Heavy Metals in Foods and Beverages: Global Situation, Health Risks and Reduction Methods

Abstract

Heavy metals are chemical elements with a toxic effect on the human body. The expansion of industries has led to significant increasing levels of these constituents in the environment. Intensive agriculture can also lead to an increased concentration of heavy metals as a result of using different fertilizers and pesticides. Heavy metal accumulation in soil and plants represents a serious issue because of the potential risks to consumers. There are several methods available for the removal of these toxic components from different substrates (chemical precipitation, electrodialysis, coagulation and flocculation, photocatalytic removal, and adsorption-based processes), but most procedures are expensive and difficult to perform. Thus, more research is needed on the development of low-cost methods in foods. This work represents a review on the heavy metal presence in different food substrates (such as fruits and vegetables, milk and dairy products, meat and meat derivatives, oils, and alcoholic beverages) and provides an overview of the current situation worldwide, taking into account the fact that risks for human health are induced by the intensification of industry and the high degree of pollution. Considering that the toxicological quality of food affects its acceptability, this work provides valuable data regarding the actual situation on the proposed topic.

Hydrolytic Enzyme-Facilitated Mass Spectrometric Investigation of Metals in Processed Food Matrices

“…While such absence of elements is not unusual and aligns with the speciation across food groups, robust data pertinent to such absence is noteworthy . Variable levels of elements including toxic metals have been reported across food groups, geographic origins, and type of food processing . The absence of specific elements in food products could be attributed to increased vigilance and preemptive measures for remediation.…”

“…44 Variable levels of elements including toxic metals have been reported across food groups, geographic origins, and type of food processing. 45 The absence of specific elements in food products could be attributed to increased vigilance and preemptive measures for remediation. Suitability of instrument configuration was assessed through calibration standards for each metal at concentrations of 0.1, 1, 10, 100, and 1000 μg/kg.…”

Assessment of Arsenic, Vanadium, Mercury, and Cadmium in Food and Drug Packaging

“…Their findings emphasized that in order to reduce the dangers associated with heavy metal exposure through packing materials, more stringent quality control procedures and regulatory oversight are required. 48 Together, these investigations offer insightful information about the frequency of heavy metal contamination in food and medicine packaging materials, emphasizing the necessity of regulatory action to safeguard the health and safety of consumers.…”

Tracing of Di-Ethylhexyl Phthalate in the Tequila Production Process

“…Since food safety is crucial, if good manufacturing practices are not properly followed, the processing of raw materials can represent a major source of contamination [3]. Possible chemical contamination in distilled alcoholic beverages includes metals like copper, and organic substances such as carbamates, microplastics, and phthalates, among others [3][4][5].…”