JFS Abstract Details


Title MERCURY CONTENT OF SOME FOODS
Abstract ABSTRACTSA 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.
Article Date July 1974
Issue 4
Volume 39
Key Issues