Open AccessA Study Concerning the Lead Contamination of some Food Products Marketed in Romania During 2017-2019
Author(s) -
Carmen Daniela Petcu,
E. Ciobotaru-Pîrvu,
Dana Tăpăloagă,
Ioana Georgescu,
Ovidiu Valentin Zvorișteanu,
C. N. Negreanu,
O. D. Oprea,
Crina Mureșan
Publication year - 2021
Publication title -
bulletin of university of agricultural sciences and veterinary medicine cluj-napoca. food science and technology
Language(s) - English
Resource type - Journals
eISSN - 2344-5300
pISSN - 2344-2344
DOI - 10.15835/buasvmcn-fst:2020.0057
Subject(s) - contamination , european commission , food contaminant , environmental science , environmental chemistry , graphite furnace atomic absorption , wine , lead (geology) , food science , atomic absorption spectroscopy , contaminated food , food products , chemistry , toxicology , european union , biology , mass spectrometry , business , chromatography , ecology , paleontology , physics , quantum mechanics , microbiology and biotechnology , economic policy
Lead is a toxic metal that is found in both organic and inorganic forms. The maximum allowed values of lead contamination of foods are established in accordance with European Commission Regulation (EC) No. 1881/2006. The aim of this paper is to follow the dynamics of lead contamination present in various products of non-animal origin. During 2017-2019, various food samples were collected and analysed by graphite furnace atomic absorption spectrometry (GFAAS), to determine lead contamination. The samples came from different counties of the country and from Bucharest. The analysed samples (fruits, wine, vegetables, mushrooms and cereals) show a reduced contamination with lead, compared to the fruit juice samples, although no exceedances of the maximum allowed limits were identified. Following the research, evidence of lead food contamination has been identified, but the average values are within the maximum allowed limits.