Residual contents of the toxic metals (lead and cadmium), and the trace elements (copper and zinc) in the bovine meat and dairy products: residues, dietary intakes, and their health risk assessment

References

• Abd-Elghany, S.M., et al., 2020. Health risk assessment of exposure to heavy metals from sheep meat and offal in Kuwait. Journal of food protection, 83 (3), 503–510.
   PubMed Web of Science ®Google Scholar
• Abedi, A., et al., 2011. Determination of lead and cadmium content in sausages from Iran. Food additives & contaminants. Part B, surveillance, 4 (4), 254–258.
   PubMed Web of Science ®Google Scholar
• Barone, G., et al., 2021. Trace metals in pork meat products marketed in Italy: occurrence and health risk characterization. Biological trace element research, 199 (8), 2826–2836.
   PubMed Web of Science ®Google Scholar
• Beikzadeh, S., et al., 2019. Heavy metal contamination of milk and milk products consumed in Tabriz. Current nutrition & food science, 15 (5), 484–492.
   Web of Science ®Google Scholar
• Castro-González, N.P., et al., 2018. Heavy metals in cow’s milk and cheese produced in areas irrigated with waste water in Puebla, Mexico. Food additives & contaminants. Part B, surveillance, 11, 33–36.
   PubMed Web of Science ®Google Scholar
• Cunningham, W. P., and Saigo, B. W., 1997. Environmental science a global concern. 4th ed. New York, NY: WMC Brown Publisher, 389.
   Google Scholar
• Darwish, W., et al., 2015. Incidence and public health risk assessment of toxic metal residues (cadmium and lead) in Egyptian cattle and sheep meats. International food research journal, 22, 1719.
   Web of Science ®Google Scholar
• Darwish, W.S., et al., 2014. The effect of copper on the mRNA expression profile of xenobiotic-metabolizing enzymes in cultured rat H4-II-E cells. Biological trace element research, 158 (2), 243–248.
   PubMed Web of Science ®Google Scholar
• Darwish, W.S., et al., 2016. Constitutive effects of lead on aryl hydrocarbon receptor gene battery and protection by β-carotene and ascorbic acid in human HepG2 cells. Journal of food science, 81 (1), T275–T281.
   PubMed Web of Science ®Google Scholar
• Darwish, W.S., et al., 2019. Estimation of cadmium content in Egyptian foodstuffs: health risk assessment, biological responses of human HepG2 cells to food-relevant concentrations of cadmium, and protection trials using rosmarinic and ascorbic acids. Environmental science and pollution research international, 26 (15), 15443–15457.
   PubMed Web of Science ®Google Scholar
• European Commission (EC) 2006. Commission Regulation (EC) No 1881/2006 setting maximum levels for certain contaminants in foodstuffs. Available from: http://eurlex.europa.eu/LexUriServ/LexUriServ.do?uri=CONSLEG:2006R1881:20100701:EN:pdf
   Google Scholar
• European Food Safety Authority (EFSA), 2010. Scientific opinion of the panel on contaminants in the food chain: lead in food. The EFSA journal, 8, 1570.
   Google Scholar
• Faa, G., et al., 2008. Zinc in gastrointestinal and liver disease. Coordination chemistry reviews, 252 (10–11), 1257–1269.
   Web of Science ®Google Scholar
• Food and Agriculture Organization (FAO) 2003. Nutrition country profiles – EGYPT. Rome, Italy: FAO.
   Google Scholar
• González-Weller, D., et al., 2006. Lead and cadmium in meat and meat products consumed by the population in Tenerife Island, Spain. Food additives and contaminants, 23 (8), 757–763.
   PubMed Web of Science ®Google Scholar
• Ihedioha, J.N., et al., 2014. Health risk assessment of zinc, chromium, and nickel from cow meat consumption in an urban Nigerian population. International journal of occupational and environmental health, 20 (4), 281–288.
   PubMed Web of Science ®Google Scholar
• International Agency for Research on Cancer (IARC), 2016. IARC monographs on the identification of carcinogenic hazards to humans. Available from: https://monographs.iarc.fr/agents-classified-by-the-iarc/.
   Google Scholar
• Khan, N., et al., 2014. Analysis of minor and trace elements in milk and yogurts by inductively coupled plasma-mass spectrometry (ICP-MS). Food chemistry, 147, 220–224.
   PubMed Web of Science ®Google Scholar
• Korish, M.A., and Attia, Y.A., 2020. Evaluation of heavy metal content in feed, litter, meat, meat products, liver, and table eggs of chickens. Animals (Basel), 10 (4), 727.
   PubMedGoogle Scholar
• Licata, P., et al., 2004. Levels of “toxic” and “essential” metals in samples of bovine milk from various dairy farms in Calabria, Italy. Environment international, 30 (1), 1–6.
   PubMed Web of Science ®Google Scholar
• Malhat, F., et al., 2012. Contamination of cows milk by heavy metal in Egypt. Bulletin of environmental contamination and toxicology, 88 (4), 611–613.
   PubMed Web of Science ®Google Scholar
• Meshref, A.M.S., et al., 2014. Heavy metals and trace elements levels in milk and milk products. Journal of food measurement and characterization, 8 (4), 381–388.
   Web of Science ®Google Scholar
• Morshdy, A.E., et al., 2013. Heavy metal residues in canned fishes in Egypt. The Japanese journal of veterinary research, 61 (Suppl), S54–S57.
   PubMedGoogle Scholar
• Morshdy, A.E.M., et al., 2019. Estimation of metal residues in Oreochromis niloticus and Mugil cephalus intended for human consumption in Egypt: a health risk assessment study with some reduction trials. Journal of consumer protection and food safety, 14 (1), 81–91.
   Web of Science ®Google Scholar
• Nishijo, M., et al., 2017. Gender-specific impact of cadmium exposure on bone metabolism in older people living in a cadmium-polluted area in Thailand. International journal of environmental research and public health, 14 (4), 401.
   PubMed Web of Science ®Google Scholar
• Pogorzelska-Nowicka, E., et al., 2018. Bioactive compounds in functional meat products. Molecules, 23 (2), 307.
   PubMed Web of Science ®Google Scholar
• Pšenková, M., et al., 2020. Concentrations of toxic metals and essential elements in raw cow milk from areas with potentially undisturbed and highly disturbed environment in Slovakia. Environmental science and pollution research, 27 (21), 26763–26772.
   PubMed Web of Science ®Google Scholar
• Roohani, N., et al., 2013. Zinc and its importance for human health: an integrative review. Journal of research in medical sciences: the official journal of Isfahan University of Medical Sciences, 18 (2), 144–157.
   PubMed Web of Science ®Google Scholar
• Sobhanardakani, S., 2018. Human health risk assessment of Cd, Cu, Pb and Zn through consumption of raw and pasteurized cow’s milk. Iran journal of public health, 47, 1172–1180.
   PubMed Web of Science ®Google Scholar
• Stadnik, J., and Kęska, P., 2015. Meat and fermented meat products as a source of bioactive peptides. Acta scientiarum polonorum. Technologia alimentaria, 14 (3), 181–190.
   PubMed Web of Science ®Google Scholar
• Sujka, M., et al., 2019. Determination of the content of Pb, Cd, Cu, Zn in dairy products from various regions of Poland. Open chemistry, 17 (1), 694–702.
   Web of Science ®Google Scholar
• Thompson, L.A., and Darwish, W.S., 2019. Environmental chemical contaminants in food: review of a global problem. Journal of toxicology, 2019, 2345283.
   PubMed Web of Science ®Google Scholar
• United States Environmental Protection Agency (US EPA). 2010. Integrated Risk Information System (IRIS). Cadmium (CASRN-7440-43-9). Available from: http://www.epa.gov/iris/subst/0141.htm.
   Google Scholar
• Valenzuela, C., et al., 2011. Total iron, heme iron, zinc, and copper content in rabbit meat and viscera. Biological trace element research, 143 (3), 1489–1496.
   PubMed Web of Science ®Google Scholar
• World Health Organization (WHO). 2010. Evaluation of certain food additives and contaminants. 37th report of the Joint FAO/WHO Expert Committee on Food Additives. WHO Technical report series.
   Google Scholar