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Occurrence of Trace Metals in Fresh and Canned Foods

Smruthy Marshal, Bala Murugan, Anu Gopinath, Rose Philo K.J.


Food production and supply does not always tally with the demand or meets of the people. Food preservation methods have been followed by men since times immemorial. Canned fish and vegetables are the most popular processed foods in the developed world since it is convenient and affordable. Fish is widely consumed by humans because it has high protein content, low saturated fat and also contains omega 3 fatty acids known to support good health. The indisputable benefits derived by fish consumption may be offset by the presence of toxic metals in their meat, such as Cd, Pb, Hg, etc. which is present in many fish species often at levels exceeding the safety standards established by legislation of the various countries. Hence, it is necessary to analyse the presence of trace metals in fresh and canned food products and to carry out a comparative study to ensure food safety.

Keywords: canning, canned fish and vegetables, food preservation, trace metals, toxic metals

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