What is BS EN 17250 about?
BS EN 17250 is an international standard on the determination of ochratoxin A in foodstuffs.
BS EN 17250 specifies a procedure for the determination of ochratoxin A (OTA) in chilli, paprika, black, and white pepper, nutmeg, spice mix, liquorice (root and extracts), cocoa and cocoa products by high-performance liquid chromatography (HPLC) with immunoaffinity column clean-up and fluorescence detection (FLD).
The method specified by BS EN 17250 has been validated in interlaboratory studies via the analysis of both naturally contaminated and spiked samples.
Note: Ochratoxin A is a potent nephrotoxic agent, a carcinogen and has genotoxic properties. Ochratoxin A has been classified by IARC as Group 2B.
Who is BS EN 17250 for?
BS EN 17250 on the determination of ochratoxin A in foodstuffs is useful for:
- Food scientists
- Food laboratories
- Food safety and health departments
- Food technologists
Why should you use BS EN 17250?
The mycotoxin ochratoxin A has a chemical structure comprising a dihydrocoumarin moiety linked to a molecule of L-β-phenylalanine via an amide bond.
BS EN 17250 provides you with HPLC and FLD methods and procedures to determine ochratoxin which contaminates the foodstuffs. Ochratoxin commonly occurs in cereals and cereal products, spices, coffee beans, dry vine fruits, wine and grape juice, spices, and liquorice.
The methods and procedures provided by BS EN 17250 assist you to identify ochratoxin A in foodstuffs and help you to improve the quality of food products and thus prevent food from contamination.
