EVS-EN 13191-1:2000

This European Standard specifies a gas chromatographic (GC) method for the determination of bromide residues (including some organic bromide present) as inorganic bromide in non-fatty foods. Generally, the maximum residue levels are expressed in terms of bromide ion from all sources but not including covalently bound bromide. The method is applicable to beets, carrots, chicory, endives, cereal grains, lettuce, potatoes, spinach, strawberries and tomato. It has been validated in an interlaboratory test on lettuce.