Heavy Metal Contaminants in Breads

In this book, the influence of the type of fuel used to baked bread on the residues of some heavy metals was investigated. Samples of bread baked in different bakeries, using different sorts of fuels, that include diesel, fuel oil, used lubricants, solid wastes and electricity was collected. Residues of some heavy metals were mapped out. Moreover, the daily intake of some heavy metals, based on bread consumption was ascertained. The accumulation of heavy metals in human body always draws scientific concern as these are considered responsible for affecting health, especially in these days where release of toxic wastes in the environment has been increased. The primary intended beneficiaries are governmental establishments, all bakeries such as fully automated, partially automated, manual, and traditional. As well as for petrochemical industries, oil shale industries, natural gas industries, food scientists, environmental protection agencies, regulatory agencies, health alliances and other university scientists, who will have access to findings through reviewed journal articles, abstracts, presentations at scientific meeting and workshops.

Autorentext

Dr. Adi Said obtained his Ph.D. degree in analytical chemistry from University of Jordan. He has 14 publications and studies. He held several posts at Royal Scientific Society-Jordan since 1994 the latest is a researcher. He has over twenty three years experience in both classical and instrumental analytical/bioanalytical chemistry.