The occurrence of bromine in some Finnish and imported vegetables determined by a polarographic method

Authors

• Jorma Hirn Department of Food Hygiene, College of Veterinary Medicine, 00550 Helsinki 55
• Ruth Stabel-Taucher State Veterinary Medical Institute, 00550 Helsinki 55
• Timo Pekkanen Department of Food Hygiene, College of Veterinary Medicine, 00550 Helsinki 55

DOI: https://doi.org/10.23986/afsci.71920

Abstract

The bromide content of 59 Finnish and imported vegetable samples was determined by a modified polarographic method. 10 lettuce samples out of 20 were found to contain bromide in excess of 5 ppm fresh matter, which is the maximum level tolerated for bromide in some countries. These lettuce samples originated from Holland and Spain. In addition the natural bromide level of 2ppm was exceeded in some conserved and fresh vegetable samples, but was always less than 5 ppm.