期刊
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
卷 54, 期 -, 页码 63-69出版社
ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1016/j.jfca.2016.10.005
关键词
Cadmium; Crab brown meat; Crab brown meat products; UK retailers; Risk assessment; Food analysis; Food composition
资金
- Food Standard Agency
As the brown meat of crabs accumulates cadmium (Cd) to elevated concentrations, the European Commission has recommended consumer advice on the consumption of such seafood products. To supplement available data, 397 samples (including whole crabs and products containing brown crab meat) were collected from UK retailers. Cd concentrations ranged from 0.01 to 26 mg kg(-1) wet weight (ww) and mean and median concentrations of 3.4 and 2.8 mg kg(-1) were found, respectively. Although there is no regulatory limit for Cd in brown crab meat, mean concentrations were above the permitted maximum of 0.5 mg kg(-1) that applies to the white meat component derived from claws and legs. These data will support the UK Food Standards Agency's risk assessment and management measures regarding the consumption of brown crab meat by UK consumers. Crown Copyright (C) 2016 Published by Elsevier Inc. All rights reserved.
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