🍎 Determination of elements and their chemical species in foodstuffs — performance criteria for the selection of methods of analysis, performance requirements and characteristics, guidelines for laboratory set-up, sample preparation (edible part, washing with drinking and purified water, homogenization without contamination and losses, titanium or ceramic tools for Cr, Mo, Ni, Fe), storage (including for speciation analysis of Hg, Sn, Cr, Se and As — temperature, pH, light, time), expression of results and test report; PN-EN 13804:2013-06

Food chemistry PN-EN 13804

Overview

WHAT THE STANDARD COVERS. We read the text of the standard in the iTeh sample of SIST EN 13804:2013 (Slovenian adoption of EN 13804:2013 of March 2013, English text) — PN-EN 13804:2013-06 adopts EN 13804:2013 as identical (PKN search): contents, foreword, introduction, Clause 1 and Clause 2 up to 2.4.2 — the sample ends on page 7, before Table 2. We do not read Table 2 (examples of sample preparation), the rest of Clause 2 (e.g. drying and lyophilisation), specific requirements for analysis of trace elements (3), performance requirements and characteristics (4), interpretation and expression of results (5) or the test report (6); we know the titles from the contents and the foreword.

ACCORDING TO THE TEXT OF EN 13804:2013. The standard was prepared by CEN/TC 275 “Food analysis — Horizontal methods” (secretariat DIN), working group WG 10 “Elements and their chemical species”; CEN approved it on 12.01.2013, national adoption by September 2013 at the latest. It supersedes EN 13804:2002; changes include: a new scope, deleted clauses on terms, performance characteristics and sampling, more precise sample preparation (now Clause 2), added storage for speciation (2.3.2), updated Table 2 with examples, added drying and lyophilisation (2.4.3), reagents moved (3.1), the clause on laboratory quality completely revised (now 4), expression of results (5) and test report (6). Introduction: WG 10 selects and elaborates methods for elements and their species in foods; since there are many validated methods for the same analyte–matrix pair, criteria for selection were set — preference goes to methods complying with EU provisions and with the general principles of the Codex Alimentarius Commission (CCMAS criteria approach); the criteria are based on published data and reports of European interlaboratory studies, and where these are missing — on the experience of WG 10 experts; the document does not deal with sampling. Scope (1): performance criteria for selecting methods of analysis of elements and their chemical species in foodstuffs; performance requirements and characteristics, guidelines for laboratory set-up, sample preparation and test reports. Preparation (2.1): samples are treated as before consumption (washed, peeled, non-edible parts removed), but not boiled, fried or heated; drying is acceptable to prevent decay — with attention to losses and changes of species in speciation; homogenization; contamination and uncontrolled loss of liquid during grinding and cutting are to be avoided. Reagents and equipment (2.2): only water in sample preparation (drinking water for washing e.g. vegetables, depending on the purpose — purified water); equipment preferably designated for trace analysis, kitchen utensils acceptable if they do not affect sample and elements; cleaning with detergent and hot water, if appropriate diluted nitric acid (approx. 6 % by volume) and purified water; stainless steel and iron can contaminate with chromium, molybdenum, nickel and iron — then titanium or ceramic knives, agate mortar, ball mill; ceramics vary in composition (Al, Zr oxides); homogenizers must not cause losses of volatile elements (heating) or changes of species in speciation. Storage (2.3): composition and mass must not change (drying out, evaporation, spoilage); the test sample is prepared as soon as possible; refrigerator or freezer, glass, plastic containers with screw cap, bags; dry products — at room temperature. For speciation (2.3.2, Table 1): temperature low enough to stop microbial activity (e.g. methylation), no pH change for preservation, darkness for organometallic compounds, short storage; examples: Hg (Hg(II), methylmercury) — 4 °C or lower in darkness, dilution only just before analysis; Sn (butylated organotin compounds) — no PVC, borosilicate glass in the dark, 4 °C or lower; Cr — only borosilicate or quartz glass (some glassware contaminates with chromium), 4 °C or lower, pH affects Cr(III) and Cr(VI) differently; Se (Se(IV), Se(VI), methylated compounds) — PTFE containers, −20 °C or lower, acid medium pH 1.5–2 protects Se(IV) from oxidation; As (As(III), As(V), organic species) — 4 °C or lower in darkness, avoid glassware (contamination with arsenate). Procedures (2.4.1): for some elements preparation is laid down in EU legislation — Regulation (EC) No 1881/2006 (foods to which maximum levels apply) and Regulation (EC) No 333/2007 (official control); without prejudice to these, only the edible part is analysed and the result refers to it (e.g. outer leaves, shell, skin, bones are removed); soil is rinsed off with drinking or purified water; the edible part can differ between countries, and the analysed part is described in the report (e.g. potatoes peeled or washed and unpeeled); rinse before cutting, then with purified water, remove excess water by shaking or with a sieve — not with tissue paper; “ready to eat” products need not be washed. Examples (2.4.2): the variety of products does not allow all procedures to be covered; examples in Table 2; it is advisable to check specific legislation or traditions.

STATUS (as of 03.10.2026). The PKN search engine (query “PN-EN 13804”, 03.10.2026) lists PN-EN 13804:2013-06 in Polish and English versions, “Introduces: EN 13804:2013 [IDT]”, without a withdrawal note; PN-EN 13804:2003 (Polish version) — “Withdrawn and replaced by PN-EN 13804:2013-06”.

HOW MANY LABORATORIES AND IN WHAT FORM (copy of the accreditation scope database, data up to 17.09.2026, read 03.10.2026). The number 13804 appears in 5 records at 2 laboratories: AB 451 (4) and AB 700 (1). In the current PCA documents (read 03.10.2026; AB 451 issue no. 26 of 24.11.2025, AB 700 issue no. 33 of 21.08.2026) the number appears at the same 2 laboratories; in every document the number of page markers equals the number of PDF pages, without repetitions; a search of all PCA documents downloaded from BIP on 03.10.2026 found no laboratories outside the database copy. Written forms: “PN-EN 13804:2013-06” (AB 451, 2 items), “PN-EN 13804:2013 - 06” and “PN - EN 13804:2013 - 06” (AB 451, 1 each), “PN-EN 13804:2013” (AB 700, together with PN-EN ISO 17294-2:2024-04). None of these items is suspended. The “Laboratories” tab (query “PN-EN 13804”) shows both laboratories — checked by a tab query on the labcoda.pl production server on 03.10.2026; the query “PN - EN 13804” gives AB 451 separately.

WHAT THE LABORATORIES TEST (items in PCA). AB 451: a wide range of foods (meat, fish and seafood, dairy products, cereals, oilseeds, vegetables, fruit, mushrooms, dried fruit and nuts, beverages, juices, vegetable fats, herbs and spices, food supplements, confectionery and others) — lead (0.012–25.000) mg/kg and cadmium (0.0012–1.2500) mg/kg by ETAAS; milk and formulae for infants and young children — lead (0.006–25.000) mg/kg, ETAAS; tin (10–250) mg/kg, FAAS; nickel (0.05–50) mg/kg, FAAS. AB 700: beer — Ca, Mg, K, Na, Cu, Zn, Mn, Cd, Pb, As by ICP-MS (e.g. Pb and As 0.010–0.2 mg/l, Cd 0.002–0.2 mg/l), together with PN-EN ISO 17294-2:2024-04.

WHERE A SEEMINGLY CORRECT RESULT IS EASY TO GET. Utensils: stainless steel and iron contaminate the sample with chromium, molybdenum, nickel and iron (2.2) — determining nickel (AB 451) requires titanium, ceramic or agate tools. Washing: wiping with tissue paper causes random contamination, and washing after cutting causes leaching from cut surfaces (2.4.1). Edible part: the result refers to the edible part, whose extent must be described in the report (e.g. potatoes peeled or not) (2.4.1). Homogenization: heating during grinding causes losses of volatile elements (2.2). Speciation: a pH change for preservation, light, too high a temperature or unsuitable containers (glass for arsenic, PVC for tin, glass for chromium) change chemical species or add analyte (2.3.2, Table 1). Legislation: for elements with maximum levels, sample preparation for official control is laid down by Regulation (EC) No 333/2007 (2.4.1). Designation: three different forms with spaces around hyphens scatter the search — the query “PN - EN 13804” gives only AB 451 in the tab.

WHAT WE DO NOT GIVE. We do not quote Table 2 with examples of sample preparation, requirements for reagents and the laboratory, performance criteria (limits of detection, recovery, precision), rules for expression of results or the test report — they lie outside the sample. We do not summarize Regulations (EC) No 1881/2006 and No 333/2007 or PN-EN ISO 17294-2 in this entry. We do not give maximum levels of elements in foodstuffs.

Method principle

The standard does not describe a single measurement technique but the conditions under which the result of determining an element in food is reliable. The sample is prepared as before consumption (edible part, washing with drinking and purified water), homogenized with equipment that neither introduces the determined elements nor causes their loss, and stored so that composition, mass and chemical species do not change. The determination method is chosen according to the performance criteria of the standard, and the result is related to the edible part and described in the report.

Applications

• Selection of methods for determining elements and their chemical species in foodstuffs by performance criteria (1, introduction)
• Preparation and storage of food samples for trace and speciation analysis (2)
• Lead, cadmium, tin, nickel in foods and infant formulae; elements in beer — 5 accreditation scope records of 2 laboratories in PCA

Key parameters

Standard

Standard number

PN-EN 13804:2013-06

Title (PL)

Artykuły żywnościowe — Oznaczanie pierwiastków śladowych i ich form chemicznych — Uwagi ogólne i wymagania szczegółowe

Title (EN)

Foodstuffs — Determination of elements and their chemical species — General considerations and specific requirements

Step-by-step procedure

1. Edible part

   Removal of non-edible parts, description in the report (2.4.1). PN-EN 13804:2013-06 — 2003 edition withdrawn and replaced (PKN, 03.10.2026).

2. Washing

   Before cutting, with drinking water, then purified water; excess water — shaking or sieve (2.4.1).

3. Homogenization

   Equipment without contamination and without loss of volatile elements (2.1, 2.2).

4. Storage

   Without changes of composition and mass; for speciation — temperature, pH, light, time according to Table 1 (2.3).

5. Determination and result

   Method meeting the performance criteria; result on the edible part (3–6 outside the sample).

Required equipment and apparatus

Reagents, media and consumables

Health and safety (OHS)

• The part of the standard read contains no separate safety requirements; diluted nitric acid is used for cleaning equipment (2.2)

Frequently asked questions