Heavy metals in spices and herbs from wholesale markets in Malaysia.
As, Cd, Pb and Hg were analysed in commonly consumed spices and herbs in Malaysia. The range of As, Cd, Pb and Hg content was 0.24-2.54, 0.23-8.07, 1.54-8.94 and 0.06-0.52 µg g(-1), respectively. The highest concentration of Cd, Pb and Hg in spices and herbs exceeded the maximum permitted proportion, which are 1, 2 and 0.05 µg g(-1), respectively. This study suggests further monitoring of Cd, Pb and Hg on daily consumption of spices and herbs and its toxicological implication for consumers since only the amount of As was lower than the permitted concentration.
a Food Safety Research Centre (FOSREC), Faculty of Food Science and Technology , Universiti Putra Malaysia , 43400 UPM Serdang , Selangor , Malaysia.
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Nordin
J
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Selamat
D001151:Arsenic / Q000032:analysis; D002104:Cadmium / Q000032:analysis; D005506:Food Contamination / Q000032:analysis; D007854:Lead / Q000032:analysis; D008296:Malaysia; D008452:Maximum Allowable Concentration; D008628:Mercury / Q000032:analysis; D019216:Metals, Heavy / Q000032:analysis*; D011786:Quality Control; D017365:Spices / Q000032:analysis*
D019216:Metals, Heavy; D002104:Cadmium; D007854:Lead; D008628:Mercury; D001151:Arsenic
concentration; heavy metal; herbs; market; spices