Method of analysis for the determination of lead and cadmium in fresh meat

W.G. de Ruig

Research output: Book/ReportReportProfessional

Abstract

This report comprises the result of the RIKILT of an intercomparison on the determination of lead and cadmium in bovine liver and bovine kidney. The aim of this round robbin was to check a wet ashing procedure followed by a flame AAS determination as described too in EEC doc. 2266/VI/77. Special attention has been given to the latest version of this method, i.e. "Revision 3". In the tables 1a-3a and 1b-3b (a for Pb, b for Cd) all measuring data, including absorbances and blank values have been collected. In tables 4a (Pb) and 4b (Cd) the results of the various analyses have been given. The EEC Scientific Veterinary Commission needs a method of analysis for the determination of lead and cadmium in fresh meat, to control the Directive for import from third countries. In a meeting at 1979-10-18 the experts of the ad-hoc subgroup IV in principle have adopted two methods: a dry ashing method, doc. 3027/VI/79 and a wet ashing method. The wet ashing method was originating from the Netherlands National Institute of Public Health (Schuller, Vaessen), doc. 2266/VI/77. This method was redrafted by Andersen, doc. 2266/VI/77 Rev. 1 and Rev. 2. Recently at a meeting on 1980-05-08 Andersen, De Ruig, Schulier and Wolf redrafted the method again, doc. 2266/VI/77 Rev. 3. To check the method, in the meeting on 1979-10-18 the experts decided to a small intercomparison, with two samples: - bovine kidney (NIPH 71 601), - bovine liver (NIPH 74 228).
Original languageEnglish
Place of PublicationWageningen
PublisherRIKILT
Publication statusPublished - 1980

Publication series

NameVerslag / RIKILT
No.80.14 (80G9)

Keywords

  • lead
  • cadmium
  • metallic elements
  • heavy metals
  • transition elements
  • analytical methods
  • meat
  • fresh products
  • determination
  • food analysis
  • atomic absorption spectrometry

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