How to choose Weiyel matrix reference standard substances as key points for food heavy metal quality control?

Heavy metal contamination is a key area of ​​focus in food safety risk prevention and control; the accuracy and reliability of laboratory test data serve as a crucial technical foundation for food safety regulation.

Heavy metals in food originate from two sources: environmental contamination and introduction during production or distribution.

Lead, cadmium, mercury, arsenic, and chromium are primarily cumulative toxins that are eliminated slowly from the human body; long-term, low-dose intake leads to a gradual accumulation of harm. Lead damages the nervous system, kidneys, hematopoietic system, and bones; cadmium harms the kidneys and bones and poses a carcinogenic risk; mercury damages the central nervous system and can affect fetal development; and arsenic and chromium damage the liver, kidneys, and skin, and are classified as carcinogens.

Selenium warrants separate mention: it is an essential element for the human body—beneficial in moderate amounts but toxic in excess—meaning it is a substance that requires intake control rather than total avoidance.

To support food risk monitoring, Weiyel has developed a range of heavy metal quality control samples based on common food matrices—such as rice flour, soy sauce, and fish meal—providing robust quality assurance for heavy metal testing. This series of reference materials can serve as working standards for routine analysis and testing, as well as for laboratory quality control activities such as method validation and instrument calibration.