BS EN 17425:2021 - Foodstuffs: Determination of Ergot Alkaloids in Cereals and Cereal Products

Introducing the BS EN 17425:2021, a comprehensive standard that provides a meticulous methodology for the determination of ergot alkaloids in cereals and cereal products. This standard is an essential tool for laboratories and food safety professionals who are committed to ensuring the safety and quality of food products.

Overview

Ergot alkaloids are naturally occurring compounds produced by certain fungi, which can contaminate cereal crops. These compounds can pose significant health risks if consumed in large quantities, making their detection and quantification in food products crucial. The BS EN 17425:2021 standard outlines a robust procedure using dispersive Solid Phase Extraction (dSPE) clean-up and High-Performance Liquid Chromatography coupled with Tandem Mass Spectrometry (HPLC-MS/MS) for accurate measurement of these compounds.

Key Features

• Standard Number: BS EN 17425:2021
• Pages: 48
• Release Date: April 21, 2021
• ISBN: 978 0 539 05108 7
• Status: Standard

Why Choose BS EN 17425:2021?

The BS EN 17425:2021 standard is designed to meet the needs of modern laboratories and food safety authorities. Here are some reasons why this standard is indispensable:

1. Comprehensive Methodology

This standard provides a detailed and systematic approach to the detection of ergot alkaloids, ensuring that all potential contaminants are accurately identified and quantified. The use of dSPE clean-up and HPLC-MS/MS techniques ensures high sensitivity and specificity, making it a reliable choice for food safety testing.

2. Enhanced Food Safety

By implementing the procedures outlined in this standard, food producers and safety authorities can significantly reduce the risk of ergot alkaloid contamination in cereal products. This not only protects consumers but also enhances the reputation of food brands by ensuring product safety and compliance with international standards.

3. Up-to-Date and Relevant

Released in 2021, the BS EN 17425:2021 standard reflects the latest advancements in analytical technology and food safety research. It is aligned with current industry practices and regulatory requirements, making it a relevant and timely resource for professionals in the field.

4. User-Friendly Format

With 48 pages of detailed instructions and guidelines, this standard is designed to be user-friendly and accessible. It provides clear and concise information, making it easy for laboratory technicians and food safety professionals to implement the procedures effectively.

Applications

The BS EN 17425:2021 standard is applicable to a wide range of cereal products, including:

• Wheat and wheat-based products
• Rye and rye-based products
• Barley and barley-based products
• Oats and oat-based products
• Other cereal grains and their derivatives

Conclusion

In an era where food safety is of paramount importance, the BS EN 17425:2021 standard serves as a critical resource for ensuring the integrity and safety of cereal products. By adopting this standard, laboratories and food producers can confidently address the challenges posed by ergot alkaloid contamination, safeguarding public health and maintaining compliance with international food safety regulations.

Invest in the BS EN 17425:2021 standard today and take a proactive step towards enhancing food safety and quality assurance in your operations.

BS EN 17425:2021

This standard BS EN 17425:2021 Foodstuffs. Determination of ergot alkaloids in cereals and cereal products by dSPE clean-up and HPLC-MS/MS is classified in these ICS categories:

• 67.050 General methods of tests and analysis for food products
• 67.060 Cereals, pulses and derived products

This document describes a method for the determination of the sum of six ergot alkaloids (ergocornine, ergometrine, ergocristine, ergotamine, ergosine and ergocryptine) and their -inine epimer pairs by liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS) after clean-up by dispersive solid phase extraction (dSPE).

The method has been validated in the range 13,2 µg/kg to 168 µg/kg for the sum of the twelve ergot alkaloids, in rye flour, rye bread and cereal products (breakfast cereal, infant breakfast cereal, and crispbread) that contained rye as an ingredient, as well as seeded wholemeal flour and a barley and rye flour mixture.

Method performance was satisfactory in the range 24,1 µg/kg to 168 µg/kg, however at lower concentrations RSD_R values were greater than 44 %, and HorRat values exceeded 2,0, indicating the method may not be fully suitable at concentrations below 24 µg/kg for sum of ergot alkaloids, although it is suitable for screening at these concentrations.