The levels of cobalt, chromium and nickel in a wide variety of fresh, frozen and canned fruit and vegetables have been determined. The cobalt content of the 285 samples was in the range 0.01 to 0.15 parts/million, chromium in the range 0.01 to 2.64 parts/million and nickel in the range 0.01 to 1.36 parts/million. The mean levels in the fresh foodstuffs were Co, 0.02; Cr, 0.15; Ni, 0.17 parts/million; in the frozen foodstuffs the means were Co, 0.03 ; Cr, 0.23 ; Ni, 0.29 parts/million and in the canned produce the means were Co, 0.02; Cr, 0.39; Ni, 0.28 parts/million.
An analytical method and results are given for the determination of lead and cadmium in Brussels mushrooms and dried herbs. The lead content of the 231 samples was in the range 0.01 to 3.85 parts/million the mean being 0.05 parts/million; the range and mean of the cadmium content were 0.01 to 0.22 and 0.04 parts/million, respectively.
The levels of lead and cadmium have been determined in samples of canned tomatoes, blackcurrants, grapefruit, pineapples, apricots, oranges, peaches, rhubarb, apples, prunes, damsons, plums, spinach and baked beans. The lead content of the 76 samples was in the range 0.10 to 3.90 parts/million, the mean being 0.56 parts/million; the range and mean of the cadmium content were 0.01 to 0.18 and 0.02 parts/million, respectively.
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