“…Several different methods for determining iodine in foodstuff have been used, such as spectrophotometric kinetic assay (Mahesh et al, 1992), semiautomatic method (Moxon and Dixon, 1980), and iodidespecific ion electrode method (van Ryssen et al, 1987). An accurate method for determining small quantities (mg and ng) of iodine in foodstuff is by use of neutron activation analyses (NAA) (Elson et al, 1983;Norman and Iyengar, 1994;Rao and Chatt, 1993), but these methods are relatively time consuming and require extensive sample preparation. Inductively Coupled Plasma-Mass Spectrometry (ICP-MS), which is a rather newly developed technique, has been shown to combine the advantages of high sensitivity and high sample throughput without the need for extensive sample preparation.…”