conventional and Organic Eggs Available in the Hypermarkets of the Eastern Province of Saudi Arabia
Volume: 12
Issue: 2
Author(s): Saad Dahlawi*, Mahmoud Berekaa, Khaled Salama, Ossama Labib, Saifullah, Waqas Asghar and Nauman Khalid*
Affiliation:
- Department of Environmental Health, College of Public Health, Imam Abdulrahman Bin Faisal University, Dammam,Saudi Arabia
- School of Food and Agricultural Sciences, University of Management and Technology, Lahore 5400 ,Pakistan
Keywords:
Heavy metals, essential minerals, foodborne pathogens, Salmonella sp., E. coli, white eggs, brown eggs.
Abstract: Background: Eggs are commonly regarded as one of the best sources of various macro
and micronutrients, in particular, high biological value (BV) proteins and both saturated and unsaturated
fatty acids. Apart from proteins, eggs are excellent sources of various high health value
lipid components, carotenoids, minerals, and both water and lipid-soluble vitamins. However, the
nutrient-rich nature of this ‘superfood’ also makes them susceptible to microbial contamination
from various sources, such as fecal matter, drinking water for layer chicken, and the surrounding
environment. Moreover, drinking water and chicken feed are also sources of heavy metal contamination.
The presence of both factors poses serious health concerns for consumers.
Objective: The main aim of this research was to proximate heavy metals and bacterial contaminants
in nine different brands of brown organic and conventional white eggs available in the hypermarkets
of the Eastern Province of Saudi Arabia.
Methods: An Inductively Coupled Plasma-Optical Emission Spectrometer (ICP-OES) was used to
determine the concentration of metals with high sensitivity. Standard plate count was followed by
enrichment of bacterial contaminants in a double-strength nutrient broth medium for microbiological
assessment.
Results: The results indicated that Pb, Cd, Al, and As were present in high concentrations in all egg
brands of both types (organic and conventional). The estimated daily intake (EDI) values for Ca,
Fe, Mn, and Mg were within the range of WHO-recommended thresholds, and these essential minerals
were present in adequate amounts in all egg brands. The two major groups predominating the
microbial loads were the family Enterobacteriaceae and Pseudomonas sp.
Conclusion: The presence of heavy metals, such as Al, As, Pb, and Cd, in nearly all the brands in
amounts that exceeded the established ADI and EDI thresholds was considerably concerning. In
particular, the elevated levels of Cd and Pb in group 1 and group 2A probable human carcinogens,
respectively, demands that local regulatory authorities investigate the sources of heavy metal contamination
and alleviate this considerable risk to human health. Furthermore, this study could be a
benchmark for establishing food safety and hygiene standards for local egg production, storage,
handling, and transport in Saudi Arabia.
