Heavy metal levels in Spanish cheeses: influence of manufacturing conditions
| Autor: | Rafael Moreno-Rojas, Fernando Cámara-Martos, M. A. Amaro-Lopez, P. J. Sánchez-Segarra |
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| Rok vydání: | 2014 |
| Předmět: |
MERCURE
chemistry.chemical_element Food Contamination Toxicology Metal Cheese Nickel Metals Heavy Animals Humans Cheesemaking Food science Cadmium Chemistry Metallurgy Public Health Environmental and Occupational Health Heavy metals Environmental Exposure Mercury Mercury (element) Diet Milk Lead Spain visual_art visual_art.visual_art_medium Rennet Chymosin Food Science Food contaminant |
| Zdroj: | Food additivescontaminants. Part B, Surveillance. 3(2) |
| ISSN: | 1939-3229 |
| Popis: | Heavy metal (Pb, Cd, Hg) and Ni contents were determined in a wide variety of cheeses consumed in Spain from all geographical regions and with the official "Protected Designation of Origin". Pb content ranged from 110 to 5 µg kg(-1), which can be considered safe as, in all cases, the Pb contribution did not exceed 50% of the toxic density. Cd levels ranged between 11.4 to 1.3 µg kg(-1); however, the toxic density values for Cd in different types of cheeses exceeded the reference value in some cases. The highest Hg content was found to Gata-Hurdes (208.3 µg kg(-1)), corresponding to a very high toxic density value (325%). Ni levels in cheese indicated that they are not good sources of this element. The type of milk, rennet and coagulation process had a significant influence on heavy metal levels in cheeses. |
| Databáze: | OpenAIRE |
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