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Cadmium, lead and mercury content of various cured meats
Author(s) -
Kirkpatrick Diane C.,
Coffin D. Earle
Publication year - 1973
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740241215
Subject(s) - cadmium , mercury (programming language) , environmental chemistry , heavy metals , chemistry , food science , organic chemistry , computer science , programming language
Results are presented for the levels of cadmium, lead and mercury in 190 cured meat samples. The cadmium content was in the range <0.01 to 0.22 parts/million, the mean being 0.02 part/million; the range and mean of the lead content were <0.01 to 0.42 and 0.06 parts/million; the range and mean of the mercury content were <0.001 to 0.059 and 0.006 parts/million.
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