1. Lead and tin in canned foods: results of the UK survey 1983-1987
- Author
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A. J. Harrison, J. C. Sherlock, M. N. Meah, and G. A. Smart
- Subjects
Quality Control ,Dietary Lead ,Health, Toxicology and Mutagenesis ,fungi ,Public Health, Environmental and Occupational Health ,food and beverages ,chemistry.chemical_element ,Mineralogy ,Food Contamination ,General Chemistry ,Changeover ,Toxicology ,United Kingdom ,Canned foods ,Lead (geology) ,chemistry ,Lead ,Chemistry (miscellaneous) ,Tin ,Food Preservation ,Environmental science ,Food science ,Food Science - Abstract
Concentrations of tin and lead in canned foods have been monitored since 1983 to determine the effects of recent changes in can-making technology. In the sample studied the proportion of foods contained in non-soldered as opposed to soldered cans has risen consistently during the survey and now accounts for 83% of all samples (excluding sardines). Foods contained in non-soldered cans have lower lead concentrations than those contained in soldered cans and this changeover is likely to result in a decrease in dietary lead intakes in the UK.
- Published
- 1991