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An Anaerobic Biosensor Assay for the Detection of Mercury and Cadmium
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Cadmium in food: Source, distribution and removal
Ruoyu Wang1, Panting Sang1, Yahui Guo1
1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China; National Centre for Technology Innovation on Fast Biological Detection of Grain Quality and Safety, School of Food Science and Technology, Jiangnan University, Wuxi, China.
Food Chemistry
|November 6, 2022
Summary
Cadmium (Cd) is a harmful pollutant found in food, posing risks to human health. This review explores methods for removing cadmium from food by understanding its binding mechanisms with proteins.
Area of Science:
- Environmental Science
- Food Science
- Toxicology
Background:
- Cadmium (Cd) is an industrial metal with widespread applications.
- Cd is a toxic pollutant that enters the food chain, accumulating in human tissues and organs.
- Food serves as the primary route for human cadmium exposure.
Purpose of the Study:
- To describe cadmium enrichment and its associated health hazards.
- To summarize the binding mechanisms between cadmium and proteins.
- To review and prospect technologies for cadmium removal from food.
Main Methods:
- Literature review focusing on cadmium-protein interactions.
- Analysis of existing and potential cadmium removal technologies.
- Examination of cadmium's toxicological effects and pathways.
Main Results:
- Cadmium's industrial uses and its detrimental effects on human health are detailed.
- The review elucidates the binding mechanisms between cadmium and proteins.
- Various methods for cadmium removal from food are analyzed based on these interactions.
Conclusions:
- Understanding cadmium-protein binding is crucial for developing effective removal strategies.
- This research offers insights into ensuring food safety and mitigating heavy metal toxicity.
- Further development of cadmium removal technologies is needed to protect public health.
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