LEAD-CARRY-OVER, CADMIUM-CARRY-OVER AND M ERCURY-CARRY-OVER TO MEAT-PRODUCTS BY SPICES AND CONDIMENTS

Authors
BRUNNER B STOLLE A
Citation
B. Brunner et A. Stolle, LEAD-CARRY-OVER, CADMIUM-CARRY-OVER AND M ERCURY-CARRY-OVER TO MEAT-PRODUCTS BY SPICES AND CONDIMENTS, Zeitschrift fur Ernahrungswissenschaft, 34(2), 1995, pp. 113-117
Citations number
NO
Categorie Soggetti
Nutrition & Dietetics
Journal title
Zeitschrift fur Ernahrungswissenschaft → ACNP
ISSN journal
0044264X
Volume
34
Issue
2
Year of publication
1995
Pages
113 - 117
Database
ISI
SICI code
0044-264X(1995)34:2<113:LCAMET>2.0.ZU;2-H
Abstract
The lead and cadmium contents of 50 spices and 19 condiments were inve stigated by means of flameless atomic absorption spectrophotometry. Me rcury contents were determined by cold vapor atomic absorption method including amalgamation. The mean concentrations of lead, cadmium, and mercury were 0.470 mg/kg, 0.080 mg/kg, and 0.005 mg/kg, respectively. By using the detected levels of these three heavy metals in model calc ulations only a small carry-over of lead, cadmium, and mercury in meat products by spices and condiments can be assumed.