£77.00 Volume discounts available
Note: Fees (prices) on this site are in GBP and do not include carriage / handling fees and VAT. Customers outside the UK may also incur local charges, including (but not limited to) import duties, local taxes and customs clearance fees, which may add significant cost to your order. Prices here are for the PT round or QC / Reference Material only and the total price payable may be higher.
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| Product Code | Material | Matrix | Approx. Size |
|---|---|---|---|
|
FCCM45-VEG79QC
|
T07460QC |
Vegetable Purée |
50g |
Cadmium, Lead, Tin, Nickel
20/10/2025
Vegetable Pureés can be seen as relatively high risk due to the processed nature and therefore higher concentration of potential contaminants within this foodstuff. The diverse nature of pureés can increase its susceptibility to contaminants such as heavy metals and trace elements. With analytes including Cadmium, Lead, Nickel and Tin within this quality control material, your laboratories can confirm robust testing capabilities within a concentrated substance.
Heavy, toxic metals such as arsenic, cadmium, lead and mercury are often found in food, either as a natural contaminant or a contaminant from production. Their effects are various and far reaching, such as inhibiting nutrient absorption in the case of cadmium.
The increased consumption of pureés within global diets requires large amounts of testing which looks set to continue to grow. When scaling testing capabilities across many laboratories to cope with further increased demand, reliable quality control processes must be utilised effectively. This adds further importance to testing against quality control materials when benchmarking and forming effective quality control foundations are key to long term testing success.
The presence of metals in food is of particular concern due to their toxicity. These naturally occurring chemicals can occur as residues in food by a range of mechanisms such as their natural presence in the environment or contamination during food processing and storage. Their accumulation in the body can lead to harmful effects over time and their presence in foodstuffs is strictly regulated.
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