BS EN 17250:2020 - Foodstuffs. Determination of Ochratoxin A in Spices, Liquorice, Cocoa, and Cocoa Products

Introducing the BS EN 17250:2020 standard, a comprehensive guide for the determination of ochratoxin A in various foodstuffs including spices, liquorice, cocoa, and cocoa products. This standard is an essential tool for laboratories and food safety professionals who are committed to ensuring the highest quality and safety of food products.

Overview

Ochratoxin A is a mycotoxin produced by certain fungi, which can contaminate a variety of food products. It is known for its potential health risks, including nephrotoxicity and carcinogenicity. The BS EN 17250:2020 standard provides a detailed methodology for the accurate detection and quantification of ochratoxin A, ensuring that food products meet safety regulations and standards.

Methodology

This standard employs the use of Immunoaffinity Column (IAC) clean-up and High-Performance Liquid Chromatography with Fluorescence Detection (HPLC-FLD). These techniques are renowned for their precision and reliability in detecting ochratoxin A at low concentration levels, making them ideal for food safety testing.

Immunoaffinity Column (IAC) Clean-up

The IAC clean-up process is a critical step in the analysis, allowing for the selective isolation of ochratoxin A from complex food matrices. This step enhances the accuracy of the subsequent HPLC-FLD analysis by reducing potential interferences.

High-Performance Liquid Chromatography with Fluorescence Detection (HPLC-FLD)

HPLC-FLD is a powerful analytical technique used to separate, identify, and quantify ochratoxin A. The fluorescence detection provides high sensitivity and specificity, ensuring reliable results even at trace levels of contamination.

Key Features

• Standard Number: BS EN 17250:2020
• Pages: 30
• Released: January 30, 2020
• ISBN: 978 0 580 98502 7
• Status: Standard

Applications

The BS EN 17250:2020 standard is applicable to a wide range of food products, including:

• Spices
• Liquorice
• Cocoa and cocoa products

By adhering to this standard, food manufacturers and testing laboratories can ensure that their products are free from harmful levels of ochratoxin A, thereby protecting consumer health and complying with international food safety regulations.

Benefits

Implementing the BS EN 17250:2020 standard offers numerous benefits, including:

• Enhanced Food Safety: By accurately detecting ochratoxin A, this standard helps prevent the distribution of contaminated food products.
• Regulatory Compliance: Adhering to this standard ensures compliance with international food safety regulations, avoiding potential legal and financial repercussions.
• Consumer Confidence: Demonstrating a commitment to food safety can enhance brand reputation and consumer trust.
• Quality Assurance: The use of advanced analytical techniques ensures the highest level of accuracy and reliability in testing results.

Conclusion

The BS EN 17250:2020 standard is an indispensable resource for any organization involved in the production, testing, or regulation of food products. By providing a robust framework for the detection of ochratoxin A, it plays a crucial role in safeguarding public health and ensuring the integrity of the food supply chain.

Whether you are a food manufacturer, a testing laboratory, or a regulatory body, the BS EN 17250:2020 standard is your key to achieving excellence in food safety and quality assurance. Equip your team with the knowledge and tools necessary to meet the highest standards of food safety and protect your consumers from potential health risks.

BS EN 17250:2020

This standard BS EN 17250:2020 Foodstuffs. Determination of ochratoxin A in spices, liquorice, cocoa and cocoa products by IAC clean-up and HPLC-FLD is classified in these ICS categories:

• 67.220.10 Spices and condiments
• 67.140.30 Cocoa

This document specifies a procedure for the determination of ochratoxin A (OTA) in chilli, paprika, black and white pepper, nutmeg, spice mix, liquorice (root and extracts), cocoa and cocoa products by high performance liquid chromatography (HPLC) with immunoaffinity column clean-up and fluorescence detection (FLD).

This method has been validated in interlaboratory studies via the analysis of both naturally contaminated and spiked samples ranging from 1,0 ?g/kg to 84,9 ?g/kg for spices (paprika and chili [5], black and white pepper, nutmeg and spice mix [6]), ranging from 7,7 ?g/kg to 96,8 ?g/kg for liquorice and liquorice products [7] and ranging from 2,1 ?g/kg to 26,3 ?g/kg for cocoa and cocoa products [6].

For further information on the validation, see Clause 10 and Annex B.