CEN EN 15891 Fumonisin Detection in Food: Laboratory Testing Services
The detection of fumonisins in food is a critical aspect of ensuring consumer safety and regulatory compliance. CEN EN 15891 is the European standard for the determination of fumonisins in maize and corn products. This standard is published by the European Committee for Standardization (CEN) and outlines the requirements for testing laboratories to detect fumonisin levels in food samples.
Legal and Regulatory Framework
The detection of fumonisins in food is governed by various national and international regulations. In the European Union, the Commission Regulation (EU) No 519/2014 sets a maximum limit of 4000 μg/kg for fumonisins in maize and corn products. The regulation also requires that testing laboratories follow the CEN EN 15891 standard.
International and National Standards
The international standards that apply to fumonisin detection in food include:
The CEN EN 15891 standard is specific to the detection of fumonisin levels in maize and corn products.
Standard Development Organizations
The development and maintenance of standards for fumonisin detection in food are carried out by various organizations, including:
These organizations work together to develop and maintain international standards that ensure consistency and comparability across different countries and industries.
Standard Evolution and Updates
Standards evolve over time as new technologies, methods, and research findings become available. The CEN EN 15891 standard has undergone revisions to incorporate new testing methods and requirements for sample preparation.
Specific Standard Numbers and Scope
The relevant standards for fumonisin detection in food are:
Standard Compliance Requirements
Compliance with the CEN EN 15891 standard is mandatory for testing laboratories that detect fumonisin levels in food samples. Laboratories must demonstrate their ability to follow the standard through proficiency testing and accreditation.
The detection of fumonisins in food is essential for ensuring consumer safety and regulatory compliance. The consequences of not performing this test can be severe, including:
Business and Technical Reasons
The business reasons for conducting CEN EN 15891 Fumonisin Detection in Food testing include:
Consequences of Not Performing the Test
The consequences of not performing the CEN EN 15891 Fumonisin Detection in Food test include:
Industries and Sectors that Require this Testing
The industries and sectors that require CEN EN 15891 Fumonisin Detection in Food testing include:
Risk Factors and Safety Implications
The risk factors associated with fumonisin contamination in food include:
Quality Assurance and Quality Control Aspects
The quality assurance and quality control aspects of CEN EN 15891 Fumonisin Detection in Food testing include:
The test conditions and methodology for CEN EN 15891 Fumonisin Detection in Food testing include:
Sample Preparation
The sample preparation procedure involves the following steps:
1. Grinding of the maize or corn kernel to produce a fine powder.
2. Extraction of the fumonisin mycotoxins using an immunoaffinity column.
3. Elution of the extracted fumonisins from the column using a solvent.
Testing Equipment and Instruments
The testing equipment and instruments used for CEN EN 15891 Fumonisin Detection in Food testing include:
Calibration and Validation
The calibration and validation of the testing equipment and instruments involve the following steps:
1. Calibration of the immunoaffinity column using a standard solution.
2. Validation of the HPLC-MS system using a certified reference material.
Proficiency Testing and Accreditation
The proficiency testing and accreditation requirements for CEN EN 15891 Fumonisin Detection in Food testing include:
Documentation and Record-Keeping Practices
The documentation and record-keeping practices for CEN EN 15891 Fumonisin Detection in Food testing include:
Conclusion
CEN EN 15891 Fumonisin Detection in Food testing is essential for ensuring consumer safety and regulatory compliance. Laboratories must demonstrate their ability to follow the standard through proficiency testing and accreditation. The consequences of not performing this test can be severe, including foodborne illnesses and economic losses due to product recalls and rework.
Appendix
The following appendix provides a summary of the key points discussed in this comprehensive guide:
Please note that this is a general overview, and specific details may vary depending on the country or region. Its essential to consult with local authorities and regulatory bodies for the most up-to-date information.