Earticle

초록

영어

This study was conducted to examine the contents of lead (Pb), cadmium (Cd), arsenic (As), and mercury (Hg) in meat and meat products in Korea. The contents of Pb, Cd, As, and Hg in 466 samples of beef, pork, chicken, duck, ham, and sausage were measured using inductively coupled plasma mass spectrometry or a mercury analyzer. Wet ashing and microwave method were compared, and the recovery and reproducibility of the microwave method were better than those of wet ashing for meat and meat products. The recovery of the microwave method was 98.1% for Pb, 104.6% for Cd, and 103.4% for As, respectively. The best result was obtained through digestion using an acid mixture (HNO3/H2O2, 6:2). Hg content was measured using a mercury analyzer. As a result, the contents of Hg and Cd in samples were lower than those of Pb and As. The average contents of Pb were 0.009 mg/kg in beef, 0.010 mg/kg in pork, 0.006 mg/kg in chicken, 0.007 mg/kg in duck, 0.005 mg/kg in ham, and 0.009 mg/kg in sausage. The average Cd contents were 0.0004 mg/ kg in beef, 0.0004 mg/kg in pork, 0.0005 mg/kg in chicken, 0.0012 mg/kg in duck, 0.0015 mg/kg in ham, and 0.0019 mg/ kg in sausage. The average As contents were 0.016 mg/kg in beef, 0.004 mg/kg in pork, 0.021 mg/kg in chicken, 0.010 mg/ kg in duck, 0.014 mg/kg in ham, and 0.018 mg/kg in sausage. The average Hg contents were 0.713 μg/kg in beef, 0.902 μg/ kg in pork, 0.710 μg/kg in chicken, 0.796 μg/kg in duck, 1.141 μg/kg in ham, and 1.052 μg/kg in sausage. Based on the results of the National Health and Nutrition Survey 2005, the levels of dietary exposure to heavy metal contaminants in meat and meat products were compared with the provisional tolerable weekly intake(PTWI) established by the Joint FAO/WHO Expert Committee on Food Additives. The average dietary exposure of the general population from meat and meat products was 0.03-0.2% of PTWI for Pb, Cd, As, and Hg, which indicates a safe level for public health at present.

목차

Abstract
 서론
 재료 및 방법
  시료
  시약 및 초자
  시료의 전처리
  납, 카드뮴, 비소 및 수은 분석
  습식 분해법
  마이크로웨이브법
  수은 분석
  기기 분석
  식육 및 식육가공품을 통한 중금속 위해성 평가
 결과 및 고찰
  전처리 방법 비교
  정량 및 검출한계
  회수율과 표준인증물질 측정
  유통 식육의 중금속 함량
  식육 및 식육가공품을 통한 중금속 위해성 평가
 요약
 문헌

키워드

저자

• 황태익 [ Taeik Hwang | 경인지방식품의약품안전청 수입식품분석과 ]
• 안태현 [ Taehyun Ahn | 경인지방식품의약품안전청 수입식품분석과 ]
• 김은정 [ Eun Jung Kim | 경인지방식품의약품안전청 수입식품분석과 ]
• 이정아 [ Jung Ah Lee | 경인지방식품의약품안전청 수입식품분석과 ]
• 강명희 [ Myoung Hee Kang | 경인지방식품의약품안전청 수입식품분석과 ]
• 장영미 [ Young Mi Jang | 경인지방식품의약품안전청 수입식품분석과 ]
• 김미혜 [ Meehye Kim | 식품의약품안전청 오염물질과 ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국식품과학회지 [Korean Journal of Food Science and Technology]

• 간기

  격월간

• pISSN

  0367-6293

• 수록기간

  1969~2011

• 십진분류

  KDC 574 DDC 664