Lead and copper contents of some processed and unprocessed foods

J. S. Chia

Abstract

The lead and copper contents in a wide variety of processed and unprocessed foods were determined by the Atomic Absorption Spectrophotometry method. Among the processed foods analysed, which included canned foods, beverage. infant formula, sugar. spices, tea and preserved eggs. only the century quail eggs exhibited an exceedingly high level of lead of 24.8 and 6.2 mg/kg in the egg white and yolk respectively. The levels of lead permitted by the Malaysian Food Regulations 1985, range from 0.5 to 2 mg/kg in the various types of foods. The copper content of these analysed samples were well below the permissible level of l0-150 mg/kilogramme. Low levels of lead and copper were detected in the unprocessed foods which covered fruits, vegetables, fishes and meat. This indicated low environmental pollution of these elements into our foods. However, a high level of copper (46.2 mg/kg) was found in cow's liver showing a possible accumulation of this element in the organ.

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