BS EN 17266:2019 - Foodstuffs: Determination of Organomercury in Seafood

In the ever-evolving world of food safety and quality assurance, the BS EN 17266:2019 standard stands as a pivotal resource for professionals in the food industry. This comprehensive standard provides a detailed methodology for the determination of organomercury in seafood, utilizing advanced elemental mercury analysis techniques. Released on February 29, 2020, this standard is an essential tool for ensuring the safety and compliance of seafood products.

Key Features of BS EN 17266:2019

• Standard Number: BS EN 17266:2019
• Pages: 18
• Release Date: February 29, 2020
• ISBN: 978 0 539 12870 3
• Status: Standard

Why is Organomercury Analysis Important?

Organomercury compounds, particularly methylmercury, are highly toxic and pose significant health risks to humans, especially when accumulated in seafood. The consumption of contaminated seafood can lead to severe neurological and developmental issues. Therefore, accurate detection and quantification of organomercury in seafood are crucial for public health protection and regulatory compliance.

Comprehensive Methodology

The BS EN 17266:2019 standard outlines a robust methodology for the determination of organomercury in seafood. This involves the use of elemental mercury analysis, a precise and reliable technique that ensures accurate measurement of mercury levels. The standard provides detailed instructions on sample preparation, analytical procedures, and quality control measures, ensuring that laboratories can achieve consistent and reproducible results.

Benefits of Implementing BS EN 17266:2019

Adopting the BS EN 17266:2019 standard offers numerous benefits for food industry professionals, including:

• Enhanced Food Safety: By accurately detecting organomercury levels, this standard helps protect consumers from potential health risks associated with mercury exposure.
• Regulatory Compliance: Compliance with this standard ensures that seafood products meet national and international safety regulations, facilitating smooth market access.
• Quality Assurance: The standard's rigorous methodology enhances the credibility and reliability of laboratory results, boosting consumer confidence in seafood products.
• Industry Reputation: Companies that adhere to this standard demonstrate their commitment to food safety and quality, enhancing their reputation in the marketplace.

Who Should Use This Standard?

The BS EN 17266:2019 standard is designed for a wide range of stakeholders in the food industry, including:

• Food Safety Laboratories: Laboratories conducting mercury analysis in seafood will find this standard invaluable for ensuring accurate and reliable results.
• Seafood Producers and Processors: Companies involved in the production and processing of seafood can use this standard to ensure their products meet safety standards.
• Regulatory Authorities: Government agencies responsible for food safety regulation can use this standard as a benchmark for compliance and enforcement.
• Quality Assurance Professionals: QA teams in the food industry can implement this standard to enhance their food safety management systems.

Conclusion

The BS EN 17266:2019 standard is an indispensable resource for anyone involved in the seafood industry. By providing a comprehensive methodology for the determination of organomercury, it plays a crucial role in safeguarding public health and ensuring the quality and safety of seafood products. Whether you are a laboratory technician, a seafood producer, or a regulatory authority, this standard offers the guidance and assurance needed to meet the highest standards of food safety.

BS EN 17266:2019

This standard BS EN 17266:2019 Foodstuffs. Determination elements and their chemical species. Determination of organomercury in seafood by elemental mercury analysis is classified in these ICS categories:

• 67.120.30 Fish and fishery products

This document specifies a method for the determination of organomercury in seafood by elemental mercury analysis. The method has been successfully validated in an interlaboratory study on oyster tissue, mussel tissue, lobster hepatopancreas, dogfish liver and tuna at levels from 0,01 mg/kg to 5 mg/kg referring to dry weight and expressed as mercury [1], [2].

The limit of quantification is approximately 0,01 mg/kg of organomercury [3], [4].

Organic species of mercury, other than monomethylmercury, are also extracted and thus determined with this method. However, in seafood the contribution from organic species of mercury other than monomethylmercury is negligible.