Heavy Metal Contamination of Milk and Milk Products Consumed in Tabriz-Reference-Cited by-同舟云学术

Heavy Metal Contamination of Milk and Milk Products Consumed in Tabriz

Published:2019-07-08 Issue:5 Volume:15 Page:484-492
ISSN:1573-4013
Container-title:Current Nutrition & Food Science
language:en
Short-container-title:CNF

Author:

Beikzadeh Samira¹,Ebrahimi Behzad²,Mohammadi Reza³,Beikzadeh Mehdi⁴,Asghari-Jafarabadi Mohammad⁵,Foroumandi Elaheh⁶

Affiliation:

1. Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

2. Department of Food Science and Technology, Maragheh University of Medical Sciences, Maragheh, Iran

3. Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Research Center of Oils and Fats, Kermanshah University of Medical Sciences, Kermanshah, Iran

4. Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran

5. Road Traffic Injury Research Center, Faculty of Hygiene, Tabriz University of Medical Sciences, Tabriz, Iran

6. Department of Nutrition, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran

Abstract

Background: In this study, lead (Pb), cadmium (Cd), copper (Cu), Iron (Fe) and arsenic (As) contents in milk and different dairy product samples from in Iran (Tabriz) were measured. Methods: Samples of 10 brands of pasteurized milk, yoghurt, traditional and industrial kashk were selected and quantitative analysis for heavy metals were performed by a Varian AA240fs atomic absorption spectrometer with a Graphite Furnace (GTA 120). Results: The obtained ranges of mean heavy metals are given in the following: in milk 6.066-10.83, 2.343-6.070, 141.73-241.23, 2764.3-3151.3, 3.246-7.536ppb, in yoghurt 5.543-19.341, 3.143-8.830, 276.17-423.53, 2412.4-4115.7, 6.650-10.84, in industrial kashk 2.163-19.621, 1.541-13.45, 115.87- 565.40, 2588.4-5014.3, 4.346-20.351ppb, and in traditional kashk 7.972-32.723, 5.233-9.966, 416.42- 923.62, 4491.4-6402.3, 7.661-28.413 ppb, respectively. Conclusion: All the samples were below the internationally recognized permissible limits and did not pose any health risk to the consumption of milk and dairy products in Tabriz.

Publisher

Bentham Science Publishers Ltd.

Subject

Public Health, Environmental and Occupational Health,Nutrition and Dietetics,Food Science

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