Mutagenicity potential of commercial broth cubes at varying concentrations

Today, there has been a growing concern on the mutagenicity potential of environmental chemical systems. These environmental chemicals such as pesticides, food additives, synthetic drugs, water and atmospheric pollutants are possible causes of mutagenic activity. Meat products and some meat flavorings, were also reported to exhibit mutagenic activity. And since these products are normal part of the daily human diet, there is a need for extensive studies regarding the possible mutagenic activity associated with these products. This study aimed to evaluate the mutagenicity potential of commercial broth cubes at varying concentration. The researchers sought to answer the following questions: 1. Do beef, pork and chicken broth cubes exhibit mutagenic activity? 2. Are there significant differences in the mutagenic activity among the three samples? 3. Are these significant differences in the mutagenic activity exhibited by each of the samples compared to that of Mitomycin-C (positive control)? 4. Which of the sample of each specific concentration exhibit the greatest mutagenic activity? Three specific concentrations of beef, pork and chicken broth cubes were prepared and their mutagenicity potential was evaluated by using the Micronucleus test. The formation of micro nucleated polychromatic and micro nucleated normo chromatic erythrocytes in bone marrow cells of mice treated with these samples were detected using a Carl-Zeiss photo microscope. The statistical tool used to test the validity of the null hypothesis was analysis of variance using randomized complete block design and independent T- test. (author)