الفهرس 
AcknowledgementOnly 14 pages are availabe for public view
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Abstract
Metals are present BS natural constituents ef fruits and vegetables but in very small amount. Such elements ere reported to be present in 11 trace” amounts and some of them have nutritional significance, e.g. copper, iron, magnesium end zinc. All the essentiel elements become harmful at inbalance intake. Other elements have toxi cological significance, e.g. cadmium, lead and mercury, which may interact with biological tissues and have a deleterious effect when the diet contains higher than the standard permissible limit. Metals contaminate processed food through different ways such as contaminated air, water, industrial pollut ants, equipment used in manufacturing t he processed food, pesticides end fungicides used for protecting plAnts. Canned foo~ is wid~ly consumed in Egypt in recent years, therefore this’work was carried out to evaluate the amount of inorganic residue present in canned fruit and vegetable products, determine quantitatively some metals mown for their toxicity to man and determine quantitatively Bome metals mown for their high nutri tional value. The study was carried out on different kinds of vegetable products: tomato paste, peas, okra and bean and some fruit juice products: guava, mango and apricot which were collected from Edfina Company for Preserved Foods, Alexandria. Samples were subjected to the following analysis: 1- Total ash content of each sample. 2- Trace elements analysis using the dry ashing procedure for the determination of copper, iron, magnesium and zinc using the Atomic Absorption Spectrophotometer. 3- Heavy metals analysis, the metals lead and cadmium were determined by the same method as that used in trace elements, Mercury was determined by cold vapour atomic absorption analysis method. Data obtained indicate thet : 1- The studied canned bean exceeded the Food Standard Commi~tee FSC limits (50 ppm.) by 23.6 ppm. for zinc., canned okra had an excess of 20.6 ppm., canned tomato paste and peas were within the FSC limit. 2- Canned okra exceeded the limit (20 ppm) by 63.5 ppm. for copper, canned peas exceeded by 29.7 ppm., while been and tomato paste products exceeded by 18.6 and 14.8 ppm. respectively. 3- All the studied canned fruit juices were within the permissible limit of zinc And copper. 4- The studied canned apricot juice contain the aame limit o~ codex committee (15 ppm.) for iron, guava and mango juice products are within the limit. 5- T he heavy metals of canned vegetables showed very high levels of lead in compArison with the standard of 2 ppm. 6- Canned guava juice exceed tbe Codex Committee limit (0.3 ppm.) by 0.1 ppm. for lead, while mango and apricot juicea are within the limit. However ell theae products are within the Egyptian limits (1.0 ppm.) for apricot end for both mango end guava juicea (2 ppm.). The following was recommended : I-Thorough washing oT pIa nts before processing and control use of pesttcides! 2-Regular examina tion of and control use of lead equipments used in canning process during seaming of cans. )-Prevention of long, storage of canned food le conditions. under unfavourab.