BS EN 17266:2019

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Foodstuffs. Determination elements and their chemical species. Determination of organomercury in seafood by elemental mercury analysis

Published By	Publication Date	Number of Pages
BSI	2019	18

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Categories: 67.120.30 - Fish and fishery products, BSI

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Description

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.

Additional information

Status	Definitive
Pages	18
Publication Date	2020-02-29
ISBN	978 0 539 12870 3
Standard Number	BS EN 17266:2019
Title	Foodstuffs. Determination elements and their chemical species. Determination of organomercury in seafood by elemental mercury analysis
Identical National Standard Of	EN 17266:2019
Corrects	BS EN 17266:2019
Descriptors	Fishes, Fish processing, Products, Analysis, Mercury, Fish products
Publisher	BSI
Committee	AW/275
ICS Codes	67.120.30 - Fish and fishery products

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BS EN 17266:2019

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