Table 4.

Hazard quotient (HQ) and hazard index (HI) of the studied metals through consumption of pork meat products for total population and children

Meat products	HQ (total population)						HI
	Pb	Cd	Hg	Zn	Cu	Cr
Baked ham	0.002	0.005	0.05	0.01	0.01	0.02	0.10
Raw ham	0.003	0.004	0.05	0.01	0.01	0.02	0.10
Mortadella	0.004	0.01	0.07	0.01	0.01	0.03	0.13
Cured sausage	0.004	0.01	0.05	0.01	0.01	0.03	0.11
Würstel	0.004	0.01	0.07	0.01	0.01	0.03	0.13
Salami	0.003	0.01	0.05	0.01	0.01	0.03	0.11
	HQ (children)						HI
Baked ham	0.01	0.01	0.11	0.02	0.02	0.04	0.21
Raw ham	0.01	0.01	0.11	0.02	0.02	0.06	0.24
Mortadella	0.01	0.02	0.16	0.02	0.03	0.06	0.30
Cured sausage	0.01	0.02	0.12	0.02	0.02	0.07	0.26
Würstel	0.01	0.02	0.15	0.02	0.03	0.06	0.29
Salami	0.01	0.02	0.12	0.02	0.03	0.06	0.26