Foodstuffs. Determination elements and their chemical species. Determination of organomercury in seafood by elemental mercury analysis

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Hardcopy , PDF

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English

Published date

29-02-2020

Publisher

British Standards Institution

This document specifies a method for the determination of organomercury in seafood by elemental mercury analysis.

This document specifies a method for the determination of organomercury in seafood by elemental mercury analysis. The method has been successfully validated in an interlaboratory study on oyster tissue, mussel tissue, lobster hepatopancreas, dogfish liver and tuna at levels from 0,01 mg/kg to 5 mg/kg referring to dry weight and expressed as mercury [1], [2].

The limit of quantification is approximately 0,01 mg/kg of organomercury [3], [4].

Organic species of mercury, other than monomethylmercury, are also extracted and thus determined with this method. However, in seafood the contribution from organic species of mercury other than monomethylmercury is negligible.

Committee	AW/275
DocumentType	Standard
ISBN	9780580999949
Pages	18
ProductNote	Implementation of CEN correction notice 11 December 2019: equations renumbered and an editorial change made to Subclause 10.1 from 'methods' to 'method' Implementation of CEN correction notice 22 January 2020: editorial change to Subclauses 10.2 and 10.3 to italicize the symbols 'r' and 'R'
PublisherName	British Standards Institution
Status	Current

Standards	Relationship
EN 17266:2019	Identical

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BS EN 17266:2019

Foodstuffs. Determination elements and their chemical species. Determination of organomercury in seafood by elemental mercury analysis

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