Mercury content of some foodstuffs of vegetable origin.

An analytical method and results are given for the determination of total mercury residues in: Brussels sprouts; cabbages, heading broccoli and kale; potatoes; apples; carrots; imported tomatoes; tinned tomatoes, tomato juices and purees; rice; sugar. Residues in the 146 samples were in the range <0.001 to 0.010 parts/million, the mean being 0.0027 parts/million. [ABSTRACT FROM AUTHOR]