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Methods of test for meat and meat products - Determination of chloramphenicol content (liquid chromatographic method) Ingestion-build-111333 PAS 1192-6 provides guidance on
Methods of test for meat and meat products - Determination of chloramphenicol content (liquid chromatographic method) Ingestion-build-111333 PAS 1192-6 provides guidance on
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Description
PAS 1192-6 provides guidance on how health and safety information is produced
testing methods
System design
Ventilation systems are not included in this standard (e
Methods of test for meat and meat products - Determination of chloramphenicol content (liquid chromatographic method) Ingestion-build-111333 PAS 1192-6 provides guidance on1 Scope This International Standard specifies a liquid chromatographic method for the determination of the chloramphenicol content of the muscle tissue of meat, including poultry. The method is suitable for the determination of chloramphenicol contents greater than 6,5 g kg. Test samples which have deteriorated cannot be analysed with this method. NOTE This International Standard may be applicable for the determination of the chloramphenicol content
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