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.
Surveys of inorganic bromide ion residues in tomatoes, cucumbers and selfblanching celery, commercially produced in England following soil sterilisation with bromomethane, have been carried out since 1979. The mean bromide ion level in 29 late‐season cucumber samples was approximately 28 mg kg−1 and ranged up to 109 mg kg−1. Analysis of 242 tomato samples gave estimated mean bromide ion levels per plant ranging from 6 to 187 mg kg−1 in fruit picked throughout the season from seven holdings, on six of which bromomethane had been used fairly recently prior to planting. A statistically significant fall in bromide levels over the growing season was shown on four of the sites. In 38 samples of self‐blanching celery, the mean bromide ion level was 104 mg kg−1 even though the mean interval between fumigation and planting was in excess of 1 year. Retail surveillance indicated that a large number of crops are likely to have bromide ion levels below 10mg kg−1.
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