BS EN 14176:2017 - Foodstuffs. Determination of domoic acid in raw shellfish, raw finfish and cooked mussels by RP-HPLC using UV detection

BS EN 14176:2017

Foodstuffs. Determination of domoic acid in raw shellfish, raw finfish and cooked mussels by RP-HPLC using UV detection

Status : Current   Published : January 2017

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This European Standard specifies methods for the quantitative determination of domoic acid in raw bivalve molluscs and finfish as well as in cooked mussels. The limit of detection is about 10 ng/ml to 80 ng/ml (0,05 mg/kg to 0,4 mg/kg), depending on the UV detector sensitivity. The limit of quantification for DA by these methods is at least 2,7 mg/kg. Method A has been validated for the determination of DA in different raw matrices such as mussels, clams, scallops and anchovies, spiked and/or naturally contaminated at levels ranging from 2,7 mg/kg to 85,1 mg/kg. Method B has been validated for the determination of DA at levels ranging from 5 mg/kg to 12,9 mg/kg in cooked blue mussels. For further information on validation data, see Clause 8 and Annex A. Laboratory experience has shown that this standard can also be applied to other shellfish species, however, no complete validation study according to ISO 5725 has been carried out so far.




Standard NumberBS EN 14176:2017
TitleFoodstuffs. Determination of domoic acid in raw shellfish, raw finfish and cooked mussels by RP-HPLC using UV detection
StatusCurrent
Publication Date31 January 2017
Normative References(Required to achieve compliance to this standard)No other standards are normatively referenced
Informative References(Provided for Information)ISO 13528:2015
ReplacesBS EN 14176:2003
International RelationshipsEN 14176:2017
Draft Superseded By15/30317863 DC
DescriptorsFood testing, Fish (meat), Food products, Chemical analysis and testing, Shellfish, Liquid chromatography, Mussels, Determination of content, Toxins
ICS67.120.30
Title in FrenchProduits alimentaires. Dosage de l'acide domoïque dans les coquillages crus, les poissons crus et les moules cuites par CLHP en phase inverse couplée à la détection UV
Title in GermanLebensmittel. Bestimmung von Domoinsäure in rohen Schalentieren, rohen Fischen und gekochten Miesmuscheln mit RP-HPLC und UV-Detektion
CommitteeAW/275
ISBN978 0 580 89118 2
PublisherBSI
FormatA4
DeliveryYes
Pages22
File Size540 KB
Price£130.00


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