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SRPS EN 13806-2:2025

Foodstuffs - Determination of trace elements - Part 2: Determination of total mercury in foodstuffs by atomic fluorescence spectrometry (AFS) - cold vapour technique after pressure digestion

Apr 30, 2025

General information

60.60     Apr 30, 2025

ISS

E275

European Norm

67.050  

English  

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Scope

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).

Related directives

NOTE: If the word "harmonized" (marked in green) is not found in the field with the name of the directive, it means that the European standard is not cited in the OJEU.

2017/625

Regulation (EU) 2017/625 of the European Parliament and of the Council of 15 March 2017 on official controls and other official activities performed to ensure the application of food and feed law, rules on animal health and welfare, plant health and plant protection products

Life cycle

PREVIOUSLY

WITHDRAWN
SRPS EN 13806:2008

NOW

PUBLISHED
SRPS EN 13806-2:2025
60.60 Standard published
Apr 30, 2025

Related project

Adopted from EN 13806-2:2025