A Study Concerning the Lead Contamination of some Food Products Marketed in Romania During 2017-2019

• Main Authors: Carmen Daniela PETCU, Emilia CIOBOTARU-PÎRVU, Dana TĂPĂLOAGĂ, Ioana Mădălina GEORGESCU, Ovidiu Valentin ZVORIȘTEANU, Cătălin Nicolae NEGREANU, Oana Diana OPREA, Crina MUREȘAN
• Format: Article
• Language: English
• Published: AcademicPres 2021-05-01
• Series: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology
• Subjects: lead; contamination; food.
• Online Access: http://journals.usamvcluj.ro/index.php/fst/article/view/14118

Lead is a toxic metal that is found in both organic and inorganic forms. The maximum allowed values of lead contamination of foods are established in accordance with European Commission Regulation (EC) No. 1881/2006. The aim of this paper is to follow the dynamics of lead contamination present in various products of non-animal origin. During 2017-2019, various food samples were collected and analysed by graphite furnace atomic absorption spectrometry (GFAAS), to determine lead contamination. The samples came from different counties of the country and from Bucharest. The analysed samples (fruits, wine, vegetables, mushrooms and cereals) show a reduced contamination with lead, compared to the fruit juice samples, although no exceedances of the maximum allowed limits were identified. Following the research, evidence of lead food contamination has been identified, but the average values are within the maximum allowed limits.