Lead Contamination in Cocoa and Cocoa Products: Isotopic Evidence of Global Contamination
نویسندگان
چکیده
منابع مشابه
Lead Contamination in Cocoa and Cocoa Products: Isotopic Evidence of Global Contamination
In this article we present lead concentrations and isotopic compositions from analyses of cocoa beans, their shells, and soils from six Nigerian cocoa farms, and analyses of manufactured cocoa and chocolate products. The average lead concentration of cocoa beans was </= 0.5 ng/g, which is one of the lowest reported values for a natural food. In contrast, lead concentrations of manufactured coco...
متن کاملLead in Cocoa Products: Where Does Contamination Come From?
Correction Correction: Human fetal neuroblast and neuroblastoma transcriptome analysis confirms neuroblast origin and highlights neuroblastoma candidate genes Katleen De Preter*, Jo Vandesompele*, Pierre Heimann†, Nurten Yigit*, Siv Beckman‡, Alexander Schramm§, Angelika Eggert§, Raymond L Stallings¶, Yves Benoit¥, Marleen Renard#, Anne De Paepe*, Geneviève Laureys¥, Sven Påhlman‡ and Frank Spe...
متن کاملEffect of cocoa bean drying methods on polycyclic aromatic hydrocarbons contamination in cocoa butter
Numerous polycyclic aromatic hydrocarbons (PAHs) are carcinogenic, making their presence in foods and the environment a health concern. This study assessed the contamination and or/ formation of PAHs in cocoa butter as affected by their cocoa bean drying methods. Three major drying methods were evaluated, including full sundrying, full artificial drying and the drying combination of sundrying f...
متن کاملGrading of Fermented and Dried Cocoa Beans Using Fungal Contamination, Ergosterol Index and Ochratoxin a Production
Sixty four samples of cocoa beans replicated in quadruplicates were collected from five warehouses from southwest Nigeria and examined for fungal loads, ergosterol and ochratoxin A The levels of all the variables obtained were further used as indices for cocoa grading into food quality, FoQ (erg < 5 mg/kg; OTA < 1 µg/kg), feed quality, FeQ (erg = 5~10 mg/kg; OTA in the range of 1.1~3.11 µg/kg),...
متن کاملInfluence of Fermentation and Drying Materials on the Contamination of Cocoa Beans by Ochratoxin A
Ochratoxin A (OTA) is a mycotoxin produced mainly by species of Aspergillus and Penicillium. Contamination of food with OTA is a major consumer health hazard. In Cote D'Ivoire, preventing OTA contamination has been the subject of extensive study. The current study was conducted to evaluate the influence of fermentation and drying materials on the OTA content in cocoa. For each test, 7000 intact...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Environmental Health Perspectives
سال: 2005
ISSN: 0091-6765,1552-9924
DOI: 10.1289/ehp.8009