BS EN 17266:2019
Current
The latest, up-to-date edition.
Foodstuffs. Determination elements and their chemical species. Determination of organomercury in seafood by elemental mercury analysis
Hardcopy , PDF
English
29-02-2020
This document specifies a method for the determination of organomercury in seafood by elemental mercury analysis.
| Committee |
AW/275
|
| DocumentType |
Standard
|
| ISBN |
9780580999949
|
| Pages |
18
|
| ProductNote |
Implementation of CEN correction notice 11 December 2019: equations renumbered and an editorial change made to Subclause 10.1 from 'methods' to 'method' Implementation of CEN correction notice 22 January 2020: editorial change to Subclauses 10.2 and
10.3 to italicize the symbols 'r' and 'R' |
| PublisherName |
British Standards Institution
|
| Status |
Current
|
This document specifies a method for the determination of organomercury in seafood by elemental mercury analysis. The method has been successfully validated in an interlaboratory study on oyster tissue, mussel tissue, lobster hepatopancreas, dogfish liver and tuna at levels from 0,01 mg/kg to 5 mg/kg referring to dry weight and expressed as mercury [1], [2].
The limit of quantification is approximately 0,01 mg/kg of organomercury [3], [4].
Organic species of mercury, other than monomethylmercury, are also extracted and thus determined with this method. However, in seafood the contribution from organic species of mercury other than monomethylmercury is negligible.
| Standards | Relationship |
| EN 17266:2019 | Identical |
| I.S. EN 17266:2019 | Equivalent |
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