Abstract

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 a collaborative 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 applicabilitiy 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.

Begin

2023-03-24

WI

00275373

Planned document number

DIN EN 13806-2

Project number

05702436

Responsible national committee

NA 057-01-09 AA - Elements and their chemical species  

Responsible european committee

CEN/TC 275/WG 10 - Elements and their chemical species  

draft standard

Foodstuffs - Determination of trace elements - Part 2: Determination of total mercury in foodstuffs by atomic fluorescence spectrometry (AFS) - cold vapour technique after pressure digestion; German and English version prEN 13806-2:2023
2023-07
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previous edition(s)

Foodstuffs - Determination of trace elements - Determination of mercury by cold-vapour atomic absorption spectrometry (CVAAS) after pressure digestion; German version EN 13806:2002
2002-11

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