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SRPS EN 13806-1:2025

Foodstuffs - Determination of trace elements - Part 1: Determination of total mercury in foodstuffs by atomic absorption spectrometry (AAS) - cold vapour technique after pressure digestion

Apr 30, 2025

General information

60.60     Apr 30, 2025

ISS

E275

European Norm

93.080.20     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 absorption spectrometry (AAS) 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 0,005 mg/kg to 5,06 mg/kg and successfully validated in the range from 0,015 mg/kg to 5,06 mg/kg.
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).

Life cycle

PREVIOUSLY

WITHDRAWN
SRPS EN 13806:2008

NOW

PUBLISHED
SRPS EN 13806-1:2025
60.60 Standard published
Apr 30, 2025

Related project

Adopted from EN 13806-1:2025 IDENTICAL