Heavy metal levels in Spanish cheeses: influence of manufacturing conditions
2010
Moreno-Rojas, R. | Sanchez-Segarra, P.J. | Camara-Martos, F. | Amaro-Lopez, M.A.
Heavy metal (Pb, Cd, Hg) and Ni contents were determined in a wide variety of cheeses consumed in Spain from all geographical regions and with the official “Protected Designation of Origin”. Pb content ranged from 110 to 5 µg kg-1, which can be considered safe as, in all cases, the Pb contribution did not exceed 50% of the toxic density. Cd levels ranged between 11.4 to 1.3 µg kg-1; however, the toxic density values for Cd in different types of cheeses exceeded the reference value in some cases. The highest Hg content was found to Gata-Hurdes (208.3 µg kg-1), corresponding to a very high toxic density value (325%). Ni levels in cheese indicated that they are not good sources of this element. The type of milk, rennet and coagulation process had a significant influence on heavy metal levels in cheeses.
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