What is BS EN 14176- RP-HPLC method for determination of domoic acid in raw shellfish, raw finfish, and cooked mussels about?
BS EN 14176 discusses the determination of domoic acid in raw shellfish, raw finfish, and cooked mussels. BS EN 14176 is a European standard that provides the RP-HPLC method for the determination of domoic acid in raw shellfish, raw finfish, and cooked mussels to ensure they are safe for consumption.
BS EN 14176 specifies methods for the quantitative determination of domoic acid in raw bivalve molluscs and finfish as well as in cooked mussels.
The limit of detection is about 10 ng/ml to 80 ng/ml (0,05 mg/kg to 0,4 mg/kg), depending on the UV detector sensitivity. Method A has been validated for the determination of DA in different raw matrices such as mussels, clams, scallops, and anchovies, spiked and/or naturally contaminated at levels ranging from 2,7 mg/kg to 85,1 mg/kg. Method B has been validated for the determination of DA at levels ranging from 5 mg/kg to 12,9 mg/kg in cooked blue mussels.
Note: Laboratory experience has shown that BS EN 14176 can also be applied to other shellfish species.
Who is BS EN 14176-RP-HPLC method for determination of domoic acid in raw shellfish, raw finfish, and cooked mussels for?
BS EN 14176 on RP-HPLC method for determination of domoic acid in raw shellfish, raw finfish, and cooked mussels is useful for:
- Food scientists
- Food technologists
- Food laboratories
- Food health and safety departments
Why should you use BS EN 14176- RP-HPLC method for determination of domoic acid in raw shellfish, raw finfish, and cooked mussels?
The amnesic shellfish poisoning (ASP) toxin, domoic acid (DA), belongs to a group of amino acids, called the kainoids, which are classed as neuroexcitants or excitoxins that interfere with the neurotransmission mechanisms in the brain. Domoic acid, a naturally occurring toxin produced by certain types of algae, can be harmful or even fatal to humans if contaminated shellfish are consumed.
BS EN 14176 provides you with apparatus, methods, extraction procedures, evaluation of results, precision data, precision data from EURLMB proficiency testing schemes, typical chromatogram, and much more.
The methods and procedures provided by BS EN 14176 assist in improving the quality of raw shellfish, raw finfish, and cooked mussels and ensure reducing the risk on human health due to consumption of domoic acid.
By adopting BS EN 14176 the user can improve the quality of raw shellfish, raw finfish, and cooked mussels and thus, help in reducing various health risks.
What is changed since the last update?
BS EN 14176:2017 supersedes EN 14176:2003, which is withdrawn. BS EN 14176:2017 has made some technical changes compared to the previous edition EN 14176:2003. These include:
- The extraction procedure in 6.2 has been revised
- The chromatographic conditions in 6.3 have been revised
- The method has been re-validated, and the validation data in Annex A have been revised
