ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The lead contents of various foodstuffs pickled and canned in vinegar were measured using ion selective analysis and microprocessor unit on pre-nitric acid digested samples. These included cucumber, sauerkraut, mixed pickles, leeks, and mustard greens. Where possible these values were compared with those of the fresh produce or the product pickled and stored in jars. In all cases studied, the fresh or bottled products showed levels well below the legal limit of 2 ppm (Food & Drug Act, Ottawa, 1975). In the case of the canned products all the lead levels were grossly in excess of the legal limit, varying from 5–10 ppm.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1982.tb11090.x
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