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An oxygen electrode method for determining residual hydrogen peroxide in foods has been further improved. Pretreatment, which includes extraction and neutralization, is done in a hydrogen peroxide extraction apparatus with nitrogen gas bubbling. The hydrogen peroxide concentration of the sample is corrected by subtracting the sample blank value, obtained for the sample through catalase treatment. Bubbling with nitrogen gas effectively minimized the sample blank value, making this method suitable for accurate determination of trace amounts of hydrogen peroxide in foods. Recoveries of hydrogen peroxide added at 1-10 μg/g were 77.8-107.1% by the present method. These recoveries are similar to or higher than those by the Japanese standard method and by another modified oxygen electrode method. Concentrations of naturally occurring hydrogen peroxide in solid foods were &amp;lt;0.87 μg/g by the present method, lower than those by either the standard method or another modified oxygen electrode method.

Improved Protocol for an Oxygen Electrode Method for Determining Hydrogen Peroxide in Foods