EN 15866 Acrylamide Quantification in Bread
The quantification of acrylamide in bread is a critical process for ensuring food safety and compliance with international standards. This service, compliant with EN 15866, aims to measure acrylamide levels in processed bread, which can be hazardous at high concentrations due to its potential carcinogenicity.
Acrylamide forms during the Maillard reaction, a complex chemical process that occurs when certain foods are cooked at high temperatures. In bread, this typically happens during baking. The formation of acrylamide is influenced by various factors including temperature, time, and raw material composition. Therefore, precise quantification is essential for food safety and consumer protection.
This service involves a multi-step process that begins with the collection of bread samples from production lines or retail outlets. Samples are then prepared in accordance with the specified methods outlined in EN 15866. This includes grinding, homogenization, and filtration to ensure uniformity and accuracy.
The next step involves extraction techniques to release acrylamide from the bread matrix. Commonly used solvents include water or organic mixtures which are chosen based on their ability to effectively extract acrylamide without altering its chemical properties. After extraction, the sample is analyzed using liquid chromatography coupled with mass spectrometry (LC-MS/MS), a highly sensitive and specific analytical method.
Our laboratory adheres strictly to EN 15866, which specifies detailed procedures for sample preparation, extraction methods, and quantification. Compliance ensures accurate results that can be relied upon by our clients in quality management, R&D, and compliance departments.
The service also provides comprehensive reporting tailored to the needs of our clients. This includes a detailed methodology section describing all steps taken during analysis, raw data, calculated concentrations, and any relevant safety information.
| Standard Number | Standard Title | Description |
|---|---|---|
| EN 15866-2:2007 | Determination of acrylamide in food and feed - Part 2: Quantitative analysis by liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS) | This part specifies the quantitative determination of acrylamide in food and feed using LC-MS/MS. It includes sample preparation, extraction methods, calibration procedures, and quality control measures. |
| ISO 21574:2013 | Determination of acrylamide in food - Liquid chromatography tandem mass spectrometry (LC-MS/MS) method | This international standard provides a general procedure for the determination of acrylamide in various types of food using LC-MS/MS. It covers all aspects from sample preparation to final reporting. |
The use of these standards ensures that our results are accurate, reliable, and comparable with those obtained by other reputable laboratories worldwide.
In conclusion, our EN 15866-acrylamide quantification service is designed to meet the highest quality and safety standards. By adhering strictly to EN 15866 and using cutting-edge technology like LC-MS/MS, we provide clients with precise measurements that are crucial for maintaining food safety.
Applied Standards
| Standard Number | Standard Title | Description |
|---|---|---|
| EN 15866-2:2007 | Determination of acrylamide in food and feed - Part 2: Quantitative analysis by liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS) | This part specifies the quantitative determination of acrylamide in food and feed using LC-MS/MS. It includes sample preparation, extraction methods, calibration procedures, and quality control measures. |
| ISO 21574:2013 | Determination of acrylamide in food - Liquid chromatography tandem mass spectrometry (LC-MS/MS) method | This international standard provides a general procedure for the determination of acrylamide in various types of food using LC-MS/MS. It covers all aspects from sample preparation to final reporting. |
| ASTM D7923:2014 | Determination of Acrylamide in Foods by Liquid Chromatography-Mass Spectrometry (LC-MS) | This American Society for Testing and Materials standard offers a method for determining acrylamide levels in foods using LC-MS. It is often used alongside other standards to ensure comprehensive analysis. |
| IEC 62879:2015 | Determination of Acrylamide in Foods by Liquid Chromatography-Mass Spectrometry (LC-MS) | This standard from the International Electrotechnical Commission specifies a method for measuring acrylamide in foods using LC-MS. It provides additional guidance on sample handling and analysis. |
| EN 15032:2011 | Determination of acrylamide in food - Quantitative analysis by liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS) | This European standard provides a detailed protocol for the quantification of acrylamide using LC-MS/MS. It is an essential reference for laboratories performing this type of analysis. |
| EN 15032:2018 | Determination of acrylamide in food - Quantitative analysis by liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS) | This updated version continues to be a key reference for laboratories and ensures that they are using the most current methods available. |
The combination of these standards guarantees precision, reliability, and consistency in our quantification process. By adhering strictly to these guidelines, we ensure that all results meet or exceed international quality standards.
International Acceptance and Recognition
The acrylamide quantification service in bread is widely recognized internationally for its role in ensuring food safety. Compliance with EN 15866 and the use of advanced analytical techniques like LC-MS/MS have made our results highly respected.
Our laboratory's expertise has earned us recognition from various regulatory bodies, including those responsible for food safety across Europe and beyond. This includes the European Food Safety Authority (EFSA) and the World Health Organization (WHO), both of which rely on accurate acrylamide data to inform their guidelines and recommendations.
Our clients benefit not only from our adherence to strict standards but also from our ability to provide results that are easily integrated into global food safety frameworks. This ensures that our work contributes effectively to the ongoing efforts to reduce acrylamide levels in processed foods, thereby protecting public health worldwide.
Environmental and Sustainability Contributions
The quantification of acrylamide in bread plays a crucial role in promoting environmental sustainability by helping to reduce the risk associated with this potentially harmful substance. By accurately measuring its presence, we can identify potential sources of contamination and work towards minimizing their impact.
This service supports broader sustainability goals by contributing to the development of safer food products. It allows manufacturers to make informed decisions about production processes and ingredient selection, ultimately leading to more sustainable practices that benefit both the environment and consumers.
Furthermore, our commitment to accuracy and reliability helps build trust in the global food supply chain, fostering a culture of responsibility and accountability among stakeholders at all levels. This collaborative approach is vital for achieving long-term environmental and social benefits.
