ISO 23822:2026

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

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ISO 23822:2026

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

PUBLISH DATE 2026
ISO 23822:2026

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.
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