Contamination of selected food article types with lead and cadmium
1992
Prugarova, A. (Federalni Vybor pro Zivotni Prostredi, Prague (CSFR)) | Kovac, M.
Lead content in foods can be reduced by the introduction of alternative antidetonation additives to petrol instead of lead tetraethyl; the reduction of cadmium remains, however, a problem. An analytical inspection of risk factors incidence in food requires readily available sensitive analytical methods. Such methods have been developed at the Research Institute of Food Industry, Bratislava. The result of this program is a method of determination of trace elements lead and cadmium in food articles using the differential pulse dillution voltametry and a method of cadmium and lead determination in biological samples using the electrothermic nuclear absorption spectrophotometry method. The methods were practically tested on some food articles of vegetal origin.
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