Food Safety & Quality
An Atomic Absorption Spectrometer (AAS) is a powerful tool used to analyze the chemical composition of food products. It is an important tool for ensuring food safety and quality. AAS can detect a wide range of metals, such as lead, mercury, arsenic, and cadmium, and can provide valuable information about the levels of these elements in food products. This information is important for assessing food safety and quality, as some metals can be toxic even in small amounts. By analyzing food samples with an AAS, manufacturers can measure the levels of metals in their products and adjust production processes to ensure that they meet safety and quality standards. Additionally, AAS can be used for testing food samples to determine their authenticity and compliance with regulatory standards.
❖ Heavy Metal Analysis in Food
Heavy metal analysis in food can be done using an Atomic Absorption Spectrometer (AAS). AAS is an analytical tool used to measure the concentration of metals in samples. Detect and measure levels of heavy metals that may cause cancer, neurological issues and cardiovascular disease when consumed is very important. There are many applications such as quantify the level of arsenic in baby foods and juices, test for the presence of lead, mercury, and other dangerous metals in nutraceuticals, screen for cadmium in farmed fish and aquaculture feeds and meeting regulatory requirements limiting nickel in all areas of the food and beverage industries.
❖ AAS in Food Testing
Atomic absorption spectrometry (AAS) is commonly used in food testing to detect and measure the levels of various elements and compounds. Elemental analysis of food substances presents a challenge because of the wide variety of food types, range of concentrations that need to be analyzed, and the complexity of food matrices. AAS is used to detect and quantify metals such as arsenic, cadmium, chromium, lead, manganese, mercury, and selenium as well as other elements such as calcium, magnesium, potassium, sodium, and zinc. It is also used to detect and quantify food contaminants such as aflatoxins, dioxins, and polycyclic aromatic hydrocarbons (PAHs).