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KMID : 0881720140290020146
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Journal of Food Hygiene and Safety
2014 Volume.29 No. 2 p.146 ~ p.151
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Safety Evaluation of Heavy Metal in Salted Vegetable Foods from Diverse Origin in Korea
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Jang Ja-Young
Kim Tae-Woon
Park Hae-Woong
Park Sung-Hee
Lee Jong-Hee
Choi Hak-Jong
Han Eung-Soo
Kang Mi-Ran
Kim Hyun-Ju
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Abstract
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This study was conducted to estimate the contents of heavy metals in salted vegetable foods from diverse origin in Korea which were sold in Korea. The levels of heavy metals were determined using an ICP-MS. The values of metals [minimum~maximum (mean), mg/kg] in kimchi were as follows; Pb 0.0~0.074(0.018), Cd 0.0~0.027 (0.004), As 0.0~0.024(0.002), Hg 0~0.002(0.0). The weekly average intakes of lead, cadmium, arsenic and mercury from kimchi take 0.06~0.13% PTWI (Provisional Tolerable Weekly Intakes) that the FAO/WHO Joint Food Additive and Contaminants Committee has set to evaluate their safeties.
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KEYWORD
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Safety, Fermented vegetable foods, lead, cadmium
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