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MERCURY CONTENT OF SOME FOODS (1974)

GOMEZ, M. I. ; MARKAKIS, P.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 39 (1974), S. 0

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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

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