What is ISO 13496 about?
ISO 13496 is an international standard on meat and meat products to determine and detect colouring agents present in meat products.
ISO 13496 specifies a detection method using thin-layer chromatography and a determination method using high-performance liquid chromatography (HPLC) for synthetic colouring agents in meat and meat products.
ISO 13496 specifies the HPLC method as the reference method. ISO 13496 is applicable to meat and meat products, including livestock and poultry products.
Who is ISO 13496 for?
ISO 13496 on meat and meat products is useful for:
- Food scientists
- Food laboratories
- Food technologists
- Food health and safety departments
- Biochemists
Why should you use ISO 13496?
The colour of food influences consumers, many food manufacturers use dyes in foods ranging from meat. Studies have linked artificial food dyes to hyperactivity, including ADHD, behavioural changes like irritability and depression, hives, and asthma.
ISO 13496 provides you with the HPLC method which is a sensitive analytical technique for the detection and determination of synthetic colouring agents in meat and meat products.
The analytical technique provided by ISO 13496 helps you to separate and detect additives, ingredients, nutritional components, and contaminants in food and ensure that the meat and meat products are safe for consumption.
What is changed since the last update?
BS ISO 13496:2021 supersedes ISO 13496:2000. BS ISO 13496:2021 includes some technical changes with respect to ISO 13496:2000. These include:
- A new test method, high-performance liquid chromatography (HPLC), has been added
- The order of the clauses has been rearranged
- The title and scope of the document has been modified
