A survey on the heavy metal contents in Chinese traditional egg products and their potential health risk assessment

作者：Fu, Qing-long^*; Liu, Yonglin; Li, Lanhai; Achal, Varenyam

来源：Food Additives & Contaminants Part B-Surveillance, 2014, 7(2): 99-105.

DOI：10.1080/19393210.2013.853106

• egg products
• food safety
• heavy metals
• risk assessment
• ICP-MS

Pb, Zn and Cu were determined in 35 Preserved Egg (PE) samples, 25 Salted Egg (SE) samples and 40 Egg Preserved in Rice Wine (EPRW) samples collected from Jiangxi province by ICP- MS. The corresponding health risk for consumers was assessed by the target hazard quotients (THQ) and hazard index (HI). Average Pb, Zn and Cu content in all samples was 0.125 mg/kg, 10.939 mg/kg and 2.094 mg/kg, respectively. Average Pb content in PE was significantly higher than in SE and EPRW. THQ and HI values were less than 1, indicating that intake of heavy metals from PE, SE and EPRW will not pose a significant hazard risk to humans. However, more attention should be paid to control the ingestion by PE, which is the main source of Pb, Zn and Cu for consumers among these three egg products.

• 出版日期2014-6
• 单位南京林业大学; 华东师范大学