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Human exposure to some heavy metals through consumption of various seasonings in some Ghanaian markets was evaluated. The heavy metals considered were iron (Fe), zinc (Zn), copper (Cu), cadmium (Cd), lead (Pb) and mercury (Hg).  The levels of iron (Fe) , zinc (Zn), copper (Cu), cadmium (Cd) and lead (Pb) in a total of twenty two (22) mixed and unmixed seasonings were determined using flame atomic absorption spectrometry whereas the mercury levels were determined by cold vapour atomic absorption spectrometry. In unmixed seasonings, Fe content ranged from 19.4 to 971.40 mg/kg, Zn from 2.40 to 34.60 mg/kg, Cu from 0.9 to 10.10 mg/kg, Cd from below detection limit (0.01) to 0.9 mg/kg and Pb ranged from 0.6 to 1.8 mg/kg. In mixed seasonings, concentration ranged from 83.36 to 480.82 mg/kg for Fe, 1.72 to 26.78 mg/kg for Zn, 1.73 to 7.70 mg/kg for Cu and 0.63 to 1.39 mg/kg for Pb and from below detection limit (0.01) to 0.06 mg/kg for Cd. Hg was below the detection limit (0.01) in all the seasonings. The results indicated that Fe, Zn and Cu were below permissible levels whereas Pb and Cd were above permissible levels.   Key words: Toxic metals, seasonings, consumption, spectrometry, Kumasi.

Heavy metal content in mixed and unmixed seasonings on the Ghanaian market