Cadmium levels in wine, beer and other alcoholic beverages: possible sources of contamination

Mena, Cristina; Cabrera, Carmen; Lorenzo, M.L.; López, Marı́a C.

doi:10.1016/0048-9697(95)05010-8

Cited by 67 publications

(69 citation statements)

References 13 publications

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“…The results are in a good agreement with those reported by Cvetković et al for Macedonian white wines (2006), similar to results for Slovenian wines (Kristl et al 2001), Brazilian wines (Freschi et al 2001) as well as Argentinean wines (Lara et al 2005). In addition, the mean value of Cd in this study (1.75 μg/L) was slightly lower compared to the results obtained for Spanish white wines (mean 3.44 μg/L) (Mena et al 1996). In general, cadmium (Cd) content in wine, which is a highly toxic element, depends on both natural and exogenous factors.…”

Section: Elemental Characterization Of Winessupporting

confidence: 80%

Determination of Pb and Cd in Macedonian Wines by Electrothermal Atomic Absorption Spectrometry (ETAAS)

et al. 2015

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In this study, electrothermal atomic absorption spectrometry (ETAAS) was used for determination of lead and cadmium in Macedonian white wines. Wine samples, without prior purification, were directly injected into the ETAAS system, using matrix modifiers for Pb and Cd. The standard addition method was used for quantitative analysis of Pb and Cd content. Reliability of the method was verified by determination of selected validation characteristics. The results of the measurements indicated satisfactory precision and accuracy, confirming that the method is accurate and convenient for quantitative analysis. The lead and cadmium concentrations were ranged between 2-28.5 and 0.4-5.69 μg/L, respectively. The levels were below the maximal allowed concentration in wine and compare well with those reported for similar wines from other parts of the world.

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Section: Elemental Characterization Of Winessupporting

confidence: 80%

Determination of Pb and Cd in Macedonian Wines by Electrothermal Atomic Absorption Spectrometry (ETAAS)

et al. 2015

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“…During the brewing process, the metal content of beer could be also affected by the components of the brewery equipment like pipes, fluid lines, vessels and tanks, and other materials involved in the process [20]. Cadmium in beer and other alcoholic beverages could be due to raw material contamination and technological processes [6]. Zinc may originate in the raw materials, brewing liquor or substances added during brewing.…”

Section: Metal Content Of Beer Samplesmentioning

confidence: 99%

“…Cadmium is a highly toxic element that accumulates in biologic systems and has a long half-life. Generally, the Cd content in alcoholic beverages has been found to be quite low; however, when the consumption of large amounts of certain beverages causes the dietary intake of Cd to reach the maximum allowable levels, it may be physiologically significant [6]. Lead is also a toxic heavy metal widely distributed in the environment.…”

Section: Introductionmentioning

confidence: 99%

Health Risk Assessment of Heavy Metals in Locally Produced Beer to the Population in Ethiopia

Eticha¹,

Hymete²

2014

J Bioanal Biomed

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“…[7][8][9][10][11][12][13] In the present work, the red meat retention capacity of Cd 2+ and Pb 2+ ions was evaluated. In this sense, bovine muscle samples were maintained in static contact with Cd 2+ and Pb 2+ ions in different experimental conditions in order to observe possible contaminations of meat consumed in underdeveloped villages.…”

Section: Introductionmentioning

confidence: 99%

Cadmium and lead retention in fresh and rotten red meat

Lopes

Korn

Pereira

et al. 2007

J. Braz. Chem. Soc.

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No presente trabalho foram avaliados os processos sortivos dos íons Cd 2+ e Pb 2+ em carne bovina em pH 6. Uma válvula de seleção de 8 canais foi utilizada para a mecanização do preparo das amostras e as concentrações de cádmio e chumbo foram determinadas por ICP-OES. Observou-se alta retenção (> 80%, m/m) dos íons Cd 2+ e Pb 2+ em carne fresca ou putrefata, indicando os riscos associados ao consumo de carne inadequadamente abatida, manipulada, estocada e/ou comercializada. Ácido acético a 1% (v/v) disponibilizou 70% do cádmio inicialmente adsorvido nas amostras de carne, revelando que práticas culinárias podem influenciar na sorção dos contaminantes.The metal sorption capacity in fresh and rotten red meat was evaluated for Cd 2+ and Pb 2+ ions at pH 6 and the process involved in the studied metal retention was discussed. For the experimental set, an eight channels multi-port selection valve was employed to mechanise the sample preparation. The cadmium and lead concentrations were determined by ICP-OES. A high retention (> 80%, m/m) of Cd 2+ and Pb 2+ ions, in fresh and rotten bovine muscle was found, indicating the potential contamination risks related to the consumption of meat submitted to inappropriate conditions of abattoir, handling, storage and commercialisation. Seventy per cent of the cadmium was released with the immersion of meat in acetic acid at 1% (v/v), revealing that cookery practices may act on contaminant sorptive processes in meat structure.

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Cadmium levels in wine, beer and other alcoholic beverages: possible sources of contamination

Cited by 67 publications

References 13 publications

Determination of Pb and Cd in Macedonian Wines by Electrothermal Atomic Absorption Spectrometry (ETAAS)

Determination of Pb and Cd in Macedonian Wines by Electrothermal Atomic Absorption Spectrometry (ETAAS)

Health Risk Assessment of Heavy Metals in Locally Produced Beer to the Population in Ethiopia

Cadmium and lead retention in fresh and rotten red meat

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