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Details van artikel 5 van 11 gevonden artikelen
| Titel: |
Lead and cadmium in meat and meat products consumed by the population in Tenerife Island, Spain |
| Auteur: |
Gonzalez-Weller, D. Karlsson, L. Caballero, A. Hernandez, F. Gutierrez, A. Gonzalez-Iglesias, T. Marino, M. Hardisson, A. |
| Verschenen in: |
Food additives and contaminants. Pt. A, Chemistry, analysis, control, exposure & risk assessment |
| Paginering: | Jaargang 23 (2006) nr. 8 pagina's 757-763 |
| Jaar: |
2006-08-01 |
| Inhoud: |
The aim of this study was to determine the levels of lead and cadmium in chicken, pork, beef, lamb and turkey samples (both meat and meat products), collected in the island of Tenerife (Spain). Lead and cadmium were measured by graphite furnace atomic absorption spectrometry (GFAAS). Mean concentrations of lead and cadmium were 6.94 and 1.68 µg kg-1 in chicken meat, 5.00 and 5.49 µg kg-1 in pork meat, 1.91 and 1.90 µg kg-1 in beef meat and 1.35 and 1.22 µg kg-1 in lamb meat samples, respectively. Lead was below the detection limit in turkey samples and mean cadmium concentration was 5.49 µg kg-1. Mean concentrations of lead and cadmium in chicken meat product samples were 3.16 and 4.15 µg kg-1, 4.89 and 6.50 µg kg-1 in pork meat product, 6.72 and 4.76 µg kg-1 in beef meat product and 9.12 and 5.98 µg kg-1 in turkey meat product samples, respectively. The percentage contribution of the two considered metals to provisional tolerable weekly intake (PTWI) was calculated for meat and meat products. Statistically significant differences were found for lead content in meats between the chicken and pork groups and the turkey and beef groups, whereas for cadmium concentrations in meats, significant differences were observed between the turkey and chicken, beef and lamb groups. In meat products, no clear differences were observed for lead and cadmium between the various groups. |
| Uitgever: |
Taylor & Francis |
| Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
Details van artikel 5 van 11 gevonden artikelen
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