LEAD LEVELS IN MILK AND ITS PRODUCTS FROM VARIOUS ENVIRONMENTS IN EGYPT

Milk and its products are considered healthy due to their content of key nutritional elements. Despite their essential role in the human diet, they may be susceptible to contamination with many chemical pollutants from the surrounding environment, most notably heavy metals such as lead, which is considered toxic to consumers. This study evaluated lead concentrations in milk and dairy product samples collected from various Egyptian environments. The results showed significant differences (p < 0.05) in Pb concentrations in the samples collected from different environments in Egypt (industrial, traffic and rural). The average lead content in raw cow’s milk, sterilised milk, Domiati cheese, Ras cheese, processed cheese and yoghurt samples from industrial areas were 2.23, 0.33, 3.19, 5.10, 0.11 and 0.09 mg/kg, respectively. In traffic areas, lead concentrations were 1.83, 0.30, 2.72, 4.72, 0.13 and 0.09, and in rural areas, they were 0.61, 0.27, 1.52, 3.13, 0.13 and 0.09. The data showed that Pb levels in dairy product samples collected from industrial areas are very high compared with those collected from traffic areas. By contrast, the lowest Pb concentrations were recorded in samples from rural areas. It is recommended that lead levels in different foods, especially milk and its products, be evaluated at regular intervals.