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Heavy metals and trace elements levels in milk and milk products

Article in Journal of Food Measurement and Characterization · December 2014

DOI: 10.1007/s11694-014-9203-6

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Food Measure (2014) 8:381–388
DOI 10.1007/s11694-014-9203-6

ORIGINAL PAPER

Heavy metals and trace elements levels in milk and milk products
Arafa M. S. Meshref • Walaa A. Moselhy •
Nour El-Houda Y. Hassan

Received: 28 April 2014 / Accepted: 4 August 2014 / Published online: 13 August 2014
© Springer Science+Business Media New York 2014

Abstract Milk and dairy products are an important food in Veterinary Medicine, Beni-Suef University, Beni-Suef, Egypt
the human diet. The present investigation was carried out
to determine concentrations of lead, cadmium, zinc, copper
and iron in milk and dairy products and evaluate the
potential health risks of metals to humans via consumption
of milk and dairy products. A total of 77 samples of milk
and dairy products (22 raw milk, 20 kareish cheese, 21
butter and 14 rice pudding) were collected from farms,
individual farmers and dairy shops in Beni-Suef
governorate, Egypt. Pb, Cd, Zn, Cu and Fe concentrations
in milk and dairy products ranged from 0.044–0.751,
0.008–0.179, 0.888–18.316,
0.002–1.692 and 1.3208–45.6198 ppm respectively. Pb
concentration in all samples exceeded the maximum per-
missible limit (0.02 mg/kg) established by codex standard.
Pd and Cd intake through milk and dairy products con-
sumption were 1.27 and 0.33 lg/kg bw/day, which
represent
35.3 and 39.8 % of the tolerable daily intake. Dairy
products are poor sources of iron, copper and zinc, and
milk con- tributes little to the total iron and zinc intake.
Target hazard quotient values of less than 1 indicate a
relative absence of health risks associated with the
consumption of milk and dairy products.

Keywords Milk · Cheese · Heavy metals · Trace

elements · Risk

A. M. S. Meshref (&)
Department of Food Hygiene, Faculty of Veterinary Medicine,
Beni-Suef University, Beni-Suef, Egypt
e-mail: foodhyg@yahoo.com

· E.-H. Y. Hassan
W. A. Moselhy N.
Department of Forensic Medicine and Toxicology, Faculty of
1
3
Introduction

Milk and dairy products are important components of the

human diet. Milk has been described as a complete food
because it contains vital nutrients including proteins,
essential fatty acids, lactose, vitamins and minerals in
balanced proportions. However, milk and dairy products
can also contain chemical hazards and contaminants,
which constitute a technological risk factor for dairy
products, for the related commercial image and, above all,
for the health of the consumer [1].
From the nutritional point of view, metals contents of
milk and dairy products can be grouped into essential
elements (iron, copper and zinc) at low doses and non
essential or toxic ones (lead and cadmium). The presence
of the latter, even in low concentrations, is invaluable and
leads to metabolic disorders with extremely serious con-
sequences [2]. Dairy animals ingest metals while grazing
on the pasture and when fed on contaminated concentrate
feeds. However, in the cow, transfer of minerals to milk is
highly variable [3].
Toxic metals such as lead and cadmium are common
air pollutants and are emitted into the air as a result of
various industrial activities [4].Various industrial
environmental contamination of soil, waters, foods and
plants with these metals cause their incorporation into the
food chain and impose a great threat to human and animal
health [5].
Lead and cadmium residues in milk and dairy products
are of particular concern since they are largely consumed
by infants and children. Food is the main route of lead and
cadmium exposure in the general population (representing
[90 % of the total Cd intake in non-smokers),
although inhalation can play an important role in very
contaminated areas [4]. Lead and cadmium are considered
potential carcinogens and are associated with etiology of
a number

1
3
38
2
of diseases in the cardiovascular system, kidneys, nervous
system, blood and skeletal system [6].
Micronutrient elements such as iron, copper and zinc
are essential for many biological functions. Deficiencies of
such elements contribute significantly to the global burden
of disease; however, if present at higher levels, they can
have a negative effect on human health. Both toxicity and
necessity vary from element to element. Milk and dairy
products are considered very poor sources of iron and
copper and can supply smaller quantities of zinc [7]. The
trace element contents of milk and dairy products depends
on the stage of lactation, nutritional status of the animal,
environmental and genetic factors, characteristic of the
manufacturing practices and possible contamination from
the equipment during processing [8].
The presence of heavy metals and trace elements in
milk and dairy products has been reported in different
countries and regions [3, 5, 7, 9–16]. However, to our
knowledge, very little is currently known about the levels
of heavy metal and trace element in milk and dairy
products in Upper Egypt. Moreover, an additional insight
into metal uptake and assessment of human risks
associated with the consumption of milk and dairy
products are still needed. Therefore, this study was
conducted to quantify the con- centrations of heavy metals
and trace elements in milk and dairy products and to
estimate the daily intake and health risk index of metals
through consumption of milk and dairy products.
Materials and methods
Collection and preparation of samples
A total of 77 milk and dairy products samples (22 raw
milk, 20 kareish cheese, 21 butter and 14 rice pudding)
were collected from local farms, individual farmers and
dairy shops in Beni-Suef governorate, Egypt. All samples
were collected in nitric acid-washed polyethylene con-
tainers. The samples were immediately transported to the
laboratory in a cooler with ice packs and were stored at
-20 °C until analysis.
Milk and dairy product samples (2 mL or g) were
digested with nitric and perchloric acid mixture (HNO 3:-
HClO3 = 4:1 v/v) until a transparent solution was obtained
[17]. After digestion, samples were filtered and diluted to a
suitable concentration. Three blank samples, where bios-
ample was substituted by de-ionized triple distilled water,
were run simultaneously with each batch of the digestion.
Working standard solutions of Pb, Cd, Cu, Zn and Fe were
prepared by dilution of certified standard solutions to
desired concentration. All reagents used were of analytical
reagent grade. Ultra high purity water was used for all
A. M. S. Meshref et al.
dilutions. All glass and plastic wares were washed and kept
overnight in 10 % (v/v) nitric acid solution. Afterwards, it
was rinsed thoroughly with ultra-pure water and dried.
Sample analysis
The heavy metals (lead and cadmium), and trace elements
(copper, zinc and iron) concentrations in the digested
samples were measured using flame atomic absorption
spectrophotometer (Thermo Solaar M6 A.A. Spectrometer,
Thermo Electron) at wave lengths of 217, 228.8, 324.8,
213.9 and 248.3 nm respectively. The detection limits were
0.012, 0.005, 0.001, 0.025 and 0.015 ppm for lead, cad-
mium, copper, zinc and iron respectively.
Estimated daily intake (EDI) of heavy metals and trace
elements
The daily intake of metals depends on both the metal
concentration in food and the daily food consumption. In
addition, the body weight of the human can influence the
tolerance of contaminants. The EDI of metals was deter-
mined by the following equation.
Cmetal × Wfood
EDI ¼ ðmg=kg bw=dayÞ
B
W
where Cmetal (mg/kg, on fresh weight basis) is the concen-
tration of heavy metals in contaminated foods, W food repre-
sents the daily average consumption of food and BW
represents the body weight. The average daily consumption
per adult person (60 kg BW) was considered to be 200 mL,
22, 6 and 106 g of milk, kareish cheese, butter and rice
pud- ding respectively [18, 19]. The daily intake of trace
elements (mg/day) was compared with the recommended
dietary allowances (RDAs) values expressed for females
and males established by the Food and Nutrition Board of
the Institute of Medicine [20], with the assumption that the
average adult woman and the average adult man consumed
the same diet.
Target hazard quotient (THQ)
The THQ for the local inhabitants through the
consumption of contaminated milk and dairy products
were assessed based on the food chain and the reference
oral dose (RFDo) for each metal. The THQ \1 means
that the exposed population is assumed to be safe [6].
EDI ðmg=kg — dayÞ
THQ ¼
RFDo ðmg=kg — dayÞ
Data analysis
Concentrations were expressed as mean ± standard error
(SE), minimum and maximum values. All calculations
 Table 1 Concentrations of lead Product Element
and cadmium (ppm) in milk and
dairy products samples Lead Cadmiu
m
Min Max Mean ± SE Min Max Mean ±
SE
Milk 0.054 0.408 0.214 ± 0.021 0.008 0.10 0.051 ±
6 6 4 0.005
Kareish cheese 0.194 0.649 0.43 ± 0.029 0.01 0.16 0.09 ± 0.009
5 2
Butter 0.328 0.751 0.49 ± 0.021 0.011 0.09 0.057 ±

Table 2 Concentrations of Element Food

trace elements (ppm) in milk
and dairy products samples Milk Kareish cheese Butter Rice pudding

Zn
Min 2.73 3.402 2.815 0.888
Max 18.316 17.57 8.893 6.094
Mean ± SE 6.29 ± 0.698 8.59 ± 0.977 5.98 ± 0.407 3.01 ± 0.446
Cu
Min 0.0036 0.002 0.059 0.0265
Max 0.9312 0.53 1.692 0.2155
Mean ± SE 0.0953 ± 0.0413 0.087 ± 0.026 0.60 ± 0.104 0.102 ±
0.013
Fe
Min 2.9619 1.7633 5.0693 1.3208
Max 45.6198 14.7388 13.14 3.438
Mean ± SE 8.994 ± 1.87 3.93 ± 0.67 6.69 ± 0.437 2.04 ± 0.17
concentrations of 0.214 ± 0.021, 0.43 ± 0.029, 0.49 ±
0.021
were performed with the SPSS pocket program for win- and 0.1999 ± 0.029 ppm respectively (Table 1).
dows (version 16, 2007). One-way analysis of variance
(ANOVA) and Duncan’s multiple range tests were used
to determine significant differences in the measured
attributes at P \ 0.05.

Results and discussion

The concentrations of heavy metals (Pb and Cd) and

trace elements (Zn, Fe and Cu) in milk and dairy
products are reported in Tables 1 and 2 respectively.
All five metals were detectable in all samples and
their concentrations were in the order of Pb [ Cd for
heavy metals in all samples, Fe [ Zn [ Cu for
trace metals in milk and butter and Zn [ Fe [ Cu
for trace metals in kareish cheese and rice pudding
samples. Lead and copper were the metals detected at
highest levels in butter, while cadmium and zinc were
the highest in kareish cheese. Iron was the highest in
milk samples (Fig. 1).
The concentrations of Pb in milk, kareish cheese, butter
and rice pudding samples were in the ranges of 0.0546–
0.4086, 0.194–0.6495, 0.3285–0.751 and 0.044–0.33 ppm
with mean
Fig. 1 Levels of heavy metals and trace elements in milk and dairy
products. Values were expressed in mean (±SE). The error bars
indicate the standard error (SE)

There are a number of studies from Egypt, concerning

the Pb contamination in milk and dairy products. Al-Ash-
mawy et al. [21], Hafez and Kishk [22], Enb et al. [12],
El- Sayed et al. [23], Abd-El Aal et al. [24], Hassan and
El- Shahat [25] and Malhat et al. [14] determined Pb
concentrations in milk taken from different regions in the other hand, Ibrahim [26] and Deeb [13] reported higher
Egypt as 0.115, 0.14, 0.066, 0.071–1.53, 0.615, 0.04–0.08 Cd con- centration in kareish cheese which amounted to
and 1.850–4.404 ppm respectively. For kareish cheese, 0.01–0.46 and 0.26–0.68 mg/kg respectively.
Ibrahim [26], Al-Ashmawy et al. [21] and Deeb [13]
reported Pb concentrations as 0.13-0.98, 0.03–0.2 and
0.09–1.83 mg/kg respectively. For butter, Fahmy and Ab-
del-Fattah [27] found that the Pb content was 0.104 mg/kg.
Studies on Pb contamination in milk and dairy products
have been reported also in different countries (Iran, Paki-
stan, Croatia, France, and Turkey) by different workers.
Tajkarimi et al. [10], Kazi et al. [7], Bilandzic et al. [5],
Maas et al. [3], Temiz and Soylu [15] and Rahimi [16]
determined Pb concentrations in ranges of 0.001–0.046,
0.0418–0.0587, 0.0362–0.0587, 0.009–0.126, 0.028–0.068,
0.015–0.061 and 0.00018–0.000611 mg/L respectively.
The Pb contents of Italian milk and fresh cheese were
reported to be 0.18 and 0.47 mg/kg respectively [28].
Leggli et al. [29] recorded Pb level at 0.080 mg/kg in
butter samples. On the other side, Ayar et al. [11]
determined Pb concentrations in cow’s milk, butter and
white cheese as 0.103, 0.116 and 0.920 mg/kg
respectively.
The presence of Pb in milk and dairy products may be
due to environmental sources (atmospheric deposition,
waste disposal, vehicle exhausts, urban effluent etc.).
However, it is important to note that the levels of Pb in
milk and dairy products were very high, since all samples
were over the permissible level of 0.02 mg/kg established
by Codex Alimentarius Commission [30] for milk and
secondary dairy products.
The presence of Cd in milk and dairy products may be
due to either natural or anthropogenic origins (fertilizers
and atmospheric deposition in soils). It is considered to be
the most important contaminant in modern times. In the
present study, cadmium concentrations in milk, kareish
cheese, butter and rice pudding samples were in the ranges
of 0.008–0.104, 0.01–0.162, 0.011–0.094 and 0.0225–
0.179 ppm with
mean concentrations of 0.051 ± 0.005, 0.09 ± 0.009,
0.057 ± 0.005 and 0.067 ± 0.01 ppm respectively. This
findings come in agreement with those levels obtained by
Al- Ashmawy et al. [21] for raw milk (0.052 mg/kg) and
kareish cheese (0.087 mg/kg) and higher than those
obtained by Ha- fez and Kishk [22] for cow’s milk (0.0018
mg/kg); Ayar et al.
[11] for milk (0.017 mg/kg), butter (0.015 mg/kg) and
white cheese (0.012 mg/kg); El-Sayed et al. [23] for milk
collected from different regions of Egypt (0.002–0.039
mg/kg) and by Rahimi [16] for milk (0.00951 mg/L). On
the contrary, higher levels of Cd contamination in milk
were reported by Enb et al. [12], Javed et al. [31], Abd-El
Aal et al. [24] and Malhat et al.
[14] as they found that the Cd concentrations were 0.07,
0.086, 0.076, 0.416 and 0.2–0.288 mg/kg respectively. On
 There are no specific limits for cadmium in milk and ranges of 2.3–6.46, \0.0247–4.961, 3.09–3.16, 3.001–
milk products. However, it is important to remember 3.940 and 2.026–4.8 mg/L respectively. For butter, Fahmy
that cadmium presents high toxicity and has adverse and Ab- del-Fattah [27] and Leggli et al. [29]
effects on human health [6]. In the current study, the determined Zn
levels of Pb were significantly (P \ 0.05) higher in
kareish cheese and butter than in milk samples. For Cd
the levels were sig- nificantly (P \ 0.05) higher in
kareish cheese than in milk and butter samples. These
findings may be ascribed to the consequence of
contamination and volume loss during the
manufacturing process, use of contaminated water and
most of kareish cheese and butter were sold without
being packaged as well as Pb and Cd bind strongly to
casein fraction [32].
To appraise the health risk associated with heavy metal
contamination of milk and dairy products, EDI has been
compared with the tolerable daily intake (TDI). The Joint
FAO/WHO Expert Committee on Food Additives estab-
lished the provisional tolerable weekly intakes (PTWI) of
Pb as 25 lg/kg bw (equivalent to 3.6 lg/kg bw/day) for all
human groups on the basis that lead is a cumulative
poison [33], and the provisional tolerable monthly intakes
(PTMI) of Cd as 25 lg/kg bw (equivalent to 0.83 lg/kg
bw/day) [30]. The EDI of Cd through consumption of
milk and dairy products was calculated to be 0.33 lg/kg
bw/day, which corresponds to 39.8 % of TDI. The EDI of
Pb was calculated to be 1.27 lg/kg bw/day, which
corresponds to
35.3 % of the TDI (Table 3). It is worth to mention that,
the Joint FAO/WHO Expert Committee on Food
Additives
[30] withdrew the previous provisory tolerable weekly
intake (PTWI) and considered it no longer health protec-
tive. The EDI was calculated for Cd and Pb in milk and
dairy products, which only accounts for a fraction of the
contamination through daily dietary consumption. If we
considered the whole contamination through dietary into
consideration, the Cd and Pb dietary exposure for the
local population in the Upper Egypt, which is not a region
with great industrial activity, would probably reach
unsound levels. Therefore, the analysis of the whole diet
in the population of this area is needed for assessing the
real metal toxicological risk.
Zinc concentrations in milk, kareish cheese, butter and
rice pudding samples were in the ranges of 2.73–18.316,
3.402–17.57, 2.815–8.893 and 0.888–6.094 ppm
with
mean concentrations of 6.29 ± 0.698, 8.59 ± 0.977,
5.98 ± 0.407 and 3.01 ± 0.446 ppm respectively. These
values coincide with the levels obtained by Malhat et
al.
[14] for raw milk (4.77–10.75 mg/kg) and higher than
those reported by Simsek et al. [9], Licata et al. [1], Do-
brzanski et al. [34], Enb et al. [12] and Pilarezyk et al.
[35] who determined the Zn concentrations in milk in the
Table 3 EDI of metals (mg/kg Food Element
bw/day) via consumption of
milk and dairy products by adult Pb Cd Zn Cu Fe
person
Milk 7.1 E-04 1.7 E-04 2.1 E-02 3.2 E-04 3 E-
02
Kareish cheese 1.6 E-04 3.3 E-05 3.1 E-03 3.2 E-05 1.4
E-03
Butter 4.9 E-05 5.7 E-06 6 E-04 6 E-05 6.7
E-04
Rice pudding 3.5 E-04 1.2 E-04 5.3 E-03 1.8 E-04 3.6
E-03
Total 1.27 E-03 3.3 E-04 3 E-02 1.1 E-03 3.6
E-02

concentrations as 0.086 and 1.36 mg/kg butter, which are Copper as an essential trace element is necessary for the
lower than those obtained in this study. Inversely higher adequate growth, integrity of the cardiovascular system,
levels of Zn in milk (20.62–30.96 mg/kg) and cheese
(33.66–63.41 mg/kg) were reported by Maas et al. [3].
Regarding kareish cheese, higher level of Zn (24.9–
35.9 mg/kg) was reported by Deeb [13].
Zn is indispensable for the structure and the activity of
more than 300 enzymes responsible for nucleic acid and
protein synthesis, cellular differentiation and replication,
insulin secretion, sexual maturation and it may also be
involved in the functional performance of the immune
system and other physiological processes [36]. The daily
intake (mg/day) for Zn in the milk and dairy products
ranged from 0.036 to 1.258 mg/day, which represents
0.33–11.44 and 0.45–15.73 % of the RDA values of
11 mg/day for adult males and 8 mg/day for adult females
respectively (Table 4). Zn levels were significantly
(P \ 0.05) higher in kareish cheese than in milk, butter
and rice pudding samples. This may be attributed to the
fact that only 1–3 % of Zn in milk is related to the lipid
frac- tion, while the remaining part (97 % of Zn is bound
to casein fraction) can be found in the skim milk fraction
and consequently shift mostly to the curd during dairying
[37]. Copper contents in milk, kareish cheese, butter and
rice pudding samples were in the ranges of 0.0036–0.9312,
0.002–0.53, 0.059–1.692 and 0.0265–0.2155 ppm with
mean concentrations of 0.0953 ± 0.0413, 0.087 ±
0.026,
0.6 ± 0.104 and 0.102 ± 0.013 ppm respectively.
The values of Cu either in kareish cheese or in milk
were closely related to values reported by Ibrahim [26] and
Dobrzanski et al. [34] respectively, and for milk, were
higher than the data reported by Licata et al. [1], Guler
[38], Maas et al. [3] and Pilarezyk et al. [35] who deter-
mined Cu contents in the range of \limit of detection
to 0.738 mg/kg. On the other hand, higher Cu values in
milk were reported by Simsek et al. [9], Enb et al. [12], El-
Sayed et al. [23], Malhat et al. [14] and Temiz and Soylu
[15] as they estimated Cu levels in the range of 0.016–
5.002 mg/ kg. Regarding kareish cheese, higher level of
Cu (1.5–3.3 mg/kg) was reported by Deeb [13].
elasticity of the lungs, neuronendocrine function, and iron
metabolism [39]. The daily intake (mg/day) for Cu in the
milk and dairy products ranged from 0.002 to 0.0191 mg/
day, which contributes 0.21–2.12 % of the RDA values
for both adult males and females (Table 4). Therefore,
Milk and dairy products are considered a very poor
source of copper; however, copper deficiency is
uncommon except in conditions with severe
malnutrition.
Copper values were significantly (P \ 0.05)
higher in butter than in milk, kareish cheese and rice
pudding sam- ples. This may be referred to the fact
that it is preferentially bound to proteins and
membrane lipoproteins of milk fat globules [37].
Iron contents in milk, kareish cheese, butter and rice
pudding samples were in the ranges of 2.9619–45.6198,
1.7633–14.7388, 5.0693–13.14 and 1.3208–3.438
ppm
with mean concentrations of 8.994 ± 1.87, 3.93 ±
0.67,
6.69 ± 0.437 and 2.04 ± 0.17 ppm
respectively. The val- ues of iron in milk are much
higher than the values reported by Simsek et al. [9],
Guler [38], Enb et al. [12], El-Sayed et al. [23],
Abd-El Aal et al. [24], Temiz and Soylu [15] and
Pilarezyk et al. [35] as they reported Fe values in
the range of 0.12–10.05 mg/L, and lower than that
reported by Malhat et al. [14] as they found Fe
levels in the range of 0.399–63.61 mg/kg.
Furthermore, higher level of Fe (7.47 mg/kg) in
kareish cheese was reported by Deeb [13].
Iron as an essential trace element participates as
catalyst in several metabolic reactions. As a component of
hemo- globin, myoglobin, cytochromes and other
proteins, plays an essential role in the transport, storage
and utilization of oxygen. It is also a cofactor for a
number of enzymes and its deficiency results in anemia.
The daily intake (mg/day) for Fe in the milk and dairy
products ranged from 0.04 to 1.799 mg/day, which
represents 0.5–22.49 and 0.22–9.99 % of the RDA values
of 8 mg/day for adult males and 18 mg/ day for adult
females respectively (Table 4). Iron deficiency is one of
the most common nutritional deficiencies in infancy and
childhood owing to the rapid growth and marginal sup-
ply of iron in the diet. Bioavailability of iron to the infant
from cow’s milk ranges from 10 to 34 %, which is
signifi- cantly lower than from human milk (49–70 %)
[8]. There- fore cow’s milk and dairy products are
considered poor
 Table 4 Trace elements daily Food Element
intake (mg/day) through
consumption of milk and dairy Zn Fe Cu
products in comparison to RDAs
values DI Contribut DI Contribut DI Contribut
(mg/day) ion of DI (mg/da ion ofDI (mg/da ion of DI
to RDA y) to RDA y) to RDA
(%) (%) (%)
Milk 1.258 11.44 % 1.799 22.49 % 0.0191 2.12 %
(M) (M) (M)
15.73 % 9.99 % 2.12 %
(F) (F) (F)
RDA (Recommended Dietary Kareish 0.189 1.72 % 0.086 1.08 % 0.002 0.21 %
Allowances) for female (F) and (M) (M) (M)
male (M): Zn 11 mg/day (M), cheese 2.36 % 0.48 % 0.21 %
8 mg/day (F); Fe 8 mg/day (M), (F) (F) (F)
18 mg/day (F); Cu 0.9 mg/day Butter 0.036 0.33 % 0.04 0.5 % 0.004 0.4 %
3.99 % (F) 1.2 % (F) 1.2 % (F)
(M), 0.9 mg/day (F)

Table 5 THQ for daily Food Element

exposure to metals through
consumption of milk and dairy Pb Cd Zn Cu Fe
products
RFDo 3.5 E-03 1 E-03 3 E-01 4 E-02 3 E-
01
Milk 2 E-01 1.7 E-01 7 E-02 8 E-03 1 E-
01
Kareish cheese 4.6 E-02 3.3 E-02 1 E-02 8 E-04 4.7
E-03
Butter 1.4 E-02 5.7 E-03 2 E-03 1.5 E-03 2.2
E-03
Rice pudding 1 E-01 1.2 E-01 1.8 E-02 4.5 E-03 1.2 E-02
RFDo reference oral dose

coupled plasma- optical emission spectrometry and

sources of iron especially for infants. Iron values were inductively coupled plasma mass spectrometry (ICP-OES
sig- nificantly (P \ 0.05) higher in milk than in and ICP-MS) are the
kareish cheese and rice pudding samples. This may be
ascribed to the fact that most of Fe in milk is in the skim
milk fraction (about 24, 29 and 32 % of the iron are
bound to caseins, whey proteins and low molecular-
weight fraction respectively) and about 14 % of the iron
is occurring in milk fat [8].
Cu together with Fe is an index of the final quality of
product, since these metals play a nutritional and biological
function. However, they can represent a problem in dairy
technology because of their catalytic effect on oxidation of
lipids with development of quality defects. Quantities of Fe
and Cu higher than 1.5 mg/kg in milk do not allow a long
storage of cream and butter [37].
Concerning elementary analysis, in general, there were
differences between the present results and those obtained
by previous studies [9–16, 38]. This could be attributed to
the use of different analytical techniques, sample size, sea-
son of the year and livestock management. Metals can be
analyzed using several techniques with different limits of
detection (LOD). Highly sensitive spectroscopic
techniques such as flame or graphite furnace atomic
absorption spec- trometry (F-AAS, GF-AAS), inductively
most widely used methods to determine heavy metals in
food and environmental samples. The difference could be
resulted from method variability such as sensitivity,
detec- tion limit, analytical conditions of instrument, pre-
treatment methods, possibility of the sample matrix being
contami- nated by exogenous material and the efficiency
of the ana- lyst [41]. At present, there are no specific
maximum residues limits (MRLs) for Cd, Zn, Cu, and Fe
in milk and dairy products; the Codex Alimentarius
Commission [30] only establishes a limit for Pb in milk
and secondary dairy pro- ducts (MRL = 0.02 mg/kg
w.w.).
The THQ has been recognized as a useful parameter
for evaluation of risks associated with the
consumption of metal contaminated food. The THQ is
a ratio of determined dose of a pollutant to a
reference oral dose (RFD0) for that substance [6]. The
RFD0 for Cd, Pb, Zn, Cu and Fe are 1E- 03, 3.5 E-03, 3
E-01, 4 E-02 and 3 E-01 mg/kg bw/day respectively
[40]. The THQ of all metals (Pb, Cd, Fe, Cu and Zn)
via milk and dairy products consumption were less
than one (Table 5), suggesting that the local
inhabitants in upper Egypt will not be exposed to a
potential health risk from consumption of milk and
dairy products, but there are also other sources of
metal exposures such as dust inhala- tion, dermal
contact and ingestion of other foodstuff and water,
which were not included in this study.
Conclusion Nahrung 44, 360–363 (2000)

The present study gives important information on the

levels of heavy metals (lead and cadmium) and trace
elements (zinc, copper and iron) in milk and dairy
products. Lead and copper were the metals detected at
highest levels in butter, while cadmium and zinc were the
highest in kareish cheese. Iron was the highest in milk
samples. Significantly higher lead, cadmium and zinc
levels were observed in kareish cheese than in milk
samples. The results of the study clearly indicate that the
consumption of milk and dairy products correspond to a
significant proportion of the tolerable daily intake of lead
and cadmium. Dairy products are poor sources of iron,
copper and zinc, and milk con- tributes little to the total
iron and zinc intake. Consumption of milk and dairy
products in this area is nearly free of risks, but
bioaccumulation of lead and cadmium through the food
chain and intake from other food stuff should also be of
concern. Special attention should be given to heavy metals
as once they are present in concentrations greater than the
acceptable daily intake, it may be difficult to reduce them
to an acceptable level during processing.

Acknowledgments The authors are grateful to Dr. Mohammed Abd

Elgaid (Faculty of Veterinary Medicine, Beni-Suef University) for his
help.

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