Abstract
The main aspects of sample preparation for the determination of metals in food samples are here described. The need for a correct sampling and sample pretreatment, the choice of high purity reagents, and the control of possible sources of contamination are taken into account. Sample digestion techniques are treated: dry ashing, open wet digestion, closed wet digestion, microwave assisted digestion, and UV photolysis digestion. Metal extraction by ultrasonic assistance and direct analysis of solid (or slurry) sampling are considered too. Several examples of sample preparation for the determination of metals in different foods, regarding all the highlighted techniques, are reported and compared.
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