Essentail and Toxic Metals in Lebanese Marketed Canned Food: Impact of Metal Cans

Samira I. Korfali, Weam Abou Hamdan


Canned foods are frequently consumed in Lebanon, and limited reported information about metal content in Lebanese marketed canned food. The objective of this study is to assess metal content of different canned food sold in Lebanese market and the impact of metal cans on food quality. Results indicated that Fe has the highest percentage of metals in cans, some cans the % of Al was comparable to Fe and 50% of cans had Sn up to 12%. The analysis of variance (ANOVA) of each metal indicated statistically significant difference of metal levels in the different food categories, except for Cr. In food Fe, Zn, Cu, Al, and Sn levels were below the international permissible levels. But in some artichoke and mushroom Sn levels were close to EU permissible limit, a correlation existed between levels of Sn and Al in cans and the respective food. Lead highest levels were in corn and fava beans, Hg in fish, and both were below PTWI levels. Thirty percent of vegetables and legumes and 45% of fish samples had Cd levels above EU permissible level (0.1 ug/g). This finding necessitates continuous monitoring of Cd levels in canned food for providing citizens with safe food.

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Journal of Food Research   ISSN 1927-0887 (Print)   ISSN 1927-0895 (Online)  E-mail:

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