Metais essenciais e tóxicos : suas concentrações no leite de vacas da região do Agreste Pernambucano e em queijos artesanais da Galícia - Espanha

Abstract

Currently, there is great concern about anthropogenic environmental contamination by heavy metals, with a high toxic potential for animal and public health. The objective of this work is to determine the concentration of heavy metals in raw whole bovine milk produced in Semiarid Meridional in the state of Pernambuco. 142 samples of 15 ml each were collected in 14 properties randomly distributed. The milk samples were refrigerated at -4ºC, for subsequent digestion in microwave followed by analysis on an inductively coupled plasma atomic emission spectrometer (ICP-OES), which were analyzed in duplicate, the calculated average and the results expressed in mg / L. Lead (Pb), cadmium (Cd), copper (Cu), zinc (Zn) and iron (Fe) were determined by inductively coupled plasma emission spectrometry (ICP-OES). The presence of metals Pb (0.0431 mg/L), Cd (0.0069 mg/L), Zn (0.6212 mg/L), Cu (0.0195 mg/L) and Fe (0,0545 mg/L), with Pb at levels above the tolerance limit established by ANVISA, being considered risk factors for animal and human health, as well as being necessary to take control measures on this contamination. The proximity to highways and environmental contamination is attributed as one of the main contamination factors. The Galicia region is the largest and most important producer of milk and dairy products, such as artisanal cheeses throughout Spain. The objective was to evaluate the concentrations of essential and toxic metals in artisanal cheeses from Galicia-Spain. 58 samples of three different types of cheese (industrial, artisanal and organic) produced and marketed in the Galicia region were collected. The samples were obtained in three cities in the region, Santiago de Compostela, Lugo and Coruña. 14 mineral elements (As, Cd, Co, Cr, Cu, I, Fe, Pb, Mn, Hg, Mo, Ni, Se and Zn) were analyzed, determined in triplicate by ICP-MS. The results obtained prove that the residues of essential and toxic elements are within the limits established by the European Union, corresponding to geographical areas of low level of exposure and/or environmental contamination. Thus, the consumption of artisanal Galician cheeses cannot be considered a source of heavy metals, their production and consumption are not a risk to public health.