A simple spectrophotometric method for the determination of total iodine content in foods by modification of Sveikina procedure, based on the works of Moxon and Dixon, is reported. The modified method had about 100-fold higher sensitivity in comparison to the above mentioned methods. The method detection limit (MDL) was 0.01 ng per 100 g of food and a mean recovery test of 92%. This method was used for the analyses of total iodine content in different food products