Food is considered the main source of toxic element (arsenic, cadmium, lead, and mercury) exposure to humans, and they can cause major public health effects. In this chapter, we discuss the most important sources for toxic element in food and the foodstuffs which are significant contributors to human exposure. The occurrence of each element in food classes from different regions is presented. Some of the current toxicological risk assessments on toxic elements, the human health effect of each toxic element, and their contents in the food legislations are presented. An overview of analytical techniques and challenges for determination of toxic elements in food is also given.
|Title of host publication||Food Safety - Basic concepts, recent issues, and future challenges|
|Editors||Jinap Selamat, Shahzad Zafar Iqbal|
|Publication status||Published - 2016|