Differentiation of inorganic and organic arsenic in food and feed

By Dr. Katrin Hoenicke, Eurofins WEJ Contaminants GmbH, Germany

Arsenic is a metal that occurs both naturally and as a contaminant resulting from environmental activity (mainly in the soil). It can be present in food as inorganic or organically bound arsenic and these forms differ significantly in their toxicity. Long term ingestion of inorganic arsenic can lead to ailments such as skin lesions, cancer of the urinary tract, lung, and skin, whereas organically bound arsenic exhibits relatively low toxicity. Consequently, the potential adverse effects of arsenic exposure to health are determined mainly by the inorganic fraction.

The main source for the arsenic intake in humans in Europe is from food. Seafood and fish can contain particularly high amounts of arsenic which is often mainly present as arsenobetaine and arsenocholine, i.e. the less toxic organic forms. The main sources of inorganic arsenic exposure are due to consumption of cereals and cereal products followed by food for special dietary uses, bottled water, coffee, beer, rice and rice products, fish and vegetables. In Europe there are no harmonised maximum values for the arsenic content of food. For certain animal feed products maximum values are given in the European guideline 2002/32/EC.

Eurofins WEJ Contaminants offers the determination of inorganic and organic arsenic in food and animal feed. Total arsenic is determined after pressure digestion using inductively coupled plasma - mass spectrometry (ICP-MS) and/or atomic absorption spectrometry (AAS). Additionally, a specific determination of the more toxicologically relevant content of inorganic arsenic is performed using the hydride technology (hydride AAS). Using this method the ratio of organic and inorganic arsenic as well as the amount of the more toxic inorganic arsenic can be determined in food.

Contact: nadjafluechter@eurofins.de