What is BS EN 1784-Detection of irradiated food containing fat in foodstuffs about?
BS EN 1784 is a European standard on foodstuffs that discusses the detection of irradiated food containing fat in foodstuffs to ensure foodstuffs are safe for consumption.
BS EN 1784 specifies a method for the identification of irradiation treatment of food that contains fat. The method is based on the gas chromatographic (GC) detection of radiation-induced hydrocarbons (HC).
The method under BS EN 1784 has been successfully tested in interlaboratory trials on raw chicken, pork, and beef as well as on Camembert, avocado, papaya, and mango. Other studies demonstrate that the method under BS EN 1784 is applicable to a wide range of foodstuffs.
Who is BS EN 1784-Detection of irradiated food containing fat in foodstuffs for?
BS EN 1784 on the detection of irradiated food containing fat in foodstuffs is useful for:
- Foodstuff manufacturers
- Food scientists
- Food technologists
- Food laboratories
- Food health and safety departments
Why should you use BS EN 1784-Detection of irradiated food containing fat in foodstuffs?
When food is irradiated, it absorbs energy. This absorbed energy kills the bacteria that can cause food poisoning in a similar way that heat energy kills bacteria when food is cooked. They can also delay fruit ripening and help stop vegetables from sprouting.
BS EN 1784 provides you with guidance on apparatus, sampling techniques, the procedures for fat extraction, application of fat to the Florisel column, separation and detection, evaluation, calculation of the hydrocarbon content, limitations, validation, etc.
The gas chromatographic analysis and procedures provided by BS EN 1784 assist you in the detection of irradiated food containing fat in foodstuffs, ensuring less spoilage and a reduction in the risk of food-borne diseases caused by micro-organisms such as Campylobacter, Salmonella, E. coli and Listeria.
With obedience and compliance to BS EN 1784, you can enhance foodstuffs’ effectiveness and efficacy, hence, improving the quality and subsistence of foodstuffs.