A survey on the heavy metal contents in Chinese traditional egg products and their potential health risk assessment

Qing long Fu*, Yonglin Liu, Lanhai Li, Varenyam Achal

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

21 Scopus citations

Abstract

Pb, Zn and Cu were determined in 35 Preserved Egg (PE) samples, 25 Salted Egg (SE) samples and 40 Egg Preserved in Rice Wine (EPRW) samples collected from Jiangxi province by ICP-MS. The corresponding health risk for consumers was assessed by the target hazard quotients (THQ) and hazard index (HI). Average Pb, Zn and Cu content in all samples was 0.125 mg/kg, 10.939 mg/kg and 2.094 mg/kg, respectively. Average Pb content in PE was significantly higher than in SE and EPRW. THQ and HI values were less than 1, indicating that intake of heavy metals from PE, SE and EPRW will not pose a significant hazard risk to humans. However, more attention should be paid to control the ingestion by PE, which is the main source of Pb, Zn and Cu for consumers among these three egg products.

Original languageEnglish
Pages (from-to)99-105
Number of pages7
JournalFood Additives and Contaminants: Part B Surveillance
Volume7
Issue number2
DOIs
StatePublished - Apr 2014
Externally publishedYes

Keywords

  • ICP-MS
  • egg products
  • food safety
  • heavy metals
  • risk assessment

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