Analytical Approaches to Trace Elements in Food


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Duration: Approximately 90 minutes


BertPoppingWebBert Popping (FOCOS, Germany)

SarahHillWeb_v2Sarah Hill

MatthewCassapWeb_v2Matthew Cassap
(Thermo Fisher Scientific, UK)



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Separation Science, in collaboration with Thermo Fisher Scientific, has developed a multi-speaker webinar covering modern analytical approaches to trace elemental analysis in food matrices.

Below you'll find details of the presentations included in this on-demand learning event:

Overview Heavy Metals: Why it Still Matters 197 Years After Napoleon’s Death
BertPoppingWebpresented by Bert Popping (FOCOS, Germany)
The most commonly found heavy metals are arsenic, cadmium, mercury and lead. With heavy metals, the interesting point is that organic forms are significantly less toxic. This is why speciation matters. But how much heavy metal is actually toxic? Here, regulatory bodies seem to disagree. This presentation provides an overview over new matrices in the focus of regulators, as well as current risk assessment activities and regulatory developments.  

The Analysis of Heavy Metals by ICP-MS in Food and Food Products
SarahHillWeb_v2presented by Sarah Hill (LGC, UK)
The accurate determination of heavy metals is extremely important in many industries internationally, especially for food production. In the European economic region, several legislative acts exist within this area and therefore require good quality analytical data for enforcement. This presentation covers the use of ICP-MS as a tool for the accurate analysis of heavy metals in food and food-products. It features the analytical challenges and potential issues that can arise. Furthermore, the application of speciation measurements for food products is highlighted.

Elemental Analysis of Food – Which Elemental Analysis Technique is Right for My Requirements
MatthewCassapWeb_v2presented by Matthew Cassap (Thermo Fisher Scientific, UK)
The determination of the elemental content of food samples is critical for consumer safety, it allows the identification of toxic elements such as lead and arsenic. In addition, it provides useful information regarding the nutritional characteristics of the food sample under test and is often a requirement to fulfil food labeling legislation. An analysis can therefore vary from one element to meet the requirements of nutritional labeling or include a wider suite of elements which incorporates toxic and nutritional elements. This presentation presents the techniques available for the analysis and provides advice on how to select which is right for the different types of analysis.


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