Heavy metal levels in Spanish cheeses: influence of manufacturing conditions.
Heavy metal (Pb, Cd, Hg) and Ni contents were determined in a wide variety of cheeses consumed in Spain from all geographical regions and with the official "Protected Designation of Origin". Pb content ranged from 110 to 5 µg kg(-1), which can be considered safe as, in all cases, the Pb contribution did not exceed 50% of the toxic density. Cd levels ranged between 11.4 to 1.3 µg kg(-1); however, the toxic density values for Cd in different types of cheeses exceeded the reference value in some cases. The highest Hg content was found to Gata-Hurdes (208.3 µg kg(-1)), corresponding to a very high toxic density value (325%). Ni levels in cheese indicated that they are not good sources of this element. The type of milk, rennet and coagulation process had a significant influence on heavy metal levels in cheeses.
a Departamento de Bromatología y Tecnología de Alimentos , University of Cordoba, Campus de Rabanales , Edificio Darwin C-1 , 14040 Córdoba , Spain.
R
R
Moreno-Rojas
P J
PJ
Sánchez-Segarra
F
F
Cámara-Martos
M A
MA
Amaro-López
D000818:Animals; D002104:Cadmium / Q000032:analysis; D002611:Cheese / Q000032:analysis*; D012085:Chymosin; D004032:Diet; D004781:Environmental Exposure / Q000032:analysis*; D005506:Food Contamination / Q000032:analysis*; D006801:Humans; D007854:Lead / Q000032:analysis; D008628:Mercury / Q000032:analysis; D019216:Metals, Heavy / Q000032:analysis*; D008892:Milk; D009532:Nickel / Q000032:analysis; D013030:Spain
D019216:Metals, Heavy; D002104:Cadmium; D007854:Lead; D009532:Nickel; C025350:rennet; D012085:Chymosin; D008628:Mercury
cheese; heavy metals, cadmium, mercury, lead; metals; metals analysis, AAS