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Lead and cadmium content of spices

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

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}
}