BS EN ISO 18862:2019
Coffee and coffee products. Determination of acrylamide. Methods using HPLC-MS/MS and GC-MS after derivatization
| Standard number: | BS EN ISO 18862:2019 |
| Pages: | 28 |
| Released: | 2019-11-12 |
| ISBN: | 978 0 539 00389 5 |
| Status: | Standard |
BS EN ISO 18862:2019 - Coffee and Coffee Products: Determination of Acrylamide
Standard Number: BS EN ISO 18862:2019
Pages: 28
Released: November 12, 2019
ISBN: 978 0 539 00389 5
Status: Standard
Overview
In the world of coffee and coffee products, ensuring the safety and quality of what we consume is paramount. The BS EN ISO 18862:2019 standard provides a comprehensive methodology for the determination of acrylamide levels in coffee and coffee products. Acrylamide is a chemical compound that can form in some foods during high-temperature cooking processes, such as frying, roasting, and baking. It is important to monitor and control its levels due to potential health concerns.
Why is Acrylamide Monitoring Important?
Acrylamide has been a topic of concern for both consumers and manufacturers due to its classification as a potential carcinogen. The presence of acrylamide in coffee products, which are consumed daily by millions of people worldwide, necessitates rigorous testing and monitoring. The BS EN ISO 18862:2019 standard provides the necessary framework to ensure that coffee products meet safety standards and are free from harmful levels of acrylamide.
Methods of Determination
This standard outlines two advanced analytical methods for the determination of acrylamide in coffee and coffee products:
- HPLC-MS/MS (High-Performance Liquid Chromatography with Tandem Mass Spectrometry): This method is known for its high sensitivity and specificity, making it ideal for detecting low levels of acrylamide in complex matrices such as coffee.
- GC-MS (Gas Chromatography-Mass Spectrometry) after Derivatization: This technique involves the chemical modification of acrylamide to enhance its detection and quantification. It is a robust method that provides reliable results.
Benefits of Using BS EN ISO 18862:2019
Adopting the BS EN ISO 18862:2019 standard offers numerous benefits for coffee producers, quality control laboratories, and regulatory bodies:
- Enhanced Consumer Safety: By ensuring that coffee products are tested for acrylamide, manufacturers can provide safer products to consumers, thereby enhancing public health.
- Regulatory Compliance: This standard helps manufacturers comply with international regulations and guidelines regarding acrylamide levels in food products.
- Improved Product Quality: Regular testing and monitoring can lead to improvements in the production process, resulting in higher quality coffee products.
- Market Competitiveness: Companies that adhere to this standard can differentiate themselves in the market by showcasing their commitment to safety and quality.
Who Should Use This Standard?
The BS EN ISO 18862:2019 standard is essential for a wide range of stakeholders in the coffee industry, including:
- Coffee Producers: To ensure their products meet safety standards and to improve their production processes.
- Quality Control Laboratories: To provide accurate and reliable testing services for acrylamide determination.
- Regulatory Bodies: To establish guidelines and monitor compliance within the industry.
- Research Institutions: To study the effects of acrylamide and develop new methods for its reduction in food products.
Conclusion
The BS EN ISO 18862:2019 standard is a critical tool for ensuring the safety and quality of coffee and coffee products. By providing detailed methodologies for the determination of acrylamide, it helps protect consumers and supports the coffee industry in maintaining high standards. Whether you are a producer, a quality control specialist, or a regulatory authority, this standard is an invaluable resource for safeguarding public health and enhancing product quality.
BS EN ISO 18862:2019
This standard BS EN ISO 18862:2019 Coffee and coffee products. Determination of acrylamide. Methods using HPLC-MS/MS and GC-MS after derivatization is classified in these ICS categories:
- 67.140.20 Coffee and coffee substitutes