EN 13804:2013
(Main)Foodstuffs - Determination of elements and their chemical species - General considerations and specific requirements
Foodstuffs - Determination of elements and their chemical species - General considerations and specific requirements
This European Standard specifies performance criteria for the selection of methods of analysis of elements and their chemical species in foodstuffs and contains performance requirements and characteristics, guidelines for laboratory set-up, sample preparation and test reports.
Lebensmittel - Bestimmung von Elementen und ihren Verbindungen - Allgemeines und spezielle Festlegungen
Diese Europäische Norm legt Leistungskriterien für die Auswahl von Untersuchungsverfahren zur Bestimmung von Elementen und deren chemischen Verbindungen in Lebensmitteln fest. Sie enthält Leistungsanforderungen und merkmale, Anleitungen für die Einrichtung eines Laboratoriums, die Probenvorbereitung und die Erstellung von Prüfberichten.
Produits alimentaires - Détermination des éléments et de leurs espèces chimiques - Considérations générales et exigences spécifiques
La présente Norme européenne spécifie des critères de performance permettant de choisir les méthodes d'analyse des éléments et de leurs espèces chimiques dans les produits alimentaires et contient des exigences et caractéristiques de performance, des lignes directrices pour l'installation du laboratoire, la préparation des échantillons et les rapports d'essai.
Živila - Določevanje elementov in njihovih kemijskih oblik - Splošna navodila in posebne zahteve
Ta evropski standard določa merila učinkovitosti za izbiro metod analize elementov in njihovih kemijskih oblik v živilih ter vključuje zahteve glede učinkovitosti in njene značilnosti, smernice za laboratorijsko pripravo, pripravo vzorcev in preskusna poročila.
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2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Lebensmittel - Bestimmung von Elementen und ihren Verbindungen - Allgemeines und spezielle FestlegungenDosage des éléments et de leurs espèces chimiques - Considérations générales et exigences spécifiquesFoodstuffs - Determination of elements and their chemical species - General considerations and specific requirements67.050Splošne preskusne in analizne metode za živilske proizvodeGeneral methods of tests and analysis for food productsICS:Ta slovenski standard je istoveten z:EN 13804:2013SIST EN 13804:2013en,fr,de01-junij-2013SIST EN 13804:2013SLOVENSKI
STANDARDSIST EN 13804:20021DGRPHãþD
EUROPEAN STANDARD NORME EUROPÉENNE EUROPÄISCHE NORM
EN 13804
March 2013 ICS 67.050 Supersedes EN 13804:2002English Version
Foodstuffs - Determination of elements and their chemical species - General considerations and specific requirements
Produits alimentaires - Détermination des éléments et de leurs espèces chimiques - Considérations générales et exigences spécifiques
Lebensmittel - Bestimmung von Elementen und ihren Verbindungen - Allgemeines und spezielle Festlegungen This European Standard was approved by CEN on 12 January 2013.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by translation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management Centre has the same status as the official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION EUROPÄISCHES KOMITEE FÜR NORMUNG
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Avenue Marnix 17,
B-1000 Brussels © 2013 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN 13804:2013: ESIST EN 13804:2013
i) Former Subclause 7.1, "Reagents" was revised and introduced in 3.1; j) Former Clause 8, "Laboratory Quality standards" was completely revised and appears now as Clause 4, "Performance requirements and characteristics"; k) Former Clause 9, "Expression of results" was revised and appears now as Clause 5, "Interpretation and expression of results"; l) Former Clause 10, "Test report" was specified and appears now as Clause 6;
m) the Bibliographic references were completed; n) the whole document was editorially revised. According to the CEN/CENELEC Internal Regulations, the national standards organisations of the following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom.
methylated compounds) Avoid the use of poly tetra fluoro ethylene containers [3]. Keep at -20 °C or lower to avoid any change of the inorganic species. Acid media (pH 1,5 to 2) avoid oxidation of Se (IV) to Se (VI). As (As (III), As (V), and organic As-species) Keep samples at 4 °C or lower, in darkness. Avoid the use of glassware as this may cause contamination with arsenate.
2.4 Procedures for sample preparation 2.4.1 General For some trace elements sampling preparation procedures are laid down in EU legislation. Commission Regulation (EC) No 1881/2006 [4] defines the foodstuffs to which the EU maximum levels apply. Further sample preparation methods for official control of the levels of these elements are laid down in Regulation (EC) No 333/2007 [5]. Other specific legislation may also apply to trace elements. Without prejudice to the specific provisions of EU legislation for official control, in food analysis only the edible part should be investigated and the results should refer to this part. Parts which are usually not intended for consumption should be removed, e.g. outer leaves, shell, skin and bones. Surface contamination like soil should be thoroughly removed by rinsing with drinking water or purified water. For preparation of the test portion a sufficient and representative amount should be available from the edible part of the laboratory sample. Please note that the edible part can differ between countries. The prepared and analysed part of the test portion has to be descri
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