What is **BS EN 17264-Determination of aluminium in foodstuffs about?**

BS EN 17264 discusses the determination of elements and their chemical species in foodstuffs. BS EN 17264 is a European standard on the determination of aluminium in foodstuffs to prevent adverse health effects on the central or peripheral nervous system.

BS EN 17264 specifies a method for the determination of aluminium in food by inductively coupled plasma mass spectrometry (ICP-MS) after pressure digestion.

The method specified under BS EN 17264 was validated for infant formula, wheat noodle, cheese, liver, beetroot, and cocoa powder at mass fractions in the range of 1 mg/kg to 200 mg/kg. At concentrations above 200 mg/kg, digestion temperatures higher than 220 °C can be necessary to recover the aluminium as completely as possible.

Who is **BS EN 17264-Determination of aluminium in foodstuffs for**?

BS EN 17264 on the determination of aluminium in foodstuffs is useful for:

Food scientists
Food laboratories
Food technologists
Food health and safety departments

Why should you use **BS EN 17264-*Determination of aluminium in foodstuffs***?

Aluminium has severe health effects on the human body resulting from slow growth in children, muscle weakness and speech problems.

BS EN 17264 provides you with a method in which aluminium is determined quantitatively by ICP-MS after digestion of the sample with nitric acid according to the pressure digestion process but without the use of hydrofluoric acid.

The methods provided by BS EN 17264 assist you to detect aluminium content that can be found in vegetables, fruits, fish, and seafood and ensure to prevent severe health issues in human beings.

By adopting BS EN 17265 the user can ensure the health safety of foodstuffs by determining the content of aluminium in foodstuffs.

BS EN 17264:2019

Foodstuffs. Determination of elements and their chemical species. Determination of aluminium by inductively coupled plasma mass spectrometry (ICP-MS)

Current

Published:

30 Sep 2019