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Background. Toothpastes have multi-functional configurations as oral care products. They can however constitute a possible source, amongst others, of toxic metal exposure in public health. Indeed, the public health impact of personal hygiene and consumer products is largely unknown. Objective. To determine the level of toxic metals (lead, cadmium, cobalt, chromium, nickel) in toothpastes available in Nigeria, (home produced and imported), and assess the potential risk to the people. Material and Method. The samples of toothpastes commonly used in Nigeria were tested. Using a market basket protocol thirty five different brands of toothpaste were used. Samples were digest by addition of 10 mL mixture of conc. nitric and hydrochloric acids (HCl:HNO3, 3:1), followed by heating to dryness. 20 mL deionized water was added, stirred and filtered. The filtrate was made up in standard volumetric flask and lead, cadmium, chromium, cobalt and nickel concentrations were determined using the atomic absorption spectrophotometry 205A. The daily intake of metals and target hazard quotient (THQ) were then calculated. Results. Pepsodent and Flodent had the highest levels of lead at respectively 23.575 and 18.092 mg/kg while Colgate Herbal had the highest nickel of 18.535 mg/kg. The daily intake estimates of all imported toothpaste samples were below the stated upper limits (UL). All target hazard quotients were also found to be below one. Conclusions. Although the UL, THQ and daily intake rates were all normal, the high levels of lead in some of the toothpastes an important concern to public health suggesting that pre-marketing safety studies of toothpastes may be worthwhile for the regulatory authorities.
В статье описаны элементы методик и некоторые результаты исследования возможного возникновения опасных последствий от потенциальных опасностей при функционировании транспортных средств, как эргативных систем, в условиях аграрного производства.
The microbial quality and chemical parameters of the pastrami sold in Turkey were analyzed. Numbers of total aerobic bacteria (TAB) and Lactobacillus spp in the samples varied between 10⁵ and 10⁸ cfu/g. Out of 60 samples, 53.3% of the TAB and 48.3% of Lactobacillus spp around 10⁶ cfu/g. Staphylococcus and Micrococcus spp. were between 10³ and 10⁷ cfu/g, though 46.6% around 10⁴ cfu/g. The levels of Enterobacteriaceae and coliform bacteria varied between < 10² and 10³ cfu/g. Most (63.3% and 90.0% respectively) of these two groups were present at < 10² cfu/g while 25.0% were around 10³ cfu/g, and 8.33% around 10² cfu/g, respectively. The levels of yeast and Enterococcus spp. were between < 10² and 10⁴ cfu/g although 56.6% and 41.6% were present at around 10³ cfu/g, respectively. S. aureus, E. coli, Pseudomonas spp., sulphite reducing anaerobes, and moulds were < 10² cfu/g in all the samples examined. E. coli O157 H7 and Salmonella spp. were not detected in 25 g. pH levels were between 5.39 and 5.80. Moisture was < 50.0% in 41 samples, and between 51.2 and 54.8% in 19 samples. Salt was < 8.5% in 47 samples and > 8.5% in 13 samples. The pastrami examined in this study was generally, of good hygienic and chemical quality, although the yeast levels were higher than those indicated in TS 1071.
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