A study was designed to compare the Kjel-Foss automated macro-Kjeldahl method and a block digestion- steam distillation method. The official AOAC Kjeldahl method was used as a reference procedure. Six products with a crude protein range of 10-30% were analyzed by 23 laboratories. Five laboratories analyzed the samples by the official AOAC method, 8 laboratories used the automated Kjel-Foss method, and 11 laboratories used the block digestion with steam distillation method. Standard deviations for each product and each method for both repeatability and reproducibility are given. The block digestion- steam distillation method has been adopted official first action.

Atomic absorption spectrophotometric determination of lead and copper in meat products is described. Organic material is destroyed by dry ashing at 500°C. Copper and lead levels ranged from 1–5 and 1–10 ppm, respectively.

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A survey was conducted jointly by the Food and Drug Administration and the Department of Agriculture to ascertain the types and amounts of polycyclic aromatic hydrocarbons present in smoked foods. The samples include many varieties of meat products, poultry, fish, and other miscellaneous items. All samples were analyzed by the published methods of Howard et al. Results indicate that many smoked foods contain small amounts (0.5—7.0 ppb) of polycyclic aromatic hydrocarbons

Nine laboratories participated in a collaborative study of a method for determining 6 nitrosamines, dimethylnitrosamine, diethylnitrosamine, dibutylnitrosamine, nitrosopiperidine, nitrosopyrrolidine, and nitrosomorpholine, in the 5-17 ppb range. The coefficients of variation for repeatability were 10.8, 8.5,10.4, 8.5, 8.7, and 7.8% with corresponding coefficients of variation for reproducibility of 16.4, 12.0,13.6,10.8,11.2, and 10.3% and recoveries of 89.6, 91.6, 84.7, 90.0, 89.6, and 88.1%, respectively. The method was adopted official first action.