BS EN 16801:2016 - Foodstuffs. Determination of elements and their chemical species. Determination of methylmercury in foodstuffs of marine origin by isotope dilution GC-ICP-MS

BS EN 16801:2016

Foodstuffs. Determination of elements and their chemical species. Determination of methylmercury in foodstuffs of marine origin by isotope dilution GC-ICP-MS

Status : Current   Published : April 2016

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PDF

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HARDCOPY



This final draft European Standard describes a method for the determination of monomethylmercury (MMHg) in foodstuffs of marine origin. The method has been validated in an interlaboratory test on mussel tissue, squid muscle, crab claw muscle, dog fish liver, whale meat, cod muscle and Greenland halibut muscle (all freeze-dried) at levels from 0,04 mg/kg to 3,6 mg/kg dry weight according to ISO 5725 2 [1]. Laboratory experiences have shown that this method is also applicable on fresh samples [2].




Standard NumberBS EN 16801:2016
TitleFoodstuffs. Determination of elements and their chemical species. Determination of methylmercury in foodstuffs of marine origin by isotope dilution GC-ICP-MS
StatusCurrent
Publication Date30 April 2016
Normative References(Required to achieve compliance to this standard)EN 13804, EN ISO 3696, ISO 3696
Informative References(Provided for Information)ISO 5725-2, EN ISO/IEC 17025, ISO/IEC 17025
International RelationshipsEN 16801:2016
Draft Superseded By14/30267874 DC
DescriptorsFood products, Dilution, Isotopes, Mathematical calculations, Precision, Reproducibility
ICS67.120.30
Title in FrenchProduits alimentaires. Détermination des éléments et de leurs espèces chimiques. Détermination de la teneur en méthylmercure dans les produits alimentaires d'origine marine par dilution isotopique CG-ICP-SM
Title in GermanLebensmittel. Bestimmung von Elementen und ihren Verbindungen. Bestimmung von Methylquecksilber in Lebensmitteln marinen Ursprungs mit Isotopenverdünnung GC-ICP-MS
CommitteeAW/275
ISBN978 0 580 79937 2
PublisherBSI
FormatA4
DeliveryYes
Pages18
File Size984 KB
Price£130.00


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