Published: September 18, 2017
Stephen E. Long, Michael B. Ellisor, Frances Nilsen, Laura J. Wood, Karen E. Murphy, Lee L. Yu
Highly toxic metals such as arsenic, cadmium, lead and mercury are prevalent in the terrestrial and marine environments from both natural sources and anthropogenic activities. Contamination of food can often occur during agricultural production and food manufacturing processes, and exposure to these metals can potentially lead to harmful effects on human health. This chapter discusses the relative toxicity of these metals and their chemical species, their occurrence in food materials and dietary supplements, and applicable regulations limiting the amounts that can be present in certain food types. Common analytical methods for the assessment of food contamination, and the availability of certified reference materials for quality assurance are also discussed.
Citation: Analysis of Food Toxins and Toxicants
Publisher Info: John Wiley & Sons, UK, Oxford, -1
Pub Type: Book Chapters
food, toxic metals, dietary supplements, arsenic, cadmium, lead, mercury
Created September 18, 2017, Updated November 10, 2018