prEN 13806-2

Foodstuffs - Determination of trace elements - Part 2: Determination of total mercury in foodstuffs by atomic fluorescence spectrometry (AFS) - Cold vapour technique after pressure digestion prEN 13806-2

Publication date:   Jun 15, 2023

Scope

This document specifies a method for the determination of total mercury in foodstuffs by cold vapour atomic fluorescence spectrometry (AFS) after pressure digestion.
This method was tested in a collaborative study carried out in connection with the pressure digestion method EN 13805 on seven different materials with a mercury concentration in the range from 0,006 mg/kg to 5,38 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 applicabilitiy 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.