CONTAMINATION OF FOOD WITH Pb

• Main Authors: Roxana – Gabriela Popa, Irina – Ramona Pecingină
• Format: Article
• Language: English
• Published: Editura Academica Brâncuşi 2018-11-01
• Series: Analele Universităţii "Constantin Brâncuşi" din Târgu Jiu: Seria Inginerie
• Subjects: contamination; lead; food; environment; toxicity
• Online Access: http://www.utgjiu.ro/rev_ing/pdf/2018-4/04_R.G.%20Popa,%20I.R.%20Pecingina%20-CONTAMINATION%20OF%20FOOD%20WITH%20Pb.pdf
• ISSN: 1842-4856; 2537-530X

Lead is a chemical that does not affect the functioning of the human body and is toxic if it is in a high concentration. In plant products it concentrates on the leaves. It has been used over time as a preservative and sweetener of wines and dishes. The food comes through the processing of crop products grown on surfaces close to industrialized and high-traffic areas, leadbased food additives, coastal marine waters polluted with lead-containing products, consumption of animal food, alcoholic beverages deposited in pottery varnished with lakes containing lead or fraudulent distillation using machine radiators, lead insecticides, machinery, plumbing, containers and pipes made of lead or covered with lead lead, lead-rich alloys, tinplate, enamel clay, combustion of wood from demolition, lead painting, etc. The manifestations of lead poisoning are: malaise, asthenia, weakness, joint pain and muscular pain, various digestive disorders, but over time, the disorder is accentuated, the lead acts as: digestive tract (anorexia, vomiting, abdominal colic, stomach ulcer) nervous system, endocrine and osteo-articular, cardiovascular, renal and reproductive apparatus, immunological and humoral mechanisms.