Separation Science, in collaboration with Thermo Fisher Scientific, has developed an on-demand learning event covering analytical approaches to trace elements in food matrices. From a brief history and regulatory outlook, to modern ICP-MS applications and methods, and through to new instrumental solutions, this multi-speaker event has your elemental analysis questions covered. Presentations include:
Overview Heavy Metals: Why it Still Matters 197 Years After Napoleon’s Death
Presenter: Bert Popping (FOCOS – Food Consulting Strategically)
Outline: 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
Presenter: Sarah Hill (LGC)
Outline: 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
Presenter: Matthew Cassap (Thermo Fisher Scientific)
Outline: 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.