Migration of Iron and some Toxic Metals to Foodstuffs During Storage

Document Type : Original research articles

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Department of Nutrition and Food Sciences, Faculty of Home Economics, Menoufia University, Shibin El-Kom, Egypt.

Abstract

Heavy metal contamination is a severe threat because of its toxicity, bioaccumulation, and biomagnification in the food chain. Using an atomic absorption spectrophotometer, the concentrations of heavy metals such as cadmium, lead, aluminum, and mercury and trace elements like iron were measured in various foodstuff obtained from a local market. According to the findings, the greatest mean amounts of Fe and Al were found in canned red kidney beans. The red kidney bean cans had the lowest mean of Cd values, while the fava bean cans had the highest. The highest lead levels were found in canned fava beans, whereas the lowest was in red kidney beans. Fe levels in canned sardine samples are greater than in canned tuna samples. Pb and Cd levels were higher in canned tuna, while mercury levels were lowest. All hazardous metals were detected in all samples (milk, white cheese, and cheddar), and their concentrations were in the order Fe > Al > Pb for trace metals in milk and cheddar cheese samples. All canned juices have a higher iron level than fresh juices. In addition, mango juice in a tin container contained the most iron, whereas apple juice in a carton container contained the least. Except for mango juices packaged in a tin, no cadmium was found in fresh or canned juices. In conclusion, concentrations of major examined metals were higher than the Joint FAO/WHO, and EC Committees suggested maximum tolerable values.

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