Abstract
Objective:The goal of this study was to determine the levels of lead (Pb), cadmium (Cd), and aluminum (Al) in raw bovine milk. Milk consumption was used to calculate the estimated weekly intake (EWI), provisional tolerable weekly intake (PTWI), and target hazard quotient (THQ) for individuals. Metal distribution in dairy products and byproducts was studied as a result of artisanal processing.Material and Methods:Seventy-five raw bovine milk samples were collected from artisanal producers in Alexandria city, West Delta, Egypt, and analyzed using the atomic absorption spectrophotometer. The effect of artisanal dairy processing on metal distribution was studied.Results:The averages of Pb, Cd, and Al in milk samples were 45.06, 4.77, and 2.93 μg/l, with 13.33% and 1.33% of analyzed samples had Pb and Al levels higher than the permissible limits, respectively. The EWI values of Pb, Cd, and Al were 1.050, 0.111, and 0.068 μg/kg body weight, which contributed to about 4.20%, 1.59%, and 0.97% from the PTWI, respectively. The THQ of three metals was <1, which referred to safe consumption. Metal residues were heavily concentrated in artisanal cheese and yogurt after coagulation and fermentation compared with other dairy products. Accordingly, the maximum average and reduction values of Pb, Cd, and Al were 745.87, 51.99, and 71.58 μg/l and −72.87%, −56.5%, and −40.96% in Damietta cheese; 535.51, 40.11, and 62.43 μg/l and −24.11%, −20.74%, and −22.94%) in Kareish cheese; and 418.42, 31.26, and 50.66 μg/l and 3.02%, 5.90%, and 0.27% in yogurt, respectively.Conclusions:The results indicated that consumption of raw bovine milk did not pose a risk to Alexandria citizens. Metal concentration increased in artisanal cheese and yogurt because of metal bio-gathering after coagulation and fermentation. Fat separation, churning, and boiling milk might keep metal concentration in dairy products and byproducts at lower levels than milk. Thus, they are suggested to be applied especially in highly contaminated areas.
Highlights
Milk is a perfect resource of many active biomolecules for people’s health, but it may contain chemical hazards such as heavy metals
The results indicated that consumption of raw bovine milk did not pose a risk to Alexandria citizens
This study showed that the estimated weekly intake (EWI) of Pb was higher than Cd, and this result is in line with that reported by Ghafari and Sobhanardakani [59]
Summary
Milk is a perfect resource of many active biomolecules for people’s health, but it may contain chemical hazards such as heavy metals. The metal residues can get in to the milk due to geological circumstances and environmental releases from several industrial practices nearby the production niches of milk [1]. The main pathway of heavy metals to milk is ingestion by the dairy animal, which constitutes a highly effective biologic barrier against heavy metals from the polluted environment into the milk [2]. Contamination ways of milk, plants, water, and foods with chemical toxicants, which interfere with the food chain, induce health hazards in humans [3]. The artisanal processing of dairy products was invented in Egypt by the Egyptian Pharaohs and was developed
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