Determination of silver in foods by neutron activation analysis

Silver has been determined in a number of foodstuffs by neutron activation analysis. The results range from <1 to 530 ng g^?1 dry matter and are highly variable, suggesting that random contanination of samples may occur. Higher concentrations of up to 31 ug g^?1 dry matter were found in wild fungi. From these results, supplemented by others, the British dietary intake is estimated to be 4.5 ug Ag day^?1, which constitutes no hazard to human health.