Heavy metal, hazard in food safety

The term ‘heavy metal’ refers to any relatively high-density metallic element that is toxic or poisonous even at low concentrations.

Heavy metals are natural components of the earth crust and cannot be destroyed. It can enter food through the soil or water and can cause acute or chronic illness.

They may contaminate fruit and vegetable constituents with different mechanisms, thus entering the food chain.

The most concern, with respect to their biotitic effects and presence on food, are copper, fluorine, selenium, arsenic, cadmium, lead and mercury.

These elements have no known bio-importance in human biochemistry and physiology and consumption, even at very low concentration can cause toxic effect, because they tend to accumulate in the human body over time.

Food animal exposure of arsenic typically via fees or liquids contaminated with arsenical herbicides, rodenticides or insecticides. Accumulation of arsenic occurs in the liver and kidney, when fatty degeneration can be seen.

High levels of cadmium are a major concern in fish and shellfish hygiene, since the meat is major water contaminant.

Cadmium, lead and mercury ability to accumulate in certain edible tissue make them potential contaminants of foods from animal origin.

Heavy metals and other inorganic substance pose a constant threat to low income population in developing countries with respect to water and food safety.
Heavy metal, hazard in food safety