Webinar: Solutions for Challenges in Extraction and Quantitation of Arsenic in Food
7/18/2017 2:00 PM - 7/18/2017 3:00 PM

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Metrohm Service
Along with rice and apple juice, seafood and seaweed are major sources of human exposure to dietary arsenic. Although toxic inorganic chemical forms of arsenic such as arsenate or arsenite are well understood, the safety and toxicity of arsenosugars and lipid-soluble arsenicals are still under debate. The literature is limited in terms of the methods and sample groups used for such analyses, but the range and variation of arsenic in each species affect its characterization and quantitation.

Attend this webinar to hear Dr. Mesay Wolle, Research Fellow at the US FDA/CFSAN, discuss the origins of arsenic in seafood. He will also explain why arsenic is not always harmful to human health and provide expertise on sample preparation and chromatographic methods needed to accurately analyze arsenic speciation in seafood. The discussion will include a topical overview of new methodology developed recently at the FDA/CFSAN, for extracting, separating and quantifying arsenic in finfish, crustaceans, mollusks and seaweed.

Following Dr. Wolle’s presentation, Michael Murphy, Technical Director at Metrohm USA, will present commonly used ion chromatography solutions that help ensure the safety of foods.