BS EN 13191-1:2000

This standard BS EN 13191-1:2000 Non-fatty food. Determination of bromide residues is classified in these ICS categories:

• 67.050 General methods of tests and analysis for food products

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).