Determination of Lead and Cadmium in Foods by Anodic Stripping Voltammetry: II. Collaborative Study

Abstract

A dry ash anodic stripping voltammetric method for determining lead and cadmium in foods was collaboratively studied by 20 laboratories. The food commodities studied were strained green beans, beef (baby food), fish (mackerel), infant formula (milk base), apple juice, and cereal (wheat farina). Each collaborator analyzed 3 commodities, each consisting of 2 duplicate lead and cadmium fortification levels, for a total of 4 samples for each commodity. The low fortification levels ranged from 0.03 to 0.08 ppm for cadmium and from 0.05 to 0.15 ppm for lead. The high fortification levels ranged from 0.12 to 0.28 ppm for cadmium and from 0.24 to 0.45 ppm for lead. Each commodity was analyzed by 10 collaborators. The average overall reproducibilities of the low level fortifications were 24% for lead and 21% for cadmium; for the high level fortifications, average overall reproducibilities were 18% for lead and 16% for cadmium. The average accuracies of the collaborative results as measured by comparison to reference values were 96 and 97% for cadmium and lead, respectively. This method has been adopted official first action.