Levels and accumulation of selected heavy metals in the One Health approach
Authors
Grković, NevenaČobanović, Nikola
Suvajdžić, Branko
Jovanović, Dragoljub
Dimitrijević, Mirjana
Article (Published version)
Metadata
Show full item recordAbstract
Meat and meat products are main sources of human nutrients, including protein, minerals,
vitamins, and fats. One of the main potential risks of meat consumption, to public health, is
the accumulation of heavy metals. Their concentrations in the environment are increasing
with the rapid development of human civilization as well as the exploitation of geological
resources. Because they are so prevalent in the environment, heavy metals can infiltrate
the food chain. Food contamination consequently has the potential to negatively impact
consumer health. Heavy metals, including lead (Pb), cadmium (Cd), and mercury (Hg),
that are frequently present in food have toxicological reference values, and their primary
dietary sources are known. Their levels in all kinds of food, including meat, are assessed
by comparing them with the maximum permissible limits set by the European Union.
European Commission Regulation EC 2023/915 sets maximum levels (MLs) of heavy
metals allowed in traded ...meats from domesticated bovine animals, sheep, pigs, and poultry, but also from less frequently eaten meats from wild animals, including cephalopods
and bivalve mollusks.
Keywords:
Meat / Heavy metals / Cadmium / Lead / Risk assessmentsSource:
Meat Technology, 2023, 64, 2, 155-159Publisher:
- Institute of Meat Hygiene and Technology
Funding / projects:
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200143 (University of Belgrade, Faculty of Veterinary Medicine) (RS-MESTD-inst-2020-200143)
Collections
Institution/Community
Fakultet veterinarske medicineTY - JOUR AU - Grković, Nevena AU - Čobanović, Nikola AU - Suvajdžić, Branko AU - Jovanović, Dragoljub AU - Dimitrijević, Mirjana PY - 2023 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3324 AB - Meat and meat products are main sources of human nutrients, including protein, minerals, vitamins, and fats. One of the main potential risks of meat consumption, to public health, is the accumulation of heavy metals. Their concentrations in the environment are increasing with the rapid development of human civilization as well as the exploitation of geological resources. Because they are so prevalent in the environment, heavy metals can infiltrate the food chain. Food contamination consequently has the potential to negatively impact consumer health. Heavy metals, including lead (Pb), cadmium (Cd), and mercury (Hg), that are frequently present in food have toxicological reference values, and their primary dietary sources are known. Their levels in all kinds of food, including meat, are assessed by comparing them with the maximum permissible limits set by the European Union. European Commission Regulation EC 2023/915 sets maximum levels (MLs) of heavy metals allowed in traded meats from domesticated bovine animals, sheep, pigs, and poultry, but also from less frequently eaten meats from wild animals, including cephalopods and bivalve mollusks. PB - Institute of Meat Hygiene and Technology T2 - Meat Technology T1 - Levels and accumulation of selected heavy metals in the One Health approach VL - 64 IS - 2 SP - 155 EP - 159 DO - 10.18485/meattech.2023.64.2.28 ER -
@article{ author = "Grković, Nevena and Čobanović, Nikola and Suvajdžić, Branko and Jovanović, Dragoljub and Dimitrijević, Mirjana", year = "2023", abstract = "Meat and meat products are main sources of human nutrients, including protein, minerals, vitamins, and fats. One of the main potential risks of meat consumption, to public health, is the accumulation of heavy metals. Their concentrations in the environment are increasing with the rapid development of human civilization as well as the exploitation of geological resources. Because they are so prevalent in the environment, heavy metals can infiltrate the food chain. Food contamination consequently has the potential to negatively impact consumer health. Heavy metals, including lead (Pb), cadmium (Cd), and mercury (Hg), that are frequently present in food have toxicological reference values, and their primary dietary sources are known. Their levels in all kinds of food, including meat, are assessed by comparing them with the maximum permissible limits set by the European Union. European Commission Regulation EC 2023/915 sets maximum levels (MLs) of heavy metals allowed in traded meats from domesticated bovine animals, sheep, pigs, and poultry, but also from less frequently eaten meats from wild animals, including cephalopods and bivalve mollusks.", publisher = "Institute of Meat Hygiene and Technology", journal = "Meat Technology", title = "Levels and accumulation of selected heavy metals in the One Health approach", volume = "64", number = "2", pages = "155-159", doi = "10.18485/meattech.2023.64.2.28" }
Grković, N., Čobanović, N., Suvajdžić, B., Jovanović, D.,& Dimitrijević, M.. (2023). Levels and accumulation of selected heavy metals in the One Health approach. in Meat Technology Institute of Meat Hygiene and Technology., 64(2), 155-159. https://doi.org/10.18485/meattech.2023.64.2.28
Grković N, Čobanović N, Suvajdžić B, Jovanović D, Dimitrijević M. Levels and accumulation of selected heavy metals in the One Health approach. in Meat Technology. 2023;64(2):155-159. doi:10.18485/meattech.2023.64.2.28 .
Grković, Nevena, Čobanović, Nikola, Suvajdžić, Branko, Jovanović, Dragoljub, Dimitrijević, Mirjana, "Levels and accumulation of selected heavy metals in the One Health approach" in Meat Technology, 64, no. 2 (2023):155-159, https://doi.org/10.18485/meattech.2023.64.2.28 . .