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Food-Type-Driven Detection, Concentration Profiling and Probabilistic Risk Mapping of Pb, Cd and Hg in Foods.

Ala' Sirhan1, Mohammad Ismail2

  • 1Department of Pharmacy, College of Pharmacy, Amman Arab University, Amman, Jordan. a.sirhan@aau.edu.jo.

Biological Trace Element Research
|May 29, 2026
PubMed
Summary

Heavy metal contamination in food, including lead (Pb), cadmium (Cd), and mercury (Hg), poses public health risks. A new surveillance system highlights seafood as a mercury concern and spices as a cadmium concern, aiding targeted monitoring.

Keywords:
Cadmium (Cd)Detection rateFood safetyFood type classificationHeavy metalsLead (Pb)Mercury (Hg)Probabilistic risk assessment

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Area of Science:

  • Environmental Science
  • Public Health
  • Food Safety

Background:

  • Food contamination by heavy metals like lead (Pb), cadmium (Cd), and mercury (Hg) is a persistent public health challenge.
  • Effective surveillance systems are crucial for identifying and mitigating risks associated with these contaminants in the food supply.

Purpose of the Study:

  • To develop and present a food-type based surveillance system for detecting heavy metals (Pb, Cd, Hg) in food.
  • To analyze the detection rates, concentrations, and associated health risks of these heavy metals across different food categories.
  • To provide a framework for focused monitoring and control of heavy metal contamination in food.

Main Methods:

  • Utilized a dataset of 2,114 weighted food tests to determine heavy metal detection rates.
  • Analyzed heavy metal concentrations, focusing on lead in fish/seafood, cadmium in spices/herbs, and mercury in fish/seafood.
  • Employed probabilistic exposure mapping, considering body weight (BW) and intake rates (IR), to assess health risks (Probability of Target Hazard Quotient > 1).

Main Results:

  • Detection rates varied significantly: mercury (84.5%) > lead (19.1%) > cadmium (10.9%).
  • Lead was most frequently detected in fish/seafood (28.0%), while cadmium concentrations were highest in spices/herbs (median 0.1900 mg/kg).
  • Seafood consumption indicated a significant mercury health concern (P(THQ>1) up to 64.07%), and spice consumption indicated a cadmium concern (P(THQ>1) up to 43.11%).

Conclusions:

  • The developed food-type based surveillance system effectively identifies heavy metal contamination.
  • Seafood poses a notable risk for mercury exposure, and spices for cadmium exposure, necessitating targeted interventions.
  • The framework supports focused monitoring and control strategies to mitigate public health risks from heavy metal food contamination.