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Food Addit Contam. 1995 Nov-Dec;12(6):789-98.

Lead and cadmium contents in milk, cheese and eggs on the Finnish market.

Author information

1
Agricultural Research Centre of Finland, Laboratory of Food Chemistry, Jokioinen, Finland.

Abstract

Lead and cadmium contents were determined in nationally representative samples of low-fat milk, cheese and eggs consumed in Finland. Nationally representative samples of milk and cheese were collected from dairies. Egg samples were collected from the major distributors. Samples of imported cheese and egg products collected in surveillance studies were analysed, together with domestic samples. Lead and cadmium were determined by GFAAS after wet digestion in conc. HNO3. In lead determinations of milk and cheese platinum was employed as the matrix modifier and NH4H2PO4 was employed for the lead determinations of eggs and in all cadmium determinations. Mean lead content was 1.7 micrograms/kg in milk, 17 micrograms/kg in Finnish cheese, 17-60 micrograms/kg in imported cheese, 1 microgram/kg in eggs and 6-72 micrograms/kg in imported dry egg products. Although Finnish consumption in milk, cheese and eggs is high the dietary intake of lead and cadmium from these sources is very low compared with the tolerance limits.

PMID:
8608853
DOI:
10.1080/02652039509374371
[Indexed for MEDLINE]

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