Lead and Cadmium Contamination in Dairy Products and Its Repercussion on Total Dietary Intake

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

doi:10.1021/jf00054a035

Cited by 61 publications

(34 citation statements)

References 15 publications

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“…They are given special attention throughout the world due to their ubiquitous nature and toxic effects even at very low concentrations" [5]. The accumulation of heavy metals can "have middle term and long term health risks, and strict periodic surveillance of these contaminants is therefore advisable" [6]. As arsenic is *Address correspondence to these authors at the Department of Environmental Studies, Institute of Graduate Studies & Research, 163 El Horreya Avenue, Shatby 21526, P.O.…”

Section: Introductionmentioning

confidence: 99%

Metals Contents in Spices and Herbs Available on the Egyptian Market: Assessment of Potential Human Health Risk

Soliman¹

2015

TOPROCJ

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Spices and herbs are being used as a diet ingredient often to improve color, aroma and acceptability of food. The contamination of spices with heavy metals may result in the accumulation of these metals in the body organs. The aim of the present study was to investigate As, Cu, Fe and Zn contents in the most popular spices and herbs that are used in Egyptian cuisine. Ten samples were purchased directly from the local markets in Egypt. Arsenic, Copper, Iron and Zinc contents in the samples were determined by atomic absorption spectrophotometer after acid digestion. The concentration ranges for the studied elements were found as 0. 02-0.11, 3.72-21.04, 47.39-1261.21, and 2.14-314.05mg/kg for arsenic, copper, iron, and zinc, respectively. The obtained data compared well with the counterpart data reported internationally. The World Health Organization has given the maximum permissible limits of arsenic, copper, Iron and Zinc in species, i.e. 1, 50, 300 and 100 mg/kg, respectively.

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Section: Introductionmentioning

confidence: 99%

Metals Contents in Spices and Herbs Available on the Egyptian Market: Assessment of Potential Human Health Risk

Soliman¹

2015

TOPROCJ

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“…Electrothermal and flame atomic absorption spectrometry are the most frequently and widely used techniques for the determination of metal contents in milk (Cerkvenik et al, 2000), dairy products (Cabrera et al, 1995) and in other kinds of foods (Jorhem, 1993). In investigations of lead and cadmium levels in raw cow's milk from six regions in Slovenia (Cerkvenik et al, 2000) and on 111 dairy farms in 15 counties in California (Bruhn and Franke, 1976), lead and cadmium were determined by flame atomic absorption spectrometry (FA-AAS) as a diethylammonium diethyldithiocarbamate complex in methyl isobutyl ketone (Cerkvenik et al, 2000) and as ammonium pyrrolidino carbo dithioate complexes in isoamylacetate (Bruhn and Franke, 1976).…”

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confidence: 99%

Lead and cadmium levels in raw cow's milk from an industrialised Croatian region determined by electrothermal atomic absorption spectrometry

Pavlović¹,

Sikirić²,

Lukač-Havranek³

et al. 2004

CZECH J ANIM SCI

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A simple and accurate method for lead and cadmium determination in raw cow’s milk by electrothermal atomic absorption spectrometry (ET-AAS) is described. Milk from fifteen farms near Križ in Zagreb region was sampled from the collective sample directly into plastic bottles (to avoid contamination) four times during the March of 2000. The milk samples were digested in an MLS-1200 Mega Microwave digestion system with MDR Technology. Lead and cadmium were determined directly by ET-AAS in the solutions of digested samples. Statistical analyses were performed using statistical software SAS v. 8.0. Both the farm and the date as well as their interaction (P < 0.0001) had a statistically significant influence on Pb and Cd levels in cow’s milk. Pb (0.27 ± 0.06 mg/kg DM) and Cd (0.037 ± 0.007 mg/g DM) contents were not correlated (R = 0.11) and were lower in all examined samples than the tolerance limit defined by Croatian regulations (Pb < 100 g/l and Cd < 10 g/l). Chemical and statistical analyses showed that differences between the farms were not due to feed. This implies that in order to avoid milk contamination by toxic trace elements great care of stable microclimate and all apparatuses and dishes in contact with milk should be taken.  

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“…Generally, all the seasoning samples with the exception of nutmeg were below the permissible level (0.20 mg/kg) set by the FAO/WHO (2001) for spices. Though cadmium content in the seasonings were low, its presence could be due to contamination of raw materials, technological processes or colouring agents used as they contain cadmium salts (Cabrera et al, 1995).…”

Section: Heavy Metals In Seasoningsmentioning

confidence: 99%

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

Darko¹,

Ayim²,

Voegborlo³

2014

Afr. J. Food Sci.

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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.

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Lead and Cadmium Contamination in Dairy Products and Its Repercussion on Total Dietary Intake

Cited by 61 publications

References 15 publications

Metals Contents in Spices and Herbs Available on the Egyptian Market: Assessment of Potential Human Health Risk

Metals Contents in Spices and Herbs Available on the Egyptian Market: Assessment of Potential Human Health Risk

Lead and cadmium levels in raw cow's milk from an industrialised Croatian region determined by electrothermal atomic absorption spectrometry

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

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