Analytical methods used by industry for determining lead in processed foods

Over the past 8 years, a number of food processors and can manufacturers have participated in repeated round-robin studies of lead methodology. During this period, 3 methods have been found to be comparable in a variety of foods: carbon rod atomic absorption, chelation-solvent extraction atomic absorption, and anodic stripping voltammetry. Each method is described and results are given from a number of round-robin studies. In general, the coefficient of variation at lead levels of 0.1-0.3 ppm is usually less than or equal to 20%.