Cadmium, lead and mercury content of various cured meats

Abstract

Abstract Results are presented for the levels of cadmium, lead and mercury in 190 cured meat samples. The cadmium content was in the range <0.01 to 0.22 parts/million, the mean being 0.02 part/million; the range and mean of the lead content were <0.01 to 0.42 and 0.06 parts/million; the range and mean of the mercury content were <0.001 to 0.059 and 0.006 parts/million.