Effect of can damage on element migration into meat products during storage and the associated health risks.

Abstract

This study aimed to evaluate the influence of packaging damage, storage duration, temperature, and sterilization on the migration of elements from tinplate cans into beef goulash (BG) and meatballs in tomato sauce (MB), used by the Serbian Armed Forces. Cans were intentionally damaged at two deformation levels, low (LD) and high (HD), while undamaged cans served as controls (CS). Element concentrations were measured at three-month intervals over one year of storage at 20 °C and 40 °C using ICP-MS. The sterilization increased the levels of Al, Pb, and Sn. A statistically significant increase in Sn concentration was observed during storage of damaged cans, reaching 11.8 mg kg-1 in MB samples at 40 °C. Long-term storage led to increased levels of other toxic elements (Cd, Pb) and microelements, especially Fe. Risk assessment parameters (HQs < 1, HI = 0.042, CR = 1.85 × 10-5) indicated minimal health risk but emphasized the need for continuous monitoring of canned meat products.