Mercury Content of Common Foods Determined by Neutron Activation Analysis

Details Mercury Content of Common Foods Determined by Neutron Activation Analysis Mercury Content of Common Foods Determined by Neutron Activation Analysis

Sep 1972

adsabs.harvard.edu/cgi-bin/nph-data_query?bibcode=1972sci...177.1102t&link_type=abstract

Science, Volume 177, Issue 4054, pp. 1102-1103

Physics

Scientific paper

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.

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