Journal
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume 24, Issue 1, Pages 111-120Publisher
ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1016/j.jfca.2010.04.002
Keywords
Validation process; Essential and non-essential trace elements; ICP-MS; Microwave digestion; Quality controls; Foodstuffs; French Total Diet Study; Dietary exposure; Toxic food contamination levels in a population; Food analysis; Food and nutrition data; Food composition; Toxicological reference value
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Funding
- general food directorate of the Ministry of Food, Agriculture and Fisheries
- general health directorate of the Ministry of Health and Sports
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This paper describes a validation process for the simultaneous analysis of 21 elements: lithium (Li), aluminium (Al), vanadium (V), manganese (Mn), cobalt (Co), nickel (Ni), copper (Cu), zinc (Zn), gallium (Ga), germanium (Ge), arsenic (As), strontium (Sr), molybdenum (Mo), silver (Ag), cadmium (Cd), tin (Sn), antimony (Sb), tellurium (Te), barium (Ba), mercury (Hg) and lead (Pb) in food samples by inductively coupled plasma-mass spectrometry (ICP-MS) after closed-vessel microwave digestion. This validation was realized in parallel with the analysis of the 1322 food samples of the second French Total Diet Study (TDS) by the National Reference Laboratory (NRL) of the French Food Safety Agency (AFSSA). Several criteria such as linearity, limits of quantification (LOQ), specificity, precision under repeatability conditions and intermediate precision reproducibility were evaluated. Furthermore, the method was supervised by several internal and external quality controls (IQC and EQC). Results indicate that this method could be used in the laboratory for the routine determination of these 21 essential and nonessential elements in foodstuffs with acceptable analytical performance. (c) 2010 Published by Elsevier Inc.
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