Mercury Content of Common Foods Determined by Neutron Activation Analysis

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Science  22 Sep 1972:
Vol. 177, Issue 4054, pp. 1102-1103
DOI: 10.1126/science.177.4054.1102


The mercury contents in samples of flour, sugar, nonfat dry milk, potatoes, hamburger, chicken breast, shrimp, liver, eggs, and whole milk were determined by neutron activation analysis. The mercury was separated by anion exchange chromatography and precipitated as the sulfide. The mercury concentrations for all these foods were below 50 parts per billion.