Food can be contaminated with lead from the following sources;
· From containers with lead solder, lead glaze, or other materials with lead, especially if the contents are acidic in nature (for example, acidic fruit juices, beer, wine);
· By airborne lead from industrial or automobile emissions deposited onto crops or water;
· By uptake into food crops from lead in soil or pesticide applications;
· During transportation or processing.
In food processing, the primary source of lead has been solder in the seams of cans. A phase-out of lead solder in cans began in the late 1970s, resulting in a significant reduction in lead in canned food. The Food and Drug Administration (FDA) has developed a comprehensive plan to address lead exposure through food and food-contact surfaces in the United States. However, imported canned foods may still contain lead solder.
Food Containers
Lead oxide is sometimes used to manufacture glazes for protecting ceramics and as a component in enamels for coating cast iron, glass, and aluminum. The lead in the glazing can leach into food or beverages that come in contact with the glaze. This leaching is most dependent upon the temperature at which the ceramics are “fired” in a kiln. Ceramics fired in a low temperature kiln are much more likely to leach lead when in contact with food or beverages than ceramics fired in a high temperature kiln. This leaching is also more likely with foods or beverages that are hot (e.g., hot cocoa or coffee) or acidic (e.g., tomato-based products, orange juice, coffee).
Beginning around the 15th century, the English began manufacturing some glass and crystal with large amounts of lead oxide to give the glass a more brilliant appearance; other countries soon followed suit. Thus, pottery, ceramic cookware, plates (especially imported pieces), and crystal may contain high levels of lead. Food or beverages stored in these items can become highly contaminated with lead.
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