Publikuar
This final draft European Standard describes a method for the determination of monomethylmercury (MMHg) in foodstuffs of marine origin. The method has been validated in an interlaboratory test on mussel tissue, squid muscle, crab claw muscle, dog fish liver, whale meat, cod muscle and Greenland halibut muscle (all freeze-dried) at levels from 0,04 mg/kg to 3,6 mg/kg dry weight according to ISO 5725 2 [1].
Laboratory experiences have shown that this method is also applicable on fresh samples [2].
Directives related to this standards.
PUBLISHED
SSH EN 16801:2016
60.60
Standard published
31 jan 2017
Only informative sections of projects are publicly available. To view the full content, you will need to members of the committee. If you are a member, please log in to your account by clicking on the "Log in" button.