Abstract

This document specifies a method for the determination of total mercury (Hg) in foodstuffs using direct atomic absorption spectrometry after thermal decomposition in an oxygen or air flow and concentration by amalgam formation. The method is applicable for solid and liquid samples. This method was tested in a collaborative study carried out on seven different materials with a mercury concentration in the range from 0,005 mg/kg to 5,20 mg/kg and successfully validated in this range. The following foodstuffs were analysed: Saithe (dried); Celery (dried); Wheat noodle powder; Wild mushrooms (dried); Pig liver (dried); Cacao powder; Tuna fish (dried). The lower limit of the method's applicability varies depending on the food matrix and the water content of the foodstuff. It is a laboratory-specific value and is defined by the laboratory when calculating the limit of quantification.

Begin

2023-03-24

WI

00275374

Planned document number

DIN EN 13806-3

Project number

05702435

Responsible national committee

NA 057-01-09 AA - Elements and their chemical species  

Responsible european committee

CEN/TC 275/WG 10 - Elements and their chemical species  

draft standard

Foodstuffs - Determination of trace elements - Part 3: Determination of total mercury in foodstuffs with atomic absorption directly from the foodstuff (elemental mercury analysis); German and English version prEN 13806-3:2023
2023-07
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previous edition(s)

Foodstuffs - Determination of trace elements - Determination of mercury by cold-vapour atomic absorption spectrometry (CVAAS) after pressure digestion; German version EN 13806:2002
2002-11

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