What is BS EN 12014-7-Determination of nitrate content of vegetables and vegetable products about?
BS EN 12014 is a European standard on foodstuffs that discusses the determination of nitrate and/or nitrite content in vegetables and vegetable products to ensure they are safe for consumption.
BS EN 12014-7 is the seventh part of the BS EN 12014 series that specifies a continuous flow method (CF-method) for the determination of nitrate content of vegetables and vegetable products having a nitrate content of 900 mg/kg to 5 200 mg/kg (calculated as nitrate ion).
Note: Experiences have shown that the method may also be applied for vegetables and vegetable products having a nitrate content of greater than 50 mg/kg (calculated as nitrate ion).
Who is BS EN 12014-7-Determination of nitrate content of vegetables and vegetable products for?
BS EN 12014-7 on the determination of nitrate content of vegetables and vegetable products is useful for:
- Food scientists
- Food technologists
- Food laboratories
- Food health and safety departments
Why should you use BS EN 12014-7-Determination of nitrate content of vegetables and vegetable products?
Nitrate can affect how our blood carries oxygen. Nitrate can turn hemoglobin (the protein in blood that carries oxygen) into methemoglobin. Elevated levels can turn skin to a bluish or grey color and cause more serious health effects like weakness, excess heart rate, fatigue, and dizziness.
BS EN 12014-7 provides you with apparatus and equipment, procedures, methods such as continuous flow, checking the reducing capacity of cadmium column, regeneration of cadmium column measurement, precision data. This will help you carry out the test effectively.
The methods and procedures provided by BS EN 12014-7 assist in improving the quality of vegetable and vegetable products and ensure to reduce the risk on human health due to consumption of nitrate content.
With obedience and compliance to BS EN 12014-7, you can enhance the efficacy of vegetable and vegetable products to enhance their standard.
