Non-fatty food - Determination of bromide residues - Part 1: Determination of total bromide as inorganic bromide

This European Standard specifies a gas chromatographic (GC) method for the determination of bromide residues (including some organic bromine present) as inorganic bromide 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 beets, carrots, chicory, endives, cereal grains, lettuce, potatoes, spinach, strawberries and tomato. It has been validated in an interlaboratory test on lettuce (1).

Fettarme Lebensmittel - Bestimmung von Bromidrückständen - Teil 1: Bestimmung von Gesamtbromid als anorganisches Bromid

Diese Europäische Norm legt ein gaschromatographisches (GC) Verfahren zur Bestimmung von Bromidrückständen (einschließlich vorhandenem organischem Brom) als anorganisches 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 Rüben, Karotten, Chicorée, Endivien, Getreide, Salat, Kartoffeln, Spinat, Erdbeeren und Tomaten. Es ist in einem Ringversuch an Salat validiert worden (1).

Aliments non gras - Détermination des résidus de bromures - Partie 1: Détermination des bromures totaux en tant que bromures inorganiques

La présente norme européenne spécifie une méthode par chromatographie en phase gazeuse (CPG) pour la détermination des résidus de bromures (y compris certains bromures organiques présents) en tant que 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.

Živila brez maščob - Določevanje ostankov bromida - 1. del: Določevanje celotnega bromida kot anorganskega bromida

General Information

Status
Published
Publication Date
31-Jan-2001
ICS
67.050 - General methods of tests and analysis for food products
Technical Committee
KŽP - Agricultural food products
Current Stage
6060 - National Implementation/Publication (Adopted Project)
Start Date
01-Feb-2001
Due Date
01-Feb-2001
Completion Date
01-Feb-2001
Ref Project
EN 13191-1:2000 - Non-fatty food - Determination of bromide residues - Part 1: Determination of total bromide as inorganic bromide

Overview

SIST EN 13191-1:2001 is a European Standard developed by CEN for the determination of bromide residues in non-fatty food products. It specifies a precise gas chromatographic (GC) method designed to quantify total bromide content expressed as inorganic bromide. This analytical technique ensures that bromide residues, including some organic bromine compounds that convert to inorganic bromide, are accurately measured. The standard excludes covalently bound bromine, focusing solely on bromide ion residues relevant to food safety and compliance with maximum residue levels.

Key Topics

  • Scope of Analysis: Applicable specifically to a range of non-fatty foods such as beets, carrots, chicory, endives, cereal grains, lettuce, potatoes, spinach, strawberries, and tomatoes.
  • Methodology: Utilizes gas chromatography for detecting and quantifying total inorganic bromide in food matrices.
  • Residue Definition: Measures bromide residues as inorganic bromide, covering bromide ions from all sources except covalently bound bromine compounds.
  • Validation: The method has been validated through interlaboratory studies, notably on lettuce, ensuring reliability and reproducibility in testing environments.
  • Standard Compliance: Enhances conformity with food safety regulations regarding maximum residue levels (MRLs) of bromide in non-fatty foods.

Applications

  • Food Safety Testing: Laboratories use SIST EN 13191-1:2001 to monitor bromide residues in non-fatty foods, ensuring consumer safety and regulatory compliance.
  • Quality Control: Food producers and processors apply this standard to verify that their products meet the defined bromide residue limits.
  • Regulatory Enforcement: Authorities employ this method for official control and inspection tasks to detect unauthorized use or contamination by bromide compounds.
  • Research and Development: Analytical chemists use the method to study bromide uptake and residue levels in various food commodities during cultivation and processing.

Related Standards

  • EN 13191-2:2000 - May cover determination of specific bromide forms or residues in other food types, complementing Part 1 methodologies.
  • General Food Analysis Standards - Standards covering testing of contaminants and residues in food products that harmonize with SIST EN 13191-1:2001.
  • International Methods for Bromide Determination - Including ISO or Codex analytical techniques for bromide residue assessment across different food matrices.

Using SIST EN 13191-1:2001 ensures a scientifically validated and standardized approach to bromide residue determination, supporting food safety, quality assurance, and regulatory compliance in the European food industry.

Frequently Asked Questions

SIST EN 13191-1:2001 is a standard published by the Slovenian Institute for Standardization (SIST). Its full title is "Non-fatty food - Determination of bromide residues - Part 1: Determination of total bromide as inorganic bromide". This standard covers: This European Standard specifies a gas chromatographic (GC) method for the determination of bromide residues (including some organic bromine present) as inorganic bromide 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 beets, carrots, chicory, endives, cereal grains, lettuce, potatoes, spinach, strawberries and tomato. It has been validated in an interlaboratory test on lettuce (1).

This European Standard specifies a gas chromatographic (GC) method for the determination of bromide residues (including some organic bromine present) as inorganic bromide 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 beets, carrots, chicory, endives, cereal grains, lettuce, potatoes, spinach, strawberries and tomato. It has been validated in an interlaboratory test on lettuce (1).

SIST EN 13191-1:2001 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.

SIST EN 13191-1:2001 is available in PDF format for immediate download after purchase. The document can be added to your cart and obtained through the secure checkout process. Digital delivery ensures instant access to the complete standard document.

Standards Content (Sample)


2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.HYDQMHFettarme Lebensmittel - Bestimmung von Bromidrückständen - Teil 1: Bestimmung von Gesamtbromid als anorganisches BromidAliments non gras - Détermination des résidus de bromures - Partie 1: Détermination des bromures totaux en tant que bromures inorganiquesNon-fatty food - Determination of bromide residues - Part 1: Determination of total bromide as inorganic
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