What is ISO 22186 about?

ISO 22186 specifies a liquid chromatography-tandem mass spectrometry (LC-MS/MS) method for the quantification of the inhibitory substance, nitrofurazone, in milk and milk products.

The method described in ISO 22186 has been validated for measuring trace levels of intact nitrofurazone to levels down to 1 ng/g in fluid milk and powdered dairy products on a whole product basis. While the method is expected to apply to other dairy matrices, additional validation will be required to demonstrate this.

Who is ISO 22186 for?

ISO 22186 on determination of nitrofurazone is relevant to:

Dairy industry
Manufacturers of milk and milk products
Food processing industry
Food technologists
Quality testing and food safety personnel
Regulatory bodies
Food research and development agencies

Why should you use ISO 22186?

Nitrofurazone is an antibiotic with carcinogenic properties. The (LC-MS/MS) method recommended by ISO 22186 helps with the quantification of this inhibitory substance, in milk and milk products. By adopting ISO 22186, laboratories that test these dairy products will be equipped with a more reliable marker metabolite for the accurate detection of nitrofurazone.

As a result, you can effectively and accurately evaluate the authenticity of food products.

Compliance with ISO 22186 ensures that food products are safe to consume and free from contamination and adulteration. This is vital from the point of view of public health safety as well as commerce.

ISO 22186 can help regulatory authorities better control nitrofurazone abuse with greater confidence.

BS ISO 22186:2020

Milk and milk products. Determination of nitrofurazone

Current, Under Review

Published:

30 Sep 2020