NBN EN 17266:2019

Foodstuffs - Determination elements and their chemical species - Determination of organomercury in seafood by elemental mercury analysis


About this standard

German, English and French
Standards committee
Publication date
28 November 2019
ICS Code
67.120.30 (Fish and fishery products)
Withdrawn Date

About this training


This document describes a method for the determination of organomercury in seafood/ fishery products by elemental mercury analysis. The method has been successfully valideted in an interlaboratory study with a working range from 0,013 mg/ kg to 5,12 mg/ kg (HORRAT values < 2) in seafood/ fishery products [1], [2]. The limit of quantification is approximately 0,010 mg/ kg organomercury (referring to dry weight, expressed as mercury) [3], [4].
Organic species of mercury, other than monomethylmercury, are also extracted and thus determined with this method. However, in seafood/ fishery products the contribution from organic species of mercury other than monomethylmercury is negligible.