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Determination of silver in foods by neutron activation analysis
Author(s) -
bin Ahmad Sujari Amat Ngilmi,
Bowen Humphry J. M.
Publication year - 1987
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740380409
Subject(s) - dry matter , neutron activation analysis , food science , health hazard , chemistry , human health , wet weight , environmental chemistry , biology , zoology , radiochemistry , medicine , environmental health , endocrinology
Silver has been determined in a number of foodstuffs by neutron activation analysis. The results range from <1 to 530 ng g −1 dry matter and are highly variable, suggesting that random contanination of samples may occur. Higher concentrations of up to 31 ug g −1 dry matter were found in wild fungi. From these results, supplemented by others, the British dietary intake is estimated to be 4.5 ug Ag day −1 , which constitutes no hazard to human health.
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