Analysis of food contamination caused by cadmium in Shanxi from 2002 to 2007.
Ling Liu, He LangChong, Xiaocong Liang
Abstract
Ling Liu, He LangChong, Xiaocong Liang
Abstract
[Objective] To understand the status of food contamination induced by cadmium in Shanxi province.[Methods] According to the recommended items established by national food contamination monitoring system and the global envi-ronmental monitoring system on food cadmium contamination in local food including cereal,fruits,poultry products,and aquatic products,and a total of 20 categories,88 kinds of food and 3616 samples of foods.[Results] From 2002 to 2007,the detection of cadmium in food showed the cadmium contamination is serious in some food.[Conclusion] In general,the cadmium contamination is not serious,but the cadmium contamination in dry bacteria and animal offal is serious.
A significance statement is not available in the OpenAlex record.
A contribution statement is not available in the OpenAlex record.
Method details are not available in the OpenAlex metadata.
Findings are not separately available in the OpenAlex metadata.
Limitations are not available in the OpenAlex metadata.
Application details are not available in the OpenAlex metadata.
[Objective] To understand the status of food contamination induced by cadmium in Shanxi province.[Methods] According to the recommended items established by national food contamination monitoring system and the global envi-ronmental monitoring system on food cadmium contamination in local food including cereal,fruits,poultry products,and aquatic products,and a total of 20 categories,88 kinds of food and 3616 samples of foods.[Results] From 2002 to 2007,the detection of cadmium in food showed the cadmium contamination is serious in some food.[Conclusion] In general,the cadmium contamination is not serious,but the cadmium contamination in dry bacteria and animal offal is serious.
Key concepts: Cadmium, Contamination, Food contaminant, Contaminated food, Environmental science, Food safety, Food products, Food science