The occurrence of cadmium in some types of food

: An examination of 732 samples of foods of animal and vegetable origin revealed that 95% sea fish products, 94% samples of sea and fresh-water fish, 69.9% samples of foods of vegetable origin and 32.9% samples of foods of animal origin -- tinned beefand pork -- pâtes and spreads -- did not comply with the requirements of the standard on contaminants in foods for cadmium content. Together with the investigation of cadmium content in foods the applied method of atomic absorption spectrophotometry was tested, from the point of interferences during establishing the actual cadmium content; at the same time, this study concerned cadmium losses during the process of mineralization of the biologic material samples. It was concluded that the measured cadmium values were affected by the presence of a higher content of sodium chloride in the samples. The re-gained yield of cadmium by the used method of mineralization is 85%.