The usage of cans as processed food packaging may cause toxicity in the form of metal contamination that is dangerous for the human body. Although canned food products spread in Indonesia have met SNI standards, metal contamination can occur or increase if the handling process is carried out incorrectly. The handling process of canned food that does not follow the standards made by Codex CAC/RCP 60-2005 on temperature exposure, storage time, and physical condition of cans is a factor influencing Pb metal contamination of canned food. Therefore, this study aims to summarize the effect of temperature exposure, length of storage, and physical damage of cans on Pb content in canned food. PRISMA guidelines were used as the method to find suitable sources for this systematic review. Relevant studies that were used are retrieved from several databases such as Science Direct, EBSCOhost, Taylor & Francis, and Wiley Online. The keywords used to identify the relevant studies were “metal contamination”, “heavy metal contamination”, “metal toxicity”, and “canned food”. The initial search in databases yielded 73 articles. After the screening process based on the criteria of the article, only 11 articles were used in the final systematic review. The result showed that storage time is most commonly related to the cause of increased Pb content in canned food compared to temperature exposure and physical condition. Therefore, the market must ensure that the handling process of canned food is carried out following Codex CAC/RCP 60-2005 to reduce the chance of increased Pb content in canned food products.

中文翻译：

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储存时间对罐头食品中铅金属含量的影响：综述

使用罐头作为加工食品包装可能会产生对人体有害的金属污染形式的毒性。尽管印度尼西亚销售的罐头食品已达到 SNI 标准，但如果处理过程不正确，金属污染可能会发生或增加。罐头食品的处理过程不符合Codex CAC/RCP 60-2005关于温度暴露、储存时间和罐头物理状况的标准，是影响罐头食品铅金属污染的一个因素。因此，本研究旨在总结温度暴露、储存时间和罐头物理损坏对罐头食品中Pb含量的影响。 PRISMA 指南被用作为本次系统评价寻找合适来源的方法。使用的相关研究是从多个数据库检索的，例如 Science Direct、EBSCOhost、Taylor & Francis 和 Wiley Online。用于识别相关研究的关键词是“金属污染”、“重金属污染”、“金属毒性”和“罐头食品”。最初在数据库中的搜索得到了 73 篇文章。经过根据文章标准的筛选，最终只有11篇文章进入系统评价。结果表明，与温度暴露和身体状况相比，储存时间是罐头食品中铅含量增加的最常见原因。因此，市场必须确保罐头食品的处理过程按照Codex CAC/RCP 60-2005进行，以减少罐头食品中铅含量增加的机会。