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cen-en-15891-fumonisin-detection-in-food
Mycotoxin Residue Analysis AOAC 2003.05 Multi-Mycotoxin Analysis in GrainsAOAC 2004.07 Ochratoxin A Analysis in CerealsAOAC 2005.01 Ochratoxin A Analysis in WineAOAC 2005.02 Aflatoxin Testing in MilkAOAC 2006.01 Zearalenone Testing in CerealsAOAC 2007.05 Patulin Analysis in Fruit ProductsAOAC 2007.08 Ochratoxin A in Coffee and CocoaAOAC 2008.01 Aflatoxin Analysis in MilkAOAC 2008.05 Fumonisin Testing in MaizeAOAC 2009.03 Zearalenone Testing in Animal FeedAOAC 2009.04 Fumonisin Testing in Animal FeedAOAC 2010.01 Ochratoxin A Testing in CerealsAOAC 2010.02 Fumonisin Analysis in CornAOAC 2011.02 Patulin Analysis in Fruit JuicesAOAC 2011.03 Patulin Testing in Fruit JuicesAOAC 2011.04 Multi-Mycotoxin Testing by LC-MS/MSAOAC 2012.01 Aflatoxin Testing in GrainsAOAC 2012.01 Zearalenone Detection in CerealsAOAC 2013.01 Ochratoxin A Detection in CoffeeAOAC 2013.03 Zearalenone Testing in Animal FeedAOAC 2014.01 Multi-Mycotoxin Analysis in FeedAOAC 2014.01 Ochratoxin A in Spices TestingAOAC 2014.02 Multi-Mycotoxin Testing in CerealsAOAC 2015.01 Multi-Mycotoxin Testing in CerealsAOAC 2015.02 Multi-Mycotoxin Testing by LC-MS/MSAOAC 2016.01 Aflatoxin Testing in NutsAOAC 994.08 Aflatoxin Analysis in PeanutsAOAC Official Method 991.31 Mycotoxin Analysis in FoodCEN EN 14123 Determination of T-2 and HT-2 ToxinsCEN EN 14123 Mycotoxin Detection Using ELISACEN EN 14123 Mycotoxin ELISA ScreeningCEN EN 14123 T-2 and HT-2 Toxin AnalysisCEN EN 14132 Analysis of Deoxynivalenol in CerealsCEN EN 14132 Detection of DeoxynivalenolCEN EN 14132 Multi-Residue Mycotoxin DetectionCEN EN 14132 Mycotoxin Detection by LC-MS/MSCEN EN 14253 Limits for Mycotoxin ResiduesCEN EN 14253 Mycotoxin Limits and RegulationsCEN EN 14253 Regulation Limits for MycotoxinsCEN EN 14328 Determination of Mycotoxins in CerealsCEN EN 15662 Adapted QuEChERS for MycotoxinsCEN EN 15662 QuEChERS Method Adaptation for MycotoxinsCEN EN 15662 QuEChERS Method for MycotoxinsCEN EN 15681 LC-MS/MS Methods for Mycotoxin TestingCEN EN 15681 Multi-Residue Mycotoxin AnalysisCEN EN 15681 Rapid Screening for MycotoxinsCEN EN 15789 Ergot Alkaloid Detection MethodsCEN EN 15789 Ergot Alkaloid QuantificationCEN EN 15789 Methods for Ergot Alkaloid DetectionCEN EN 15789 Methods for Mycotoxin QuantificationCEN EN 15791 Determination of Fumonisins in MaizeCEN EN 15891 Analysis of Fusarium MycotoxinsCEN EN 15891 Determination of Ergot AlkaloidsCEN EN 15891 Fusarium Mycotoxin DetectionFDA Action Levels for Mycotoxins in FoodFDA Analytical Methods for MycotoxinsFDA BAM Chapter 19 Aflatoxin Testing ProtocolFDA Compliance for Mycotoxin LimitsFDA Compliance Guidelines for Mycotoxin ResiduesFDA Guidance for Analytical Methods in Mycotoxin TestingFDA Guidance for Mycotoxin Risk AssessmentFDA Guidance on Mycotoxin MonitoringFDA Method for Deoxynivalenol in FoodFDA Methods for Mycotoxin ExtractionFDA Mycotoxin Action Levels in FoodFDA Protocol for Patulin Testing in JuicesFDA Risk Assessment for Mycotoxin ExposureFDA Risk Management for MycotoxinsISO 13690 Sampling for Mycotoxin DetectionISO 13690 Sampling Methods for Mycotoxin AnalysisISO 14644 Cleanroom Standards for Mycotoxin LabsISO 14644-1 Cleanroom Classifications for Mycotoxin TestingISO 14644-2 Cleanroom Operation for Mycotoxin TestingISO 14686 Screening for Mycotoxins by ELISAISO 16050 Sampling Procedures for Mycotoxin TestingISO 16140 Validation of Mycotoxin Analytical MethodsISO 16140-2 Method Validation for Mycotoxin TestingISO 16140-3 Validation Protocols for Mycotoxin TestingISO 16140-4 Verification of Mycotoxin Analytical MethodsISO 16141 Performance Criteria for Mycotoxin TestingISO 17020 Inspection Procedures for Mycotoxin LabsISO 17025 Competence of Testing Labs for MycotoxinsISO 17025 Laboratory Accreditation for Mycotoxin TestingISO 17025 Quality Management for Mycotoxin LabsISO 17034 Reference Material Production for Mycotoxin TestingISO 17034 Reference Materials for Mycotoxin AnalysisISO 18400 Soil Sampling for Mycotoxin TestingISO 18593 Surface Sampling for Mycotoxin ContaminationISO 18593 Surface Sampling for MycotoxinsISO 18644 Proficiency Testing for Mycotoxin LabsISO 18644 Proficiency Testing Schemes for Mycotoxin LabsISO 21469 Mycotoxin Testing in Food Contact MaterialsISO 21527 Microbial Limits for MycotoxinsISO 21527-1 Microbiological Methods for Mycotoxin DetectionISO 21527-2 Microbiological Limits for Mycotoxins

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:

  • ISO 15592:2003 (Foodstuffs - Determination of mycotoxins by immunoaffinity chromatography)
  • ASTM E2598-09 (Standard Test Method for Mycotoxin Analysis in Foods)
  • EN 15891:2010 (Determination of fumonisins B1 and B2 in maize and corn products)
  • 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:

  • European Committee for Standardization (CEN)
  • International Organization for Standardization (ISO)
  • American Society for Testing and Materials (ASTM)
  • 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:

  • CEN EN 15891:2010 (Determination of fumonisins B1 and B2 in maize and corn products)
  • ISO 15592:2003 (Foodstuffs - Determination of mycotoxins by immunoaffinity chromatography)
  • 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:

  • Foodborne illnesses
  • Economic losses due to product recalls and rework
  • Damage to brand reputation and customer trust
  • Business and Technical Reasons

    The business reasons for conducting CEN EN 15891 Fumonisin Detection in Food testing include:

  • Ensuring compliance with regulatory requirements
  • Protecting consumer safety and health
  • Maintaining brand reputation and customer trust
  • Preventing economic losses due to product recalls and rework
  • Consequences of Not Performing the Test

    The consequences of not performing the CEN EN 15891 Fumonisin Detection in Food test include:

  • Foodborne illnesses and deaths
  • Economic losses due to product recalls and rework
  • Damage to brand reputation and customer trust
  • Regulatory fines and penalties
  • Industries and Sectors that Require this Testing

    The industries and sectors that require CEN EN 15891 Fumonisin Detection in Food testing include:

  • Maize and corn processing
  • Bakery and food manufacturing
  • Feed milling and animal nutrition
  • Importing and exporting of maize and corn products
  • Risk Factors and Safety Implications

    The risk factors associated with fumonisin contamination in food include:

  • Mycotoxin production by Fusarium species
  • Exposure to contaminated food through consumption
  • Potential health effects, including liver damage and carcinogenicity
  • Quality Assurance and Quality Control Aspects

    The quality assurance and quality control aspects of CEN EN 15891 Fumonisin Detection in Food testing include:

  • Sample preparation and analysis procedures
  • Calibration and validation of testing equipment
  • Proficiency testing and accreditation requirements
  • Documentation and record-keeping practices
  • The test conditions and methodology for CEN EN 15891 Fumonisin Detection in Food testing include:

  • Sample preparation procedures, including grinding and extraction
  • Testing equipment and instruments used, including immunoaffinity columns and high-performance liquid chromatography (HPLC)
  • Calibration and validation of testing equipment
  • Proficiency testing and accreditation requirements
  • 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:

  • Immunoaffinity columns
  • High-performance liquid chromatography (HPLC) system
  • Mass spectrometry (MS) instrument
  • 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:

  • Participation in regular proficiency tests to evaluate laboratory performance
  • Demonstration of competence through accreditation by a recognized accrediting body
  • Documentation and Record-Keeping Practices

    The documentation and record-keeping practices for CEN EN 15891 Fumonisin Detection in Food testing include:

  • Maintenance of accurate records of sample preparation, analysis, and results.
  • Storage of records and samples for at least five years.
  • 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:

  • Summary of CEN EN 15891 Fumonisin Detection in Food standard
  • Key requirements for testing laboratories
  • Consequences of not performing the test
  • Industries and sectors that require this testing
  • 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.

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