BS EN 17424:2020 - Aflatoxins Determination in Spices

Introducing the BS EN 17424:2020 standard, a comprehensive guideline for the determination of aflatoxins in spices other than paprika. 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. Released on November 20, 2020, this document provides a detailed methodology for the detection and quantification of aflatoxins using IAC clean-up and HPLC-FLD with post-column derivatization.

Key Features of BS EN 17424:2020

• Standard Number: BS EN 17424:2020
• Pages: 34
• Release Date: November 20, 2020
• ISBN: 978 0 539 05107 0
• Status: Standard

Why is Aflatoxin Detection Important?

Aflatoxins are toxic compounds produced by certain molds found in food, which can pose serious health risks to humans and animals. They are known to be potent carcinogens and can lead to liver damage and other health issues. The presence of aflatoxins in spices can compromise food safety and quality, making their detection and control a critical aspect of food safety management.

Methodology Overview

The BS EN 17424:2020 standard outlines a precise and reliable method for the determination of aflatoxins in spices, excluding paprika. The method involves:

• IAC Clean-up: Immunoaffinity column (IAC) clean-up is used to isolate aflatoxins from the spice matrix, ensuring that the sample is free from interfering substances.
• HPLC-FLD: High-Performance Liquid Chromatography with Fluorescence Detection (HPLC-FLD) is employed for the separation and detection of aflatoxins. This technique is known for its sensitivity and specificity.
• Post-Column Derivatization: This step enhances the fluorescence of aflatoxins, improving the detection limits and accuracy of the analysis.

Benefits of Using BS EN 17424:2020

Adopting the BS EN 17424:2020 standard offers numerous benefits, including:

• Enhanced Food Safety: By accurately detecting aflatoxins, this standard helps ensure that spices meet safety regulations and are free from harmful contaminants.
• Compliance with Regulations: Following this standard helps laboratories and food producers comply with international food safety standards and regulations.
• Improved Quality Control: The detailed methodology allows for consistent and reliable testing, contributing to better quality control in spice production.
• Consumer Confidence: Ensuring the safety and quality of spices builds consumer trust and enhances brand reputation.

Who Should Use This Standard?

The BS EN 17424:2020 standard is designed for use by:

• Food Testing Laboratories: Laboratories that specialize in food safety testing will find this standard invaluable for conducting accurate aflatoxin analysis.
• Food Safety Professionals: Professionals responsible for ensuring the safety and quality of food products can use this standard to implement effective testing protocols.
• Spice Manufacturers: Companies involved in the production and processing of spices can use this standard to ensure their products are safe and compliant with regulations.
• Regulatory Bodies: Government and regulatory agencies can use this standard as a benchmark for setting and enforcing food safety standards.

Conclusion

The BS EN 17424:2020 standard is a vital resource for anyone involved in the food industry, particularly those focused on spice production and safety. By providing a clear and effective method for detecting aflatoxins, this standard helps protect public health and ensures the integrity of food products. With its comprehensive guidelines and proven methodology, BS EN 17424:2020 is an indispensable tool for maintaining the highest standards of food safety and quality.

BS EN 17424:2020

This standard BS EN 17424:2020 Foodstuffs. Determination of aflatoxins in spices other than paprika by IAC clean-up and HPLC-FLD with post-column derivatization 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 aflatoxins B₁, B₂, G₁ and G₂ and total aflatoxins (sum of B₁, B₂, G₁ and G₂) in spices for which EU maximum levels are established, other than paprika, by high performance liquid chromatography (HPLC) with post-column derivatization (PCD) and fluorescence detection (FLD) after immunoaffinity column (IAC) clean-up.

The method is applicable to the spices capsicum (excluding paprika), pepper, nutmeg, ginger, turmeric and mixtures thereof.

The method has been validated for aflatoxins B₁, B₂, G₁ and G₂ and total aflatoxins in a range of test samples that comprised: ginger, pepper, nutmeg, chilli, turmeric as individual spices and mixed pepper + chilli + nutmeg (90 + 5 + 5, m + m + m), mixed spice+ginger (6 + 4, m + m) mixed spice, mixed turmeric+ginger (2 + 8, m + m).

The validation was carried out over the following concentration ranges: aflatoxin B₁ = 1 µg/kg to 16 µg/kg and total aflatoxins = 2,46 µg/kg to 36,1 µg/kg.