Methods of test for meat and meat products - Determination of chloramphenicol content (liquid chromatographic method) Ingestion-build-111333 It also does not cover

It also does not cover the subject of bioavailability of contaminants to living organisms

A set of Reference Archetypes that specify how the ISO 13606‑1 reference model should be applied for communicating information for null flavor

This document includes a basic use case template and the methods of component identification

Attention is drawn to the standards for quality management systems e

testing methods

Methods of test for meat and meat products - Determination of chloramphenicol content (liquid chromatographic method) Ingestion-build-111333 It also does not cover1 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