BS EN 14185 is a European standard on non-fatty food that discusses the determination of N-methylcarbamate residues in non-fatty food to ensure non-fatty foods are safe for consumption.
BS EN 14185-1 is the first part of the BS EN 14185 series that specifies a high-performance liquid chromatographic (HPLC) method for the determination of N-methylcarbamate pesticides in cereals, fruits, and vegetables.
The method under BS EN 14185 has been validated by a collaborative study for carbaryl, carbofuran, methiocarb, methomyl, oxamyl, and propoxur parent compounds and for methiocarb sulfoxide in green peppers and apples at levels between 0,08 mg/kg and 0,9 mg/kg.
Note: No collaborative data are available for the performance of the method in the determination of other significant metabolites although it is known that the method will not work for oxamyl and methomyl oximes.
BS EN 14185-1 on the determination of N-methylcarbamate residues in non-fatty food is useful for:
N-methyl carbamates are insecticides that are deadly to insects that can sometimes make them poisonous to humans. N-Methylcarbamate can irritate the nose, throat, and lungs causing coughing, wheezing, and/or shortness of breath.
BS EN 14185-1 provides you with guidance on apparatus, sampling, preparation of the samples, the procedures for extraction, solid-phase extraction, HPLC measurement, calculation of the results, precision, etc.
The HPLC method and procedures provided by BS EN 14185-1 assist you in the determination of N-methylcarbamate residues in non-fatty food, improving the quality and subsistence of non-fatty foods, and ensuring a reduction in the risk to human health due to the consumption of nitrate content.
With obedience and compliance to BS EN 14185-1, you can enhance non-fatty food products’ effectiveness and efficacy and manufacture a standardized high-quality product.
EN 14185-1:2003