EUROLAB
en-17200-determination-of-mycotoxins-in-spices
Mycotoxin Testing AOAC 2000.02 Patulin Testing in Apple PureeAOAC 2000.03 Determination of Patulin in Apple JuiceAOAC 2000.05 Patulin Detection in Fermented BeveragesAOAC 2003.01 Testing for Deoxynivalenol in Corn-Based ProductsAOAC 2003.02 Measurement of Deoxynivalenol in Wheat FlourAOAC 2003.03 Quantitative Analysis of Mycotoxins in Animal FeedAOAC 2005.06 Determination of Fumonisins by Immunoaffinity and LCAOAC 2005.07 Quantification of Aflatoxins in Tree NutsAOAC 2005.08 Determination of Zearalenone in Animal FeedAOAC 2005.09 Determination of Zearalenone in MaizeAOAC 2007.01 Quantitative Determination of Zearalenone in CornAOAC 2008.01 Fumonisin Testing in Corn GritsAOAC 2008.02 Detection of Fumonisins in Corn Using HPLC-FLDAOAC 2008.02 Quantification of Fumonisin B1 and B2 in MaizeAOAC 2008.03 Multi-Residue Detection of Mycotoxins in Animal FeedAOAC 986.16 Testing of Total Aflatoxins in Corn Using FluorometryAOAC 991.31 Aflatoxin Screening in Feed IngredientsAOAC 991.31 Determination of Aflatoxin B1 in Peanut ButterAOAC 991.31 Testing for Total Aflatoxins in Peanuts and CornAOAC 994.08 Screening of Aflatoxins by TLCAOAC 994.09 Detection of Aflatoxins in AlmondsAOAC 998.03 Screening for Aflatoxins in Maize Using Test KitsAOAC 999.07 Detection of Aflatoxin B1 in RiceCEN/TR 16059 General Protocol for Mycotoxin Testing in Food ChainsEN 14123 Determination of Ochratoxin A in Wine by Immunoaffinity ColumnEN 15289 Determination of Ochratoxin A in Cocoa by LCEN 15662 Multimycotoxin Detection in Fruits and Vegetables Using LC-MSEN 15788 Determination of Deoxynivalenol in Baby FoodEN 15792 Detection of Mycotoxins in Tomato PureeEN 15891 Determination of Trichothecenes in Food Using LC-MSEN 15891 HT-2/T-2 Detection in Baby FoodsEN 15891 Measurement of HT-2 and T-2 Toxins in CerealsEN 15891 T-2 and HT-2 Toxin Detection in OatsEN 16571 Testing of Aflatoxin M1 in Milk Products by ELISAEN 16619 Detection of Mycotoxins in Edible OilsEN 17193 Determination of Aflatoxicol in Milk and DairyEN 17194 Determination of Citrinin in Red Yeast Rice Food SupplementsEN 17201 Determination of Alternaria Toxins in Tomato ProductsEN 17250 Determination of Ergot Alkaloids in Feed by LC-MSEN 17299 Testing of Modified Mycotoxins in Animal FeedEN 17461 Determination of Fusarenon-X in Cereals by LC-MSEN 17462 Rapid Testing of Citrinin in Red Fermented ProductsEN 17463 Screening of Ergot Alkaloids in GrainEN 17521 Mycotoxin Profiling in Complex Matrices Using LC-MS/MSEU 2006/401/EC Mycotoxin Control in Import CommoditiesEU Regulation 1881/2006 Compliance Testing for Mycotoxin Levels in FoodFAO Recommended Methods for Mycotoxin Sampling and DetectionFDA BAM Chapter 19 Mycotoxins Analysis ProtocolsFDA BAM Mycotoxin Analytical Methods for Regulatory MonitoringFDA CFR 21 Part 556 Testing for Mycotoxin Tolerances in Animal FeedISO 14501 Determination of Patulin in Fruit Juices by HPLCISO 15141 Determination of Deoxynivalenol in Cereals by GC-MSISO 16050 Determination of Aflatoxin B1, B2, G1, G2 in CerealsISO 16050 Determination of Aflatoxins in Foodstuffs Using HPLCISO 16050 Testing for Aflatoxins in Herbs and SpicesISO 17375 Determination of Ochratoxin A in Roasted Coffee by HPLCISO 18787 Guidelines for Mycotoxin Sampling in GrainsISO 18856 Determination of Ochratoxin A in Foodstuffs by LC-MS/MSISO 21527 Mold Enumeration for Mycotoxin-Prone FoodsISO 21527-1 Enumeration of Yeasts and Molds for Spoilage RiskISO 24276 Guidelines for Validation of Mycotoxin Detection MethodsISO 24276 Method Validation for Zearalenone DetectionJECFA Limits-Based Mycotoxin Testing in Dried FruitsJECFA Maximum Levels of Mycotoxins in Cereal GrainsJECFA Toxicity Testing for Aflatoxin M1 in Milk

Comprehensive Guide to EN 17200 Determination of Mycotoxins in Spices Laboratory Testing Service Provided by Eurolab

The determination of mycotoxins in spices is a critical aspect of ensuring the safety and quality of food products. The European Standard EN 17200:2011A1:2016, Determination of mycotoxins in spices, provides guidelines for testing laboratories to accurately detect and quantify mycotoxin levels in spice samples.

Legal and Regulatory Framework

The EU has implemented various regulations to ensure the safety of food products, including Directive 2004/110/EC, which sets maximum limits for certain mycotoxins in foods. The European Commission has also established a system for the voluntary labeling of food products containing genetically modified organisms (GMOs), which includes provisions for mycotoxin testing.

International and National Standards

The standard EN 17200 is based on international standards, including ISO/IEC 17025:2005 (General requirements for the competence of testing and calibration laboratories) and ISO 21469:2006 (Spices - Sampling). The European Committee for Standardization (CEN) has developed a set of harmonized standards for food safety, including EN 17200.

Standard Development Organizations

The CEN is responsible for developing and maintaining European standards, including EN 17200. Other standard development organizations involved in mycotoxin testing include the International Organization for Standardization (ISO), the American Society for Testing and Materials (ASTM), and the Turkish Standards Institution (TSE).

Evolution of Standards

Standards evolve as new technologies and methods emerge. For example, the updated version of EN 17200 (A1:2016) includes revised sampling procedures and increased sensitivity for aflatoxin detection.

Standard Numbers and Scope

EN 17200 (2011A1:2016): Determination of mycotoxins in spices - General method

  • Aflatoxins B1, B2, G1, and G2

  • Ochratoxin A

  • Zearalenone

  • Fumonisins B1 and B2

    • Standard Compliance Requirements

    Regulatory bodies require laboratories to comply with standards such as EN 17200. Laboratories must demonstrate competence in mycotoxin testing by following established protocols and procedures.

    Standard-Related Information Table

    Standard Number Title Scope

    --- --- ---

    ISO/IEC 17025:2005 General requirements for the competence of testing and calibration laboratories General requirements for laboratory competence

    ISO 21469:2006 Spices - Sampling Sampling procedures for spices

    EN 17200 (2011A1:2016) Determination of mycotoxins in spices - General method Aflatoxin, ochratoxin A, zearalenone, and fumonisins B1 and B2 testing

    Standard Number Title Scope

    --- --- ---

    Directive 2004/110/EC Maximum levels for certain mycotoxins in foods Food safety regulations

    Regulation (EU) No 609/2013 Common criteria for the design, construction and supervision of production systems for foodstuffs Food safety management systems

    Standard Number Title Scope

    --- --- ---

    ISO/TS 22116:2009 General principles of sampling from batches - Part 1: Sampling plan for representative selection Sampling procedures for batches

    EN ISO 15189:2012 Medical laboratories - Requirements for quality and competence Laboratory accreditation

    Standard Number Title Scope

    --- --- ---

    EU GMP Regulation (EC) No 726/2004 Advanced therapy medicinal products - Good manufacturing practices Pharmaceutical industry regulations

    Please note that the above tables are not exhaustive and may need to be updated or modified based on current standards and regulations.

    The EN 17200 Determination of Mycotoxins in Spices testing service is essential for ensuring food safety. The presence of mycotoxins can cause serious health problems, including liver damage, cancer, and immunological disorders.

    Business and Technical Reasons

    Food manufacturers require accurate and reliable testing to ensure compliance with regulations. Laboratories must demonstrate competence in mycotoxin testing by following established protocols and procedures.

    Consequences of Not Performing the Test

    Failure to detect mycotoxins can lead to contamination of food products, which may result in recalls, damage to brand reputation, and financial losses.

    Industries that Benefit from EN 17200 Testing

  • Spice manufacturers

  • Food processors

  • Importers/exporters

  • Regulatory bodies

    • Benefits of EN 17200 Testing

  • Ensures compliance with regulations

  • Protects consumer health and safety

  • Maintains brand reputation

  • Reduces financial losses due to recalls or contamination

    • Please continue reading the guide for more information on standard requirements, industries that benefit from testing, benefits of testing, and standard-related information.

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