prBAS ISO 23822:2027

Eggs and egg products — Determination of nitroimidazole residues — Liquid chromatography-tandem mass spectrometry method

General information

Status:Project

Number of pages:21

Adoption method:Korice

Language:engleski

Edition:1.

Realization date:27.10.2026

Forseen date for next stage code:06.11.2026

Technical committee:BAS/TC 43, Food

ICS:

67.120.20, Poultry and eggs

Abstract

This document specifies a liquid chromatography tandem mass spectrometry method (LC-MS/MS) for the determination of nitroimidazole residues in eggs and egg products. This document is applicable to eggs and egg products, including whole eggs (fresh, frozen or pasteurized), egg yolk (liquid, frozen, dried or pasteurized), egg white (liquid, frozen, dried or pasteurized), whole egg powder, egg white powder, egg yolk powder, and liquid or dried albumin preparations.

Lifecycle

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Original document and degree of correspondence

ISO 23822:2026, identical

Work material

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