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

TY - JOUR

T1 - A survey on the heavy metal contents in Chinese traditional egg products and their potential health risk assessment

AU - Fu, Qing long

AU - Liu, Yonglin

AU - Li, Lanhai

AU - Achal, Varenyam

N1 - Funding Information: This work is supported by the project found by the Priority Academic Program Development of Jiangsu Higher Education Institute (PAPRD) and Scientific Research Program of Jiangxi (20133BBG70098). The authors are grateful to the anonymous reviewer, as well as Dr. Anying Jiao from Peking University for their useful comments and suggestions on the manuscript revision.

PY - 2014/4

Y1 - 2014/4

N2 - 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.

AB - 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.

KW - ICP-MS

KW - egg products

KW - food safety

KW - heavy metals

KW - risk assessment

UR - http://www.scopus.com/inward/record.url?scp=84902885224&partnerID=8YFLogxK

U2 - 10.1080/19393210.2013.853106

DO - 10.1080/19393210.2013.853106

M3 - 文章

C2 - 24914593

AN - SCOPUS:84902885224

SN - 1939-3210

VL - 7

SP - 99

EP - 105

JO - Food Additives and Contaminants: Part B Surveillance

JF - Food Additives and Contaminants: Part B Surveillance

IS - 2

ER -