Abstract: A review of the recent advances of determination techniques of cadmium in foods was presented, including the traditional determination techniques, such as flame atomic absorption spectrometry, graphite furnace atomic absorption spectrometry, atomic fluorescence spectrometry, spectrophotometry, anodic stripping voltammetry, inductively coupled plasma mass spectrometry, inductively coupled plasma atomic emission spectrometry, etc, and the rapid determination techniques, such as biochemical sensor methods, immunoassay, enzyme analysis and dipstick, etc (42 ref. cited).