Assessment of toxic trace metal contamination in food spices sold in Nigerian markets

Spices, although consumed in small quantities, play an essential role in enhancing the flavor, aroma, and acceptability of foods. However, their exposure to environmental contaminants, particularly toxic trace metals, poses serious health risks. This study investigates the concentration of arsenic (As), cadmium (Cd), and lead (Pb) in commonly consumed food spices purchased from New Heaven market in Enugu, Nigeria. Using Atomic Absorption Spectrophotometry (AAS), the findings reveal that all spice samples tested contained cadmium levels far exceeding the FAO/WHO permissible limit of 0.02 µg/g, with values ranging from 2.58 to 6.45 µg/g. Arsenic concentrations in three samples surpassed the safe limit of 0.5 µg/g, while lead levels were above the recommended 2.0 µg/g threshold in two samples. The elevated metal contents observed in this study suggest environmental contamination possibly linked to anthropogenic activities such as improper drying practices, polluted irrigation sources, and poor post-harvest handling. These findings emphasize the urgent need for regulatory enforcement, routine monitoring, and public education on the health risks associated with consumption of contaminated spices.