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iso-13138-food-additive-residue-detection-by-chromatography
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 15662 QuEChERS Extraction of Additive ResiduesCEN 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 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

Comprehensive Guide to ISO 13138 Food Additive Residue Detection by Chromatography Testing Service Provided by Eurolab

ISO 13138 is an international standard that specifies the requirements for the detection of food additive residues in foods using chromatographic techniques. The standard was developed by the International Organization for Standardization (ISO) and published in 2014.

Legal and Regulatory Framework

The legal and regulatory framework surrounding ISO 13138 testing is governed by various national and international standards, including:

  • Food Safety Act (FSA): A European Union (EU) regulation that sets out the requirements for food safety and control.

  • General Food Law Regulation (Regulation EU No. 178/2002): An EU regulation that establishes a framework for ensuring the safety of foods in the EU.

  • ISO 22000: An international standard that specifies the requirements for a food safety management system.

    • International and National Standards

    The following standards are relevant to ISO 13138 testing:

  • ISO 9001:2015: An international standard that specifies the requirements for a quality management system.

  • ISO 17025:2005: An international standard that specifies the requirements for testing and calibration laboratories.

  • EN ISO 22000:2007: A European standard that specifies the requirements for a food safety management system.

    • Standard Development Organizations

    Standard development organizations (SDOs) play a crucial role in developing and maintaining standards. Some of the key SDOs involved in the development of ISO 13138 include:

  • International Organization for Standardization (ISO): A global federation of national standards bodies that develops and publishes international standards.

  • European Committee for Standardization (CEN): The European standardization body responsible for developing and publishing European standards.

    • Evolution of Standards

    Standards evolve over time to reflect changes in technology, regulations, and industry practices. New versions of standards are published when there is a need for revision or updates.

    Standard Numbers and Scope

    The following are some relevant standard numbers and their scope:

  • ISO 13138:2014: Detection of food additive residues in foods using chromatographic techniques.

  • EN ISO 22000:2007: Food safety management systems - Requirements for any organization in the food chain.

    • Compliance Requirements

    Compliance with standards is mandatory for industries that require laboratory testing. The following are some compliance requirements:

  • Food industry: Manufacturers and suppliers of food products must comply with food safety regulations, including ISO 22000.

  • Laboratories: Testing laboratories must comply with quality management system (QMS) standards, such as ISO 9001:2015.

    • Business and Technical Reasons for Conducting Testing

    The primary reasons for conducting ISO 13138 testing are:

    1. Food safety: To ensure that food products do not contain residues of unauthorized additives.

    2. Quality control: To verify the absence or presence of specific additive residues in foods.

    Consequences of Not Performing This Test

    Failure to conduct this test can result in:

    1. Food contamination: Unauthorized additives can contaminate food products, posing a risk to human health.

    2. Regulatory non-compliance: Failure to comply with regulations can result in fines and penalties.

    Industries and Sectors that Require This Testing

    The following industries require ISO 13138 testing:

    1. Food industry: Manufacturers and suppliers of food products must conduct this test to ensure compliance with regulations.

    2. Pharmaceuticals: Pharmaceutical companies may require this test to verify the absence of residues in their products.

    Quality Assurance and Quality Control Aspects

    The following are some quality assurance and quality control aspects:

    1. Sampling procedures: Laboratories must follow sampling procedures to ensure representative samples.

    2. Instrument calibration: Testing instruments must be calibrated regularly to ensure accuracy.

    Competitive Advantages

    Conducting ISO 13138 testing can provide the following competitive advantages:

    1. Improved product safety: Reduced risk of food contamination and improved product quality.

    2. Regulatory compliance: Compliance with regulations can result in increased customer confidence and trust.

    Cost-Benefit Analysis

    The benefits of conducting ISO 13138 testing far outweigh the costs, including:

    1. Reduced regulatory risks: Compliance with regulations reduces the risk of fines and penalties.

    2. Improved product quality: Reduced risk of food contamination results in improved product quality.

    Testing Equipment and Instruments Used

    The following testing equipment and instruments are used:

    1. Chromatographic instruments: Gas chromatography (GC) and liquid chromatography (LC) instruments.

    2. Sample preparation equipment: Laboratory equipment for sample preparation.

    Testing Environment Requirements

    The following testing environment requirements apply:

    1. Temperature control: Testing instruments must be operated within a controlled temperature range.

    2. Humidity control: Testing instruments must be operated within a controlled humidity range.

    Sampling Procedures

    Sampling procedures must follow the following guidelines:

    1. Representative sampling: Samples must be representative of the batch or lot being tested.

    2. Proper sample handling: Samples must be handled and stored properly to prevent contamination.

    Test Results

    The following are some key test results:

    1. Detection limits: Detection limits for specific additive residues in foods.

    2. Method validation: Method validation reports ensure that testing methods meet regulatory requirements.

    Analysis of Test Data

    Analysis of test data involves the following steps:

    1. Data collection: Collection and analysis of data from testing instruments.

    2. Data interpretation: Interpretation of results to determine compliance with regulations.

    Test Validation

    Validation of test procedures involves the following steps:

    1. Method validation: Method validation reports ensure that testing methods meet regulatory requirements.

    2. Instrument calibration: Testing instruments must be calibrated regularly to ensure accuracy.

    Analysis of Test Results

    The following are some key analysis techniques used:

    1. Peak integration: Integration of chromatographic peaks to determine concentrations.

    2. Quantitation methods: Quantitation methods, such as external standardization or internal standardization.

    Reporting Requirements

    The following reporting requirements apply:

    1. Test report format: Test reports must follow a specific format and content.

    2. Compliance with regulations: Reports must indicate compliance or non-compliance with regulations.

    Certification and Accreditation

    Certification and accreditation involve the following steps:

    1. ISO 17025:2005 certification: Testing laboratories must be certified to ISO 17025:2005.

    2. National and international recognition: Laboratories can gain national and international recognition through certification.

    Conclusion

    In conclusion, ISO 13138 testing is essential for ensuring compliance with regulations and maintaining product safety. The standard requires that testing laboratories follow specific procedures and guidelines to ensure accurate results.

    Future Developments

    The following are some potential future developments:

    1. New methods: New chromatographic methods may become available for detecting additive residues in foods.

    2. Improved instrumentation: Advances in technology may lead to improved testing instruments with increased accuracy and sensitivity.

    References

  • ISO 13138:2014

  • EN ISO 22000:2007

  • Food Safety Act (FSA)

  • General Food Law Regulation (Regulation EU No. 178/2002)

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