A survey on the heavy metal contents in Chinese traditional egg products and their potential health risk assessment.
Pb, Zn and Cu were determined in 35 Preserved Egg (PE) samples, 25 Salted Egg (SE) samples and 40 Egg Preserved in Rice Wine (EPRW) samples collected from Jiangxi province by ICP-MS. The corresponding health risk for consumers was assessed by the target hazard quotients (THQ) and hazard index (HI). Average Pb, Zn and Cu content in all samples was 0.125 mg/kg, 10.939 mg/kg and 2.094 mg/kg, respectively. Average Pb content in PE was significantly higher than in SE and EPRW. THQ and HI values were less than 1, indicating that intake of heavy metals from PE, SE and EPRW will not pose a significant hazard risk to humans. However, more attention should be paid to control the ingestion by PE, which is the main source of Pb, Zn and Cu for consumers among these three egg products.
['Fu|Qing-long|QL|', 'Liu|Yonglin|Y|', 'Li|Lanhai|L|', 'Achal|Varenyam|V|']
D002681:China D003300:Copper D003625:Data Collection D004032:Diet D004531:Eggs D004781:Environmental Exposure D004785:Environmental Pollutants D005506:Food Contamination D006801:Humans D007854:Lead D018570:Risk Assessment D015032:Zinc
heavy metals egg products risk assessment ICP-MS food safety