ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
A survey was conducted on the total mercury content of approximately 40 foods, including dairy, poultry, meat and fishery products, cereals, fruits and vegetables, bread and sugar, primarily produced in Michigan. Wet acid digestion and atomic absorption photometry were used in the analyses. The mercury content of most products ranged from less than 0.01 to 0.03 ppm. Fish carried generally higher concentrations of mercury, but no sample exceeded the FDA safety guideline of 0.5 ppm.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1974.tb17953.x
Permalink