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cen-en-15662-quechers-extraction-of-additive-residues
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 1528 Food Additive Residue Determination in CerealsCEN 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

CEN EN 15662 QuEChERS Extraction of Additive Residues Testing Services by Eurolab

CEN EN 15662 QuEChERS Extraction of Additive Residues is a laboratory testing service governed by the European Committee for Standardization (CEN) standard, which is harmonized with the International Organization for Standardization (ISO) and the American Society for Testing and Materials (ASTM). The standard ensures that analytical results are accurate, reliable, and comparable across laboratories.

The CEN EN 15662 QuEChERS Extraction of Additive Residues testing service is governed by several international and national standards, including:

  • ISO/IEC 17025:2018 General requirements for the competence of testing and calibration laboratories

  • ISO 9001:2015 Quality management systems - Requirements

  • CEN EN 15662:2003 QuEChERS (Quick, Easy, Cheap, Effective, Rugged, and Safe) Extraction Method for Determination of Additive Residues in Food

    • Standard development organizations, such as the International Organization for Standardization (ISO), play a crucial role in developing and maintaining standards. These organizations ensure that standards are regularly reviewed and updated to reflect advancements in technology and scientific knowledge.

    Standards evolve over time due to changes in regulations, technological advancements, or the need for improved accuracy and reliability. The CEN EN 15662 QuEChERS Extraction of Additive Residues testing service is no exception, with updates reflecting improvements in analytical techniques and instrumentation.

    The standard numbers and their scope are as follows:

  • CEN EN 15662:2003 QuEChERS Extraction Method for Determination of Additive Residues in Food

    • Scope: The method is applicable to the determination of additive residues in food, including meat, fish, dairy products, and cereals.

    Parameters: The method determines the levels of additive residues, such as preservatives, colorants, and flavorings.

  • ISO/IEC 17025:2018 General requirements for the competence of testing and calibration laboratories

    • Scope: The standard applies to all organizations that perform testing and calibration activities.

    Standard compliance is essential for various industries, including:

  • Food industry: To ensure food safety and comply with regulatory requirements

  • Pharmaceutical industry: To ensure product quality and safety

  • Cosmetics industry: To ensure product safety and compliance with regulations

    • The CEN EN 15662 QuEChERS Extraction of Additive Residues testing service is required by various industries due to its high accuracy, reliability, and comparability. The test provides essential information on additive residues in food products, ensuring product safety and regulatory compliance.

    The business and technical reasons for conducting this test include:

  • Ensuring product safety: By detecting additive residues that may pose health risks

  • Regulatory compliance: Meeting regulatory requirements for additive residue levels in food products

  • Quality assurance: Ensuring the quality of food products through accurate analysis

    • Consequences of not performing this test can be severe, including:

  • Product recalls: Due to non-compliance with regulatory requirements

  • Financial losses: Resulting from product recalls or litigation

  • Reputation damage: Loss of customer trust and confidence in the brand

    • The industries that require this testing service include:

  • Food industry (meat, fish, dairy products, cereals)

  • Pharmaceutical industry (active pharmaceutical ingredients, excipients)

  • Cosmetics industry (personal care products)

    • Risk factors associated with additive residues include:

  • Health risks: Exposure to toxic substances

  • Economic losses: Non-compliance with regulatory requirements

    • Safety implications of additive residues include:

  • Acute toxicity: Short-term exposure to toxic substances

  • Chronic toxicity: Long-term exposure to toxic substances

    • Quality assurance and quality control aspects of the test include:

  • Use of accredited laboratories (e.g., Eurolab)

  • Implementation of quality management systems (e.g., ISO 9001:2015)

  • Regular calibration and validation of equipment

    • The CEN EN 15662 QuEChERS Extraction of Additive Residues testing service contributes to product safety and reliability by:

  • Ensuring accurate analysis of additive residues

  • Meeting regulatory requirements for additive residue levels in food products

  • Providing essential information on product quality and safety

    • Competitive advantages of having this test performed include:

  • Enhanced customer confidence: Resulting from rigorous testing and compliance with regulations

  • Improved market positioning: Demonstrating commitment to product safety and quality

  • Cost savings: Avoiding potential financial losses due to non-compliance or product recalls

    • Cost-benefit analysis of performing this test includes:

  • Costs: Laboratory fees, equipment maintenance, personnel training

  • Benefits: Enhanced customer confidence, improved market positioning, cost savings

    • The CEN EN 15662 QuEChERS Extraction of Additive Residues testing service involves the following steps:

    1. Sample preparation: Food samples are prepared according to the standard guidelines.

    2. Extraction: The sample is extracted using a solvent, typically acetonitrile or methanol.

    3. Clean-up: The extract is cleaned up using solid-phase extraction (SPE) or liquid-liquid extraction (LLE).

    4. Analysis: The cleaned-up extract is analyzed using high-performance liquid chromatography (HPLC) or gas chromatography-mass spectrometry (GC-MS).

    The test method is designed to detect additive residues at levels as low as 0.01 mg/kg.

    The CEN EN 15662 QuEChERS Extraction of Additive Residues testing service provides quantitative results for additive residues, expressed in milligrams per kilogram (mg/kg). The test report includes:

  • Concentration of additive residue(s) detected

  • Detection limit(s)

  • Quantification limit(s)

  • Results summary

    • Interpretation of the results requires consideration of several factors, including:

  • Regulatory limits: Compliance with regulatory requirements for additive residue levels in food products

  • Health risks: Exposure to toxic substances at high concentrations

  • Economic implications: Non-compliance with regulatory requirements or product recalls

    • In conclusion, the CEN EN 15662 QuEChERS Extraction of Additive Residues testing service is a critical tool for ensuring food safety and compliance with regulations. The test provides accurate analysis of additive residues, meeting regulatory requirements and demonstrating commitment to product quality and safety. Eurolab offers this testing service using accredited laboratories and state-of-the-art equipment, providing customers with reliable results and enhanced customer confidence.

    References (10 references)

  • CEN EN 15662:2003 QuEChERS Extraction Method for Determination of Additive Residues in Food

  • ISO/IEC 17025:2018 General requirements for the competence of testing and calibration laboratories

  • ISO 9001:2015 Quality management systems - Requirements

  • International Organization for Standardization (ISO)

  • European Committee for Standardization (CEN)

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