BS EN 17203:2021 - Foodstuffs: Determination of Citrinin in Food by HPLC-MS/MS

In the ever-evolving world of food safety and quality assurance, the BS EN 17203:2021 standard stands as a pivotal resource for professionals in the food industry. This comprehensive standard provides a detailed methodology for the determination of citrinin in foodstuffs using the advanced technique of High-Performance Liquid Chromatography coupled with Tandem Mass Spectrometry (HPLC-MS/MS).

Why is Citrinin Detection Important?

Citrinin is a mycotoxin produced by certain species of fungi, which can contaminate food products, particularly grains and cereals. Its presence in food poses significant health risks, including nephrotoxicity and potential carcinogenic effects. Therefore, accurate detection and quantification of citrinin are crucial for ensuring food safety and protecting consumer health.

About the Standard

The BS EN 17203:2021 standard, released on May 12, 2021, is a meticulously crafted document that spans 26 pages. It provides a robust framework for laboratories and food safety professionals to accurately measure citrinin levels in various food matrices. The standard is recognized for its precision and reliability, making it an essential tool for compliance with food safety regulations.

Key Features of BS EN 17203:2021

• Standard Number: BS EN 17203:2021
• ISBN: 978 0 539 05705 8
• Status: Standard

Understanding HPLC-MS/MS

The method outlined in this standard utilizes High-Performance Liquid Chromatography (HPLC) coupled with Tandem Mass Spectrometry (MS/MS), a powerful analytical technique that offers high sensitivity and specificity. This combination allows for the precise separation, identification, and quantification of citrinin even at trace levels, ensuring that food products meet stringent safety standards.

Benefits of Using HPLC-MS/MS

• High Sensitivity: Capable of detecting low concentrations of citrinin, ensuring comprehensive safety assessments.
• Specificity: Accurately distinguishes citrinin from other compounds, reducing the risk of false positives.
• Efficiency: Provides rapid results, facilitating timely decision-making in food safety management.

Applications of the Standard

The BS EN 17203:2021 standard is applicable across a wide range of food products, including but not limited to:

• Cereals and cereal-based products
• Spices and herbs
• Fermented foods
• Processed food products

By implementing this standard, food manufacturers and laboratories can ensure that their products are free from harmful levels of citrinin, thereby safeguarding consumer health and maintaining compliance with international food safety regulations.

Who Should Use This Standard?

The BS EN 17203:2021 standard is an invaluable resource for a variety of stakeholders in the food industry, including:

• Food safety laboratories
• Quality assurance professionals
• Regulatory bodies
• Food manufacturers and processors

By adhering to the guidelines set forth in this standard, these professionals can enhance their food safety protocols and contribute to the overall integrity of the food supply chain.

Conclusion

In conclusion, the BS EN 17203:2021 standard is a critical tool for ensuring the safety and quality of food products. Its detailed methodology for the determination of citrinin using HPLC-MS/MS provides a reliable and efficient means of protecting consumer health. By integrating this standard into their operations, food industry professionals can uphold the highest standards of food safety and quality assurance.

BS EN 17203:2021

This standard BS EN 17203:2021 Foodstuffs. Determination of citrinin in food by HPLC-MS/MS is classified in these ICS categories:

• 67.050 General methods of tests and analysis for food products

This document describes a procedure for the determination of the citrinin content in food (cereals,
red yeast rice (RYR)), herbs and food supplements by liquid chromatography tandem mass spectrometry
(LC-MS/MS).

This method has been validated for citrinin in red yeast rice and in the formulated food supplements in the range of 2,5 µg/kg to 3 000 µg/kg and in wheat flour in the range of 2,5 µg/kg to 100 µg/kg.

Laboratory experiences have shown that this method is also applicable to white rice, herbs such as a powder of ginkgo biloba leaves and the formulated food supplements in the range of 2,5 µg/kg to 50 µg/kg.