Chapter 22. Determination of Hg Species in Seafood

  1. Sergio Caroli
  1. Petra Krystek1 and
  2. Rob Ritsema2

Published Online: 17 NOV 2006

DOI: 10.1002/9780470141007.ch22

The Determination of Chemical Elements in Food: Applications for Atomic and Mass Spectrometry

The Determination of Chemical Elements in Food: Applications for Atomic and Mass Spectrometry

How to Cite

Krystek, P. and Ritsema, R. (2007) Determination of Hg Species in Seafood, in The Determination of Chemical Elements in Food: Applications for Atomic and Mass Spectrometry (ed S. Caroli), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470141007.ch22

Editor Information

  1. Istituto Superiore di Sanità, Rome, Viale Regina Elena 299, 00161, Italy

Author Information

  1. 1

    Formerly at the National Institute for Public Health and the Environment (RIVM), The Netherlands

  2. 2

    National Institute for Public Health and the Environment (RIVM), PO Box 1, 3720 BA Bilthoven, The Netherlands

Publication History

  1. Published Online: 17 NOV 2006
  2. Published Print: 13 JUL 2007

ISBN Information

Print ISBN: 9780471687849

Online ISBN: 9780470141007

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Keywords:

  • seafood Hg species determination;
  • species stability studies;
  • Hg concentration ranges in seafood kind

Summary

This chapter contains sections titled:

  • Introduction

  • Compendium of the Analysis of Hg Species Sample Procedures, Preparation, Chromatography, Measurement, and Detection

  • Selected procedures for the determination of Hg Species in Seafood

  • Concentration Ranges of Hg in Various Kinds of Seafood

  • Conclusions and Trends

  • References