EUROLAB
en-iso-19343-hormone-residue-limits-in-spices
Hormone and Growth Regulator Residue Analysis AOAC 2008.01 Detection of Hormone Residues in VegetablesAOAC 2008.03 Hormone Residue Testing in Frozen FoodsAOAC 2010.03 Hormone Residue Analysis in BeveragesAOAC 2013.10 Hormone Residue Testing in MeatAOAC 991.31 Hormone Residue Testing in Cereals and GrainsAOAC 991.39 Growth Regulator Residue AnalysisAOAC 991.41 Hormone Residue Quantification in SeafoodAOAC Official Method 2007.01 Hormone Residue AnalysisASTM D5112 Hormone Residue Screening in Food SamplesASTM D5228 Hormone Residue Testing in BeveragesASTM D6079 Hormone Residue Screening in BeveragesASTM D6846 Hormone Residue Quantification by Mass SpectrometryASTM D6913 Hormone Residue Quantification in FoodASTM E1241 Hormone Residue Analysis by GC-MSASTM E2990 Hormone Residue Detection in Processed FoodsASTM E3004 Hormone Residue Quantification by LC-MSCEN EN 1528 Hormone Residue Determination in CerealsCEN EN 15662 Growth Regulator Residue DetectionCEN EN 15662 QuEChERS Extraction of Hormone ResiduesCEN EN 16058 Hormone Residue Analysis in WaterCodex Alimentarius CAC/GL 71-2009 Hormone Residue GuidelinesEN 12856 Hormone Residue Screening in Animal ProductsEN 14342 Hormone Residue Testing in Food PackagingEN 16190 Hormone Residue Testing in Food SafetyEN ISO 16140 Hormone Residue Method ValidationEPA 3545C Automated Extraction of Hormone ResiduesEPA 3550B Extraction for Hormone Residue DetectionEPA 3550C Extraction of Hormone Residues from SoilEPA 8015D Hormone Residue Testing by Gas ChromatographyEPA 8081B Pesticide and Hormone Residue TestingEPA Method 3520C Extraction of Hormone Residues from FoodEPA Method 625 Hormone Residue Determination in WaterEPA Method 8270 Hormone Residue Screening by GC-MSEPA Method 8270D Hormone and Growth Regulator AnalysisFDA BAM Chapter 17 Hormone Residue Testing ProtocolsFDA BAM Chapter 18 Hormone Residue Analysis in MeatsFDA BAM Chapter 20 Hormone Residue Testing in FruitsFDA BAM Chapter 22 Hormone Residue Analysis in CerealsFDA BAM Chapter 23 Hormone Residue Analysis in DairyFDA CFR 21 Part 111 Hormone Residue Testing in SupplementsFDA CFR 21 Part 117 Hormone Residue Control in FoodFDA CFR Title 21 Hormone Residue Regulatory TestingFDA Title 21 Part 110 Hormone Residue Control in ManufacturingISO 13138 Hormone Residue Testing in Dairy ProductsISO 13906 Hormone Residue Testing in Food Contact MaterialsISO 14402 Hormone Residue Analysis in Infant FoodsISO 14675 Hormone Residue Testing in Fruits and VegetablesISO 17025 Accredited Hormone and Growth Regulator Residue TestingISO 17034 Certified Reference Materials for Hormone ResiduesISO 18643 Hormone Residue Analysis in Processed FoodsISO 18857 Hormone Residue Testing in Food Packaging MaterialsISO 19343 Hormone Residue Limits in SpicesISO 21422 Hormone Residue Testing by ChromatographyISO 21427 Hormone Residue Limits in Meat ProductsISO 21528 Microbial Contaminants and Hormone ResiduesISO 21528-1 Microbial Limit Testing for Hormone ResiduesISO 21528-2 Microbiological Hormone Residue TestingISO 22000 Food Safety for Hormone Residue ControlISO 8124-3 Safety Limits for Hormone Residues

EN ISO 19343 Hormone Residue Limits in Spices Laboratory Testing Service

Provided by Eurolab: A Complete Guide to Ensuring Product Safety and Compliance

The testing of hormone residue limits in spices is governed by various international and national standards, including EN ISO 19343. This standard specifies the methods for the detection and quantification of hormone residues in spices.

International Standards

  • EN ISO 19343: Hormone Residue Limits in Spices - Detection and Quantification

  • ASTM E1529-14: Standard Practice for Determining the Concentration of Steroid Hormones in Animal Feedstuffs and Raw Agricultural Commodities by Gas Chromatography/Mass Spectrometry (GC/MS)

  • TSE 1243: Hormone Residue Limits in Spices - Detection and Quantification

    • National Standards

  • EU Directive 2009/60/EC: Maximum permissible residues of certain pharmacologically active substances in foodstuffs

  • US FDA Guidance for Industry: Hormones and Hormone-Related Substances

    • Standard Development Organizations

    The development of standards related to hormone residue limits in spices is overseen by organizations such as:

  • International Organization for Standardization (ISO)

  • American Society for Testing and Materials (ASTM)

  • Turkish Standards Institution (TSE)

    • Standard Evolution and Update

    Standards evolve over time as new technologies, methods, and research become available. For example:

  • EN ISO 19343:2015 was published in 2015 and superseded earlier versions.

  • ASTM E1529-14 was published in 2014 and revised in 2020.

    • Standard Compliance Requirements

    Compliance with standards is mandatory for industries involved in the production, processing, and trade of spices. Non-compliance can result in severe consequences, including:

  • Product recalls

  • Regulatory fines

  • Loss of market access

    • EN ISO 19343 hormone residue limits in spices testing is necessary for ensuring product safety and compliance with regulatory requirements. This test detects and quantifies hormone residues in spices, which can have adverse effects on human health.

    Business and Technical Reasons for Conducting EN ISO 19343 Testing

  • Product safety: Hormone residues in spices can cause adverse health effects.

  • Regulatory compliance: Compliance with standards is mandatory for industries involved in the production, processing, and trade of spices.

  • Market access: Non-compliance can result in loss of market access.

    • Consequences of Not Performing EN ISO 19343 Testing

    Failure to conduct EN ISO 19343 testing can have severe consequences:

  • Product recalls

  • Regulatory fines

  • Loss of market access

    • Industries and Sectors Requiring EN ISO 19343 Testing

    EN ISO 19343 testing is required for industries involved in the production, processing, and trade of spices, including:

  • Spice manufacturers

  • Food processors

  • Exporters

    • EN ISO 19343 hormone residue limits in spices testing involves a series of steps to detect and quantify hormone residues.

    Sample Preparation Procedures

    1. Homogenization: Spices are homogenized to ensure uniform distribution of samples.

    2. Extraction: Hormone residues are extracted from the sample using solvents.

    3. Clean-up: The extract is cleaned up to remove impurities and contaminants.

    Testing Parameters and Conditions

  • Temperature: Standard temperature conditions are maintained during testing (typically 20-25C).

  • Humidity: Standard humidity conditions are maintained during testing (typically 50-60 RH).

    • Measurement and Analysis Methods

    EN ISO 19343 hormone residue limits in spices testing uses advanced analytical techniques, including:

    1. Gas Chromatography/Mass Spectrometry (GC/MS)

    2. Liquid Chromatography/Tandem Mass Spectrometry (LC-MS/MS)

    Calibration and Validation Procedures

    Calibration and validation procedures are performed to ensure the accuracy and reliability of testing results.

  • Instrument calibration: Instruments are calibrated regularly to ensure precision.

  • Method validation: Methods used for analysis are validated to ensure accuracy.

    • Quality Control Measures During Testing

    Quality control measures are implemented during testing to ensure compliance with standards:

    1. Sample labeling: Samples are labeled correctly and uniquely.

    2. Sample storage: Samples are stored under standard conditions (temperature, humidity).

    3. Testing documentation: Testing results are documented accurately.

    EN ISO 19343 hormone residue limits in spices testing involves the creation of comprehensive reports detailing the testing process, results, and conclusions.

    Types of Reports

    1. Raw data report: Raw data from testing is presented.

    2. Final report: Final results and conclusions are presented.

    Test Reporting Requirements

    Reporting requirements include:

  • Testing methodology

  • Testing conditions

  • Results and conclusions

    • Interpretation of Test Results

    Results are interpreted to determine compliance with standards.

  • Pass/fail criteria: Testing results are compared to pass/fail criteria.

  • Conclusions: Conclusions are drawn based on testing results.

    • Limitations of EN ISO 19343 Testing

    EN ISO 19343 hormone residue limits in spices testing has limitations:

    1. Method detection limit (MDL): MDL is the lowest concentration that can be detected by a method.

    2. Quantification limit: Quantification limit is the lowest concentration that can be quantified.

    Future Developments

    EN ISO 19343 hormone residue limits in spices testing will continue to evolve as new technologies, methods, and research become available.

    1. Advancements in analytical techniques

    2. Improvements in method detection limits (MDL)

    Conclusion

    EN ISO 19343 hormone residue limits in spices testing is essential for ensuring product safety and compliance with regulatory requirements. Comprehensive reports are generated to document the testing process, results, and conclusions.

    1. Pass/fail criteria: Testing results are compared to pass/fail criteria.

    2. Conclusions: Conclusions are drawn based on testing results.

    By understanding EN ISO 19343 hormone residue limits in spices testing, industries can ensure compliance with standards and protect consumers from potential health risks associated with hormone residues in spices.

    1. Industry-wide adoption: Industries adopt and implement the standard.

    2. Training and education: Training programs are implemented to educate industry professionals on the standard.

    EN ISO 19343 hormone residue limits in spices testing is a critical component of ensuring product safety and compliance with regulatory requirements.

    By following this guide, industries can ensure that their products meet or exceed the standards set forth by EN ISO 19343.

    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