Copper in foods,beverages and waters from South East Spain: influencing factors and daily dietary intake by the Andalusian population

The copper content of 225 food, 49 beverage and twelve potable water samples were determined using atomic absorption spectrometry (AAS). Analyses of NIST and BCR reference materials demonstrated the accuracy of this technique. The highest copper levels were found in dried fruit and legumes, followed by organ meats, molluscs and crustaceans, cephalopods, cereals and sausages, respectively. In cereals, legumes and fruit, copper levels increased significantly with increasing levels of protein and decreasing carbohydrate content (p?<?0.001). In meat and meat by-products, copper concentrations found in organ meats were significantly higher (p?<?0.01). In fresh fish products, copper levels in shellfish were significantly higher than those measured in fish (p?<?0.001). In vegetables, the copper concentrations found in mushrooms were significantly higher (p?<?0.005). Mean copper concentrations analysed in cheese were statistically higher than those determined in other dairy products (p?<?0.01). In beverages, copper levels determined in rum and juices were significantly higher (p?<?0.001). Beverages for which a vegetable component was directly used in their manufacturing process (juices, wines and beers) had statistically higher copper levels when compared with fresh drinks. The daily dietary intake (DDI) of copper in the Andalusian diet was 1979 μg day^?1 per person. Cereals, meat, meat by-products and vegetables are the food categories that are the main source of copper in the daily diet. Taking into account the dietary reference intakes and upper levels (900 and 10, 000 μg Cu day^?1 for healthy adults, respectively), the mean copper DDI found indicate that for most of healthy adult individuals from the area, no adverse effects occur in relation to copper nutrition (deficiency or toxicity). Potable waters supplied 53 μg day^?1, which constitutes on average 0.025% of the maximum tolerable daily intake of this element set by the Joint FAO/WHO Expert Committee.     

Zinc levels in foods from southeastern Spain: relationship to daily dietary intake.

The zinc content of 300 food and 79 beverage samples was determined using flame atomic absorption spectrometry. Sample recoveries, repeatability, and analyses of NIST and CBR-CEC reference materials demonstrated the reliability and accuracy of this technique. Mean zinc concentrations varied from 0.02 microg/ml in fresh water to 71.0 microg/g (fresh weight) in pork liver. The daily dietary intake of zinc for inhabitants of southeastern Spain was estimated to be 10.1 mg (5.5, 4.0, 0.5, and 0.1 mg Zn/day per person from foods of animal and vegetable origin, drinks, and other foods, respectively). Zinc levels found in high protein foods (meat, fish, milk products, eggs, dry fruits, cereals and legumes) were significantly higher than those found in food with a low protein content (vegetables, fruits and drinks) (p < 0.001). A significant linear correlation between zinc levels and the corresponding protein content of cereals, legumes and dry fruits was found (r = 0.754, p < 0.005). Zinc concentrations in milk samples were significantly modified by the thermal treatment (p < 0.001), and the skimming (p < 0.05) and calcium enrichment processes (p < 0.001). Shellfish zinc levels were also significantly higher than those measured in fish (p < 0.05). Mean zinc concentrations found in cheese were statistically higher than those determined in the remaining milk products (p < 0.001). Zinc levels measured in distilled beverages were also statistically lower than those found in fermented ones (p < 0.001).     

Copper in foods, beverages and waters from South East Spain: influencing factors and daily dietary intake by the Andalusian population.

The copper content of 225 food, 49 beverage and twelve potable water samples were determined using atomic absorption spectrometry (AAS). Analyses of NIST and BCR reference materials demonstrated the accuracy of this technique. The highest copper levels were found in dried fruit and legumes, followed by organ meats, molluscs and crustaceans, cephalopods, cereals and sausages, respectively. In cereals, legumes and fruit, copper levels increased significantly with increasing levels of protein and decreasing carbohydrate content (p < 0.001). In meat and meat by-products, copper concentrations found in organ meats were significantly higher (p < 0.01). In fresh fish products, copper levels in shellfish were significantly higher than those measured in fish (p < 0.001). In vegetables, the copper concentrations found in mushrooms were significantly higher (p < 0.005). Mean copper concentrations analysed in cheese were statistically higher than those determined in other dairy products (p < 0.01). In beverages, copper levels determined in rum and juices were significantly higher (p < 0.001). Beverages for which a vegetable component was directly used in their manufacturing process (juices, wines and beers) had statistically higher copper levels when compared with fresh drinks. The daily dietary intake (DDI) of copper in the Andalusian diet was 1979 mug day(-1) per person. Cereals, meat, meat by-products and vegetables are the food categories that are the main source of copper in the daily diet. Taking into account the dietary reference intakes and upper levels (900 and 10, 000 mug Cu day(-1) for healthy adults, respectively), the mean copper DDI found indicate that for most of healthy adult individuals from the area, no adverse effects occur in relation to copper nutrition (deficiency or toxicity). Potable waters supplied 53 mug day(-1), which constitutes on average 0.025% of the maximum tolerable daily intake of this element set by the Joint FAO/WHO Expert Committee.     

Copper in foods, beverages and waters from South East Spain: influencing factors and daily dietary intake by the Andalusian population

The copper content of 225 food, 49 beverage and twelve potable water samples were determined using atomic absorption spectrometry (AAS). Analyses of NIST and BCR reference materials demonstrated the accuracy of this technique. The highest copper levels were found in dried fruit and legumes, followed by organ meats, molluscs and crustaceans, cephalopods, cereals and sausages, respectively. In cereals, legumes and fruit, copper levels increased significantly with increasing levels of protein and decreasing carbohydrate content (p < 0.001). In meat and meat by-products, copper concentrations found in organ meats were significantly higher (p < 0.01). In fresh fish products, copper levels in shellfish were significantly higher than those measured in fish (p < 0.001). In vegetables, the copper concentrations found in mushrooms were significantly higher (p < 0.005). Mean copper concentrations analysed in cheese were statistically higher than those determined in other dairy products (p < 0.01). In beverages, copper levels determined in rum and juices were significantly higher (p < 0.001). Beverages for which a vegetable component was directly used in their manufacturing process (juices, wines and beers) had statistically higher copper levels when compared with fresh drinks. The daily dietary intake (DDI) of copper in the Andalusian diet was 1979 mug day(-1) per person. Cereals, meat, meat by-products and vegetables are the food categories that are the main source of copper in the daily diet. Taking into account the dietary reference intakes and upper levels (900 and 10, 000 mug Cu day(-1) for healthy adults, respectively), the mean copper DDI found indicate that for most of healthy adult individuals from the area, no adverse effects occur in relation to copper nutrition (deficiency or toxicity). Potable waters supplied 53 mug day(-1), which constitutes on average 0.025% of the maximum tolerable daily intake of this element set by the Joint FAO/WHO Expert Committee.     

Dietary intake of polycyclic aromatic hydrocarbons in a Spanish population

The objective of the present study was to estimate the dietary intake of polycyclic aromatic hydrocarbons (PAHs), particularly benzo[a]pyrene (B[a]P), as well as to identify the principal dietary sources of such compounds in the Spanish adult population. The study included 40,690 subjects aged 35 to 64 years from five regions of Spain that were included in the European Prospective Investigation into Cancer and Nutrition (EPIC)-Spain cohort. Usual food intake was estimated by personal interview through a computerized version of a dietary history questionnaire. The estimations of B[a]P and total PAHs were made, taking into account the country where the determinations of content of these compounds in the foods came from and the year of publication. The mean intake of B[a]P in the population was 0.14 microg/day, and the mean intake of total PAHs was 8.57 microg/day. Both for B[a]P and total PAHs, women had a significantly lower mean intake than men, and older people consumed lesser amounts than younger people. Furthermore, the intake was higher in the northern regions. There were no significant differences by smoking status. The food groups of meat and meat products, cereals, and oils and fats contribute 55.5% to the total B[a]P intake, while cereals and meat and meat products contribute 61% to the total PAH consumption. Our estimations of B[a]P intake were lower than in the United Kingdom and The Netherlands, were similar to those found in other studies from Spain and Italy, and were higher than those in the United States and Norway.     

Copper, zinc, calcium and magnesium content of alcoholic beverages and by-products from Spain: nutritional supply.

Levels of copper, zinc, calcium and magnesium were measured in alcoholic beverages (whiskies, gins, rums, liquors, brandies, wines and beers) and by-products (non-alcoholic liquors and vinegars) using flame atomic absorption spectrometry (FAAS). Mineral concentrations were found to be significantly different between the nine alcoholic and non-alcoholic by-products studied (p < 0.001). In distilled alcoholic beverages, concentrations measured in rums and brandies were statistically lower than those determined in gins and alcoholic liquors (p = 0.001). For Cu, measured concentrations were statistically different for each of the five groups of distilled alcoholic beverages studied (p < 0.001). In fermented beverages, Zn, Ca and Mg levels were significantly higher than those concentrations determined in distilled drinks (p < 0.005). Contrarily, Cu concentrations were statistically lower (p < 0.001). Wines designated as sherry had significantly higher Ca and Mg levels (p < 0.005). White wines had significantly higher Ca and Zn levels (p < 0.05) compared with red wines and, contrarily, Cu concentrations were significantly lower (p < 0.005). In wine samples and corresponding by-products (brandy and vinegar), statistical differences were established for all minerals analysed (p < 0.01). Remarkably, for Cu, the concentrations determined in brandies were statistically higher. On the basis of element levels and the official data on consumption of alcoholic beverages and by-products in Spain, their contribution to the daily dietary intake (DDI) was calculated to be 124.6 microg Cu day(-1) and 193.3 microg Zn day(-1), 40.3 mg Ca day(-1) and 19.9 mg Mg day(-1). From all studied elements, Cu was the one for which alcoholic beverages constitute a significant source (more than 10% of recommended daily intake). These findings are of potential use to food composition tables.     

Total arsenic in rice milk

Rice milk and its by-products were tested for total arsenic concentration. Total arsenic concentration was determined using graphite-furnace atomic absorption spectrometry. The arsenic concentrations ranged from 2.7 ± 0.3 to 17.9 ± 0.5 µg L^?1. Rice milk and its by-products are not clearly defined as food, water or milk substitute. The US Environmental Protection Agency (EPA), the European Union (EU) and the World Health Organization (WHO) have set a level of 10 µg L^?1 for total arsenic concentrations in drinking water. The EU and the US regulatory agencies do not provide any guidelines on total arsenic concentrations in foods. This study provides us with a starting point to address this issue in the State of Mississippi, USA.     

Determinants of specific food consumption in the Canary Islands (Spain)

The consumption of specific functional foods (FF) and some determinants of FF item selection were assessed using a questionnaire administered to 1112 individuals in the Canary Islands (Spain). Food items considered were Milk products: easily digestible milk (or milk low in lactose), milk enriched with vitamins and/or minerals, skimmed milk with soluble fiber, milk with royal jelly, milk with modified fatty acids (omega 3), milk products low in fat, pro-biotic foods (yoghurt and fermented milk) and yoghurt with phytosterols; Cereals: fortified breakfast cereals, wholemeal cereals and energy bars; Drinks: juices and enriched drinks, stimulating drinks and isotonic drinks; DHA-enriched, low cholesterol eggs; Meat products: low salt sausages and cooked low fat ham; Fats: enriched margarine, margarine rich in phytosterols and sunflower oil rich in oleic acid; Condiments: iodated salt. These food items were organized into 7 FF groups (milk products, cereals, fortified drinks, DHA eggs, meat product, fats, condiments). The results indicated that the highest prevalence was fortified drinks (63.6%; 95% CI: 60.7-66.5). Overall FF consumption prevalence was 80.1% (95% CI: 77-83): single FF item consumption being rare. There were significant inter-group relationships, and some group intakes (milk products, cereals and drinks) were related to age but with no overall relationship between consumption and age. The education level was significantly related to the consumption of cereals, drinks, meat products and condiments (χ2 test p = 0.04). Some specific FF item consumption segregated with environment (rural or urban) but with no overall significant relationship between the FF group and environment or gender.     

Determination of macronutrient and micronutrient levels in thai foods: An evaluation of the Thai Food Composition Table

The reliability of the current (1978) Thai Food Composition Table was estimated by determining the contents of crude fat, total carbohydrate, protein, calcium, iron, vitamin A activity, vitamin B₁, vitamin B₂ and niacin of eight food groups, each composed of related foods. These food groups were: rice and cereals, fruit, meat, eggs, vegetables, fish, dessert and poultry. The composition of each group was proportional to the contribution of the individual foodstuffs to the average daily intake of children aged 3–8 living in north-eastern Thailand. The groups covered circa 95% of their daily intake. Foods were prepared according to traditional local habits prior to weighing, mixing and analysis.

Within the rice/cereals group—contributing 63% to the daily food intake of the children—all nutrient levels calculated using the 1978 Thai Food Composition Table (TFT) were higher than those measured, whereas most of the TFT-based values were below measured values in the groups meat and fish.

The intakes by Thai children—when using TFT values—of fat, total carbohydrate, protein, energy and vitamin B₂ are considerably overestimated (10–35%), while the intakes of iron, vitamin A-active compounds, vitamin B₁ and niacin are highly overestimated (56–243%); the intake of calcium is underestimated by 16%. The rice/cereals group contributes most to the overestimations except for vitamin A activity. The overestimation of the intake of the latter nutrient originates primarily from the fruit group. The underestimation of the calcium intake originates mainly from the fish group.

It is recommended to revise the Thai Food Composition Table by analysing the processed foods with the classical methods for macronutrients and with more selective analytical methods for micronutrients.     

Determination of daily dietary intake of chromium by duplicate diet sampling: In vitro availability study

Intake of chromium was estimated using a duplicate diet sampling method of 108 meals (36 breakfasts, 36 lunches and 36 dinners) from the restaurant of the Hospital of Motril (S.E. Spain), corresponding to 36 consecutive days. Total and dialyzable Cr levels were measured by a validated electro-thermal atomic absorption spectrometry (ETAAS) method. A mean Cr fraction of 26 ± 12 µg meal^?1was found. The Cr uptake from meals was directly and significantly (p < 0.001) correlated with their macronutrient (carbohydrates, fibre and protein) content. Cereals and cereal by-products, legumes, dry fruits, meat, potatoes, dairy products and seafood are the primary sources of Cr. The mean Cr fraction dialyzed through dialysis tubing was 1.2 ± 1.1 µg meal^–1(4.6 ± 3.8% as mean Cr dialysability). Cr intake for breakfasts was significantly lower (p < 0.001). A correlation between the logarithmic data of total and dialyzable fraction of Cr in meals (p = 0.020) was found and dialysis ratio enhancement and, therefore, bioavailability increased with total Cr. The dialysed element content present in meals was significantly correlated with fibre, protein, Fe, Na, I, F, sodium, ascorbic acid and vitamin A levels (p < 0.05). At Fe contents in meals higher than ?7.5 mg meal^?1, the net absorption of Cr decreased significantly. The mean Cr daily dietary intake (DDI) was 77 ± 17 µg day^?1, which indicates that no adverse effects in relation to Cr nutrition (deficiency or toxicity) should occur in individuals from the area.     

Selenium in Finnish foods after beginning the use of selenate-supplemented fertilisers

In Finland all agricultural multinutrient fertilisers have been supplemented with sodium selenate since 1984 in order to increase the selenium (Se) content of domestic foods and to raise the population's low Se intake. In the present study the Se contents of 125 food items, most of them produced locally but some imported, have been analysed using electrothermal atomic absorption spectrophotometry. The quality of Se analyses was verified by accuracy and precision measures of certified references and non-certified controls. In all cases the Se-supplemented fertilisation increased the Se levels of domestic agricultural products. The mean Se values (mg kg^?1 dry weight) in different food groups varied as follows: cereals 0.05–0.35; vegetables and fruit < 0.01,–1.20; meat and meat products 0.16–4.90; fish 0.54–3.80; dairy products and eggs 0.05–1.30; and ready to eat foods 0.04–0.78. The highest Se contents were in kidney, liver and roe whereas the lowest concentrations were found in some fruits and berries. Generally, foods of high protein content, such as meat, fish and high protein dairy products, were abundant sources of Se. The present Se intake, calculated according to Finnish national food statistics and the present results, is about 0.11 mg day^?1 at an energy level of 10 MJ (2400 keal). Cereals, meat, dairy products, eggs and fish, respectively, contributed 26%, 29%, 20%, 10% and 9% of the total intake. The Se intake now very probably meets the recommendations. Only diets with a very exceptional composition provide less than 0.05 mg or more than 0.2 mg per 10 MJ.     

The effects of dietary α-tocopheryl acetate supplementation and modified atmosphere packaging (MAP) on the quality of lamb patties

Contributions to water retention capacity (% WRC) and texture changes were determined for pork by-products (lung lobes, kidneys), chicken viscera (head, feet and viscera) and mechanically separated chicken (MSC) as affected by pH and various salts in a high-moisture model system. The % WRC for meat by-products and MSC was increased by increased pH (4.5-6.8). Pork lungs and MSC had the highest % WRC (p<0.05) among the meat by-products. Meat by-product % WRC was not signifcantly (p>0.05) affected by salt (2%), phosphate (0.3%) or NaOH (0.075%). Chicken viscera had the lowest (p<0.05) mean texture measurements among the meat by-products and MSC. Strong negative correlations (p<0.05) were obtained for texture with total collagen, soluble collagen and high ionic strength soluble (HIS) proteins. These results should be considered for product quality changes when these by-products are used in formulation of high moisture pet food products.     

上海地区市售生鲜肉中单核细胞增生李斯特菌和沙门氏菌的污染监测分析

目的 调查上海地区市售生鲜肉中单核细胞增生李斯特菌和沙门氏菌的污染情况。方法 2018年7月到2019年4月,从上海市88家农贸市场和42家超市抽样308件,其中鲜猪肉114件、整鸡92件、鲜牛肉102件。按食品安全国家标准分别进行单核细胞增生李斯特菌和沙门氏菌的检测,采用VITEK2全自动生化鉴定仪对疑似菌株进行鉴定确认,并对沙门氏菌分离株进行血清分型。结果 生鲜肉中单核细胞增生李斯特菌和沙门氏菌的检出率为分别为28.2%和39.6%,其中鲜牛肉（48.0%）中单核细胞增生李斯特菌的检出率显著高于猪肉（17.5%）和整鸡（19.6%）（P<0.001）,而猪肉（46.5%）和整鸡中（59.8%）沙门氏菌的检出率则显著高于牛肉（13.7%）（P<0.001）;农贸市场采集的鲜肉样品中单 核细胞增生李斯特菌（P=0.008）和沙门氏菌（P＜0.001）的污染率均显著高于超市;血清学试验结果显示122株沙门氏菌分布于21种不同血清型,其中Corvallis血清型（14.75%）流行率最高。结论 上海地区市售生鲜肉中存在较高的单核细胞增生李斯特菌和沙门氏菌的污染率,极易引发食源性疾病,建议政府监管部门加强对生鲜肉食品的监管。     

A COMPARISON OF MICROBIOLOGICAL AND RADIOIMMUNOASSAY METHODS FOR THE DETERMINATION OF PANTOTHENIC ACID IN FOODS

Seventy-five foods were analyzed for the vitamin pantothenic acid using a microbiological assay and a new radioimmunoassay (RIA). The food sample extract used in both assays was the result of dialysis after enzyme hydrolysis. In the method used previously, the food-enzyme mixture had been filtered.
A very high correlation (r²=.94) between the results from the RIA and the microbiological assay was found. There was a statistically significant difference between the two assay results for all foods and for the subgroups meats, breads and cereals, and fruits and vegetables at p=.05. At p = .01 breads and cereals and fruits and vegetables did not have significantly different results between the two assay methods. For all foods and all subgroups, the microbiological assay produced a higher mean result than the RIA.
The RIA is an acceptable method for assaying pantothenic acid in breads and cereals and fruits and vegetables. Futher study is needed to determine how components of meat interact with one or both assay systems.     

Comparison of the meat quality and fatty acid composition of traditional fat-tailed (Chall) and tailed (Zel) Iranian sheep breeds

The aim of this study was to compare the meat quality of a traditional fat-tailed breed, Chall, to a tailed Iranian sheep breed, Zel. Lambs were grazed on pasture until weaning, and then were finished until slaughter at 10-12months. Meat quality traits were measured on the longissimus dorsi (LD) muscle. Zel lambs accumulated more intramuscular fat (IMF) (p<0.01) and had lower shear force and drip loss than Chall lambs (p<0.05). The meat color of Zel lambs was higher for both a* (p<0.001) and b* (p<0.01) compared to Chall lambs. Meat from Zel lambs was more tender (p<0.01) and more juicy (p<0.05) than Chall lambs. The PUFA:SFA fatty acid ratio (P:S) was higher (p<0.05) and the n-6:n-3 PUFA ratio was lower in Chall compared to Zel lambs (p<0.05). Overall, these results show that the eating quality of Zel lambs was better, but that this was at the cost of less favorable fatty acid profiles and poorer meat color.     

Minced Meat Crabcake from Blue Crab Processing Byproducts—Development and Sensory Evaluation

Quantitative and qualitative characteristics of minced meat, mechanically separated from blue crab processing by-product, were determined. Sensory evaluation was performed on crabcakes with various combinations of claw mince/meat (CMM), surimi, and functional soy protein concentrate (SPC). Separation produced 50–58% food-grade mince from picking table by-products and 49% from undersized claws. Claw mince had lower microbial concentrations than the composite picking table by-products. Crabby and beany flavors were influenced (p<0.05) by the CMM ratio but not by SPC. No significant differences were observed for textural characteristics using various levels of CMM. Sensory firmness and cohesiveness scores marginally correlated (p<0.1) with Instron compressive force measurements. Food-grade undersized crab claw mince can be used in value-added products.     

Polychlorinated naphthalenes in foods: estimated dietary intake by the population of Catalonia,Spain

Concentrations of polychlorinated naphthalenes (PCNs) were measured in foodstuffs randomly acquired in seven cities of Catalonia, Spain. A total of 108 samples, belonging to 11 food groups (vegetables, tubers, fruits, cereals, pulses, fish and shellfish, meat and meat products, eggs, milk, dairy products, and oils and fats), were analyzed by high-resolution gas chromatography/high-resolution mass spectrometry (HRGC/HRMS). The levels of tetra-, penta-, hexa-, and hepta-CNs, those of octachloronaphthalene, and the mean sum concentration of tetra-octa-CN were determined. The highest concentration of total PCNs was found in oils and fats (447 pg/g), followed by cereals (71 pg/g), fish and shellfish (39 pg/g), and dairy products (36 pg/g). In general, tetra-CN was the predominant homologue in all food groups except for fruits and pulses, which had greater proportions of hexa-CNs. The dietary intake of total PCNs was subsequently determined. For calculations, recent data on consumption of the selected food items were used. Intake of PCNs was estimated for five population groups of Catalonia: children, adolescents, male and female adults, and seniors. When the dietary intake of total PCNs was expressed in nanogram per kilogram of body weight per day, it was age-dependent, with the highest and lowest values corresponding to children (1.65) and seniors (0.54), respectively. The largest contribution to the daily PCNs intake came from oils and fats and from cereals. The result of the current study is the first published report concerning human exposure to PCNs through the diet.     

Contaminants in organic and conventional foodstuffs in France

The aim was to compare the levels of contamination in organic and conventional raw materials. To this end, the level of contamination by heavy metals (lead, cadmium, arsenic, mercury), nitrates and nitrites, and some mycotoxins were monitored. Fifteen products were tested in their organic and conventional forms, including meat, milk, eggs, vegetables and cereals. The median levels of contamination were calculated and compared with the recommended or regulated maximum levels. The maximum levels were exceeded for lead in organic carrots and buckwheat, and in conventional wheat; for cadmium, in both organic and conventional buckwheat; for nitrates, in organic spinach; and for patulin in organic apples. Moreover, contamination of both conventional and organic wheat by deoxynivalenol was observed with a higher level in organic products. However, the health risk for consumers might be real only for the contamination by mycotoxins as the contaminated foods (apples, wheat) are the main contributors to total exposure.     

2006—2015年广州市部分食品甲醛监测结果分析

了解广州市部分食品甲醛残留情况,为食品安全风险评估及政府监管提供参考依据。方法 在全市12个区的餐饮企业、农贸市场、超级市场、批发点4类采样场所,于不同时间采集1 416份样品进行甲醛项目检测。结果 1 416份样品甲醛检测值范围为2.0～4 500.0 mg/kg,甲醛含量大于100 mg/kg占总样品数的13.21%(187/1 416),其中禽类副产品甲醛含量大于100 mg/kg比例为32.63%(31/95)、畜类副产品甲醛含量大于100 mg/kg比例为31.54%(94/298)、鱼类产品(银鱼、九肚鱼、鱼皮)甲醛含量大于100 mg/kg比例为30.85%(29/94)、甲壳类产品(虾仁)甲醛含量大于100 mg/kg比例为19.35%(24/124);农贸市场与批发点来源样品甲醛含量大于100 mg/kg比例高于超市与餐饮环节;9～11月采集的样品甲醛含量大于100 mg/kg比例高于其他月份,2012—2013年采集的样品甲醛含量大于100 mg/kg比例高于其他年份。结论 广州市甲醛残留量较高的食品主要为畜类副产品的牛百叶、牛心顶,禽类副产品的鹅肠、鸭肠,甲壳类产品的虾仁,鱼类产品的银鱼、九肚鱼、鱼皮等,甲醛残留情况较严重的月份为每年的9～11月,相关部门应加强监管,防范食源性疾病的发生。     

Arsenic and lead in foods: a potential threat to human health in Bangladesh

The non-carcinogenic and carcinogenic risk of arsenic and lead to adults and children via daily dietary intake of food composites in Bangladesh was estimated. The target hazard quotients (THQs), hazard index (HI) and target carcinogenic risk (TR) were calculated to evaluate the non-carcinogenic and carcinogenic health risk from arsenic and lead. Most of the individual food composites contain a considerable amount of arsenic and lead. The highest mean concentrations of arsenic were found in cereals (0.254 mg kg^–1 fw) and vegetables (0.250 mg kg^–1 fw), and lead in vegetables (0.714 mg kg^–1 fw) and fish (0.326 mg kg^–1 fw). The results showed the highest THQs of arsenic in cereals and lead in vegetables for both adults and children which exceeded the safe limit (> 1) indicating that cereals and vegetables are the main food items contributing to the potential health risk. The estimated TR from ingesting dietary arsenic and lead from most of the foods exceeded 10^?6, indicating carcinogenic risks for all adult people of the study area.