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THE TOXIC POTENTIAL OF TRACE METALS IN FOODS. A Review
Author(s) -
SOMERS E.
Publication year - 1974
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1974.tb02860.x
Subject(s) - trace (psycholinguistics) , environmental science , cadmium , heavy metals , environmental chemistry , pollution , contamination , chemistry , biology , ecology , organic chemistry , philosophy , linguistics
Our foods contain trace amounts of a wide range of heavy metals: some of these have a biochemical function, others are contaminants. Trace metals can contaminate foods through agricultural technology, industrial pollution, geological sources and food processing. Some results from recent Canadian monitoring surveys are given with particular emphasis on data from lead and cadmium analyses. Consideration is given to the criteria that can be used to determine the priorities in the design of a monitoring program for trace metals in foods.