Determination of arsenic, cadmium, mercury, and lead in foods by pressure digestion and inductively coupled plasma/ mass spectrometry: first action 2013.06.

The method for the determination of As, Cd, Hg, and Pb in foods by pressure digestion and inductively coupled plasma (ICP)/MS, previously published in J. AOAC Int. 90, 844-856 (2007), was approved as First Action 2013.

Determination of arsenic, cadmium, mercury, and lead by inductively coupled plasma/mass spectrometry in foods after pressure digestion: NMKL interlaboratory study.

Thirteen laboratories participated in an interlaboratory method performance (collaborative) study on a method for the determination of arsenic, cadmium, mercury, and lead by inductively coupled plasma/mass spectrometry (ICP/MS) after pressure digestion including the microwave heating technique. Prior to the study, the laboratories were able to practice on samples with defined element levels (pretrial test). The method was tested on a total of 7 foodstuffs: carrot puree, fish muscle, mushroom, graham flour, simulated diet, scampi, and mussel powder.

Determination of sodium in foods by flame atomic absorption spectrometry after microwave digestion: NMKL interlaboratory study.

Nine laboratories participated in an interlaboratory method performance (collaborative) study of a method for the determination of sodium in foods by flame atomic absorption spectrometry after wet digestion, using a microwave oven technique. Before the study, the laboratories were able to practice on samples with defined sodium levels (pretrial test). The method was tested on a total of 6 foods (broccoli, carrot, bread, saithe fillet, pork, and cheese) with sodium concentrations of 1480-8260 mg/kg.