BS EN 13806-3:2025 - Foodstuffs. Determination of Trace Elements

Introducing the BS EN 13806-3:2025, a comprehensive standard that sets the benchmark for the determination of total mercury in foodstuffs using atomic absorption directly from the foodstuff. This essential document is a must-have for professionals in the food industry, laboratories, and regulatory bodies who are committed to ensuring food safety and quality.

Overview

The BS EN 13806-3:2025 standard provides a detailed methodology for the analysis of elemental mercury in food products. With the increasing concern over food safety and the presence of trace elements, this standard is crucial for maintaining high standards in food quality control. Released on April 2, 2025, this document is the latest in a series of standards dedicated to food safety and trace element analysis.

Key Features

• Standard Number: BS EN 13806-3:2025
• Pages: 24
• ISBN: 978 0 539 26763 1
• Status: Standard

Why Choose BS EN 13806-3:2025?

This standard is designed to provide a reliable and accurate method for the determination of total mercury in foodstuffs. Mercury is a toxic element that can have serious health implications if consumed in large quantities. Therefore, it is vital to have precise and dependable methods for its detection and quantification in food products.

The BS EN 13806-3:2025 standard employs atomic absorption spectroscopy, a technique known for its sensitivity and specificity in detecting trace elements. This method allows for the direct analysis of mercury from the foodstuff, ensuring that the results are both accurate and representative of the sample.

Benefits of Using This Standard

By implementing the BS EN 13806-3:2025 standard, organizations can benefit in several ways:

• Enhanced Food Safety: Ensure that food products meet safety standards by accurately detecting and quantifying mercury levels.
• Regulatory Compliance: Stay compliant with national and international regulations regarding trace elements in food.
• Consumer Confidence: Build trust with consumers by demonstrating a commitment to food safety and quality.
• Improved Quality Control: Implement robust quality control measures to maintain the integrity of food products.

Who Should Use This Standard?

The BS EN 13806-3:2025 standard is ideal for a wide range of professionals and organizations, including:

• Food manufacturers and processors
• Quality control laboratories
• Regulatory bodies and government agencies
• Research institutions focused on food safety

Conclusion

In an era where food safety is of paramount importance, the BS EN 13806-3:2025 standard provides a critical tool for the accurate determination of mercury in foodstuffs. By adopting this standard, organizations can ensure that their products are safe, compliant, and of the highest quality. Invest in the future of food safety with the BS EN 13806-3:2025 standard.

BS EN 13806-3:2025

This standard BS EN 13806-3:2025 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 (Hg) in foodstuffs using direct atomic absorption spectrometry after thermal decomposition in an oxygen or air flow and concentration by amalgam formation. The method is applicable for solid and liquid samples. This method was tested in a interlaboratory study carried out on seven different materials with a mercury concentration in the range from 0,005 mg/kg to 5,20 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).