Lead Contamination On Food And Food Product In Nepal

Lead Contamination on Foods & Food Products and its exposure to human Pramod Koirala and Dambar Bdr. khadka Department of Food Technology and quality control, Babarmahal, Kathmandu, Nepal Email: [email protected],[email protected]

Abstract: Heavy metals can enter a water supply by industrial and consumer waste, or even from acidic rain breaking down soils and releasing heavy metals into streams, lakes, rivers, and groundwater, Traces of lead are found in almost all food. A guideline for control and prevention along with development of standard of lead contamination has to be developrd to reduce contamination on food in developing country like Nepal. Analysis data on Annual Bulletin 2056-2062 published by DFTQC,.shows that Lead contamination found altogether in 41.14 % food sample analyzed during this 6 year period.. The most susceptible food item contaminated with Lead are found as rhizome containing spices, canned fish, dried and smoke fish and shrimps respectively in increased order. Among all detected sample, only some Fish and Fish product were found to contain higher than satuatory limits. Key Words: Food ,Contamination, Heavy metal, Toxic metal, Lead Introduction Many metals naturally present on earths' surface are essential component of biological system. The toxic metal and metalloid of dietary significance including Lead, cadmium, arsenic and mercury are not needed for biological process and tend to be toxic to living organism even at low concentration (Dingle 1992). Heavy metals can enter a water supply by industrial and consumer waste, or even from acidic rain breaking down soils and releasing heavy metals into streams, lakes, rivers, and groundwater. Heavy metals are dangerous because they tend to bioaccumulate. Bioaccumulation means an increase in the concentration of a chemical in a biological organism over time, compared to the chemical's concentration in the environment. Compounds accumulate in living things any time as they are taken up and stored faster than they are broken down (metabolized) or excreted. (Lenntech 2006).The main threats to human health from heavy metals are associated with exposure to lead, cadmium, mercury and arsenic. These metals have been extensively studied and their effects on human health regularly reviewed by international bodies such as the WHO. Humans have used heavy metals for thousands of years. Although several adverse health effects of heavy metals have been known for a long time, exposure to heavy metals continues, and is even increasing in some parts of the world, in particular in less developed countries (Lars Järup). However, In Nepal it is still matter of study. Source of Lead Contamination on Food and Food Products Lead is a ubiquitous metal. Traces of lead are found in almost all food. Lead contamination in food may arise from numerous sources Fig:1 heavy metals from the first step of the pollution to the final step in the human body by means the including environmental sources like air, soil, food. (Heavy metal cycle presented by Lenntech) water. Lead contamination also occurs through use of Lead alloy or compounds for processing materials, including solder, glazes, enamel, wrapping materials containing lead and colored with lead containing dyes, and from leads contaminated fertilizer and

insecticides. Airborne lead from industrial emission falls onto crops or soil and is absorbed by plants. Inappropriate application of pesticide, fertilizer and sewage sludge can contaminated the agricultural crops.. Contaminated plant, soil and water are, in turn a source of Livestock and crops and finally to Food (Fig 1). Lead solder used in making cans can also contaminate food; however, food manufacturers have eliminated the use of lead-soldered cans. Infants can also absorb lead from their mothers' bodies through breast milk. Lead in diets mostly come from Canned foods, water, game, meat, milk, and solder used in can seams (Settle 1980). Effect of Lead Exposure to Human Health Lead exposure is most serious for young children because they absorb lead more easily than adults absorb and are more susceptible to its harmful effects. The system of body that is most affected by Lead poisoning are nervous, renal, gastrointestinal and haematopoietiec system (Browning E 1969). Even low-level exposure may harm the intellectual development, behavior, size and hearing of infants. During pregnancy, especially in the last trimester, lead can cross the placenta and affect the unborn child. Female workers exposed to high levels of lead have more miscarriages and stillbirths. About 10 % of ingesting Lead is known to be absorbed through gastrointestinal tract of adults of which nearly three-fourth is excreted in urine (Brown 1990). Lead is recognized as a cumulative general metabolic poison. Effect in children occurs at lower levels than in adults (Bamji 1999). The intake of leads through diets in urbans area in south India has been found to be in the range of 005-008 mg per day (Krishna Murthi 1991). According to PFA (1954) the satuatory limit of the Lead for canned meat and fish shall not be exceed 1.5 mg per kg of leaf in meat and fish products and for other food 2.5 mg per Kg.

Situation of Lead contamination on food and Food Products in Nepal

100 100.0 .0

%Frequency of Food detected with Lead Contamination 120.00

%Lead Contaminated

40.00 20.00

0.0 0.0 0.0 0.0 0.0 0.0

60.00

4.5 14. 33 3.3 0.0 16. 7 0.0

80.00

41. 1

64. 3

100.00

Milk

Cereals &

Foods

Vegetables

Shrimp

Other

Can Fish

Ginger

0.00 Turmeric

% contaminated

Lead in the environment arises from both natural and anthropogenic sources. In the general non-smoking, adult population the major exposure pathway is from food and water. Food, air, water and dust/soil are the major potential exposure pathways for infants and young children. For infants up to 4 or 5 months of age, air, milk formulae and water are the significant sources. lead is among the most recycled non-ferrous metals and its secondary production has therefore grown steadily in spite of declining lead prices. Today, industrial activities dominate the global flux of lead in the environment (Flegal and Smith 1995; Nriagu and Pacyna 1988) and have become the predominant sources of

contaminant lead in many food items. Exposure to heavy metals Source: Annual Bulletin, DFTQC, continues, and is even increasing in some parts of the world, in 2056-2062 particular in less developed countries (Lars Järup) In context of Nepal, Lead exposure and effect to human health still the subject to study. As food is main source through which it, can intake to human. Prevention and control of Lead contamination should be considered to reduce the Lead contamination on food and food products. Even in Nepal, actual situation of lead contamination on food commodities is still in an unpredictable stage due to limited analytical datas.However some worked for Lead contamination on some food and food products were found to be carried out by DFTQC laboratory in Nepal. While observing the analytical data published on Annual Bulletin of DFTQC from 2056 to 2061, the, collected from different part of country. Among them 41.4%, samples were found to be contaminated with Lead. While comprising the contamination Level, Fish and fish products and Rhizome containing spices were found to be most susceptible food groups contaminated with Lead. Even though in case of raw fish, no such contamination were found. The lead concentration found in dried fish, smoke fish, shrimp and canned fish were respectively 2.19-8.62 ppm, 1.48-7.8 ppm, 2.55-7.50 ppm and 0.18-0.82 ppm. However, in case of rhizome containing spices, lead concentration found in range of 0.37-3.82 ppm, which was below the max statutory value prescribed

Table 1: situation of Lead contamination Level on food and foods products from 2056-2062 Source: Annual Bulletin, DFTQC,

by PFA (< 10 ppm). However, in case of fish product, some sample had found to be crossed the maximum limit of lead concentration as prescribed by PFA standards for fish products.

Lead Food Commodity

Total

contaminated

%

range PPM

1. Spices Turmeric powder

66

3

4.55

0.53-3.82

Termeric Rhizomes

14

2

14.29

1.18-2.15

Ginger

12

4

33.33

0.37-2.71

Onion

2

0

0.00

ND

Other spices

6

1

16.67

2.5

Raw fish

10

0

0.00

ND

Can Fish

14

9

64.29

Dried Fish/ smoked fish concentration of lead, cadmium residues were examined in 299 food samples Shrimp

98

98

100.00

0.18-0.82 2.19-8.62 1.48-7.8

6

6

100.00

2.55-7.50

2. Fish & Fish Products

The average Lead concentrations on most of food did not exceed the values allowed by the maximum tolerate limit mentioned by PFA .But, in a relatively small amount of samples, the concentrations of heavy metals were found highest than tolerated level especially in Fish and Fish products including shrimps.

3. Milk &Milk products Agetide

6

0

0.00

ND

Milk powder

11

0

0.00

ND

4. Fruit juice

5

0

0.00

ND

5. Vegetables 6. Carbonated Beverages 7. Cereals & cereals products

5

0

0.00

ND

37

0

0.00

ND

7

0

0.00

ND

Total

299

123

41.14

Table 1: Situation of Lead contamination level on Food &Food products in Nepal Source: Annual Bulletin, DFTQC ,2056-2062 Conclusion: The main threats to human health from heavy metals are associated with exposure to lead, cadmium, mercury and arsenic. These metals have been extensively studied and their effects on human health regularly reviewed by national and international bodies. Lead poisoning, which is so severe as to cause evident illness. In developing country like Nepal Lead, contamination on food and its control is still in pre-diagonalysis stage. Development of Mechanism for identification possible source of lead contamination, standard and guideline to prevention and reduction of lead contamination on food most reliable approach to be improves to combat the threat of heavy metal like lead exposure. As Lead in the food arises from both natural and anthropogenic sources This approaches should support Good Agriculture practice and Good manufacture practice based on Agriculture, Drinking water, Food Ingredient and processing, production and use of packaging and storage products along with consumer practices. References: 1. Code of practice for the presentation and reduction of Lead contamination in foods CAC/RCP 562004 published by Codex Alimentarions. 2. Mirosavljev, Bukurov, Mihajlovic, Mirolov(2000); "Heavy metal and Arsenic contamination of food available in Novisad in the period 1994 to 1999 VDC:616-006;612<39 (497.113) 1994-1999, archive of oncology,2000:8(2):75-6,Institute of oncology in siemska Kamenica, Yogoaslavia. 3. www .health Canada.ca/yih; Effect of Lead on human health 4. J Rowland ,G Evas,J Walcott (1997); "The environment and food quality"; Environment Australia; Department of environment, Commonwealths of Australia1997. 5. Settle. D M and Patterson.CC. Science 207 (1980) 1167.

6. 7. 8. 9. 10. 11.

12. 13. 14.

Toxicity of of Industrial metals.ed Browning E.(butter worth .London)1969. Bramji MS.,N Prahlad Rao. vinodinin(1999) Reddy Text Book of human Nutrition, oxford publishing house Co. Pvt.Ltd. Brown ML. A present knowledge in Nutrition (1990).6th Edition 447-484. Krisnamurthi CR and Viswanath P. (1991) "Toxic metal in Indian Environment";Tata McgrawHill Publishing Company Ltd. New delhi. Prevention of food adulteration act and Rules 1954 and rules 1955. ( 1998) Akalank Publications Delhi 1st edition. Lars Järup (2003) "Hazards of heavy metal contamination "British Medical Bulletin 68:167-182 (2003); vol 68 no.1Department of Epidemiology and Public Health, Imperial College, London, UK. E-mail: [email protected] Lenntech Heavy metal; Lenntech water Treatment & air purification holding B.V Rotteedamsewag 402 M 2629 HH Delft,The Netherland Annual Bulletin 2056/57 to2061/62, Department of Food Technology and Quality control, Babarmahal , Kathmandu, Nepal Flegal AR, Smith DR. 1995. Measurements of environmental lead contamination and human exposure. Rev Environ Contam Toxicol 143:1-45.