Food Chemistry Division provides analysis of various metal contaminants in food via sample preparation by microwave digestion and dry ashing followed by detection using AAS flame, AAS hydride, ICP-OES and ICP-MS. The various metal contaminants are as follow:
- Other metals
Mercury is a contaminant that can cause a variety of toxic effects to adults and children. The determination of mercury in food and seafood using Mercury Analyzer system provided by Food Chemistry Division is the latest technique, which does not require sample pre-treatment. This technique is capable of detecting trace levels of mercury.
Our method procedure for metal contaminants are accredited under ISO 17025 and we have participated in both international and national proficiency test. Department of Chemistry has been appointed as the National Reference Laboratory (NRL) for trace metals under the Food Safety Council.
Analysis for Other Contaminant
Determination of 3-MCPD in food and food ingredient using GC -M S3-MCPD (3-monochloropropane-1, 2-diol) may be formed as a result of a reaction between a source of chlorine (e.g. chlorinated water or salt) with lipids. It is also known to occur in acid – hydrolyzed protein (HVP) when produced using hydrochloride acid.
Benzene in soft drinks