Determination of Mercury in Food Products and Biological Fluids by Aeration and Flameless Atomic Absorption Spectrophotometry

Abstract This paper describes a simple, rapid modification of a method developed at the Fisheries Research Board of Canada for determining mercury in fish and other food products. Wet digestion and flameless techniques of atomic absorption spectrophotometry are used. Replicate analyses on different days showed good precision and samples spiked with known amounts of mercury showed adequate recovery.