Arsenic concentration in anchovy sauce and health risk assessment among residents in Tumpat, Kelantan

Yaacob, Suzilla (2012) Arsenic concentration in anchovy sauce and health risk assessment among residents in Tumpat, Kelantan. [Project Paper] (Submitted)

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Abstract

Summary: Introduction: Anchovy sauce is a Malaysian preserved sauce and one of the best known fermented seafood products in Kelantan, Malaysia. This food was contaminated with heavy metals caused by human activities which contaminate the main source of this food. Objectives: This research was conducted to determine the arsenic concentration in anchovy sauce, and to assess the health risk and determine the prevalence of acute and chronic arsenic poisoning sign among respondents. Materials and method: A total of 160 of respondents were recru ited from Kg Pengkalan Kubur, Tumpat based on inclusion criteria. Three brands of anchovy sauce samples were purchased from local market based on response from food frequency questionnaire. Arsenic concentration in anchovy sauce samples were determined by dry ashing methods and analyzed with Inductively Coupled Plasma Mass Spectrometer (ICP-MS).Results: Arsenic concentration in anchovy sauce samples was 2.807 mg/kg and exceeds the value permitted by Food Regulation 1985 which is 1 mg/kg. Based on the health risk assessment results, there is a significant relationship between the frequent consumption of anchovy sauce and the lifetime cancer risk and hazard quotient which is p <0.0001 encountered by villagers. However, the health risk assessment showed HQ and LCR level not exceed 1 which indicate acceptable level which respondents might not manifested the health effect yet. Conclusion: Arsenic was detected in anchovy sauce in this study which indicates that our food source might be contaminated with Arsenic. Public should aware in consuming these food because concern of it might cause the chronic diseases if consumed in continuous exposure. Manufacturer should improved food hygienic during food preparation to avoid food to be contaminated. Keywords: Arsenic concentration, Anchovy Sauce, Risk Assessment, Kelantan

Item Type:	Project Paper
Faculty:	Faculty of Medicine and Health Science
Depositing User:	Ms Norafizah Radzuan
Date Deposited:	22 Nov 2022 06:27
Last Modified:	15 Feb 2023 01:52
URI:	http://psaspb.upm.edu.my/id/eprint/203

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