Lead Content of Foodstuffs

Abstract

The lead content of a number of foodstuffs, particularly baby fruit juices and milk, is reported. Samples were analyzed in quadruplicate by using an automated Delves cup atomic absorption procedure. A large proportion of the products examined contained significant amounts of lead. Of 256 metal cans examined, the contents of 62% contained a lead level of 100 jug/l. or more, 37% contained 200 Ag/l. or more and 12% contained 400 ,ug/l. lead or more. Of products in glass and aluminum containers, only 1% had lead levels in excess of 200 gg/L Lead levels of contents also correlate with the seam length/volume ratio of the leaded seam can. A survey of bulk milk showed a mean lead level of 40 ug/L for 270 samples; for canned evaporated milk the mean level was 202 ,g/l. These data indicate a potential health hazard.

Changes in Lead Concentration of Foods Stored in Their Opened Cans

“…A few investigations have shown the effects on the concentration of lead of storing food in their opened cans. Mitchell and Aldous (1974) stored open cans of tomato paste at room temperature for 24 h to demonstrate the leaching of lead from the soldered seams of the cans. Huffman and Caruso (1975) product would normally be consumed in that period of time.…”

Micro-determination of lead and cadmium in pasteurized market milks by flameless atomic absorption spectroscopy using a base digest

“…One of the most sensitive and widely used techniques for the detection of these metals in milk and other foods is atomic absorption spectroscopy. This may be traditional atomic absorption spectroscopy using a flame as the atomizing medium (Mitchell & Aldous, 1974) or one of the flameless techniques using a graphite furnace as the atomizer (Jonsson, 1976). The latter techniques are several times more sensitive than the conventional flame methods.…”

Επιπεδα Μολυβδου Αιματος Και Νεφρικη Λειτουργια Παιδιων Μιας Περιοχης Με Αυξημενο Περιβαλλοντικο Μολυβδο

“…Επίσης η επεξεργασία του (ραγητού μπορεί να προσθέτει Pb στη δίαιτα από τα κουτιά κονσερβών και τα σκεύη μαγειρικής (Mitchell and Aldous, 1974, Settle and Patterson, 1980, Ξυπόλυτα-Ζαχαριάδη και συν., 1983. Υπολογίζεται ότι, όταν δεν υπάρχει αιτία αυξημένου Pb , η δίαιτα ενός ενήλικου πε ριέχει περίπου 17C^g Pb/ημέρα στην Αγγλία (Ministry of Agri culture, Fisheries andFood, 1972, 1975) και 25C^g Pb/ημέρα στις ΗΠΑ (FDA, 1975).…”