“…Recently, the cadmium levels of different beverages with and without alcohol by different detection techniques (stripping chronopotenti-ometry, ICP-MS, ICP-OES, TF-FAAS, derivative potentiometric stripping analysis, GF-AAS, flow injection-diode array detection-spectrophotometry, a novel liquid-phase microextraction coupled with FAAS, HG-AFS and ET-AAS) are investigated in detail. Flame atomic absorption spectrometry [Xiang et al, 2012], inductively coupled plasma-optical emission spectrometry [Marchisio et al, 2005;Lara et al, 2001], inductively coupled plasma mass spectrometry [Wu & Boyle, 1997], stripping chronopotentiometry [Lo Coco et al, 2006], derivative potentiometric stripping analysis [La Pera et al, 2003], graphite furnace atomic absorption spectrometry [Schiavo et al, 2008;Ajtony et al, 2008;Dessuy et al, 2011], a novel liquid-phase microextraction coupled with flame atomic absorption spectrometry [Wu et al, 2011], a sequential injection hydride generation atomic fluorescence spectrometry [Duan et al, 2005], and electrothermal atomic absorption spectrometry [Farinas et al, 2007;Jurado et al, 2007] have also been applied for the determination of cadmium in different beverages and food samples. Although some of these techniques are sophisticated and have a high detection power, but they are relatively expensive, time-consuming, need experienced user in its area and not available in all laboratories.…”