A Critical Review of Arsenic Contamination in Sri Lankan Foods
Journal Title: Journal of Food Quality and Hazards Control - Year 2019, Vol 6, Issue 4
Abstract
Numerous studies have shown growing information indicating the contribution of food to the dietary exposure of arsenic (As) through consumption of different food items in many different regions over the world. However, few review papers with regard to As in Sri Lankan foods are available in databases. Thus, a critical review and assessment of a number of local studies on total As concentrations has been made in rice, fish and fisheries products, vegetables, and other food products from Sri Lanka. From a limited comparison of freshwater fish with two marine species, the tuna and rays have substantially higher total As concentrations than all the freshwater species analyzed. One of the more important findings is that rice, the staple food of the country, is a major contributor to total As exposure of the population. Hence, based on the assessment of available data for total As levels in the various foods analyzed, it is suggested that a shift in a staple food diet of rice to one of maize and multi-cereal grains could lead to a reduction in total As exposure to the general population. Furthermore, important information gaps were identified such as a total lack of corresponding data for total As in Sri Lankan fruit crops, and a major one being the present lack of any information on the various inorganic and organic As species in local foods. Finally, some suggestions are made for giving guidance in agricultural practices which will lead to a reduction in As inputs to the local farmlands. This data compilation and assessment serves as an initial baseline for comparison with As results from future monitoring and research studies in Sri Lanka.
Authors and Affiliations
B. K. K. K. Jinadasa, S. W. Fowler
Effect of Electron Beam Irradiation on Viability of Sarcocystis spp. in Beef
Background: Sarcocystosis is one of the most distributed parasitic diseases over the world, caused by Sarcocystis spp. In this study, we assessed the effect of electron beam irradiation on the viability of Sarcocystis sp...
A Note to Authors Regarding Submissions about Possible Food Safety Aspects of COVID-19 Pandemic
This article has no abstract.
Evaluation of Class 1 and 2 Integrons and Antibiotic Resistance Pattern in Salmonella enterica Isolated from Diarrheal Food-Borne Outbreaks in Iran
Background: Salmonella spp. are major causes of food-borne disease and have been identified among many diarrheal outbreaks. The major aim of the current investigation was to evaluate the class 1 and 2 integrons and antib...
Microbial Contamination of Leafy Vegetables in Porto-Novo, Republic of Benin
Background: The vegetables provide important nutrients to human beings. Nevertheless, contaminated vegetables can cause health problems because of their microbial load. The aim of this study was to assess the microbial q...
Sea Grapes Paper Towel Enriched with Activated Carbon: A Practical Innovation to Reduce Acrylamide in Fried Food
Background: One of the possible carcinogenic substances found in foods is Acrylamide (AA). This study aims to combine and innovate sea grapes (Caulerpa racemosa) extract with activated carbon into paper towels that can a...