Metals and metaloides

Heavy metals are contaminants that migrate into food mainly from the environmental surroundings. According to the available literature, plants and products of plant origin such as bakery products, cereals products and also fish and seafood are the most exposed to heavy metals contamination.

The most commonly found in food, and the most dangerous heavy elements are cadmium, lead, mercury and arsenic. It is known that prolonged exposure to high levels of these elements may increase the risk of developing cancer and nervous system disorders, as well as impaired of immune function.

In the SP Laboratory, level of heavy metals and metalloids are monitoring by using properly developed research methods – based on international standards as well as own research procedures, using state-of-the-art equipment.  Testing of metals and metalloids in food, feed and water is part of the flexible scope of accreditation from 2018.

These techniques also  can be used to analyze the elements, the presence of which is desirable in the human body – minerals.

Minerals can be of natural origin but also can be added in the food,  where in that case it is obligatory to state the chemical source of the mineral

Minerals can be declared on the food label only if they are in significant quantities, according to regulation. This significant amount is calculated using the appropriate relationships:

• 15% of the reference intake, included in 100 g or 100 ml, for non-beverage products;
• 7,5% of the reference intake, contained in 100 ml, for beverages;
• 15% of the reference intake, per portion, if the package contains only one serving.

List of accredited activities (methods, procedures) in the flexible field – determination of of metals and metaloides