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damienvanherp
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16.04.2014 Views

Chromium in food and drinking water Appendix B: Standard or certified reference materials Table B1: Standards or certified reference materials relevant to total chromium analysis in food and water (in mg/kg dry mass or µg/L). Food Type Descriptor (supplier) (a) Total chromium (b) Food Dogfish muscle DORM-2 (NRCC) 34.7 ± 5.5 Fish protein DORM-3 (NRCC) 1.89 ± 0.17 Lobster hepatopancreas TORT-2 (NRCC) 0.77 ± 0.15 Lobster hepatopancreas (non defatted) LUTS-1 (NRCC) 0.53 ± 0.08 Fish muscle IAEA 407 (IAEA) 0.73 ± 0.06 Tuna fish IAEA 436 (IAEA) 0.194 ± 0.025 Whey Powder IAEA 155 (IAEA) 0.59 ± 0.07 Milk powder (non-fat) SRM 1549 (NIST) 0.0026 ± 0.0007 Tomato leaves SRM 1573a (NIST) 1.99 ± 0.06 Bovine liver SRM 1577c (NIST) 0.053 ± 0.014 Mussel tissue ERM-CE278k (IRMM) 0.73 ± 0.22 Crab LGC 7160 (LGC) 0.29± 0.14 Mixed polish herbs INCT-MPH-2 (INCT) 1.69 ± 0.13 Tea Leaves INCT-TL-1 (INCT) 1.91 ± 0.22 Wheat GBW 10011 (IGGE) 0.096 ± 0.014 Soybean GBW 10013 (IGGE) 0.28 ± 0.04 Cabbage GBW 10014 (IGGE) 1.8 ± 0.3 Spinach GBW 10015 (IGGE) 1.4 ± 0.2 Tea GBW 10016 (IGGE) 0.45 ± 0.10 Milk powder GBW 10017 (IGGE) 0.39 ± 0.04 Chicken GBW 10018 (IGGE) 0.59 ± 0.11 Apple GBW 10019 (IGGE) 0.30 ± 0.06 Cod fish tissue 7402-a (NMIJ) 0.72 ± 0.09 White rice flour 7502-a (NMIJ) 0.075 ± 0.013 Water Hard drinking water ERM-CA011b (IRMM) 48.2 ± 1.6 Soft drinking water ERM-CA022a (IRMM) 50.8 ± 2.7 Lyophilised solution CRM 544 (IRMM) 49.4 ± 0.9 Drinking water TMDW-500 (HPS) 20.0 ± 0.1 Simulated freshwater SRM 1643e (NIST) 19.90 ± 0.23 Natural water SRM 1640a (NIST) 40.54 ± 0.30 Spiked/fortified water NWTM-15.2 (LGC) 16.4 ± 1.4 Spiked/fortified water NWTM-23.4 (LGC) 6.8 Spiked/fortified water NWTM-24.3 (LGC) 5.01 Spiked/fortified water NWTM-27.3 (LGC) 1.74 Spiked/fortified water NWTMDA-61.2 (LGC) 67.2 Spiked/fortified water NWTMDA-64.2 (LGC) 290 Spiked/fortified water NWTMDA-51.4 (LGC) 66 Spiked/fortified water NWTMDA-53.3 (LGC) 340 Spiked/fortified water NWTM-DWS.2 (LGC) 44.4 Water NIM-GBW08608 (LGC) 33 Simulated rain water NWTRAIN-04 (LGC) 0.861 River water LGC6019 (LGC) 0.78 Surface water SPS-SW1 (LGC) 2.00 ± 0.02 Surface water SPS-SW2 (LGC) 10.0 ± 0.05 Water NCS ZC76308 (LGC) 30 ± 2 (a): HPS: High Purity Standard (USA); IAEA: International Atomic Energy Agency (Austria); IGGE: Institute of Geophysical Exploration (China); INCT: Institute of Nuclear Chemistry and Technology (Poland); IRMM: Institute for Reference Materials and Measurements (Belgium); LGC: LGC (UK); NIST: National Institute of Standards and Technology (USA); NMIJ: National Metrology Institute of Japan (Japan); NRCC: National Research Council of Canada (Canada). (b): The uncertainty usually given as 95 % confidence interval. EFSA Journal 2014;12(3):3595 168

Chromium in food and drinking water Appendix C: Commonly consumed foods in United States and their corresponding analytical chromium values (adapted from Thor et al., 2011) Commonly consumed foods (descending order) Mean mg/kg Median mg/kg Range mg/kg Protein sources, include meat, poultry, fish, eggs, nuts Beef: meat, beef, ground beef 1.68 0.09 0.013–4.95 2.83 Chicken: chicken breast 0.083 - 0.006-0.16 0.11 Pork: ham 0.021 0.022 0.00003-0.042 0.021 Eggs: egg, whole, cooked 0.023 0.005 0.00001-0.10 0.039 Peanuts: peanut butter 0.028 - 0.0018-0.038 0.014 Fish and shellfish: shrimp 0.158 0.210 0.004-0.26 0.136 Fruits and fruit juices Orange juice 0.005 0.004 0.001-0.009 0.004 Apple 0.082 0.033 0.00002-0.397 0.142 Banana 0.049 0.008 0.00001-0.164 0.068 Apple juice 0.002 - 0.0001-0.003 0.002 Strawberries 0.017 0.010 0.008-0.032 0.013 Orange 0.049 0.017 0.00001-0.255 0.092 Peach 0.062 - 0.050-0.074 0.017 Cantaloupe 0.043 0.050 0.00001-0.080 0.040 Vegetables Potato: potato, peeled, raw 0.011 0.006 0.003-0.030 0.013 Head lettuce 0.005 0.001 0.001-0.013 0.007 Dry edible beans: pinto beans 0.580 - 0.28-0.88 0.424 Romaine and leaf lettuce 0.110 0.057 0.00001-0.327 0.147 Onion, fresh 0.510 0.342 0.017-1.34 0.593 Tomato, fresh 0.082 0.007 0.00003-0.461 0.170 Cabbage 0.166 0.079 0.006-0.50 0.229 Carrot 0.032 0.017 0.004-0.090 0.035 Celery 0.051 0.070 0.003-0.080 0.042 Milk and dairy products Whole milk (fluid) 0.011 0.002 0.001-0.029 0.016 Skim milk (fluid) 0.009 0.009 0.00001-0.020 0.011 Yogurt 0.015 0.016 0.00001-0.030 0.017 American cheese 0.021 0.020 0.014-0.030 0.008 Grains Ready-to-eat cereals: Kellogg’s Raisin Bran 0.116 0.132 0.080-0.135 0.031 Nonwhole grain yeast bread: white bread 0.091 0.047 0.00003-0.305 0.116 Whole grain yeast bread: whole wheat bread 0.149 0.105 0.00008-0.382 0.157 Hot cereals: Nabisco quick prepared cream of wheat 0.072 0.086 0.039-0.090 0.028 Fats Butter 0.027 0.007 0.003-0.130 0.050 Margarine 0.019 0.003 0.0004-0.070 0.034 SD: Standard deviation SD EFSA Journal 2014;12(3):3595 169

Chromium in <strong>food</strong> and <strong>drinking</strong> <strong>water</strong><br />

Appendix B: Standard or certified reference materials<br />

Table B1: Standards or certified reference materials relevant to total <strong>chromium</strong> analysis in <strong>food</strong> and<br />

<strong>water</strong> (in mg/kg dry mass or µg/L).<br />

Food Type Descriptor (supplier) (a) Total <strong>chromium</strong> (b)<br />

Food<br />

Dogfish muscle DORM-2 (NRCC) 34.7 ± 5.5<br />

Fish protein DORM-3 (NRCC) 1.89 ± 0.17<br />

Lobster hepatopancreas TORT-2 (NRCC) 0.77 ± 0.15<br />

Lobster hepatopancreas (non defatted) LUTS-1 (NRCC) 0.53 ± 0.08<br />

Fish muscle IAEA 407 (IAEA) 0.73 ± 0.06<br />

Tuna fish IAEA 436 (IAEA) 0.194 ± 0.025<br />

Whey Powder IAEA 155 (IAEA) 0.59 ± 0.07<br />

Milk powder (non-fat) SRM 1549 (NIST) 0.0026 ± 0.0007<br />

Tomato leaves SRM 1573a (NIST) 1.99 ± 0.06<br />

Bovine liver SRM 1577c (NIST) 0.053 ± 0.014<br />

Mussel tissue ERM-CE278k (IRMM) 0.73 ± 0.22<br />

Crab LGC 7160 (LGC) 0.29± 0.14<br />

Mixed polish herbs INCT-MPH-2 (INCT) 1.69 ± 0.13<br />

Tea Leaves INCT-TL-1 (INCT) 1.91 ± 0.22<br />

Wheat GBW 10011 (IGGE) 0.096 ± 0.014<br />

Soybean GBW 10013 (IGGE) 0.28 ± 0.04<br />

Cabbage GBW 10014 (IGGE) 1.8 ± 0.3<br />

Spinach GBW 10015 (IGGE) 1.4 ± 0.2<br />

Tea GBW 10016 (IGGE) 0.45 ± 0.10<br />

Milk powder GBW 10017 (IGGE) 0.39 ± 0.04<br />

Chicken GBW 10018 (IGGE) 0.59 ± 0.11<br />

Apple GBW 10019 (IGGE) 0.30 ± 0.06<br />

Cod fish tissue 7402-a (NMIJ) 0.72 ± 0.09<br />

White rice flour 7502-a (NMIJ) 0.075 ± 0.013<br />

Water<br />

Hard <strong>drinking</strong> <strong>water</strong> ERM-CA011b (IRMM) 48.2 ± 1.6<br />

Soft <strong>drinking</strong> <strong>water</strong> ERM-CA022a (IRMM) 50.8 ± 2.7<br />

Lyophilised solution CRM 544 (IRMM) 49.4 ± 0.9<br />

Drinking <strong>water</strong> TMDW-500 (HPS) 20.0 ± 0.1<br />

Simulated fresh<strong>water</strong> SRM 1643e (NIST) 19.90 ± 0.23<br />

Natural <strong>water</strong> SRM 1640a (NIST) 40.54 ± 0.30<br />

Spiked/fortified <strong>water</strong> NWTM-15.2 (LGC) 16.4 ± 1.4<br />

Spiked/fortified <strong>water</strong> NWTM-23.4 (LGC) 6.8<br />

Spiked/fortified <strong>water</strong> NWTM-24.3 (LGC) 5.01<br />

Spiked/fortified <strong>water</strong> NWTM-27.3 (LGC) 1.74<br />

Spiked/fortified <strong>water</strong> NWTMDA-61.2 (LGC) 67.2<br />

Spiked/fortified <strong>water</strong> NWTMDA-64.2 (LGC) 290<br />

Spiked/fortified <strong>water</strong> NWTMDA-51.4 (LGC) 66<br />

Spiked/fortified <strong>water</strong> NWTMDA-53.3 (LGC) 340<br />

Spiked/fortified <strong>water</strong> NWTM-DWS.2 (LGC) 44.4<br />

Water NIM-GBW08608 (LGC) 33<br />

Simulated rain <strong>water</strong> NWTRAIN-04 (LGC) 0.861<br />

River <strong>water</strong> LGC6019 (LGC) 0.78<br />

Surface <strong>water</strong> SPS-SW1 (LGC) 2.00 ± 0.02<br />

Surface <strong>water</strong> SPS-SW2 (LGC) 10.0 ± 0.05<br />

Water NCS ZC76308 (LGC) 30 ± 2<br />

(a): HPS: High Purity Standard (USA); IAEA: International Atomic Energy Agency (Austria); IGGE: Institute of Geophysical<br />

Exploration (China); INCT: Institute of Nuclear Chemistry and Technology (Poland); IRMM: Institute for Reference<br />

Materials and Measurements (Belgium); LGC: LGC (UK); NIST: National Institute of Standards and Technology (USA);<br />

NMIJ: National Metrology Institute of Japan (Japan); NRCC: National Research Council of Canada (Canada).<br />

(b): The uncertainty usually given as 95 % confidence interval.<br />

EFSA Journal 2014;12(3):3595 168

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