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Investigation of heavy metal levels in canned tomato paste, olives, and pickled.

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第一作者： Parisa,Shavali-Gilani

第一单位： Division of Food Safety & Hygiene, Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.

作者： Parisa,Shavali-Gilani ^[1] ; Amirhossein,Abedini ^[2] ; Namra,Irshad ^[3] ; Shokoufe,Maleknezhad ^[4] ; Najmeh,Yazdanfar ^[5] ; Parisa,Sadighara ^[6]

作者单位： Division of Food Safety & Hygiene, Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran. ^[1] Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition Science and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran. ^[2] Department of Pharmacology, School of Medicine, Tehran University of Medical Sciences, Tehran, Iran. ^[3] Division of Food Hygiene& Quality Control, Faculty of Veterinary Medicine, Shahid Chamran University, Ahvaz, Iran. ^[4] Iranian Research and Development Center for Chemical Industries (IRDCI- ACECR), Tehran, Iran. nyazdanfar@yahoo.com. ^[5] Division of Food Safety & Hygiene, Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran. sadighara@farabi.tums.ac.ir. ^[6]

关键词 Atomic absorption spectrometry Canned tomato paste Heavy metals Olives Pickled cucumbers Toxicity

医学主题词金属, 重(Metals, Heavy);木犀榄属(Olea);食品污染(Food Contamination);食品, 保藏(Food, Preserved);伊朗(Iran);镉(Cadmium);砷(Arsenic)

DOI 10.1038/s41598-025-06896-9

PMID 40595043

发布时间 2025-07-04

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