Microwave Digestion of Difficult Food Matrices Common to the Northeast

New England Clam Chowder is commonly consumed throughout the northeast. Clam chowder contains a variety of ingredients, such clams, potatoes, and cream. These ingredients are very different in composition, leading to challenges when analyzing these different food types for environmental contaminants, such as trace metals. The big 4 toxic heavy metals (arsenic, cadmium, lead, and mercury) are known to cause adverse effects on human health; therefore, it is critical to be able to accurately quantitate them in food products and ensure they fall within appropriate guidelines. Trace metals analysis relies heavily on a robust, reliable, and reproducible sample preparation technique. It is important that the technique used is applicable for a variety of different foodstuff being prepared. In this study, trace metal concentrations are measured and compared for a variety of different ingredients in clam chowder. Furthermore, different types of clams will be explored. These elements are measured by ICP-MS analysis, following microwave digestion. This approach provides a rapid, efficient, and simple process for trace metal analysis of difficult food matrices.