BS EN 13806-2:2025 - Foodstuffs: Determination of Total Mercury

Introducing the BS EN 13806-2:2025, a comprehensive standard that provides a meticulous methodology for the determination of total mercury in foodstuffs. This standard is essential for laboratories, food safety authorities, and industries involved in food production and quality control, ensuring the highest levels of safety and compliance with international regulations.

Overview

The BS EN 13806-2:2025 standard outlines the procedure for determining trace elements, specifically focusing on the total mercury content in foodstuffs. Utilizing the advanced technique of atomic fluorescence spectrometry (AFS) combined with the cold vapour technique after pressure digestion, this standard ensures precise and reliable results.

Key Features

• Standard Number: BS EN 13806-2:2025
• Pages: 20
• Release Date: April 2, 2025
• ISBN: 978 0 539 26715 0
• Status: Standard

Why Choose BS EN 13806-2:2025?

This standard is crucial for ensuring food safety and consumer protection. Mercury is a toxic element that can pose significant health risks if present in food at high levels. The BS EN 13806-2:2025 provides a scientifically validated method to accurately measure mercury levels, helping to prevent contamination and ensure compliance with health regulations.

Advanced Methodology

The use of atomic fluorescence spectrometry (AFS) in conjunction with the cold vapour technique after pressure digestion offers several advantages:

• High Sensitivity: AFS is known for its exceptional sensitivity, making it ideal for detecting trace levels of mercury.
• Precision and Accuracy: The method ensures precise and accurate measurements, critical for regulatory compliance and consumer safety.
• Efficiency: The pressure digestion process enhances the efficiency of mercury extraction, leading to more reliable results.

Comprehensive Coverage

With 20 pages of detailed instructions and guidelines, the BS EN 13806-2:2025 provides comprehensive coverage of the entire testing process. From sample preparation to data interpretation, every step is meticulously outlined to ensure consistency and reliability across different laboratories and testing environments.

Applications

This standard is applicable across a wide range of foodstuffs, making it a versatile tool for various sectors within the food industry. Whether you are involved in the production, processing, or regulation of food products, the BS EN 13806-2:2025 is an invaluable resource for maintaining high standards of food safety.

Conclusion

In an era where food safety is paramount, the BS EN 13806-2:2025 stands as a critical standard for the determination of total mercury in foodstuffs. Its advanced methodology, comprehensive coverage, and focus on precision make it an essential tool for ensuring the safety and quality of food products worldwide. Equip your laboratory or food safety program with this indispensable standard and contribute to a safer food supply chain.

BS EN 13806-2:2025

This standard BS EN 13806-2:2025 Foodstuffs. Determination of trace elements is classified in these ICS categories:

• 67.050 General methods of tests and analysis for food products

This document specifies a method for the determination of total mercury in foodstuffs by cold vapour atomic fluorescence spectrometry (AFS) after pressure digestion. This method was tested in an interlaboratory study carried out in connection with the pressure digestion method EN 13805 on seven different materials with a mercury concentration in the range from 0,006 mg/kg to 5,38 mg/kg and successfully validated in this range. The following foodstuffs were analysed: — Saithe (dried); — Celery (dried); — Wheat noodle powder; — Wild mushrooms (dried); — Pig liver (dried); — Cacao powder; — Tuna fish (dried). The lower limit of the method’s applicability varies depending on the food matrix and the water content of the foodstuff. It is a laboratory-specific value and is defined by the laboratory when calculating the limit of quantification (see 9.2).