CONTAMINATIONS COEFFICIENTS OF HEAVY METALS IN AGRICULTURALLY FOOD

Abstract

Food contamination represents the changes of the normal food composition due to the presence of foreign components, which by their action and concentration can affect public health. Contamination means the presence over the allowed limits of certain bacterial agents or their toxins, chemical agents etc. The contaminants adversely affect human health through various harmful effects they produce upon the human body. The paper is concerned with theoretical aspects of classification and effect of contaminants on consumers. In the second part, a case study on heavy metal contamination of food products from industrialized areas is presented. As a work method, we used flame and graphite furnace atomic absorption spectrophotometry as well as stripping methods. In finally we calculated the maximum allowed abundance index for the studied agricultural fields and heavy metal transfer coefficients in the studied vegetation.\n\nKey words: heavy metals, coefficient transfer, agriculturally food