STUDY CONCERNING CADMIUM AND LEAD CONTENT IN SOME MUSHROOMS AND VEGETABLE SPECIES FROM COMMERCIAL AREA
Journal Title: Annals. Food Science and Technology - Year 2011, Vol 12, Issue 1
Abstract
In this paper was determined Cd and Pb content of some mushrooms, vegetables and fruits available in commercial area through atomic absorption spectrometry technique. Regarding the Cd concentration determined, the detection limit was slightly exceeded in the case of a single sample of mushrooms, but significant differences were observed in the case of apricots and capsicum. Lead levels of all of the Champignon samples taken from different locations, at different moments of time, were above the detection limit. The analysis of the same pollutant in the case of vegetables led to results close to the maximum allowed by the current legislation. Thus, capsicum, tomatoes, zucchini, green beans and potatoes have been characterized by Pb content higher than 0.08 mg/kg. Lead content of cauliflower and cabbage was about half from the maximum admissible concentration. Excepting the apricots, a similar situation has been established for fruits, their lead levels ranging from 0.065 to 0.087 mg / kg. Considering the fact that fruits and vegetables are a major share of food that it is consumed fresh, and lead was found in some samples in relative greatest concentrations, effective measures should be taken by the competent bodies in order to reduce the level of this pollutant.
Authors and Affiliations
Adriana Laura Mihai, Lavinia Buruleanu
Keywords
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