Lead content of foods stored in cans after opening
ABSTRACT A study was conducted of the effect on the concentration of lead in canned foods when they are stored in their lead‐soldered cans after opening. Lead concentrations were periodically monitored during 5 days or 14 days after can opening. Fruit juices had the greatest increases in lead concen...
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| Veröffentlicht in: | Journal of food safety 1987-01, Vol.8 (3), p.187-197 |
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| container_title | Journal of food safety |
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| creator | Capar, S.G Loges, M |
| description | ABSTRACT
A study was conducted of the effect on the concentration of lead in canned foods when they are stored in their lead‐soldered cans after opening. Lead concentrations were periodically monitored during 5 days or 14 days after can opening. Fruit juices had the greatest increases in lead concentration during storage. Low‐acid foods did not exhibit a significant increase in lead concentration. Recommendations against storing acidic foods and juices in their opened cans are supported by the results of the study. |
| doi_str_mv | 10.1111/j.1745-4565.1987.tb00565.x |
| format | Article |
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A study was conducted of the effect on the concentration of lead in canned foods when they are stored in their lead‐soldered cans after opening. Lead concentrations were periodically monitored during 5 days or 14 days after can opening. Fruit juices had the greatest increases in lead concentration during storage. Low‐acid foods did not exhibit a significant increase in lead concentration. Recommendations against storing acidic foods and juices in their opened cans are supported by the results of the study.</description><identifier>ISSN: 0149-6085</identifier><identifier>EISSN: 1745-4565</identifier><identifier>DOI: 10.1111/j.1745-4565.1987.tb00565.x</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>CANNED PRODUCTS ; FOOD HYGIENE ; HIGIENE DE LOS ALIMENTOS ; HYGIENE DES ALIMENTS ; LEAD ; PLOMB ; PLOMO ; PRODUCTOS ENLATADOS ; PRODUIT EN CONSERVE</subject><ispartof>Journal of food safety, 1987-01, Vol.8 (3), p.187-197</ispartof><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4707-b3a7a85742a13e0dc58ebdb555d2c4fef975d01d583809e40524a3314b95a13a3</citedby><cites>FETCH-LOGICAL-c4707-b3a7a85742a13e0dc58ebdb555d2c4fef975d01d583809e40524a3314b95a13a3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1745-4565.1987.tb00565.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1745-4565.1987.tb00565.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids></links><search><creatorcontrib>Capar, S.G</creatorcontrib><creatorcontrib>Loges, M</creatorcontrib><title>Lead content of foods stored in cans after opening</title><title>Journal of food safety</title><description>ABSTRACT
A study was conducted of the effect on the concentration of lead in canned foods when they are stored in their lead‐soldered cans after opening. Lead concentrations were periodically monitored during 5 days or 14 days after can opening. Fruit juices had the greatest increases in lead concentration during storage. Low‐acid foods did not exhibit a significant increase in lead concentration. Recommendations against storing acidic foods and juices in their opened cans are supported by the results of the study.</description><subject>CANNED PRODUCTS</subject><subject>FOOD HYGIENE</subject><subject>HIGIENE DE LOS ALIMENTOS</subject><subject>HYGIENE DES ALIMENTS</subject><subject>LEAD</subject><subject>PLOMB</subject><subject>PLOMO</subject><subject>PRODUCTOS ENLATADOS</subject><subject>PRODUIT EN CONSERVE</subject><issn>0149-6085</issn><issn>1745-4565</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1987</creationdate><recordtype>article</recordtype><recordid>eNqVkEFLw0AQhRdRsFb_gYfgwVvqbnYnu-tB0GKrUhRR8Thskk1Jrdm6m2L99yakeFXnMgzzvQfvEXLC6Ii1c7YYMSkgFpDCiGklR01GaXdsdsjg57VLBpQJHadUwT45CGFBKU-ThA9IMrOmiHJXN7ZuIldGpXNFiELjvC2iqo5yU4fIlI31kVvZuqrnh2SvNMtgj7Z7SF4m18_jm3j2ML0dX87iXEgq44wbaRRIkRjGLS1yUDYrMgAoklyUttQSCsoKUFxRbQWFRBjOmcg0tArDh-S0911597G2ocH3KuR2uTS1deuAiU51G0v-AeQsZaB_BZlIFSSStuB5D-beheBtiStfvRv_hYxiVzwusGsXu3axKx63xeOmFV_04s9qab_-ocS7yRNTXZ64N6hCYzc_Bsa_YSq5BHy9n-LVI0xex5P2aPnjni-NQzP3VcCXJyXbJFwrxb8BEm2gvA</recordid><startdate>19870101</startdate><enddate>19870101</enddate><creator>Capar, S.G</creator><creator>Loges, M</creator><general>Blackwell Publishing Ltd</general><scope>FBQ</scope><scope>BSCLL</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T2</scope><scope>7TV</scope><scope>7U2</scope><scope>7U7</scope><scope>C1K</scope><scope>7TB</scope><scope>8FD</scope><scope>FR3</scope><scope>F28</scope></search><sort><creationdate>19870101</creationdate><title>Lead content of foods stored in cans after opening</title><author>Capar, S.G ; Loges, M</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4707-b3a7a85742a13e0dc58ebdb555d2c4fef975d01d583809e40524a3314b95a13a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1987</creationdate><topic>CANNED PRODUCTS</topic><topic>FOOD HYGIENE</topic><topic>HIGIENE DE LOS ALIMENTOS</topic><topic>HYGIENE DES ALIMENTS</topic><topic>LEAD</topic><topic>PLOMB</topic><topic>PLOMO</topic><topic>PRODUCTOS ENLATADOS</topic><topic>PRODUIT EN CONSERVE</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Capar, S.G</creatorcontrib><creatorcontrib>Loges, M</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>CrossRef</collection><collection>Health and Safety Science Abstracts (Full archive)</collection><collection>Pollution Abstracts</collection><collection>Safety Science and Risk</collection><collection>Toxicology Abstracts</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><jtitle>Journal of food safety</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Capar, S.G</au><au>Loges, M</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Lead content of foods stored in cans after opening</atitle><jtitle>Journal of food safety</jtitle><date>1987-01-01</date><risdate>1987</risdate><volume>8</volume><issue>3</issue><spage>187</spage><epage>197</epage><pages>187-197</pages><issn>0149-6085</issn><eissn>1745-4565</eissn><abstract>ABSTRACT
A study was conducted of the effect on the concentration of lead in canned foods when they are stored in their lead‐soldered cans after opening. Lead concentrations were periodically monitored during 5 days or 14 days after can opening. Fruit juices had the greatest increases in lead concentration during storage. Low‐acid foods did not exhibit a significant increase in lead concentration. Recommendations against storing acidic foods and juices in their opened cans are supported by the results of the study.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1745-4565.1987.tb00565.x</doi><tpages>11</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0149-6085 |
| ispartof | Journal of food safety, 1987-01, Vol.8 (3), p.187-197 |
| issn | 0149-6085 1745-4565 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_29690147 |
| source | Access via Wiley Online Library |
| subjects | CANNED PRODUCTS FOOD HYGIENE HIGIENE DE LOS ALIMENTOS HYGIENE DES ALIMENTS LEAD PLOMB PLOMO PRODUCTOS ENLATADOS PRODUIT EN CONSERVE |
| title | Lead content of foods stored in cans after opening |
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