Assessment and health risk study of some heavy metals in instant soup and chicken stock products from Jordanian market

Overview

Safwan and Amayreh measured Mn, chromium (Cr), cadmium (Cd), and lead (Pb) in ten instant soup, chicken stock, and instant-noodle powder products purchased from Jordanian markets. The study used atomic absorption spectrometry after dry ashing and reports concentrations in mg/Kg or mg kg−1 depending on section typography. Because Table 2 names public products, this page reports grouped product-form ranges and source-reported overall ranges rather than pairing brand names with contamination values. Chromium is reported as total Cr only; the paper does not report hexavalent chromium (Cr-VI).

Key numbers

Overall source-reported concentration ranges:

Product-form ranges from Table 2, with brand names suppressed:

Additional source-reported values:

• Sample count: 10 powder products purchased from local markets in Jordan in 2020.
• The paper reports WHO comparison values of 0.4, 1.3, 0.2, and 0.3 mg/Kg for Mn, Cr, Cd, and Pb, respectively.
• The limit of detection values ranged from 0.001 to 0.003 mg/kg for all analyzed elements.
• The field survey used an average adult soup-product consumption value of 100 g/day and a reference adult body weight of 50 kg for intake calculations.
• Table 3 reports weekly-intake and HRI values for Cd and Pb, but its title prints “Pd” instead of Pb. Reported HRI ranges are Cd 0.0041-0.111 and Pb 0.057-0.161; Table 3 also reports a Cd intake/HRI value for one mushroom-soup row where Table 2 reports Cd as ND, so Table 2 should control occurrence extraction.

Methods (brief)

The authors purchased ten soup powder products from local markets in Jordan in 2020 and weighed 5.0 g of each powder for analysis. Samples were oven-dried for 24 hours at 70-80 degrees C, ground, dry-ashed in a muffle furnace at 450-550 degrees C for 4 hours, dissolved in 2% HNO3, filtered through Whatman paper and a 0.2 µm syringe filter, and diluted to 100 mL. Samples 6-10, described as richer in oil and carbohydrate, were washed with diethyl ether before dry ashing. Mn, Cr, Cd, and Pb were measured using Atomic Absorption Spectrometry (TRACE AI1200) with element-specific hollow cathode lamps. The paper reports total Cr only and does not provide chromium speciation.

Implications

This source contributes Jordan-market occurrence evidence for Pb, Cd, total Cr, and Mn in stock/soup powder products and instant noodles. It is useful for broad routing to condiments and noodle/grain-product pages, but the mixed product set means product-form grouping should be preserved during later extraction. The brand firewall is important for this source because the original table identifies public products; category-level grouped ranges are the appropriate public wiki surface. The total Cr data should not be used as Cr-VI evidence.

Related evidence

• Noodles
• Spices
• Chicken
• Condiments (hot sauce, soy sauce, mustard, ketchup, mayonnaise, salsa)
• Pasta (wheat-based)
• Other grain products (oat, millet, quinoa, barley)
• Lead
• Cadmium
• Chromium
• Manganese

Update history

The five most recent substantive edits to this page, classified major (evidence or structure moved), correction (a published value or statement was wrong and has been fixed), or minor (narrative rewritten without changing the underlying evidence). Each description is derived from what the edit did to this page; the linked commit is the authoritative record, routine regeneration passes are excluded, and the full version history lives in git.