What is BS EN 13191-1-Determination of total bromide in non-fatty food about?
BS EN 1319 is a European standard on non-fatty foods that discusses the determination of total bromide in non-fatty food to ensure non-fatty foods are safe for consumption.
BS EN 13191-1 is the first part of the BS EN 13191 series that specifies a gas chromatographic (GC) method for determining bromide residues (including some organic bromine present) as inorganic bromide in non-fatty foods.
The maximum residue levels are expressed in terms of bromide ions from all sources but not including covalently bound bromine.
The method under BS EN 13191-1 is applicable to beets, carrots, chicory, endives, cereal grains, lettuce, potatoes, spinach, strawberries, and tomato. The method under BS EN 13191-1 has been validated in an interlaboratory test on lettuce.
Who is BS EN 13191-1-Determination of total bromide in non-fatty food for?
BS EN 13191-1 on the determination of total bromide in non-fatty food is useful for:
- Non-fatty food products manufacturers
- Food scientists
- Food technologists
- Food laboratories
- Food health and safety departments
Why should you use BS EN 13191-1-Determination of total bromide in non-fatty food?
Bromine is a naturally occurring element that can be found in many inorganic substances. Scientists, however, have many years ago started the introduction of organic bromines into the environment. These are all compounds that are not natural and can cause serious harm to human health and the environment.
BS EN 13191-1 provides you with guidance on apparatus, procedures for ashing, derivatization, gas chromatography, test for interferences and recoveries, evaluation of the results, precision, etc.
The method and procedures provided by BS EN 13191-1 assist you in the determination of total bromide as inorganic bromide in non-fatty foods, improving the quality and subsistence of non-fatty foods and ensuring a reduction in the risk to human health due to the consumption of total bromine content.
With obedience and compliance to BS EN 13191-1, you can enhance non-fatty food products’ effectiveness and efficacy and manufacture a standardized high-quality product.
