Lead in spice mixes caused poisonings.Contaminated contaminated, v 1. made radioactive by the addition of small quantities of radioactive material. 2. made contaminated by adding infective or radiographic materials. 3. an infective surface or object. spices purchased from poorly regulated sources can explain some cases of lead poisoning lead poisoning or plumbism (plŭm`bĭz'əm), intoxication of the system by organic compounds containing lead. that involve several members of a family, say Alan D. Woolf of Children's Hospital A children's hospital is a hospital which offers its services exclusively to children. The number of children's hospitals proliferated in the 20th century, as pediatric medical and surgical specialties separated from internal medicine and adult surgical specialties. in Boston and Nicholas T. Woolf of Lexington (Mass.) Christian Academy. In one case that the researchers examined, a family had bought two kinds of spices in the Republic of Georgia before emigrating to the United States United States, officially United States of America, republic (2005 est. pop. 295,734,000), 3,539,227 sq mi (9,166,598 sq km), North America. The United States is the world's third largest country in population and the fourth largest country in area. . All six children in the family had high blood-lead concentrations. In another U.S. family, both parents and a child had high lead exposures. During a trip to India, this family had purchased a spice mixture that the parents then used for cooking back home. None of the members of the families showed delayed cognitive development or other symptoms of lead poisoning. Tests of possible household sources of lead identified the tainted taint v. taint·ed, taint·ing, taints v.tr. 1. To affect with or as if with a disease. 2. To affect with decay or putrefaction; spoil. See Synonyms at contaminate. 3. spices. Different samples of the Georgian mixes contained from 100 to 23,100 milligrams of lead per kilogram, the researchers report in the August Pediatrics. The Indian spice had 310 mg/ml. U.S. food standards limit lead content to 1 mg/kg to 5 mg/kg in some common seasonings.--B.H. |
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