What is BS EN 17265 - Determination of aluminium in foodstuffs about?
BS EN 17265 discusses the determination of aluminium in foodstuffs. EN 17265 is a European standard on the determination of aluminium in foodstuffs to prevent adverse health effects on the central or peripheral nervous system.
BS EN 17265 specifies a method for the determination of aluminium in food by inductively coupled plasma optical emission spectrometry (ICP-OES) after pressure digestion.
The method specified under BS EN 17265 was validated for wheat noodle, cheese, liver, beetroot, and cocoa powder at mass fractions in the range of 15 mg/kg to 200 mg/kg. At concentrations above 200 mg/kg digestion temperatures higher than 220 °C can be necessary to recover the aluminium as completely as possible.
Who is BS EN 17265- Determination of aluminium in foodstuffs for?
BS EN 17265 on the determination of aluminium in foodstuffs is useful for:
- Food scientists
- Food laboratories
- Food technologists
- Food health and safety departments
Why should you use BS EN 17265-Determination of aluminium in foodstuffs?
Aluminium is a non-essential metal to which people are usually exposed. In food supply, it comes from natural sources, water used in food preparation, food ingredients, and utensils used during food preparation have severe health effects on the human body resulting from slow growth in children, muscle weakness, and speech problems.
BS EN 17265 provides you with a method to determine aluminium quantitatively by ICP-OES after digestion of the sample with nitric acid according to the pressure digestion process but without the use of hydrofluoric acid.
The methods and procedures provided by BS EN 17265 assist you to detect aluminium content that can be found in vegetables, fruits, fish, and seafood and ensure to prevent severe health issues in human beings.
By adopting BS EN 17265 the user can ensure the health safety of foodstuffs by determining the content of aluminium in foodstuffs.
