Provisional scaffold. This page was created automatically on 2026-05-30 so that an ingested source could route to it. Aliases, category, and the contamination profile have not yet been populated. Content below is minimal until a synthesis pass consolidates the literature for this ingredient.
Reason: Auto-fetched salt occurrence source needs a stable ingredient routing target
Triggering source: The Quality of Indonesia Salt: Study of Heavy Metal Lead (Pb) Levels in the Salt
Literature scope
The literature corpus for this ingredient is currently thin. Sources route here as ingest proceeds; once enough sources accumulate per the Part 9 synthesis trigger (n_studies ≥ 2 per metal), the synthesis pass will populate the contamination profile.
References
Works cited in this page’s text, in first-appearance order. See Sources for this page’s source inventory. Each title links to a source record with bibliographic details, reported findings, and document provenance.
Sources
Source records associated with this topic. Inclusion does not establish that every finding applies to this product or ingredient. References above identify works cited in the text.
| # | Citation | Year | Type | Used on this page for |
|---|---|---|---|---|
| 1 | Pribil et al. 2025. Food safety considerations in hot sauce production: hazards, regulations, and industry challenges, MOJ Food Processing & Technology | 2025 | Review | US Pb occurrence in Narrative review — no primary sampling. Metals content references Dhaneria et al. 2013 on imported hot sauces from… |
| 2 | Zealand 2024. Australia New Zealand Food Standards Code - Schedule 19 - Maximum levels of contaminants and natural toxicants, Federal Register of Legislation, Authorised Version F2024C00908 | 2024 | Government report | AU/NZ Al, tAs, iAs, Cd, Pb, tHg, Sn concentrations |
| 3 | Ammar et al. 2023. Investigation of Element Migration from Aluminum Cooking Pots Using ICP-MS, Applied Sciences (MDPI) | 2023 | Peer-reviewed | SA Al, Fe, As, Cd, Pb occurrence in Eight cooked-food test conditions (AC-1 through APP-5) using four aluminum cooking pots — two traditional pots (codes AC,… (n=16) |
| 4 | EU 2023. Commission Regulation (EU) 2023/915 of 25 April 2023 on maximum levels for certain contaminants in food and repealing Regulation (EC) No 1881/2006, Official Journal of the European Union | 2023 | Regulation | EU Pb, Cd, tHg, iAs, tAs, Sn concentrations |
| 5 | EU 2021. Commission Regulation (EU) 2021/1323 of 10 August 2021 amending Regulation (EC) No 1881/2006 as regards maximum levels of cadmium in certain foodstuffs, Official Journal of the European Union (OJ L 288, 11.8.2021, p. 13–18) | 2021 | Regulation | EU Cd concentrations |
| 6 | Wu et al. 2021. Determination of Trace Cd and Pb in Edible Salt and Soy Sauce by ETAAS Using Fluorescent Carbon Nanoparticles (FCNs) as Matrix Modifier, Atomic Spectroscopy | 2021 | Peer-reviewed | CN Pb, Cd occurrence in Edible salt and soy sauce samples used for ETAAS method validation (n=2) |
| 7 | Ericson et al. 2020. Elevated Levels of Lead (Pb) Identified in Georgian Spices, Annals of Global Health | 2020 | Peer-reviewed | GE Pb occurrence in Spice samples from 25 homes and four bazaars in Georgia, with additional household media assessed during a lead-exposure… (n=128) |
| 8 | Samsiyah et al. 2019. The Quality of Indonesia Salt: Study of Heavy Metal Lead (Pb) Levels in the Salt, Jurnal Ilmiah Perikanan dan Kelautan | 2019 | Peer-reviewed | ID Pb occurrence in Salt from Pamekasan Regency, Indonesia |
| 9 | Berger Ritchie et al. 2013. An evaluation of lead concentrations in imported hot sauces, Journal of Environmental Science and Health, Part B: Pesticides, Food Contaminants, and Agricultural Wastes | 2013 | Peer-reviewed | US/MX/GT Pb occurrence in 25 bottles of imported hot sauces purchased Sep 2009–Jan 2010 at 5 ethnic markets, 2 grocery stores, and… (n=25) |
| 10 | Bassioni et al. 2012. Risk Assessment of Using Aluminum Foil in Food Preparation, International Journal of Electrochemical Science | 2012 | Peer-reviewed | AE/EG Al occurrence in Six experimental cooking-solution recipes (variants on 40% minced-beef extract + tomato juice + citric acid + NaCl, with… (n=6) |
| 11 | JECFA 2007. Evaluation of certain food additives and contaminants — Sixty-seventh report of the Joint FAO/WHO Expert Committee on Food Additives, WHO Technical Report Series 940 (Sixty-seventh meeting of JECFA, Rome, 20-29 June 2006) | 2007 | Government report | international Al, MeHg, tHg occurrence in Aluminium: total dietary exposure derived from market-basket and duplicate-diet surveys in adults (France, Germany, UK, USA, China), Total… |
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