Background: Heavy metal contamination in meat products presents a significant public health risk owing to their bioaccumulation potential and subsequent adverse health effects. This study, conducted in Iran in ۲۰۲۵, aimed to quantify cadmium and chromium concentrations in commercially available sausages, assessing potential variations influenced by brand and meat content. Methods: A total of ۹۹ sausage samples from ۱۱ brands were collected from retail outlets across Iran. Cadmium and chromium concentrations were measured using Inductively coupled plasma mass spectrometry after acid digestion. One-way ANOVA assessed differences between brands and meat content categories. Results: The mean concentrations of cadmium and chromium were determined to be ۰.۱۸ ± ۰.۱۹ µg/kg and ۳۴.۰۱ ± ۴۱.۳۳ µg/kg, respectively. Cadmium and chromium concentrations ranged from ۰.۱۰ to ۱.۵۳ µg/kg and ۰.۱۰ to ۲۰۰.۵۰ µg/kg, respectively. While significant inter-brand differences were found for both metals, the percentage of meat content did not exert a statistically significant influence on their concentrations. Conclusion: According to Codex Alimentarius (CXS ۱۹۳-۱۹۹۵), all analyzed samples contained cadmium and chromium levels below the maximum permissible limits (۵۰ µg/kg and ۱۰۰۰ µg/kg, respectively). These findings offer valuable insights into the safety and quality of sausage products in the Iranian market, contributing to enhanced food safety surveillance and public health protection.

کلیدواژه ها:

Food safety ، Heavy metals ، Meat products ، Inductively Coupled Plasma Mass Spectrometry ، Iran