Zusammenfassung
Der Gehalt an Cadmium, Nickel, Mangan, Blei, Zink, Eisen, Zinn, Kupfer und Arsen wurde in frischer Schafsmilch und in Salzlakenkäse, jeweils gelagert in Gläsern oder Zinnbehältern, mit den entsprechenden Laken durch Atomabsorptionsspektroskopie bestimmt. Die Ergebnisse wurden mit den früheren verglichen. Obleich die Werte mit denen anderer Autoren vergleichbar waren, zeigten unsere Werte, daß von den Zinnbehältern und aus der natürlichen Salzlake Metalle übergehen; insgesamt ergab sich, daß in Glasbehältern niedrigere Metallwerte waren. Wir empfehlen daher für die Käse gereinigte Salzlake als auch Gläser für die Konservierung zu verwenden, um die Kontamination mit den obigen Metallen durch die Zinnbehälter und durch die Salzlake zu verringern.
Summary
The levels of cadmium, nickel, manganese, lead, zinc, iron, tin, copper and arsenic in fresh sheep's milk, white brined cheese preserved in glass jars and in tin containers and their corresponding brines, salt and tin plates were determined by atomic absorption spectrophotometry. The results have been compared with those reported in recent years. Although metal levels were comparable with other investigators' data, our data shows that white brined cheese picked-up metals from tin containers and from the naturally contaminated salt, on the contrary brined cheese in preserved glass jars showed lower levels of metals. We recommend a purified salt for brine preparation and glass jars for white cheese preservation in order to minimize cheese contamination with metals from tin cans and salt.
References
Haddadin M (1986) Microbiology of white-brined cheeses. In: Robinson RK (ed) Developments in food microbiology. Elsevier, pp 67–89
Anonymous (1985) The annual report of animal production and health, Ministry of Agriculture. Amman, Jordan
Jorhem L, Sundstrom B, Astrand C, Haegglund G (1989) The levels of zinc, copper, manganese, selenium, chromium, nickel, cobalt and aluminium in meat, liver and kidney of Swedish pigs and cattle. Int J Food Res Technol 188:39–44
Jorhem L, Slorach S (1987) Lead, chromium, tin, iron and cadmium in foods in welded cans. Food Add Contam 4:309–316
Food and Nutrition Board (1980) Committee on Dietary Allowances recommended dietary allowances. National Academy of Sciences, Washington
Meah MN, Smart GA, Harrison AJ, Sherlock JC (1991) Lead and tin in canned foods: results of the UK survey 1983–1987. Food Add Contam 8:485–496
Hubbard AW, Lindsay DG (1975) Control and surveillance of the contamination of food by heavy metals in the United Kingdom. International Conference on heavy metals in the environment. Symposium Proceedings vol 1. Toronto, Canada
Vero P, Lahelma O, Nuurtamo M, Saari E, Koivistoinen P (1980) Mineral element composition of Finnish foods. VII. Potato, vegetables, fruits, berries, nuts and mushroom. Acta Agric Scand Suppl 22:89–113
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Ereifej, K.I., Gharaibeh, S.H. The levels of cadmium, nickel, manganese lead, zinc, iron, tin, copper and arsenic in the brined canned Jordanian cheese. Z Lebensm Unters Forch 197, 123–126 (1993). https://doi.org/10.1007/BF01260306
Received:
Issue Date:
DOI: https://doi.org/10.1007/BF01260306