Cadmium, lead and mercury content of various cured meats

✍ Scribed by Diane C. Kirkpatrick; D. Earle Coffin

• Publisher: John Wiley and Sons
• Year: 1973
• Tongue: English
• Weight: 236 KB
• Volume: 24
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740241215

✦ Synopsis

Abstract

Results are presented for the levels of cadmium, lead and mercury in 190 cured meat samples. The cadmium content was in the range <0.01 to 0.22 parts/million, the mean being 0.02 part/million; the range and mean of the lead content were <0.01 to 0.42 and 0.06 parts/million; the range and mean of the mercury content were <0.001 to 0.059 and 0.006 parts/million.