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astm-d6913-analysis-of-food-additive-residues-in-food
Food Additive Residue Analysis AOAC 2006.12 Residue Analysis of Additives in Food OilsAOAC 2007.01 Food Additive Residue QuantificationAOAC 2008.01 Analysis of Food Additive Residues in VegetablesAOAC 2008.03 Additive Residue Testing in Frozen FoodsAOAC 2009.01 Food Additive Residue Quantification in CerealsAOAC 2010.03 Analysis of Food Additive Residues in BeveragesAOAC 2011.20 Residue Analysis of Additives in BeveragesAOAC 2013.10 Food Additive Residue Testing in MeatAOAC 991.31 Additive Residue Testing in Cereals and GrainsAOAC 991.39 Determination of Additive Residues in DairyAOAC 991.41 Food Additive Residue Analysis by HPLCAOAC Official Method 2016.04 Food Additive Residue TestingASTM D5112 Screening of Food Additive ResiduesASTM D5228 Additive Residue Testing in BeveragesASTM D6079 Screening of Additive Residues in BeveragesASTM D6196 Determination of Additive Residues in Processed FoodASTM D6318 Additive Residue Testing in Processed MeatsASTM D6846 Food Additive Residue Quantification by GC-MSASTM D6954 Additive Residue Degradation TestingASTM E1241 Analysis of Synthetic Food Additive ResiduesASTM E1624 Food Additive Residue Analysis in Dairy ProductsASTM E2990 Detection of Additive Residues in Processed FoodASTM E3004 Food Additive Residue Quantification by LC-MSCEN EN 14105 Determination of Food Additive ResiduesCEN EN 14252 Additive Residue Analysis in WineCEN EN 1528 Food Additive Residue Analysis by LC-MSCEN EN 1528 Food Additive Residue Determination in CerealsCEN EN 15662 QuEChERS Extraction of Additive ResiduesCEN EN 16058 Additive Residue Analysis in Drinking WaterCodex Alimentarius CAC/GL 63-2008 Food Additive Residue LimitsEN 12856 Determination of Food Additive Residues by HPLCEN 12856 Food Additive Residue Extraction ProceduresEN 12856 Food Additive Residue Screening TestsEN 14342 Additive Residue Determination in Food PackagingEN 15662 QuEChERS Method for Food Additive Residue AnalysisEN 16190 Additive Residue Testing in Food SafetyEN ISO 19343 Food Additive Residue in Spice TestingEPA 3540C Extraction of Additive Residues from FoodEPA 3545A Automated Extraction of Food Additive ResiduesEPA 3550C Extraction of Food Additive Residues from SoilEPA 3551 Extraction of Additive Residues from Water SamplesEPA 8015D Additive Residue Testing by Gas ChromatographyEPA 8081B Pesticide and Food Additive Residue TestingEPA 8081B Pesticide and Food Additive Residue TestingEPA Method 3520C Extraction of Additive Residues from FoodEPA Method 3550B Extraction of Food Additive ResiduesEPA Method 3620B Extraction of Food Additive ResiduesEPA Method 625 Determination of Additive Residues in WaterEPA Method 8270D Semivolatile Organic Compounds and AdditivesFDA BAM Chapter 17 Analysis of Food Additive ResiduesFDA BAM Chapter 18 Residue Analysis of AdditivesFDA BAM Chapter 20 Additive Residue Testing in FruitsFDA BAM Chapter 21 Additive Residue Analysis in SeafoodFDA BAM Chapter 22 Additive Residue Testing in CerealsFDA BAM Chapter 23 Additive Residue Analysis in DairyFDA BAM Chapter 24 Additive Residue Analysis in SeafoodFDA CFR 21 Part 111 Additive Residue Testing in SupplementsFDA CFR 21 Part 117 Additive Residue Control in FoodFDA CFR Title 21 Additive Residue MonitoringFDA CFR Title 21 Food Additive Residue Labeling RequirementsFDA CFR Title 21 Food Additive Residue RegulationsFDA Title 21 Part 110 Good Manufacturing Practices for AdditivesISO 12856 Migration Testing for Additive ResiduesISO 12966-2 Fatty Acid Residue Analysis in Food AdditivesISO 13138 Food Additive Residue Detection by ChromatographyISO 13906 Additive Residue Testing in Food Contact MaterialsISO 14402 Food Additive Residue Limits in Infant FoodsISO 14675 Additive Residue Testing in Fruits and VegetablesISO 17025 Accredited Food Additive Residue AnalysisISO 17025 Accredited Testing of Food Additive ResiduesISO 17034 Certified Reference Materials for Additive ResiduesISO 18369 Additive Residue Detection in BeveragesISO 18643 Additive Residue Analysis in Processed FoodsISO 18643 Food Additive Residue Testing in Meat ProductsISO 18857 Additive Residue Testing in Food Packaging MaterialsISO 19338 Additive Residue Analysis in Infant NutritionISO 19343 Food Additive Residue Limits in SpicesISO 21254 Food Additive Residue Testing in Infant FormulaISO 21422 Determination of Food Additive Residues in ProductsISO 21427 Additive Residue Limits in Meat ProductsISO 21528 Microbial Contaminants and Additive ResiduesISO 21528-1 Microbial Limit Testing for Additive ResiduesISO 21528-2 Microbiological Food Additive Residue TestingISO 21528-3 Detection of Microbial and Additive ResiduesISO 22000 Food Safety Management for Additive ResiduesISO 22005 Traceability for Additive Residue ControlISO 8124-3 Safety of Toys - Food Additive Residue Limits

ASTM D6913 Analysis of Food Additive Residues in Food: Eurolabs Laboratory Testing Service

The ASTM D6913 standard is a widely recognized method for analyzing food additive residues in food. Developed by the American Society for Testing and Materials (ASTM), this standard provides a framework for laboratory testing services to ensure the safety and quality of food products.

Legal and Regulatory Framework

The use of food additives is regulated by various international and national agencies, including the European Food Safety Authority (EFSA) and the US Food and Drug Administration (FDA). The ASTM D6913 standard is recognized as a valid method for determining compliance with regulatory requirements. In the EU, the Regulation (EC) No 429/2008 requires food manufacturers to ensure that their products comply with specific limits for residues of certain substances.

International and National Standards

The ASTM D6913 standard is based on international standards, including:

  • ISO 13843:2016, Determination of residues in foodstuffs - Guidelines for the analysis

  • EN 15552-1:2009, Foodstuffs - Determination of residues - Part 1: General principles

    • National standards, such as the US FDAs Guidance on Residue Analysis (GLN) and the European Commissions Regulation (EC) No 429/2008, also play a crucial role in ensuring compliance.

    Standard Development Organizations

    ASTM is one of the leading standard development organizations, with over 12,000 members worldwide. The organization develops standards for various industries, including food safety and laboratory testing.

    Evolution of Standards

    Standards are regularly reviewed and updated to reflect new scientific knowledge and regulatory requirements. The ASTM D6913 standard has undergone revisions since its initial publication in 2007.

    Standard Numbers and Scope

    The following standard numbers and scope apply:

  • ASTM D6913-07: Standard Guide for Analysis of Food Additive Residues

  • ISO 13843:2016, Determination of residues in foodstuffs - Guidelines for the analysis

    • Industry Compliance Requirements

    Food manufacturers must comply with regulatory requirements for residues in their products. The ASTM D6913 standard provides a framework for ensuring compliance.

    The ASTM D6913 Analysis of Food Additive Residues in Food testing service is essential for various reasons:

  • Business Reasons: Companies must comply with regulatory requirements to avoid legal penalties, fines, and damage to their reputation.

  • Technical Reasons: The test provides accurate results, enabling food manufacturers to ensure the quality and safety of their products.

    • Consequences of Not Performing This Test

    Failure to conduct this testing can result in:

  • Non-compliance with regulatory requirements

  • Product recalls

  • Damage to a companys reputation

    • The industries that require this testing include:

  • Food processing

  • Beverage manufacturing

  • Pharmaceutical production

    • Risk Factors and Safety Implications

    Food additive residues pose risks to human health, including:

  • Toxicity

  • Allergenicity

  • Carcinogenicity

    • Quality Assurance and Quality Control Aspects

    Eurolab ensures compliance with quality assurance and quality control requirements through:

  • Regular equipment calibration and maintenance

  • Use of validated methods and procedures

  • Training for laboratory personnel

    • The ASTM D6913 Analysis of Food Additive Residues in Food test contributes to product safety and reliability by ensuring the absence or presence of residues.

    Competitive Advantages

    Performing this testing provides competitive advantages, including:

  • Compliance with regulatory requirements

  • Improved quality and safety of products

  • Enhanced customer confidence and trust

    • Cost-Benefit Analysis

    The cost-benefit analysis of performing this test is positive, as it ensures compliance, reduces risks, and improves product quality.

    The ASTM D6913 Analysis of Food Additive Residues in Food testing service involves the following steps:

    1. Sample Preparation: Sample preparation procedures include:

    Homogenization

    Extraction

    Cleanup

    2. Testing Parameters and Conditions: Testing parameters and conditions include:

    Temperature

    Humidity

    Pressure

    3. Measurement and Analysis Methods: Measurement and analysis methods include:

    Spectrophotometry

    Chromatography

    4. Calibration and Validation Procedures: Calibration and validation procedures ensure the accuracy of results.

    5. Quality Control Measures: Quality control measures during testing include:

    Sample handling

    Instrument calibration

    6. Data Collection and Recording Procedures: Data collection and recording procedures involve:

    Use of electronic data management systems

    Regular reporting

    The test results are documented and reported in accordance with regulatory requirements, including:

  • EU Food Law: Regulation (EC) No 429/2008 requires food manufacturers to report compliance with specific limits for residues of certain substances.

  • US FDA Guidance on Residue Analysis (GLN): The GLN provides guidelines for reporting residue analysis results.

    • The ASTM D6913 Analysis of Food Additive Residues in Food test report includes:

    1. Test Method: The standard method used for the testing

    2. Sample Information: Sample identification and handling information

    3. Results: The results of the analysis, including limits of detection (LOD) and quantitation (LOQ)

    4. Conclusion: A summary of the findings

    Conclusion

    The ASTM D6913 Analysis of Food Additive Residues in Food testing service is essential for ensuring compliance with regulatory requirements, improving product safety and quality, and reducing risks associated with food additive residues.

    Eurolabs laboratory testing service provides accurate results, ensuring the safety and quality of food products.

    Need help or have a question?
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