Lead Contamination in Agro-Based Products as Current Public Health Threat in Bangladesh
Lead contamination in agro-based products as current public health threat in Bangladesh
A. M. M. Maruf Hossain1*, M. Shahidul Islam2, Md. Moklesur Rahman1, Md. Mustafa Mamun1, M. Azizul Islam Kazi2, and Syed Fazle Elahi1
1Department of Soil, Water and Environment, Faculty of Biological Sciences, University of Dhaka; 2Analytical Research Division, BCSIR Laboratories, Dhaka.
*Corresponding author
Abstract:
Agro-based products are primary to all human food sources. Contamination in these is also the easiest way of human health getting affected in large scale. Among the myriad of agro-based products, commercially produced milks and eggs were sampled. Chicken eggs were sampled from Dhaka and its nearby other seven districts covering the central region of Bangladesh. Dhaka, Narsingdi, Kishoreganj, Mymensingh, Tangail, Gazipur, Narayanganj, and Munshigonj were selected for the study. Twelve eggs were randomly sampled from each district’s egg stock market. In Dhaka, Gazipur, and Tangail’s market both brown and white colored eggs were found. Six eggs from each type were sampled from these three districts. In the rest five districts only brown colored eggs could be found. Commercial liquid milks of 13 prominent milk producers have been sampled with replication.
Introduction:
Poultry plays a vital role in the economy of Bangladesh in recent years. The contribution by livestock is 3% of the total GDP (BBS, 2004) and nearly 10% of the agricultural GDP (Poultry Business Directory, 2007). As food poultry provides meat and egg. An egg is a good source of energy, protein, and fat. A 50 g weighing grade A chicken egg provides estimated values of 297 KJ energy, 6g protein, 5g fat (1.5g saturated, 2.0g monounsaturated, and 0.8g polyunsaturated), and 190mg cholesterol. Chicken eggs are the most commonly eaten eggs, and are highly nutritious (FAO, 2007). They supply a large amount of complete, high-quality proteins (which contains all essential amino acids for
A. M. M. Maruf Hossain1*, M. Shahidul Islam2, Md. Moklesur Rahman1, Md. Mustafa Mamun1, M. Azizul Islam Kazi2, and Syed Fazle Elahi1
1Department of Soil, Water and Environment, Faculty of Biological Sciences, University of Dhaka; 2Analytical Research Division, BCSIR Laboratories, Dhaka.
*Corresponding author
Abstract:
Agro-based products are primary to all human food sources. Contamination in these is also the easiest way of human health getting affected in large scale. Among the myriad of agro-based products, commercially produced milks and eggs were sampled. Chicken eggs were sampled from Dhaka and its nearby other seven districts covering the central region of Bangladesh. Dhaka, Narsingdi, Kishoreganj, Mymensingh, Tangail, Gazipur, Narayanganj, and Munshigonj were selected for the study. Twelve eggs were randomly sampled from each district’s egg stock market. In Dhaka, Gazipur, and Tangail’s market both brown and white colored eggs were found. Six eggs from each type were sampled from these three districts. In the rest five districts only brown colored eggs could be found. Commercial liquid milks of 13 prominent milk producers have been sampled with replication.
Introduction:
Poultry plays a vital role in the economy of Bangladesh in recent years. The contribution by livestock is 3% of the total GDP (BBS, 2004) and nearly 10% of the agricultural GDP (Poultry Business Directory, 2007). As food poultry provides meat and egg. An egg is a good source of energy, protein, and fat. A 50 g weighing grade A chicken egg provides estimated values of 297 KJ energy, 6g protein, 5g fat (1.5g saturated, 2.0g monounsaturated, and 0.8g polyunsaturated), and 190mg cholesterol. Chicken eggs are the most commonly eaten eggs, and are highly nutritious (FAO, 2007). They supply a large amount of complete, high-quality proteins (which contains all essential amino acids for