The concentration and prevalence of potentially toxic elements (PTEs) in cheese: a global systematic review and meta-analysis

ABSTRACT

The present study aimed to systematically review the concentration of different PTEs, including Arsenic (As), Mercury (Hg), Lead (Pb), and Cadmium (Cd) in cheese among some databases between 2000 and 2021 (from 57 included studies). Estimated concentrations of 160.78 (95% CI = 119.24–202.28), 15.68 (95% CI = 11.88–19.48), 16.94 (95% CI = 13.29–20.59), and 2.47 (95% CI = 1.70–3.23) µg/kg were calculated for As, Pb, Cd, and Hg, respectively. Most of the studies for PTEs are related to Pb, about 40% of the studies, compared to As, which has fewer studies. The results showed that As and Hg concentrations were lower than the Codex Alimentarius Commission standard limits. Nevertheless, Cd and Pb concentrations were higher than the standard limit values. Results showed that cheese making, the ripening period, fat content, and texture are influential factors in a high level of Pb and Cd in cheese samples.

KEYWORDS:

• PTEs
• prevalence
• cheese
• contamination
• food safety

Acknowledgments

This study is related to project NO 4000931 from the Student Research Committee, Kermanshah University of Medical Sciences, Kermanshah, Iran. We also appreciate the “Student Research Committee” for their financial support of this study.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

The work was supported by the Student Research Committee, Kermanshah University of Medical Sciences, Kermanshah, Iran [4000931].