Non-fatty food - Determination of bromide residues - Part 2: Determination of inorganic bromide
This European Standard specifies a gas chromatographic method for the determination of inorganic bromide residues in non-fatty foods.
Generally, the maximum residue levels are expressed in terms of bromide ion from all sources but not including covalently bound bromine.
The method is applicable to cereals, dried fruit, dried vegetables, dried mushrooms, fresh fruit and vegetables. It has been validated in interlaboratory studies on maize flour, carrot flakes, lettuce, potatoes, cereal flour and hazelnuts , .