Metals and other elements can be naturally present in food or can enter food as a result of human activities such as industrial and agricultural processes. The metals of particular concern in relation to harmful effects on health are mercury, lead, cadmium, tin and arsenic. Mercury and lead are often referred to as “heavy metals”. The toxicity of these metals is in part due to the fact that they accumulate in biological tissues, a process known as bioaccumulation. This process of bioaccumulation of metals occurs in all living

Hence it is very important to determine the concentration of heavy metals in the food.

ASRCTL carries out tests for heavy metals in a variety of food products for compliance with the requirements laid down by FSSAI under the, Food Safety and Standards Act