Lead content of four brands of canned sardines

Date of Publication

1998

Document Type

Bachelor's Thesis

Degree Name

Bachelor of Science in Biology

College

College of Science

Department/Unit

Biology

Abstract/Summary

A study was conducted to determine lead content in four brands of canned sardines namely: Ligo, 555, Master and Victoria's sardines. The fish muscles and tomato sauce were analyzed separately using Atomic Absorption Spectrophotometer (AAS). Four samples from each brand were tested for the presence of Lead. The study was conducted from November, 1997 to February, 1998. The mean lead content of the fish muscle of each brand of canned sardines are as follows: Victoria's sardines at 0.42 ppm, Master sardines at 0.41 ppm, Ligo sardines at (0.33) ppm and 555 sardines at 0.32 ppm. Ligo sardines at 0.34 ppm and Victoria's sardines at 0.31 ppm. All test samples from each brand were found to be within acceptable levels set by the Bureau of Food and Drugs at 2.0 ppm. Possible sources of lead in canned sardines are the fish itself, the processing operations used, and the can itself.

Abstract Format

html

Language

English

Format

Print

Accession Number

TU08396

Shelf Location

Archives, The Learning Commons, 12F, Henry Sy Sr. Hall

Physical Description

24 leaves

Keywords

Lead -- Toxicology; Microbial growth; Food -- Microbiology; Canned sardines

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