Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Lead in alcoholic beverages: a second survey.

G A Smart1, C J Pickford, J C Sherlock

  • 1Ministry of Agriculture, Fisheries and Food, London, UK.

Food Additives and Contaminants
|January 1, 1990
PubMed
Summary

Lead contamination in draught beer has decreased due to industry action. However, lead levels in wine from certain bottles remain a concern, potentially leading to high lead intake.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Lead in food and the diet.

Environmental geochemistry and health·2013
Same author

Hydrocolpos in an infant.

Archives of disease in childhood·2010
Same author

Fat-digestion in sprue; studies by intestinal intubation.

Lancet (London, England)·2010
Same author

Incidence of Gingivitis in the R.A.F.

British medical journal·2010
Same author

Urinary Elimination of Nicotinamide Methochloride.

British medical journal·2010
Same author

Food Consumption of Brussels Families in January, 1945.

British medical journal·2010

Area of Science:

  • Food safety
  • Environmental toxicology
  • Analytical chemistry

Background:

  • Previous surveys indicated low-level lead contamination in draught beer.
  • Remedial actions by the Brewers' Society appear to have successfully reduced beer contamination.
  • Lead contamination in wine, particularly from bottle closures, remains an issue.

Purpose of the Study:

  • To assess current lead levels in beers and wines.
  • To evaluate the effectiveness of remedial actions for draught beer.
  • To investigate lead contamination sources in bottled wines.

Main Methods:

  • Survey of lead concentrations in beer and wine samples.
  • Analysis of wine from bottles with tin-coated lead closures.
  • Comparison of lead concentrations against statutory limits.

Main Results:

  • Draught beer contamination has been significantly reduced.
  • 20% of wine samples from lead-capped bottles exceeded the statutory limit (1000 µg/l) in 1985/1986.
  • Corrosion of lead closures on wine bottles is a source of contamination.

Conclusions:

  • Industry efforts have improved lead levels in draught beer.
  • Lead contamination in wine from bottle closures poses a risk of high lead intake.
  • Further action is necessary to mitigate lead exposure from wine consumption.

Related Experiment Videos