Overview
Abuova and colleagues compared stripping voltammetry and atomic absorption spectrometry for lead in wheat bread, using spike additions to check precision and error under Customs Union food safety rules. The only concentration data are five repeat measurements of one unspiked bread sample per method. They also summarize routine bread monitoring from 2019 to 2020 as a percentage distribution.
Key numbers
- One wheat bread sample, lead mean “0.0105” mg/kg by voltammetry and “0.0117” mg/kg by AAS (Table 3, five replicates each).
- Monitoring: results below 0.01 mg/kg made up 75.6% of wheat bread results, and 2.2% fell in 0.1 to 1.0 mg/kg (section 3.3); sample count not stated.
Methods (brief)
Stripping voltammetry on a TA-4 analyzer and AAS on a Kvant-2AT, with lead additions at the sample-preparation and measurement stages. Repeatability standard deviations were 13% and 18%. No certified reference material is reported.
Evidence Fitness
This is a laboratory methods paper with a single validation sample, so it says little about lead levels in bread in general, and the monitoring distribution has no sample count. The two tables also cite different permissible levels (0.5 and 0.15 mg/kg). Bread is a proxy for the doughnut page, not a doughnut measurement.