Abstract
The total concentration of arsenic in different foods from south-east Spain was determined by hydride generation atomic absorption spectrometry. Mineralization was carried out with an HNO3-HClO4 mixture in a thermostated sand bath. Arsenic determination was performed by the standard addition method. Analyses of NIST and CBR-CEC reference materials demonstrated the reliability and accuracy of the technique. The highest arsenic levels were found in seafood, cereals, meat and meat by-products. In meat and meat by-products, the total arsenic measured in meat was significantly higher than that in sausages (p<0.05). In cereals, arsenic concentrations in corn and white rice samples were significantly higher (p<0.01) than those measured in wheat by-products. Mean arsenic concentrations in cheese were statistically lower than those in other dairy products (p<0.01). New data have been provided on the total arsenic content of a variety of foods in Spain, which is important for making exposure estimates. The estimated daily intake of total arsenic in the Spanish diet was 221 μg As day−1.
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