Assessment of some health hazard constituents and some physiochemical parameters in some fast food

Abstract

Sixty-six random samples of fast food sandwiches, each about 200 g were randomly collected from Fayoum, Egypt. Eleven sandwiches of liver, burger, sausage, chicken shawarma, meat shawarma and chicken crepe were purchased from different shops and markets. Collected samples were subjected to chemical examination, determination of some heavy metals using Atomic Absorption Spectrophotometry (AAS) and aflatoxins using HPLC. The highest mean value (6.70) of pH was recorded in liver sandwiches samples, while the highest mean values (55.886%, 42.516% and 4.371%) of moisture%, protein%, ash% were obtained from chicken crepe, meat shawarma and sausage sandwiches, respectively. The highest mean values (7.96, 7.81) of thiobarbituric acid (mg MDA/Kg) were recorded in liver and burger sandwiches, respectively. The highest concentration of lead was found in sausage sandwiches with a mean value of 1.06+ 0.35 mg/ g, while the highest concentration of aflatoxins concentration was got from burger sandwiches with a mean value of 7.75+ 2.58μg/ kg.