Foodstuffs. Determination elements and their chemical species. Determination of organomercury in seafood by elemental mercury analysis Ingestion-build-137917 Protection against crushing

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Foodstuffs. Determination elements and their chemical species. Determination of organomercury in seafood by elemental mercury analysis Ingestion-build-137917 Protection against crushing1 Scope This document specifies a method for the determination of organomercury in seafood by elemental mercury analysis. The method has been successfully validated in an interlaboratory study on oyster tissue, mussel tissue, lobster hepatopancreas, dogfish liver and tuna at levels from 0,01 mg kg to 5 mg kg referring to dry weight and expressed as mercury [1], [2]. The limit of quantification is approximately 0,01 mg kg of organomercury [3], [4].