The food we eat is a source of exposure to both organic and inorganic pollutants, for both people and animals.
Some environmental contaminants have a long residence time in the body, which is why these substances accumulate over time. For this reason, the acceptable levels in foodstuffs for these contaminants are quite low, as are the levels for the recommended maximum weekly intake of certain substances, such as dioxins, PCBs, PAHs, lead, cadmium and mercury.
These low regulatory limits are extremely demanding in terms of analytical methods and require that laboratories demonstrate that their methods and instruments are of high quality.
NILU has provided analyses of different types of animal and vegetables foodstuffs for many years.