Non-fatty food - Determination of bromide residues - Part 2: Determination of inorganic bromide

This European Standard specifies a gas chromatographic method for the determination of inorganic bromide residues in non-fatty foods. Generally, the maximum residue levels are expressed in terms of bromide ion from all sources but not including covalently bound bromine. The method is applicable to cereals, dried fruit, dried vegetables, dried mushrooms, fresh fruit and vegetables. It has been validated in an interlaboratory study on maize flour, carrot flakes, lettuce, potatoes, cereal flour and hazelnuts (1), (2).

Fettarme Lebensmittel - Bestimmung von Bromidrückständen - Teil 2: Bestimmung von anorganischem Bromid

Dieser Europäische Norm-Entwurf legt ein gaschromatographisches Verfahren zur Bestimmung von Rückständen von anorganischem Bromid in fettarmen Lebensmitteln fest. Im allgemeinen sind die Höchstmengen auf Bromidion aus allen Quellen bezogen, schließen, aber kovalent gebundenes Brom nicht ein. Dieses Verfahren ist anwendbar auf Gemüse, Getreide, Obst, Trockengemüse, Trockenobst und Trockenpilze. Es ist in Ringversuchen an Getreidemehl, Haselnüssen, Karottenflocken, Kartoffeln, Kopfsalat und Maismehl validiert worden (1), (2).

Aliments non gras - Détermination des résidus de bromures - Partie 2: Détermination des bromures inorganiques

La présente norme européenne décrit une méthode par chromatographie en phase gazeuse pour la détermination des résidus de bromures inorganiques dans les aliments non gras. En général, les limites maximales de niveaux de résidus sont exprimées en termes d'ions bromures pour toutes les sources à l'exception du bromure lié par covalence. La méthode est applicable aux céréales, aux fruits et aux légumes secs, aux champignons séchés, aux fruits et aux légumes frais.

Živila brez maščob - Določevanje ostankov bromida - 2. del: Določevanje anorganskega bromida

General Information

Status
Published
Publication Date
23-May-2000
ICS
67.050 - General methods of tests and analysis for food products
Technical Committee
CEN/TC 275 - Food analysis - Horizontal methods
Drafting Committee
CEN/TC 275/WG 3 - Pesticides and PCB's in foods of animal origin
Current Stage
9093 - Decision to confirm - Review Enquiry
Start Date
02-Jul-2021
Completion Date
14-Apr-2025
Ref Project
SIST EN 13191-2:2001 - Non-fatty food - Determination of bromide residues - Part 2: Determination of inorganic bromide

Overview

EN 13191-2:2000 (CEN) specifies a gas chromatographic method for the determination of inorganic bromide residues in non‑fatty foods. The standard defines how to measure bromide ion from all sources (excluding covalently bound bromine) and is intended for routine monitoring and compliance testing where maximum residue levels (MRLs) are expressed as bromide ion.

Key topics and requirements

  • Analytical technique: Gas chromatography-based determination of inorganic bromide residues.
  • Matrix scope: Applicable to a range of non‑fatty foods including cereals, dried fruit, dried vegetables, dried mushrooms, and fresh fruit and vegetables.
  • Residue expression: Results are reported as bromide ion from all sources, specifically excluding covalently bound bromine species.
  • Validation: Method performance was validated in an interlaboratory study on representative matrices such as maize flour, carrot flakes, lettuce, potatoes, cereal flour and hazelnuts.
  • Intended use: Designed for laboratories performing routine residue analysis and for regulatory compliance checks of bromide MRLs in non‑fatty foods.
  • Standard reference: EN 13191-2:2000 published by CEN; national adoptions (e.g., SIST EN 13191-2:2001) reflect its harmonized status across European member bodies.

Applications

  • Food testing laboratories: Implement the gas chromatographic procedure to quantify inorganic bromide residues in non‑fatty food samples for quality control and reporting.
  • Regulatory authorities and border control: Use the method to verify compliance with national or regional maximum residue levels (MRLs) expressed as bromide ion.
  • Food producers and trade: Monitor raw materials and finished products (cereals, dried vegetables, fruits, mushrooms, fresh produce) to support product safety declarations and export compliance.
  • Research and method development: Serve as a validated baseline method for comparison, method transfer, or further analytical refinement for bromide residue analysis.

Related standards

  • EN 13191-2:2000 is part of the broader body of European standards covering test methods for food products. Users should consult relevant national adoptions (e.g., SIST EN 13191-2) and other CEN standards on residues and analytical methods for potential complementary procedures or matrix-specific guidance.

Keywords: EN 13191-2:2000, inorganic bromide determination, gas chromatography, bromide residues, non‑fatty food, maximum residue levels, food testing, CEN.

Frequently Asked Questions

EN 13191-2:2000 is a standard published by the European Committee for Standardization (CEN). Its full title is "Non-fatty food - Determination of bromide residues - Part 2: Determination of inorganic bromide". This standard covers: This European Standard specifies a gas chromatographic method for the determination of inorganic bromide residues in non-fatty foods. Generally, the maximum residue levels are expressed in terms of bromide ion from all sources but not including covalently bound bromine. The method is applicable to cereals, dried fruit, dried vegetables, dried mushrooms, fresh fruit and vegetables. It has been validated in an interlaboratory study on maize flour, carrot flakes, lettuce, potatoes, cereal flour and hazelnuts (1), (2).

This European Standard specifies a gas chromatographic method for the determination of inorganic bromide residues in non-fatty foods. Generally, the maximum residue levels are expressed in terms of bromide ion from all sources but not including covalently bound bromine. The method is applicable to cereals, dried fruit, dried vegetables, dried mushrooms, fresh fruit and vegetables. It has been validated in an interlaboratory study on maize flour, carrot flakes, lettuce, potatoes, cereal flour and hazelnuts (1), (2).

EN 13191-2:2000 is classified under the following ICS (International Classification for Standards) categories: 67.050 - General methods of tests and analysis for food products. The ICS classification helps identify the subject area and facilitates finding related standards.

You can purchase EN 13191-2:2000 directly from iTeh Standards. The document is available in PDF format and is delivered instantly after payment. Add the standard to your cart and complete the secure checkout process. iTeh Standards is an authorized distributor of CEN standards.

Standards Content (Sample)


2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.HYDQMHFettarme Lebensmittel - Bestimmung von Bromidrückständen - Teil 2: Bestimmung von anorganischem BromidAliments non gras - Détermination des résidus de bromures - Partie 2: Détermination des bromures inorganiquesNon-fatty food - Determination of bromide residues - Part 2: Determination of inorganic bromide67.050Splošne preskusne in analizne metode za živilske proi
...

Questions, Comments and Discussion

Ask us and Technical Secretary will try to provide an answer. You can facilitate discussion about the standard in here.

Loading comments...