Monitoring for heavy metals

Nutrition & Food Science

ISSN: 0034-6659

Publication date: 1 January 1973

Abstract

There appears to be no clear chemical definition of the term, heavy metal, but in the broadest sense the term seems to be restricted to metals of greater atomic number than calcium. Thus, nutritionally essential trace elements such as copper, zinc and manganese are heavy metals along with others which are not regarded as serving any useful function in the body such as lead and mercury. It is not certain how many metals are naturally present in food and clearly this will depend on factors such as the source and type of food but it is probable that many metals which occur in nature will also occur in minute traces in food. In practice most of these present no problem and from the point of view of food contamination only a few of the heavy metals, in particular lead, mercury and cadmium, at the present time are of real interest. It is worth noting that some of the essential trace metals may act as contaminants if certain levels are exceeded.

Citation

Tolan, A. (1973), "Monitoring for heavy metals", Nutrition & Food Science, Vol. 73 No. 1, pp. 13-15. https://doi.org/10.1108/eb058553

Download as .RIS

Publisher

:

MCB UP Ltd

Copyright © 1973, MCB UP Limited

Please note you might not have access to this content

You may be able to access this content by login via Shibboleth, Open Athens or with your Emerald account.
If you would like to contact us about accessing this content, click the button and fill out the form.
To rent this content from Deepdyve, please click the button.