Is the lead in preserved eggs exceeding the standard?

The lead content of preserved eggs produced by traditional technology is less than or equal to 3 mg/kg, and the lead content of preserved eggs and hard preserved eggs produced by other technologies is less than 0.5 mg/kg, which is qualified. The traditional process is to add lead oxide in the production process, and the improved process is to replace lead with other elements such as copper and zinc. The appraisal standard is the same as the national standard. It can be seen that the "lead-free" of preserved eggs is only a relative concept.

Preserved eggs contain a very small amount of lead. You can safely eat products that meet the national standards, but still don't ignore the harm of heavy metal lead to human body, especially to children. Studies abroad show that children's intestinal sensitivity is 50% higher than that of adults, and it is easier to absorb heavy metals such as lead. Therefore, children are advised to eat less popcorn, preserved eggs and other foods. Aring Zhang, a senior chemistry teacher, said that lead is a cumulative toxin. Due to slow excretion, it is easy to form chronic poisoning, destroy blood, decompose red blood cells, and also deposit in internal organs and bone marrow. Lead poisoning can cause vomiting, diarrhea, nerve paralysis, finger tremor and other symptoms. Children are more sensitive to lead, and excessive intake of lead may lead to nervous system damage and IQ decline. Therefore, excessive lead intake due to excessive consumption of preserved eggs should be avoided.