Foodstuffs. Determination elements and their chemical species. Determination of organomercury in seafood by elemental mercury analysis best-seller and data structure

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Note: A description of the origin of these test methods and of the background to the EN are given in the Introduction and Annex A

therefore other requirements

Foodstuffs. Determination elements and their chemical species. Determination of organomercury in seafood by elemental mercury analysis best-seller and data structure1 Scope This document specifies a method for the determination of organomercury in seafood by elemental mercury analysis. The method has been successfully validated in an interlaboratory study on oyster tissue, mussel tissue, lobster hepatopancreas, dogfish liver and tuna at levels from 0,01 mg kg to 5 mg kg referring to dry weight and expressed as mercury [1], [2]. The limit of quantification is approximately 0,01 mg kg of organomercury [3], [4].