TURK 2025

The purpose of this scientific study is to assess the quality of vegetable oils used in public catering establishments in Bishkek. With the widespread use of fast food, the quality and safety of oils used in its preparation are of particular importance. Especially when oils are repeatedly used at high temperatures, their composition can change and negatively impact human health.
The study aimed to assess the sanitary and hygienic state of the oils used, and the main quality indicators were determined: acid value, peroxide value, and concentration of heavy metals (lead, mercury, antimony, cadmium). Three oil samples taken from different public catering establishments in Bishkek were analyzed.
The results obtained for acid and peroxide values met sanitary requirements for all samples. The level of heavy metals in the oils was evaluated in comparison with sanitary and hygienic standards. It was found that lead (Pb), mercury (Hg), and antimony (As) were above the permissible limit in all samples. The permissible limit for lead is 0.1 mg/kg. In samples No. 1, No. 2, and No. 3, the levels were 0.185 mg/kg (1.85 times), 0.202 mg/kg (2.02 times), and 0.186 mg/kg (1.86 times), respectively. The permissible limit for mercury is 0.01 mg/kg, but in the samples it was exceeded by 21.7–28.0 times. The levels of antimony were 2.5–2.79 times higher. Additionally, the level of cadmium (Cd) in sample No. 2 was 0.073 mg/kg, which was 1.46 times above the permissible limit (0.05 mg/kg).
These data prove that the repeated use of such oils poses a risk to human health. Regular monitoring of heavy metal content in edible oils and implementing measures for their recycling and safe disposal is an important step toward protecting public health and ensuring food safety.