EN 13191-1:2000

Non-fatty food - Determination of bromide residues - Part 1: Determination of total bromide as inorganic bromide EN 13191-1:2000

Publication date:   May 4, 2001

Scope

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).