European Journal of Nutrition & Food Safety

Heavy metals are inherently non-biodegradable elements of the earth's crust that collect and remain in the ecosystem in perpetuity due to both human and natural activity. Their contamination in seasonings remains a public health concern because of the frequency of use. Prolonged exposure to these heavy metals is a severe health risk worldwide. This study evaluated the potential health risk of heavy metal exposure from consuming commercially produced food seasonings in Enugu, Nigeria. Thirty (30) commercially produced food seasonings were selected by simple random sampling and grouped into five (5) according to different batches. Atomic absorption spectroscopy was used to analyze arsenic, cadmium, lead and nickel. The level of arsenic in group SA(1.28±0.21mg/kg), SB(1.73±0.31mg/kg), SC(1.13±0.17mg/kg), SD (2.11±0.20mg/kg) were observed to be above (1.00mg/kg), the WHO maximum permissible limit. Cadmium levels in S_A (0.36±0.01mg/kg) were observed to be above (0.30 mg/kg), the WHO maximum permissible limit. The estimated daily intake, hazard quotient and hazard index of the metals were within the normal range. The presence of heavy metals above WHO permissible limits in commercially produced food seasonings should be a public health concern. To protect the population's health, producers, retailers, and vendors of seasonings should be informed of the hazards of exposing their products to heavy metal contamination. Continuous surveillance of commercially produced food seasonings for heavy metal contamination is recommended.