Mercury Content of Common Foods Determined by Neutron Activation Analysis
- 22 September 1972
- journal article
- other
- Published by American Association for the Advancement of Science (AAAS) in Science
- Vol. 177 (4054), 1102-1103
- https://doi.org/10.1126/science.177.4054.1102
Abstract
The mercury contents in samples of flour, sugar, nonfat dry milk, potatoes, hamburger, chicken breast, shrimp, liver, eggs, and whole milk were determined by neutron activation analysis. The mercury was separated by anion exchange chromatography and precipitated as the sulfide. The mercury concentrations for all these foods were below 50 parts per billion.Keywords
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