Abstract
Elemental analysis of foods is essential for regulatory
compliance, nutritional labeling, and consumer safety.
Contamination can originate not only from the processing and
handling of foods to make them consumer-ready, but also
from environmental sources such as soil and water. Particular
concern is placed on toxic elements, including arsenic, lead,
cadmium, and mercury, while essential elements must also be
quantified to support accurate nutritional claims. Multi-element
analysis is commonly performed using Inductively Coupled
Plasma Optical Emission Spectroscopy (ICP-OES) or Inductively
Coupled Plasma Mass Spectrometry (ICP-MS).
