Open AccessA Spoonful of Lead: A 10-Year Look at Spices as a Potential Source of Lead Exposure
Author(s) -
Paromita Hore,
Kolapo Alex-Oni,
Slavenka Sedlar,
Deborah Nagin
Publication year - 2019
Publication title -
journal of public health management and practice
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.771
H-Index - 50
eISSN - 1550-5022
pISSN - 1078-4659
DOI - 10.1097/phh.0000000000000876
Subject(s) - environmental health , lead poisoning , lead (geology) , public health , lead exposure , medicine , hygiene , toxicology , biology , pathology , cats , paleontology , nursing , psychiatry
While lead-based paint and occupational lead hazards remain the primary sources of lead exposures among New York City's lead-poisoned children and men, respectively, these are not the only possible lead sources. Certain consumer products are often implicated. Between 2008 and 2017, the New York City Department of Health and Mental Hygiene tested more than 3000 samples of consumer products during lead poisoning case investigations and surveys of local stores, and of these, spices were the most frequently tested (almost 40% of the samples).