UNE-EN 13806-2:2025

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 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).