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Analysis of food for toxic elements

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Abstract

The levels of the toxic elements Al, As, Cd, Hg, Pb and Sn are routinely monitored in food to protect the consumer. Increasingly, the chemical forms of As and Hg are also monitored. Analyses are performed to enforce regulatory standards and to accumulate background levels for assessing long-term exposure. The analytical procedures used for these activities evolve as requirements to determine lower levels arise and as both the types and sheer number of different foods that need to be analyzed increase. This review highlights recent work addressing improvements in the analysis of toxic elements in food. The topics covered include contamination control, analytical sample treatment and the common analytical techniques used for food analysis.

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Abbreviations

CRM:

certified reference material

CVAAS:

cold vapor atomic absorption spectrometry

CVAFS:

cold vapor atomic fluorescence spectrometry

ETAAS:

electrothermal atomic absorption spectrometry

FAAS:

flame atomic absorption spectrometry

HGAAS:

hydride generation atomic absorption spectrometry

HGAFS:

hydride generation atomic fluorescence spectrometry

HPLC:

high-performance liquid chromatography

ICP–AES:

inductively coupled plasma–atomic emission spectrometry

ICP–MS:

inductively coupled plasma–mass spectrometry

TDA–AAS:

thermal decomposition–amalgamation–atomic absorption spectrometry

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  1. U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Harvey W. Wiley Federal Building, 5100 Paint Branch Parkway, College Park, MD, 20740-3835, USA

    Stephen G. Capar, William R. Mindak & John Cheng

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  1. Stephen G. Capar
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  2. William R. Mindak
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  3. John Cheng
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Correspondence to Stephen G. Capar.

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Capar, S.G., Mindak, W.R. & Cheng, J. Analysis of food for toxic elements. Anal Bioanal Chem 389, 159–169 (2007). https://doi.org/10.1007/s00216-007-1433-6

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