EUROLAB
cen-en-1528-food-additive-residue-determination-in-cereals
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 D6913 Analysis of Food Additive Residues in FoodASTM 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 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

Comprehensive Guide to CEN EN 1528 Food Additive Residue Determination in Cereals Laboratory Testing Service

CEN EN 1528 is a European standard that outlines the requirements for determining food additive residues in cereals. This standard is developed and maintained by CEN, the European Committee for Standardization. The standard is applicable to all types of cereals, including wheat, rye, barley, oats, maize, rice, and others.

Relevant Standards

  • ISO 22000:2018 - Food safety management systems

  • EN ISO/IEC 17025:2017 - General requirements for the competence of testing and calibration laboratories

  • TSE (Turkish Standards Institution) EN 1528:2006 - Determination of residues in cereals

    • Legal and Regulatory Framework

    The European Union has established regulations to ensure food safety, including Maximum Residue Levels (MRLs) for various pesticides and other substances. CEN EN 1528 is used as a reference standard for the determination of these residues.

  • Regulation (EC) No 396/2005 - Maximum residue levels

  • Regulation (EU) No 528/2012 - Concerning the making available on the market and use of biocidal products

    • International and National Standards

    CEN EN 1528 is a harmonized standard, which means it has been adopted by multiple countries. This ensures consistency in testing methods across Europe.

  • CEN EN 1528:2006 (EN) - Determination of residues in cereals

  • ISO/TS 17367:2014 (ISO) - Food safety management systems

    • Standard Development Organizations

    CEN is the European Committee for Standardization, responsible for developing and maintaining standards related to food safety.

  • CEN (European Committee for Standardization)

  • ISO (International Organization for Standardization)

    • Standard Evolution and Updates

    Standards are reviewed and updated regularly to ensure they remain relevant and effective. The development of new standards or revisions to existing ones is a continuous process.

  • CEN/TC 307 - Food additives

  • ISO/TC 34 - Food products

    • Specific Standard Numbers and Scope

    CEN EN 1528:2006 covers the determination of residues in cereals, including:

  • Analytical techniques

  • Sampling procedures

  • Quality control measures

    • Standard Compliance Requirements

    Compliance with CEN EN 1528 is essential for industries involved in cereal production, processing, and trade.

  • Food industry manufacturers

  • Regulatory authorities

  • Laboratory testing services providers

    • ---

    Why This Test Is Needed and Required

    The determination of residues in cereals is crucial to ensure food safety and compliance with regulatory requirements. CEN EN 1528 provides a standardized method for detecting residues, ensuring consistency across laboratories.

  • Food safety management systems

  • Regulatory compliance

  • Risk assessment and mitigation

    • Business and Technical Reasons for Conducting the Test

    The test is necessary due to the potential risks associated with residue contamination. Industries must demonstrate their commitment to food safety by conducting regular testing.

  • Prevention of consumer exposure to harmful substances

  • Compliance with regulatory requirements

  • Protection of brand reputation

    • ---

    Detailed Step-by-Step Explanation

    The test involves the following steps:

    1. Sample preparation: Cereals are ground into a fine powder, ensuring uniform distribution.

    2. Extraction: A solvent is used to extract residues from the sample.

    3. Chromatography: The extracted residues are separated and detected using chromatographic techniques.

    Testing Equipment and Instruments Used

    The test requires specialized equipment, including:

  • High-performance liquid chromatograph (HPLC)

  • Gas chromatograph (GC)

  • Mass spectrometer (MS)

    • Testing Environment Requirements

    Temperature, humidity, and pressure conditions must be controlled to ensure accurate results.

  • Temperature: 20C 5C

  • Humidity: 40 - 60

  • Pressure: atmospheric

    • ---

    Documentation and Reporting Requirements

    The test report must include:

  • Test method used

  • Sample preparation procedure

  • Results and interpretation

  • Quality control measures

    • Certification and Accreditation Aspects

    Accredited laboratories are required to follow CEN EN 1528 guidelines.

  • ISO/IEC 17025:2017 accreditation

  • CEN/TC 307 certification

    • ---

    Benefits and Advantages

    Performing the test provides numerous benefits, including:

  • Food safety management systems compliance

  • Regulatory compliance

  • Risk assessment and mitigation

  • Competitive advantages

  • Cost savings and efficiency improvements

  • Legal and regulatory compliance

    • ---

    Why Choose Our Laboratory Testing Services?

    At Your Company Name, we provide accredited laboratory testing services for CEN EN 1528. Our team of experts is committed to delivering accurate results, ensuring your compliance with regulatory requirements.

    Contact us today to learn more about our laboratory testing services:

    Your Company Address

    Your Phone Number

    Your Email

    ---

    Conclusion

    CEN EN 1528 provides a standardized method for determining residues in cereals. This comprehensive guide highlights the importance of performing the test, the standards relevance, and the benefits of compliance.

    By following CEN EN 1528 guidelines and our laboratory testing services, you can ensure food safety management systems compliance, regulatory compliance, and risk assessment and mitigation.

    ---

    Need help or have a question?
    Contact us for prompt assistance and solutions.

    CONTACT US +902127020000

    Latest News

    View all

    Eurolab Successfully Renews ISO 17025 Accreditation

    Read More

    Expanded Cosmetic Safety Testing Portfolio Now Available at Eurolab

    Read More

    Eurolab Launches Technical Training Series for Industry Professionals

    Read More

    JOIN US
    Want to make a difference?

    Careers