Assessment of metal-related health risks in processed tomato-based sauces from Quito, Ecuador: Evaluation and monitoring during and after a spice contamination event

Tomato-based sauces, including ketchup, barbecue sauce, and tomato paste, can be potential sources of metal exposure, which, depending on concentration levels and consumption frequency, may pose risks to human health. This study assessed Pb content in ketchup and barbecue sauces during a spice contamination alert in Ecuador, as well as the associated health risk to consumers. Our findings showed high levels of Pb in ketchup (1.447 ± 1.013 mg/kg) and barbecue sauce (3.293 ± 0.592 mg/kg) from two Ecuadorian brands, indicating a high cancer risk for both children and adults. Following the contamination event, a monitoring study was conducted to analyze essential metals (Cu, Co, Cr, Ni, Mn, Zn) and toxic metals (Cd, Pb) in ketchup, barbecue sauce, and tomato paste. Low levels of Cu, Mn, and Zn were found across all three products, while Co, Ni, and Pb were not detected. These results suggest that the presence of essential and toxic metals in sauces may be influenced by ingredient quality, manufacturing processes, and packaging machinery and materials. Findings also indicate that the proper application of food quality standards and regulatory controls established in the country effectively contributed to safer products, with minimal chronic health risks to consumers.