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Food Safety pp 57–87Cite as

Toxic Elements

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Abstract

Food is considered the main source of toxic element (arsenic, cadmium, lead, and mercury) exposure to humans, and they can cause major public health effects. In this chapter, we discuss the most important sources for toxic element in food and the foodstuffs which are significant contributors to human exposure. The occurrence of each element in food classes from different regions is presented. Some of the current toxicological risk assessments on toxic elements, the human health effect of each toxic element, and their contents in the food legislations are presented. An overview of analytical techniques and challenges for determination of toxic elements in food is also given.

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Authors and Affiliations

  1. National Food Institute, Technical University of Denmark, Mørkhøj Bygade 19, 2860, Søborg, Denmark

    Parvaneh Hajeb & Jens J. Sloth

  2. Department of Aquaculture, Faculty of Agriculture, Universiti Putra Malaysia, 43400UPM, Serdang, Selangor, Malaysia

    Shahram Shakibazadeh

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  1. Parvaneh Hajeb
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  2. Shahram Shakibazadeh
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  3. Jens J. Sloth
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Correspondence to Parvaneh Hajeb .

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  1. Faculty of Food Science and Technology Food Safety Research Center (FOSREC), Universiti Putra Malaysia, Serdang, Selangor, Malaysia

    Jinap Selamat

  2. Faculty of Food Science and Technology Food Safety Research Center (FOSREC), Universiti Putra Malaysia, Serdang, Selangor, Malaysia

    Shahzad Zafar Iqbal

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Hajeb, P., Shakibazadeh, S., Sloth, J.J. (2016). Toxic Elements. In: Selamat, J., Iqbal, S. (eds) Food Safety. Springer, Cham. https://doi.org/10.1007/978-3-319-39253-0_4

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