Trace Metal Contamination and Health Risk Assessment in Traditional Egyptian Soft Cheeses: A Food Safety Perspective

This study assessed concentrations of essential and toxic trace metals (Fe, Mg, Mn, Zn, Na, Cu, Se, Cr, Pb, and Cd) in four Egyptian soft cheese varieties, including Feta, low‐salt soft, Istanbolly, and Kareish cheese, using atomic absorption spectrophotometry. Health risks were evaluated through estimated daily intake (EDI), target hazard quotient (THQ), hazard index (HI), and carcinogenic risk (CR). A total of 100 samples were analyzed. All toxic metals (Pb, Cd, and Cr) were below detection limits, whereas essential elements were within acceptable safety thresholds. EDI values were well below RDA/TDI limits, with magnesium (17.8%–22.7%) and sodium (∼3.15%) contributing most. All risk indices (THQ, HI < 1; CR < 1 × 10 −6 ) confirmed negligible health risk. These findings support the safety of traditionally produced Egyptian cheeses and highlight the importance of ongoing monitoring for trace metal contamination in dairy products.