PL
Przedstawiono wyniki oznaczeń rtęci w mleku utrwalonym metodą U HT (Ultra-High-Temperature), pasteryzowanym, zagęszczonym oraz jogurtach i biojogurtach naturalnych i owocowych.
EN
Using AAS method and the cold vapour technique, mercury content was assayed in the milk (preserved by UHT or pasterization techniques), as well as in the natural yoghurt and bioyogurth with fruits. Samples (30 to 50 g) were mineralized using the wet oxidation method with the mixture of concentrated acids (H2SO4 + HNO3 + HClO4). The following concentration ranges were found: from 0.4 to 29.79 µg Hg/dm3 in the milk, and from 1.4 to 22.94 µg Hg/kg in dairy products. Experimental data indicated that the mercury tolerance recommended by the Ministry of Health and Social Welfare ( < 10 µg Hg/kg), was not exceeded in more than 96% of milk samples under test, and in more than 92% of dairy product samples under investigation.