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Trace Metals

Trace metals found in food and water can be nutritionally beneficial, or highly toxic depending on the type of metal and its concentration. These metals, while naturally present in most foods, may also be added to certain foods as a means of improving diet in regions where dietary intake of certain essential elements may be insufficient. In order to ensure the correct balance of metal content in food products, organizations like the World Trade Organization (WTO) have been developing international food standards to enforce maximum concentration levels of various metals.

Accurately quantifying heavy metals is not only vital to food safety and consumer health, but can also be used to deter fraudulent labeling of a food’s origin since the metal content can be used to identify provenance. Analytical testing of these trace metals can be challenging since the measurement of total metals is sometimes not sufficient, and it may be necessary to differentiate between organic and inorganic species.

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Featured Application Notes

Arsenic speciation analysis in apple juice using HPLC-ICP-MS with the Agilent 8800 ICP-QQQ

Simple, Rapid Analysis of Trace Metals in Foods Using the Agilent 7700x ICP-MS

Featured Training & Events

Food Testing Using Atomic Spectroscopy

Food Testing Applications Using Atomic Spectroscopy

Food - Trace Metals in Wine - Helene Hopfer

An eSeminar where you will gain a better understanding of trace metals profiling as a tool to assess the impact of different processing steps when converting grapes into wine.

Inorganic Arsenic in Rice

eSeminar - Analyzing Inorganic Arsenic in Rice Using ICP-QQQ

Food Application Curriculum

A developing curriculum of e-seminars related to food safety.

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Featured Literature

Benefits of HPLC-ICP-MS coupling for mercury speciation in food

Application note for the benefits of HPLC-ICP-MS coupling for mercury speciation in food

Trace Metals - Food Compendium

a subset of application notes related to trace metals in the food industry.

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