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Volume 11, Issue 6 (November-December 2017)                   IJT 2017, 11(6): 37-41 | Back to browse issues page

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Nazari Khorasgani Z, Raesi Vanani A, Khodayar M J, Kalantari H, Mansouri F, Varnaseri G. Determination of Iron and Chromium Levels in Canned Fish Produced in Factories of Khuzestan Province, Southwest of Iran. IJT. 2017; 11 (6) :37-41
URL: http://ijt.arakmu.ac.ir/article-1-612-en.html
1- MSc of Toxicology, Nanotechnology Research Center, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran.
2- Department of Toxicology, School of Pharmacy, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran.
3- MSc of Toxicology, Toxicology Research Center, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran.
Abstract:   (1925 Views)
Background: The heavy metal pollutions were accumulated in aquatic animals such as fish. Whereas consumption of canned fish is increased in many countries, contaminated fish meat would make a hazard to food security and public health. In this study, the levels ofiron and chromium were measured in canned fish products in in Khuzestan, Iran, in 2015.
Methods: Forty-six of canned fish composite samples were analyzed for levels of iron and chromium after dry digestion and then determined by atomic absorption spectrometry.
Results: The mean concentrations of A and B canned brandsfor iron were 4.6504348 and 0.1908696 and for chromium were 1.36030435 and 0.67629565, respectively. There were significant differences in the iron and chromium levels between two brands of canned fishes (P<0.05).Varieties of canned fishes were within FAO/WHO, U.S. FDA, U.S. EPA and U.K for iron and chromium.
Conclusion: According to US EPA health criteria for carcinogens, there was no health risk to chromium in canned fish.
Full-Text [PDF 424 kb]   (812 Downloads)    
Type of Study: Research | Subject: General

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