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Lead and cadmium content of spices

Journal Article:

Abstract

The lead and cadmium content of various spices was determined by flameless atomic absorption (AAS). With the exception of one sample, the lead content was lower than 5 ppm, averaging a value of 2,2 ppm Pb. Thus, the maximum permissible level of 5 ppm Pb as recommended by different DIN standards, is not exceeded. The cadmium content was - except for one sample - lower than 0,5 ppm averaging a value of 0,23 ppm Cd. It can be assumed, that by spicing our dishes, the ingestion of lead and cadmium stays at a low level.
Publication Date:
Feb 02, 1977
Product Type:
Journal Article
Reference Number:
EDB-86-054892
Resource Relation:
Journal Name: Dtsch. Lebensm.-Rundsch.; (Germany, Federal Republic of); Journal Volume: 73:2
Subject:
60 APPLIED LIFE SCIENCES; CADMIUM; ECOLOGICAL CONCENTRATION; LEAD; SPICES; CONTAMINATION; ABSORPTION SPECTROSCOPY; BIOLOGICAL ACCUMULATION; FOOD; INGESTION; MAXIMUM PERMISSIBLE EXPOSURE; ELEMENTS; INTAKE; METALS; SAFETY STANDARDS; SPECTROSCOPY; STANDARDS; 553000* - Agriculture & Food Technology
OSTI ID:
6190808
Research Organizations:
Technischen Universitaet Berlin, West Germany
Country of Origin:
Germany
Language:
German
Other Identifying Numbers:
Journal ID: CODEN: DLRUA
Submitting Site:
JMT
Size:
Pages: 43-44
Announcement Date:
Mar 01, 1986

Journal Article:

Citation Formats

Bielig, H J, Dreyer, H, and Askar, A. Lead and cadmium content of spices. Germany: N. p., 1977. Web.
Bielig, H J, Dreyer, H, & Askar, A. Lead and cadmium content of spices. Germany.
Bielig, H J, Dreyer, H, and Askar, A. 1977. "Lead and cadmium content of spices." Germany.
@misc{etde_6190808,
title = {Lead and cadmium content of spices}
author = {Bielig, H J, Dreyer, H, and Askar, A}
abstractNote = {The lead and cadmium content of various spices was determined by flameless atomic absorption (AAS). With the exception of one sample, the lead content was lower than 5 ppm, averaging a value of 2,2 ppm Pb. Thus, the maximum permissible level of 5 ppm Pb as recommended by different DIN standards, is not exceeded. The cadmium content was - except for one sample - lower than 0,5 ppm averaging a value of 0,23 ppm Cd. It can be assumed, that by spicing our dishes, the ingestion of lead and cadmium stays at a low level.}
journal = {Dtsch. Lebensm.-Rundsch.; (Germany, Federal Republic of)}
volume = {73:2}
journal type = {AC}
place = {Germany}
year = {1977}
month = {Feb}
}