Storage Behaviour of some local & Imported Canned foods Via Changes in Their Tin & Iron Contents

The consumers dependence on paked foods, specially canned ones due toe their easy handing and resistance, increase in last years due to the quick rhythm of the industrial progress.Toxicity due to ingestion of canned foods, which contain high contents of tin and iron contents excecding the FAO (food and agriculture Organizatiuon) and WHO (World Health Organization) limits, repeated nowadays. These high contents of tin and iron may be due to solubility of tin layerfollowed by iron of can. The symptoms of the toxicity varied according to the ingested concentrations of metals. And in some cases death may take place.This study was carried out due to the importance of this subject ot consumer health. This study is built on estimation of the effect of different stage conditions, which are similar to that used by the consumers, on tin and iron migration form the can into the food contents.In this thesis recent method of extractonj was used (by nitric acid followed by hydrochloric acid) while estimation took place by atomic absorption spectometiy as available senstivei method for tin an diron determination in packed foods.