The Effect of Storage Time in Influencing Pb Metal Content in Canned Food: A Review

Abstract

The usage of cans as processed food packaging may cause toxicity in the form of metal contamination that is dangerous for the human body. Although canned food products spread in Indonesia have met SNI standards, metal contamination can occur or increase if the handling process is carried out incorrectly. The handling process of canned food that does not follow the standards made by Codex CAC/RCP 60-2005 on temperature exposure, storage time, and physical condition of cans is a factor influencing Pb metal contamination of canned food. Therefore, this study aims to summarize the effect of temperature exposure, length of storage, and physical damage of cans on Pb content in canned food. PRISMA guidelines were used as the method to find suitable sources for this systematic review. Relevant studies that were used are retrieved from several databases such as Science Direct, EBSCOhost, Taylor & Francis, and Wiley Online. The keywords used to identify the relevant studies were “metal contamination”, “heavy metal contamination”, “metal toxicity”, and “canned food”. The initial search in databases yielded 73 articles. After the screening process based on the criteria of the article, only 11 articles were used in the final systematic review. The result showed that storage time is most commonly related to the cause of increased Pb content in canned food compared to temperature exposure and physical condition. Therefore, the market must ensure that the handling process of canned food is carried out following Codex CAC/RCP 60-2005 to reduce the chance of increased Pb content in canned food products.