Table 1.

Metal concentrations (μg g⁻¹ wet weight) (range, mean ± standard deviation) and maximum permitted limits in pork meat products

Meat products	Pb	Cd	Hg	Zn	Cu	Cr
Baked ham	0.18–0.31	ND–0.03	ND-0.03	5.75–7.55	0.85–1.32	0.07–0.22
	0.22 ± 0.04	0.01 ± 0.01	0.01 ± 0.01	6.02 ± 0.46	1.08 ± 0.15	0.15 ± 0.05
Raw ham	0.16–0.55	ND–0.04	ND–0.05	4.22–7.36	0.96–1.33	0.13–0.25
	0.30 ± 0.12	0.01 ± 0.01	0.01 ± 0.02	5.71 ± 1.08	1.11 ± 0.10	0.19 ± 0.04
Mortadella	0.21–0.58	ND–0.05	ND–0.05	4.56–8.16	0.89–1.35	0.15–0.27
	0.34 ± 0.10	0.02 ± 0.02	0.02 ± 0.02	6.03 ± 0.96	1.13 ± 0.14	0.20 ± 0.04
Cured sausage	0.17–0.59	ND–0.05	ND–0.05	4.58–9.05	0.87–1.25	0.14–0.31
	0.34 ± 0.14	0.03 ± 0.02	0.01 ± 0.02	6.16 ± 1.69	1.11 ± 0.12	0.23 ± 0.05
Würstel	0.24–0.59	ND–0.05	ND–0.05	4.56–9.23	1.05–1.31	0.13–0.32
	0.38 ± 0.11	0.03 ± 0.02	0.02 ± 0.02	6.05 ± 1.14	1.21 ± 0.08	0.22 ± 0.07
Salami	0.16–0.49	ND–0.05	ND–0.05	5.01–10.18	0.85–1.35	0.11–0.29
	0.29 ± 0.11	0.02 ± 0.02	0.01 ± 0.02	7.32 ± 1.70	1.13 ± 0.16	0.20 ± 0.05
Maximum permitted limits	0.10a	0.05b	0.05c	50d	3d	1.0e

^a[12]; ^b[13]; ^c[48–50]; ^d[51]; ^e[49]