Research Progress on Bioaccumulation of Cadmium, Lead, Mercury, and Arsenic by Edible Mushroom

被引：0
|
作者：
Zhuang Y. [1 ]
Xiao J. [1 ]
Sun L. [1 ]
Li P. [1 ]
机构：
[1] Institute of Agriculture and Food, Kunming University of Science and Technology, Kunming
来源：
Journal of Food Science and Technology (China) | 2019年 / 37卷 / 03期
关键词：
Bioaccumulation; Cadmium; Edible mushroom; Lead; Toxic elements;
D O I：
10.3969/j.issn.2095-6002.2019.03.003
中图分类号：
学科分类号：
摘要：
Edible mushrooms are delicious and healthy foodstuffs. Wild edible mushrooms are favored for their texture and flavor as well as for their nutritional points. Environmental pollution of cadmium, lead, mercury, and arsenic is becoming more and more serious. The main exposure route of humans to harmful pollutants in the environment is by ingestion though food chain. So, cadmium, lead, mercury, and arsenic are considered as typical toxic elements in foods. Compared with vascular plants, macrofungi showed high contents of heavy metal elements, including cadmium, lead, mercury, and arsenic. This paper mainly summarized the levels of cadmium, lead, mercury, and arsenic in edible mushrooms, the distribution of heavy metals in fruiting body, and the bioaccumulation of edible mushroom to heavy metals. It specially focused on the research status of the bioaccumulation of wild edible mushrooms to cadmium, lead, mercury, and arsenic. From the studies, the cultivated edible mushrooms could show low contents of cadmium, lead, mercury, and arsenic, by breeding superior varieties and improving production conductions and cultivation techniques. According to the standards, cultivated samples have high qualification rates. However, wild edible mushrooms have a lot of varieties, and their growth conditions are uncontrolled. It is necessary to carry out further researches on the risk assessment of food safety of wild edible mushrooms, and develop quality control technologies of products from wild edible mushrooms to protect consumer's health. © 2019, Editorial Department of Journal of Food Science and Technology. All right reserved.
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页码：19 / 32
页数：13
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