BS ISO 13496:2021 - Meat and Meat Products: Detection and Determination of Colouring Agents

Standard Number: BS ISO 13496:2021

Pages: 64

Released: 2021-08-17

ISBN: 978 0 539 06211 3

Status: Standard

Overview

The BS ISO 13496:2021 standard is an essential document for professionals in the meat and meat products industry. This comprehensive standard provides detailed guidelines and methodologies for the detection and determination of colouring agents in meat and meat products. Released on August 17, 2021, this 64-page document is a critical resource for ensuring the safety, quality, and compliance of meat products with international regulations.

Key Features

• Comprehensive Guidelines: The standard offers thorough and precise guidelines for detecting and determining colouring agents in meat products, ensuring that all procedures are carried out accurately and consistently.
• International Compliance: Adhering to this standard helps meat producers and processors comply with international regulations, enhancing the credibility and marketability of their products.
• Quality Assurance: By following the methodologies outlined in this standard, companies can ensure the quality and safety of their meat products, protecting consumers and maintaining brand reputation.
• Up-to-Date Information: Released in 2021, this standard includes the latest advancements and best practices in the detection and determination of colouring agents in meat products.

Why This Standard is Important

Colouring agents are often used in meat products to enhance their appearance and appeal. However, the use of certain colouring agents can pose health risks to consumers. The BS ISO 13496:2021 standard provides a reliable framework for identifying and quantifying these agents, ensuring that meat products are safe for consumption. By adhering to this standard, meat producers can demonstrate their commitment to food safety and regulatory compliance.

Who Should Use This Standard?

This standard is indispensable for a wide range of professionals in the meat industry, including:

• Quality Control Managers: Ensuring that meat products meet safety and quality standards.
• Regulatory Affairs Specialists: Keeping up-to-date with international regulations and ensuring compliance.
• Food Safety Auditors: Conducting thorough inspections and audits to verify the safety of meat products.
• Meat Processors and Producers: Implementing best practices for the detection and determination of colouring agents.

Detailed Content

The BS ISO 13496:2021 standard is meticulously structured to provide clear and actionable information. The 64 pages are divided into sections that cover:

• Introduction: An overview of the importance of detecting and determining colouring agents in meat products.
• Scope: The extent and limitations of the standard.
• Normative References: Essential references that are indispensable for the application of the standard.
• Terms and Definitions: Clear definitions of key terms used throughout the document.
• Principles: The fundamental principles underlying the methodologies for detecting and determining colouring agents.
• Reagents and Materials: Detailed information on the reagents and materials required for the procedures.
• Apparatus: Specifications for the equipment needed to carry out the methodologies.
• Sampling: Guidelines for the proper collection and handling of samples.
• Procedures: Step-by-step instructions for the detection and determination of colouring agents.
• Calculation and Expression of Results: Methods for calculating and expressing the results of the analyses.
• Precision and Accuracy: Information on the precision and accuracy of the methodologies.
• Test Report: Guidelines for documenting and reporting the results.

Benefits of Using BS ISO 13496:2021

Implementing the BS ISO 13496:2021 standard offers numerous benefits, including:

• Enhanced Consumer Safety: By ensuring that meat products are free from harmful colouring agents, companies can protect consumers and build trust.
• Regulatory Compliance: Adhering to this standard helps companies meet international regulatory requirements, avoiding potential legal issues and fines.
• Improved Product Quality: Consistent application of the standard's methodologies leads to higher quality meat products.
• Market Competitiveness: Compliance with international standards can enhance a company's reputation and competitiveness in the global market.

Conclusion

The BS ISO 13496:2021 standard is an invaluable resource for anyone involved in the production, processing, and regulation of meat and meat products. By providing detailed guidelines for the detection and determination of colouring agents, this standard helps ensure the safety, quality, and compliance of meat products. Whether you are a quality control manager, regulatory affairs specialist, food safety auditor, or meat producer, this standard is essential for maintaining the highest standards in the meat industry.

BS ISO 13496:2021

This standard BS ISO 13496:2021 Meat and meat products. Detection and determination of colouring agents is classified in these ICS categories:

• 67.120.10 Meat and meat products

This document specifies a detection method using thin-layer chromatography and a determination method using high performance liquid chromatography (HPLC) for synthetic colouring agents in meat and meat products.

This document specifies the HPLC method as the reference method.

This document is applicable to meat and meat products, including livestock and poultry products.

The method using thin-layer chromatography can detect the following colouring agents:

Synonyms and identity numbers of these colouring agents are listed in Annex A. The plant colours and plant extracts which have been observed not to interfere with this method are listed in B.1. Natural colours which in some cases have been shown to interfere with this method are listed in B.2.

The method using HPLC can detect the following colouring agents:

Chromatograms of these standard reference colours are shown in Annex D.