Monitoring of metals migration and identification of corrosion sources in canned tomatoes and sardines

Exposure to Toxic Metals and Health Risk Assessment through Ingestion of Canned Sardines Sold in Brazil

“…Iron results contradict those found by Safta et al (2020) [39], which determined elevated iron concentrations in tomato sauce0conserved sardines, which they attributed to the iron leaching from cans, provoked by the acidity and salt content in uncoated or flawed coated areas; in comparison, our study found consistent amounts in both tomato sauce and oil groups. An analysis by De Mello Lazarini et al (2019) [19] quantified iron in samples preserved in oil and tomato sauce, with a detection range of 1.117 to 3.477 mg/84 g in oil-preserved samples and 1.26 to 3.528 mg/84 g in tomato sauce-preserved samples, in agreement with our findings.…”

“…Conversely, hexavalent chromium is linked to the development of certain types of cancer [68]. Safta et al (2020) [39] found that both tomato sauce and oil conservatives rendered copper concentrations below the limits set for this element in canned sardines, agreeing with this experiment. Adequate doses of copper fulfill functions related to cardiovascular health, blood glucose regulation, and lipid metabolism [69]; it also has a regulatory effect on oxidative stress [70].…”

“…According to the non-carcinogenic risk index (HI) calculated by adding up the risk quotients for simultaneous exposure to metals, all SO and ST samples showed an HI value greater than 1 for all population groups studied. [19] found greater amounts of aluminum in canned sardines than we reported in Table 4, with concentrations between <0.04 and 1.112 mg/84 g. Migration aluminum levels assessed in simulant environments had higher amounts when in an acid solution than in an oil solution [39], which can partially explain the role of tomato sauce in aluminum distribution among samples. This data can best be classified under the maximum allowable limit of aluminum intake from food and water set by WHO at 2 mg/kg/week, equivalent to 17.71 mg/day for a 62 kg adult, 19.99 mg/day for 70 kg adults, and 7.43 mg/day for 26 kg children [40].…”

“…Safta et al (2020) [39] described that most of the zinc in canned sardine samples was due to migration from corrosion zones, particularly from bad tinning, and uncoated zones and joints in the can. Samples of sardines sold in Brazil in 2001 showed a range between 1.357 and 3.031 mg/84 g [56], much higher values than the analyses of Brazilian sardines in this work.…”

Atomic spectrometry update: review of advances in the analysis of clinical and biological materials, foods and beverages

“…41 Containers for foods and drinks represent sources of contamination, especially where there is long-term storage. Safta et al 42 considered manufacturing defects in metal cans or the heat treatment operation applied during the canning process, and possible contamination into the contents. The cans contained either simulants, tomatoes or sardines and were stored for 18 months (simulants) or 36 months (foods).…”