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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
agricultural and biological sciences
Concentrations and health risks of lead, cadmium, arsenic, and mercury in rice and edible mushrooms in China
Food Chemistry, Volume 147, Year 2014
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Description
In this study, four common heavy metals, lead (Pb), cadmium (Cd), arsenic (As) and mercury (Hg) in rice and edible mushrooms of China were studied to evaluate contamination level and edible safety. Ninety two (92) rice samples were collected from the main rice growing regions in China, and 38 fresh and 21 dry edible mushroom samples were collected from typical markets in Nanjing City. The analyzed metal concentrations were significantly different between rice and edible mushroom samples (p < 0.05). The results showed that Pb, Cd and As contents in 4.3%, 3.3% and 2.2% rice samples respectively, were above maximum allowable concentration (MAC). In fresh edible mushroom, Pb and Hg contents in 2.6% samples were above MAC, respectively. However, only Hg content in 4.8% dry edible mushroom samples was above its MAC. Therefore, more than 95% rice and edible mushroom samples in our test had high edible safety. © 2013 Elsevier Ltd. All rights reserved.
Authors & Co-Authors
Fang, Yong
China, Nanjing
Nanjing University of Finance and Economics
Sun, Xinyang
China, Nanjing
Nanjing Agricultural University
Yang, Wenjian
China, Nanjing
Nanjing University of Finance and Economics
Ma, Ning
China, Nanjing
Nanjing University of Finance and Economics
Xin, Zhihong
China, Nanjing
Nanjing Agricultural University
Fu, Jin
China, Nanjing
Nanjing Agricultural University
Liu, Xiaochang
China, Nanjing
Nanjing Agricultural University
Liu, Meng
China, Nanjing
Nanjing Agricultural University
Mariga, Alfred Mugambi
China, Nanjing
Nanjing Agricultural University
Kenya, Njoro
Egerton University
Zhu, Xuefeng
Sweden, Gothenburg
Institutionen För Biomedicin
Hu, Qiuhui
China, Nanjing
Nanjing Agricultural University
Statistics
Citations: 222
Authors: 11
Affiliations: 4
Identifiers
Doi:
10.1016/j.foodchem.2013.09.116
ISSN:
03088146
e-ISSN:
18737072