SIST EN 13191-1:2001

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

Relations

• Refers: SIST EN ISO 3696:1998 - Water for analytical laboratory use - Specification and test methods (ISO 3696:1987)
• Effective Date: 28-Jan-2026

Overview

SIST EN 13191-1:2001 is a European Standard developed by CEN that provides a reliable method for determining bromide residues in non-fatty foods. The standard outlines a gas chromatographic (GC) procedure to measure total bromide as inorganic bromide, which includes certain forms of organic bromine present in foods. This method is crucial for food safety laboratories, regulatory agencies, and quality control in the food industry, helping ensure that bromide levels remain within permitted maximum residue limits (MRLs).

By focusing on inorganic bromide analysis, this standard addresses the significant concern regarding bromide residues from various sources in food products, supporting compliance with European regulations on food contaminants.

Key Topics

• Scope of the Standard: Applies specifically to non-fatty food matrices such as beets, carrots, chicory, endives, cereal grains, lettuce, potatoes, spinach, strawberries, and tomatoes.
• Method Employed: Gas chromatographic (GC) determination of bromide residues, which allows sensitive and specific detection of bromide ions even in the presence of some organic bromine compounds.
• Residue Expression: Results are usually expressed as the total bromide ion originating from all sources, excluding covalently bound bromine in food.
• Validation: The method has been validated through interlaboratory tests, ensuring its reliability - particularly demonstrated with lettuce samples.
• Food Safety Compliance: Supports monitoring and enforcement of maximum residue levels in food products as required by EU regulations.

Applications

The implementation of SIST EN 13191-1:2001 is vital across various food safety and analysis scenarios, including:

• Routine Testing in Food Analysis Laboratories: Ensures consistency and accuracy in measuring bromide residues for non-fatty foods.
• Regulatory Monitoring: Enables governmental and EU authorities to verify that food products comply with legal bromide residue limits.
• Quality Control in Food Production: Assists producers and suppliers of cereals, root vegetables, leafy greens, and fruits in monitoring their products to maintain safety certifications and consumer trust.
• Research and Development: Used by food scientists for developing improved processing techniques that minimize unwanted bromide residue in food products.

Related Standards

Several standards complement SIST EN 13191-1:2001 in the field of food residue analysis:

• General Food Testing Standards: EN ISO 17025 (Testing and calibration laboratories - competence requirements)
• Food Safety Standards: Regulation (EC) No 396/2005 on maximum residue levels of pesticides in food and feed
• Other Methods for Bromide and Related Ions: National and international standards may govern alternative methods or different food matrix types.
• EN 13191-2: If available, may provide additional or confirmatory methods for bromide residue determination in foods.

Practical Benefits

Adopting SIST EN 13191-1:2001 brings several practical advantages to stakeholders:

• Harmonization of Testing Procedures across Europe for non-fatty food safety assessments
• Facilitation of International Trade by complying with widely recognized and validated residue analysis methods
• Protection of Consumer Health by enabling the detection of bromide residues at acceptable levels in everyday food products

For organizations and laboratories involved in food testing, following SIST EN 13191-1:2001 ensures adherence to best practices for monitoring bromide residues in non-fatty foods, supporting both regulatory compliance and consumer safety.

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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