OBJECTIVE: The aim of this survey was to investigate the level of contamination of the most consumed foods in China with 16 rare earth elements (REEs), and to provide the basic data for establishing and revising food safety standards for REEs. METHODS: Sixteen REEs in foods were measured by inductively coupled plasma-mass spectrometry (ICP-MS) in the labs of the Centers for Disease Control and Prevention of four provinces and two municipalities, during 2009-2010. RESULTS: 1 231 samples were analyzed and 19 121 concentration data of 16 REEs were collected. The REEs levels in the investigated foods varied significantly. The concentrations of cerium (Ce), dysprosium (Dy), yttrium (Y), lanthanum (La), and neodymium (Nd) were relatively high, while the remaining eleven REEs were at low levels. The mean values of total rare earth element oxides (REOs) in cereals, fresh vegetables, fresh aquatic products, fresh meats and eggs varied from 0.052 mg/kg to 0.337 mg/kg. CONCLUSION: 16 REEs in the major foods were at very low contamination levels in the investigated regions.
OBJECTIVE: The aim of this survey was to investigate the level of contamination of the most consumed foods in China with 16 rare earth elements (REEs), and to provide the basic data for establishing and revising food safety standards for REEs. METHODS: Sixteen REEs in foods were measured by inductively coupled plasma-mass spectrometry (ICP-MS) in the labs of the Centers for Disease Control and Prevention of four provinces and two municipalities, during 2009-2010. RESULTS: 1 231 samples were analyzed and 19 121 concentration data of 16 REEs were collected. The REEs levels in the investigated foods varied significantly. The concentrations of cerium (Ce), dysprosium (Dy), yttrium (Y), lanthanum (La), and neodymium (Nd) were relatively high, while the remaining eleven REEs were at low levels. The mean values of total rare earth element oxides (REOs) in cereals, fresh vegetables, fresh aquatic products, fresh meats and eggs varied from 0.052 mg/kg to 0.337 mg/kg. CONCLUSION: 16 REEs in the major foods were at very low contamination levels in the investigated regions.
Authors: Jun Chen; Heng-Jun Xiao; Tao Qi; Di-Ling Chen; He-Ming Long; Song-Hao Liu Journal: Environ Sci Pollut Res Int Date: 2014-08-30 Impact factor: 4.223
Authors: Yan Li; Hua Yu; Siqian Zheng; Yang Miao; Shi Yin; Peng Li; Ying Bian Journal: Int J Environ Res Public Health Date: 2016-03-22 Impact factor: 3.390