Risk Assessment of the Intake of Pb, Cd and Hg by Consumption of Spanish CheesesMoreno-Rojas R*, Sánchez-Segarra PJ, F. Cámara-Martos and Amaro-López MA
Department of Food Science and Food Technology. University of Cordoba, Campus de Rabanales, Darwin Building C-1, 14040 Córdoba, Spain
- *Corresponding Author:
- R. Moreno-Rojas
Department of Food Science and Food Technology
University of Cordoba, Campus de Rabanales
Darwin Building C-1, 14040 Córdoba, Spain
Tel: +34 957 21 20 01
Fax: +34 957 21 20 00
E-mail: [email protected]
Received date: October 15, 2011; Accepted date: December 03, 2011; Published date: December 05, 2011
Citation: Moreno-Rojas R, Sánchez-Segarra PJ, Cámara-Martos F, Amaro-López MA (2011) Risk Assessment of the Intake of Pb, Cd and Hg by Consumption of Spanish Cheeses. J Nutr Food Sci S1:001. doi:10.4172/2155-9821.S2-001
Copyright: © 2011 Moreno-Rojas R, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
The presence of heavy metals in foods may pose a risk to human health. The main objective of this paper is to carry out a risk assessment study of lead, cadmium and mercury intake by consumption of Spanish cheeses. In general, the concentration levels found were far from the Provisional Tolerable Weekly Intake (PTWI) for these elements except for mercury in Gata-Hurdes cheese indicating a possible contamination by a unknown source. On the other hand, the concept of toxic density is a powerfull tool which can help to initially assess potential risk, focusing on those cheeses exceeding 100% toxic density.