What is BS EN 13191-2-Determination of inorganic bromide in non-fatty food about?
BS EN 1319 is a European standard on non-fatty foods that discusses the determination of inorganic bromide in non-fatty food to ensure non-fatty foods are safe for consumption.
BS EN 13191-2 is the second part of the BS EN 13191 series that specifies a gas chromatographic (GC) method for the determination of 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 13191-2 is applicable to cereals, dried fruit, dried vegetables, dried mushrooms, fresh fruits, and vegetables. The method under BS EN 13191-2 has been validated in an interlaboratory study on maize, flour, carrot flakes, lettuce, potatoes, cereal flour, and hazelnuts.
Who is BS EN 13191-2-Determination of inorganic bromide in non-fatty food for?
BS EN 13191-2 on the determination of inorganic 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 13191-2-Determination of inorganic bromide in non-fatty food?
Inorganic bromides are groups of compounds that contain a bromide ion or ligand with an ionic charge of 1, and a more electropositive element or radical. Bromide is commonly found in nature along with sodium chloride. These compounds can cause serious harm to human health and the environment.
BS EN 13191-2 provides you with guidance on apparatus, procedures for extraction and derivatization, gas chromatography, test for interferences and recoveries, evaluation of the results, precision, etc.
The method and procedures provided by BS EN 13191-2 assist you in the determination of 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 inorganic bromine content.
With obedience and compliance to BS EN 13191-2, you can enhance non-fatty food products’ effectiveness and efficacy and manufacture a standardized high-quality product.
