2009 livsmedelsverket 5 - proficiency testing - trace elements in foood round t-18

8/6/2019 2009 Livsmedelsverket 5 - Proficiency Testing - Trace Elements in Foood Round T-18

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NATIONAL FOOD ADMINISTRATION, Sweden

LIVSMEDELSVERKET

Rapport5 - 2009

Proficiency Testing - Food Chemistry

Trace Elements in Food - Round T-18

by Christina strand and Lars Jorhem


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Produktion:Livsmedelsverket, Box 622SE-751 26 Uppsala, Sweden Teknisk redaktr: Merethe AndersenUppsala 2009-05-20

Livsmedelsverkets rapportserie r avsedd r publiceringav projektrapporter, metodprvningar, utredningar m m.I serien ingr ven reserapporter och kon erensmaterial.Fr innehllet svarar r attarna sjlva.

Rapporter som trycks utges i varierande upplagor och till-trycks i mn av e ter rgan. De kan rekvireras rn Livsmedels-verkets kundtjnst tel 018-17 55 06, ax 018-17 55 11 eller viawebbplatsen www.livsmedelsverket.se


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SWEDISH NATIONAL F OOD ADMINISTRATION

Proficiency Testing Programme

Food Chemistry

Trace Elements in Foods

Round T-18, Fish soup

March - April 2009

Laboratory code:


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TABLE OF CONTENTS

1. Summary 5

2. Introduction 5

3. Test material 53.1 Test for homogeneity 63.2 Tables 1-2: Results of the homogeneity test 7

4. Instructions to participants 75. Statistical evaluation 7

5.1 Z-scores 95.2 Horrat-value 9

6. ResultsTable 3: Results and z-scores 10Table 4: Summary of statistical parameters 11Table 5: Percent satisfactory z-scores 11

Figure 1-2: Pb Distribution of z-scores and kernel density plot 12Figure 3-4: Cd Distribution of z-scores and kernel density plot 13Figure 5-6: Cr Distribution of z-scores and kernel density plot 14Figure 7-8: Cu Distribution of z-scores and kernel density plot 15Figure 9-10: Fe Distribution of z-scores and kernel density plot 16

6.1 Comments on the results 17

8. References 18

Appendix 1. Method parameters reported by participants 19

Appendix 2. Methods reported by participants 23

Appendix 3. List of participants 25


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Livsmedelsverkets rapport nr 5/2009 5

1. Summary

The test material for Round T-18 consisted of fish soup in which Pb, Cd, Cr, Cu,and Fe were available for analysis. The participants were instructed to report theresults on fresh weight basis.

The assigned values (xa) were derived from Robust statistics, with the exceptionof Fe for which Kernel density was used. The target value ( p) for the standarddeviation was based on the Horwitz equation

Pb xa = 0,057 mg/kg p = 0,013 mg/kg Cd xa = 0,010 mg/kg p = 0,002 mg/kg Cr xa = 0,099 mg/kg p = 0,022 mg/kg Cu xa = 8,06 mg/kg p = 0,94 mg/kg Fe xa = 12,0 mg/kg p = 1,32 mg/kg

2. Introduction

Proficiency testing (PT) is an integrated part of the analytical quality assuranceprocess, and is the only means by which a laboratory can have its competenceindependently tested. It is a requirement of ISO 17025 [1] that laboratoriestake part in PT if a suitable scheme is available. The z-score procedure forevaluation of results gives the participants a tool which helps to understand the

results.The Swedish National Food Administration (NFA) has been a PT-provider for trace elements in food since 1997. It is now arranging round T-18using fish soup as test material of the Proficiency Testing - Trace Elements inFood.

The programme is in accordance with the International Harmonised Protocol[2] and and is accredited according to ISO Guide 43-1 [3] and ISO 17025 [1]since 2004. Further information on policy, organisation and statistics can befound in the protocol for the NFA Food Chemistry programmes [4].

Those responsible for the programme are:Lars Jorhem, coordinatorJoakim Engman, responsible for the statistical evaluationChristina strand, secretary

The 24 laboratories participating in round T-18 are listed in appendix 3.

3. Test material

The test material consisted of fish soup preserved in 30 ml plastic vials, afresh material containing a normal amount of water.


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6 Livsmedelsverkets rapport nr 5/2009

3.1 Test for homogeneity

The homogeneity testing was carried out at the NFA. After stratifying, tensample containers were randomly selected, one from each stratum andanalysed in duplicate. The samples were microwave-digested under pressureand the metals determined by atomic absorption spectrophotometry. Lead andcadmium was checked for homogeneity according to the procedure describedin [2]. Chromium, copper and iron were checked using the same method, butwhich is not accredited for these elements. The data was checked for extremedifferences within bottle by Cochran outlier test. If an outlier was detected it was marked with aC in Tables 1 - 2 and not used in further calculations. Theanalytical and sampling variances were estimated by one-way ANOVA. Thefollowing parameters were calculated:

Mean and number of used results (n)san = Analytical standard deviationssam2 = Sampling variancesall2 = Allowable sampling variance, based on the target standard

deviationCritical = Critical value based on allowable and analytical varianceSuff. Homog. = Sufficient homogeneity is achieved if ssam2 < CriticalTarget p = Target standard deviation predicted according to the Horwitz

equationRatio san2 / p2 = Analytical precision compared to target should be


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3.2 Tables 1-2: Results of the homogeneity test, mg/kg

Table 1. Pb, Results of the homogeneity test Table 2. Cd, Results of the homogeneity test

Bottle A B Bottle A B1 0,056 0,053 1 0,0108 0,01112 0,059 0,063 2 0,0118 0,01113 0,066 0,053 3 0,0117 0,01144 0,052 0,051 4 0,0120 0,01085 0,052 0,055 5 0,0119 0,01246 0,049 0,058 6 0,0114 0,01067 0,052 0,074 7 0,0131 0,0121

8 0,050 0,050 8 0,0114 0,01229 0,049 0,050 9 0,0116 0,012210 0,049 0,046 10 0,0116 0,0112Mean, n 0,054 20 Mean, n 0,012 20san 0,006 san 0,0005ssam2 0,000 ssam2 0,000sall2 0,000 sall2 0,000Critical 0,000 Critical 0,000Suff. Homog. Yes Suff. Homog. YesTarget sp 0,013 Target sp 0,0036Ratio s

an /

p0,21 Ratio s

an /

p0,02

4 Instructions to participants

The participants were recommended to use their standard method, and wereasked to report one result per metal and to give the results with threesignificant figures on fresh weight basis. Furthermore, the participants wereinstructed to report the actual found value, even when being below the Limitof. Detection (LOD).

The participants were also asked to provide information about the analyticalmethods used. Method parameters are reported in appendix 1. Methods thatare accompanied by a reference are are listed in appendix 2.

5. Statistical evaluation

The assigned value (xa) is the best available estimate of the measurand. This maybe established in two ways: using the mode of kernel density, or using the robustmean after removal of non-valid values according to [2]. The procedure describedbelow will generally be used. In some cases other statistical methods may be usedif considered necessary.


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Step 1: Kernel densityKernel density plots can be used to estimate the mode of a distribution. It isespecially useful for strongly tailing distributions or in cases of multi modality.The Kernel density is a computer-intensive method, which involves smoothing thedata while retaining the overall structure. The kernel plot and the graph of theoverall dispersion of the results are presented to facilitate the visual inspection of the distribution of the results, and do not necessarily contain all results. A mainadvantage is that the plot gives a graphical view of the results that can be easilyunderstood.

The kernel density plot is examined and classified according to the different casesbelow:

Case A . If the kernel density plot shows a near normal distribution the robustmean is used, see step 2.

Case B . If the distribution is tailing the mode of the kernel density is used asassigned value.

Case C . If the distribution shows several modes great consideration should begiven to how to set the assigned value. In some cases there may be arguments infavour of choosing one of the modes. In other cases it may be inappropriate to setan assigned value at all. In these cases consultation with the technical advisorygroup can be needed.

Step 2: Use of robust statistics ( Case A in step 1)The robust statistic approach changes the emphasis from outlier detection andrejection, to outlier accommodation. It is a convenient modern method of handlingresults when they are expected to follow a near-normal distribution and it issuspected that they include a small proportion of outliers. Clearly outlying resultsmay be excluded before calculation. An exclusion of results outside of 50 % of the median has been used.

In this round the distribution for Pb, Cd, Cr and Cu were considered to be Case A,and the robust mean, which was calculated after outlier elimination, was used asthe assigned value (xa). Iron was considered to be Case B. The target value for thestandard deviation ( p) was calculated using the Horwitz equation.

Results reported as being below LOD (


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5.1 Z-scores

The individual laboratory performance is expressed in the form of a z-score.Since the z-score is standardised, it can be compared independently of the test-material, the method of analysis, and the concentration of the analyte. The Z-score is given by the following equation:

z = (x-xa) / where:x = reported value of analyte concentration in the test materialxa = assigned value (true value) = target value for the standard deviation

The results are usually ranked according to the following model:

|z|2 the result is satisfactory2< |z|


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6. Results

Reported results and z-scores are found in table 3. Table 4 shows a summaryof the statistical parameters, and Table 5 gives a presentation of z-scoredistribution

Table 3. Found results as reported, expressed as mg/kg and z-scores. Round T-18,2009, Fish soup.

Assigned

value 0,057 0,010 0,099 8,056 12,00Lab Pb Cd Cr Cu Fe

no Found Z-score Found Z-score Found Z-score Found Z-score Found Z-score

1 0,0695 1,0 0,0115 0,5 0,0990 0,0 8,34 0,3 11,7 -0,22 0,055 -0,2 0,011 0,2 0,125 1,2 12,2 4,4 17,0 3,83 0,0533 -0,3 0,0106 0,1 0,0770 -1,0 8,47 0,4 12,1 0,14 0,072 1,2 0,009 -0,6 0,120 1,0 8,71 0,7 12,35 0,35 0,068 0,8 0,012 0,7 0,138 1,8 8,83 0,8 13,9 1,46 0,015 -3,4 0,007 -1,5 0,034 -3,0 4,86 -3,4 17,1 3,97 0,089 2,5 0,011 0,2 - - -8 0,00 -4,5 0,11 43,4 - 7,69 -0,4 -9 0,047 -0,8 0,010 -0,2 0,137 1,8 10,4 2,5 13,0 0,810 0,046 -0,9 0,008 -1,1 0,091 -0,3 7,34 -0,8 10,5 -1,111 0,0438 -1,1 0,0108 0,2 0,0966 -0,1 9,09 1,1 14,1 1,612 0,0565 -0,1 0,011 0,2 0,103 0,2 - -13 0,0711 1,1 0,0141 1,6 - 8,88 0,9 12 0,014 0,052 -0,4 0,010 -0,2 - 8,51 0,5 11,9 -0,115 ND 0,005 -2,4 ND 7,63 -0,5 13,7 1,316 - - - 7,39 -0,7 11,6 -0,317 0,254 15,6 0,0089 -0,7 0,09 -0,4 6,46 -1,7 11,25 -0,618 0,054 -0,3 0,0093 -0,5 0,051 -2,2 6,43 -1,7 11,6 -0,3

19 0,029 -2,2 0,013 1,1 - 13,1 5,4 12,8 0,620 < 0,08 < 0,05 0,054 -2,1 7,1 -1,0 10,3 -1,321 0,081 1,9 0,057 20,3 - - -


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Table 4. Summary of the statistical parameters, round T-18, Fish soup

Pb Cd Cr Cu Fe

Allresults

Withoutoutliers

Allresults

Withoutoutliers

Allresults

Withoutoutliers

Allresults

Withoutoutliers

Allresults

Withoutoutliers

Assigned value 0,057 0,010 0,099 8,06 12,0Target sigma 0,013 0,002 0,022 0,94 1,3n 18 14 19 16 13 12 18 17 17 17Mean 0,064 0,057 0,018 0,010 0,094 0,098 8,41 8,14 12,8 12,8Median 0,055 0,055 0,011 0,011 0,097 0,098 8,41 8,34 12,1 12,1Robust Mean 0,057 0,057 0,011 0,010 0,094 0,099 8,23 8,06 12,5 12,5SD 0,052 0,014 0,025 0,002 0,033 0,029 1,98 1,65 1,9 1,9Robust SD 0,023 0,014 0,003 0,002 0,036 0,032 1,55 1,32 1,5 1,5HORRAT 1,1 0,8 1,5 1,4 1,2Min 0,000 0,029 0,005 0,007 0,034 0,051 4,86 4,86 10,3 10,3Max 0,254 0,081 0,110 0,014 0,138 0,138 13,1 12,2 17,1 17,1

Table 5 Percent satisfactory z-scores, round T-18, Fish soup

Pb Cd Cr Cu Fen, all results 18 19 13 18 17Satisfactory 13 16 10 14 15Questionable 2 1 2 1 0Unsatisfactory 3 2 1 3 2Satisfactory,% 72% 84% 77% 78% 88%


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Fig 1. Pb in Fish soup, Round T-18, 2009.

Distribution of Z-scores.Assigned value: 0,057 mg/kg.

-5

-4

-3

-2

-1

0

1

2

3

4

5

8 6 19 11 10 9 14 3 18 2 12 5 1 13 4 21 7 17

Laboratory Number

Z - s c o r e

Fig 2. Pb in Fish soup, round T-18, 2009Kernel density plot,

Assigned value 0,057 mg/kg

0 0,02 0,04 0,06 0,08 0,1 0,12

2 z-score


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Fig 3. Cd in Fish soup, Round T-18, 2009.


-5

-4

-3

-2

-1

0

1

2

3

4

5

15 6 10 17 4 18 9 14 3 11 2 7 12 1 5 19 13 21 8

Laboratory Number

Z - s c o r e

Fig 4. Cd in Fish soup, round T-18, 2009Kernel density plot,


0 0,004 0,008 0,012 0,016 0,02

2 z-score


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Fig 5. Cr in Fish soup, Round T-18, 2009.


-5

-4

-3

-2

-1

0

1

2

3

4

5

6 18 20 3 17 10 11 1 12 4 2 9 5

Laboratory Number

Z - s c o r e

Fig 6. Cr in Fish soup, round T-18, 2009Kernel density plot,


0 0,04 0,08 0,12 0,16 0,2

2 z-score


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Fig 7. Cu in Fish soup, Round T-18, 2009.


-5

-4

-3

-2

-1

0

1

2

3

4

5

6 18 17 20 10 16 15 8 1 3 14 4 5 13 11 9 2 19

Laboratory Number

Z - s c o r e

Fig 8. Cu in Fish soup, round T-18, 2009Kernel density plot,


0 2 4 6 8 10 12 14 16

2 z-score


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Fig 9. Fe in Fish soup, Round T-18, 2009.


-5

-4

-3

-2

-1

0

1

2

3

4

5

20 10 17 16 18 1 14 13 3 4 19 9 15 5 11 2 6

Laboratory Number

Z - s c o r e

Fig 10. Fe in Fish soup, round T-18, 2009Kernel density plot,


0 5 10 15 20 25

2 z-score


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6.1 Comments on the results

Altogether 9 outliers were detected. (Pb = 2 high and 2 low, Cd = 2 highand 1 low, Cr = 1 low, Cu = 1 high)


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8. References

1. ISO/IEC 17025 (2005) General Requirements for the Competence of Calibration and Testing Laboratories. International Organisation forStandardisation. Geneva, Switzerland

2. International Harmonised Protocol for Proficiency testing of AnalyticalChemistry Laboratories. Pure Appl. Chem., 78,145-196, 2006.

3. ISO/IEC Guide 43-1: 1997(E). International Organisation for Standardisation.Case postale 56. CH-1211 GENEVA 20. Switzerland

4. Proficiency Testing Programme. Protocol policy, organisation and statistics,Food chemistry. Fifth edition, June 2008. See our website www.slv.se/pt


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Appendix 1Method parameters as reported by the participants.

Labno Element

Digestiontechnique* Acids

Determinationtechnique BC

Matrix-modifier

Accredi-tation Outlier

22 Pb DA HNO3 Flame AAS Yes8 Pb DA HNO3 Flame AAS Yes Yes Yes6 Pb DA HNO3 GFAAS Yes Yes Yes Yes19 Pb DA HNO3,HCl GFAAS Yes Yes18 Pb DA HNO3,HCl ICP-OES Yes20 Pb DA HCl ICP-OES2 Pb MDC HNO3 GFAAS Yes Yes4 Pb MDC HNO3,H2O2 GFAAS Yes Yes7 Pb MDC HNO3 GFAAS Yes Yes9 Pb MDC HNO3 GFAAS Yes Yes11 Pb MDC HNO3,H2O2 GFAAS Yes Yes Yes12 Pb MDC HNO3,H2O2 GFAAS Yes Yes Yes13 Pb MDC HNO3 GFAAS Yes Yes Yes14 Pb MDC HNO3,H2O2 GFAAS Yes Yes Yes17 Pb MDC HNO3,H2O2 GFAAS Yes Yes Yes Yes21 Pb MDC HNO3,H2O2 GFAAS Yes Yes3 Pb MDC HNO3,H2O2 ICP-MS Yes Yes5 Pb MDC HNO3 ICP-MS Yes10 Pb MDC HNO3,H2O2 ICP-MS1 Pb OWD HNO3,H2SO4,HClO4 ICP-OES Yes22 Cd DA HNO3 Flame AAS Yes8 Cd DA HNO3 Flame AAS Yes Yes

6 Cd DA HNO3 GFAAS Yes Yes Yes19 Cd DA HNO3,HCl GFAAS Yes Yes18 Cd DA HNO3,HCl ICP-OES Yes20 Cd DA HCl ICP-OES15 Cd DA HNO3 Other Yes2 Cd MDC HNO3 GFAAS Yes Yes4 Cd MDC HNO3,H2O2 GFAAS Yes Yes7 Cd MDC HNO3 GFAAS Yes9 Cd MDC HNO3 GFAAS Yes Yes11 Cd MDC HNO3,H2O2 GFAAS Yes Yes Yes12 Cd MDC HNO3,H2O2 GFAAS Yes Yes Yes13 Cd MDC HNO3 GFAAS Yes Yes Yes14 Cd MDC HNO3,H2O2 GFAAS Yes Yes Yes17 Cd MDC HNO3,H2O2 GFAAS Yes Yes Yes21 Cd MDC HNO3,H2O2 GFAAS Yes Yes Yes3 Cd MDC HNO3,H2O2 ICP-MS Yes Yes5 Cd MDC HNO3 ICP-MS Yes10 Cd MDC HNO3,H2O2 ICP-MS1 Cd OWD HNO3,H2SO4,HClO4 ICP-OES Yes6 Cr DA HNO3 GFAAS Yes Yes Yes Yes18 Cr DA HNO3,HCl ICP-OES Yes


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Method parameters as reported by the participants, continued.

Labno Element



Matrix-modifier


20 Cr DA HCl ICP-OES19 Cr DA2 Cr MDC HNO3 GFAAS Yes4 Cr MDC HNO3,H2O2 GFAAS Yes9 Cr MDC HNO3 GFAAS Yes Yes11 Cr MDC HNO3,H2O2 GFAAS Yes Yes12 Cr MDC HNO3,H2O2 GFAAS Yes Yes17 Cr MDC HNO3,H2O2 GFAAS Yes3 Cr MDC HNO3,H2O2 ICP-MS Yes Yes5 Cr MDC HNO3 ICP-MS Yes

10 Cr MDC HNO3,H2O2 ICP-MS1 Cr OWD HNO3,H2SO4,HClO4 ICP-OES Yes22 Cu DA HNO3 Flame AAS Yes8 Cu DA HNO3 Flame AAS Yes15 Cu DA HNO3,HCl Flame AAS19 Cu DA HNO3,HCl Flame AAS Yes Yes20 Cu DA HCl Flame AAS6 Cu DA HNO3 GFAAS Yes18 Cu DA HNO3,HCl ICP-OES Yes16 Cu DA HNO3 Yes2 Cu MDC HNO3 Flame AAS Yes4 Cu MDC HNO3,H2O2 Flame AAS Yes Yes

11 Cu MDC HNO3,H2O2 Flame AAS Yes Yes13 Cu MDC HNO3 Flame AAS Yes17 Cu MDC HNO3,H2O2 Flame AAS Yes Yes9 Cu MDC HNO3 GFAAS Yes Yes14 Cu MDC HNO3,H2O2 GFAAS Yes Yes Yes3 Cu MDC HNO3,H2O2 ICP-MS Yes Yes5 Cu MDC HNO3 ICP-MS Yes10 Cu MDC HNO3,H2O2 ICP-MS1 Cu OWD HNO3,H2SO4,HclO4 ICP-OES Yes22 Fe DA HNO3 Flame AAS Yes15 Fe DA HNO3,HCl Flame AAS Yes19 Fe DA HNO3,HCl Flame AAS Yes20 Fe DA HCl Flame AAS6 Fe DA HNO3 GFAAS Yes Yes18 Fe DA HNO3,HCl ICP-OES Yes16 Fe DA HNO3 Yes2 Fe MDC HNO3 Flame AAS Yes4 Fe MDC HNO3,H2O2 Flame AAS Yes Yes9 Fe MDC HNO3 Flame AAS Yes11 Fe MDC HNO3,H2O2 Flame AAS Yes Yes13 Fe MDC HNO3 Flame AAS Yes


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Method parameters as reported by the participants, continued.

Labno Element



Matrix-modifier


17 Fe MDC HNO3,H2O2 Flame AAS Yes Yes14 Fe MDC HNO3,H2O2 GFAAS Yes Yes Yes3 Fe MDC HNO3,H2O2 ICP-MS Yes5 Fe MDC HNO3 ICP-MS Yes10 Fe MDC HNO3,H2O2 ICP-MS1 Fe OWD HNO3,H2SO4,HClO4 ICP-OES Yes

* Digestion techniqueDA=Dry AshingMDC=Microwawe Digestion, ClosedMDO=Microwawe Digestion, OpenOWD=Open Wet DigestionPBD=Pressure Bomb Digestion


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Appendix 2Methods reported by participants

Reference method

Lab no Metal* Method reference2 Pb, Cd, Cr, Cu, Fe NMKL 1613 Pb, Cd, Cr, Cu, Fe EPA 200.8 mod4 Pb, Cd, Cr, Cu, Fe NMKL No 161(1998)7 Pb PI MP3_20077 Cd PI MP2_200711 Pb, Cd, Cu, Fe EN 1408411 Cr EN 14083

13 Pb, Cd, Cu, Fe AOAC 2005: 999.1014 Pb, Cd, Cu, Fe EN 1408416 Cu, Fe AOAC 999.1117 Pb , Cd, Cr, Cu, Fe AOAC 999.1021 Pb, Cd AOAC22 Pb, Cd, Cu, Fe Norma Oficial Mexicana Nom 117-SSA1 (1994)

In-House method, validated

Lab no Metal* Method reference1 Pb, Cd, Cr, Cu, Fe3 Pb, Cd, Cr, Cu, Fe EPA 200.8 mod5 Pb, Cd, Cr, Cu, Fe6 Pb , Cd, Cr , Cu, Fe 7 Pb PI MP3_20077 Cd PI MP2_20078 Pb, Cd , Cu 9 Pb, Cd, Cr, Cu, Fe12 Pb, Cd15 Cu, Fe18 Pb, Cd, Cr, Cu, Fe

In-House method, non-validated

Lab no Metal*19 Pb, Cd, Cu , Fe

*Metals in Bold have z-score outside 2


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Appendix 3List of participants.

Institute/Laboratory CountryMinistry of Healts, Department of Scientific Services Brunei DarusalamGrain Research Laboratory CanadaInstituto de Salud Pblica de Chile ChileLaboratorio de Diagnstico y Anlisis de la Regin de Magallanes yAntartica Chile ChileUniversidad Tcnica Frederico Santa Maria ChileInstituto National de Pesca EcuadorMats IcelandCentral Food Laboratory IndiaIstituto Superiore di Sanit ItalyRepublic Institute of Health Protection MacedoniaBufete Quimico SA de CV MexicoCentro Nacional de Servicios de Constatacin en Salud Animal MexicoVeterinrinstituttet NorwayINASSA International Analytical Services SAC PeruInstituto Tecnologico Pesquero del Per PeruSociedad de Asesoramiento Tcnico PeruCenter for Food Analysis Serbia

Laboratorio Arbitral Agroalimentario SpainIndustrial Technology Institute Sri lankaALS Analytica AB SwedenEurofins Food / Agro Sweden AB SwedenLivsmedelsverket SwedenSVA, avd fr kemi SwedenMinistry of Public Healts, Department of Medical Schiences Thailand


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Rapporter som utgivits 2008

1. Mikroprofl Ntkreatur. Kartlggning av mikroorganismer p slaktkroppar av M Lindblad.

2. Mgel och mykotoxiner i ris-

okus p basmati och rris av E Fredlund och A M Thim.3. Interkalibrering av laboratorier. Mikrobiologi- Livsmedel, januari 2008 av C Normarkoch K Mykknen.

4. The Swedish Monitoring o Pesticide Residues in Food o Plant Origin: 2006, EC and NationalReport by A Andersson, G Jansson and A Jansson.

5. The Swedish Monitoring o Pesticide Residues in Food o Plant Origin: 2007, EC and NationalReport by A Andersson, G Jansson and A Jansson.

6. Rapportering av livsmedelskontrollen 2007 av Doris Rosling.7. Profciency Testing- Food Chemistry, Nutritional Components o Food, Round N 41

by L Merino.8. Profciency Testing Food Chemistry, Trace Elements in Food, Round T16 by C strand

and L Jorhem.9. P vg mot miljanpassade kostrd. Vetenskapligt underlag in r miljkonsekvensanalysen

av Livsmedelsverket kostrd av C Lagerberg Fogelberg.10. P vg mot miljanpassade kostrd- delrapport fsk - av F Ziegler.11. Rapportering av dricksvattenkontrollen 2007 av D Rosling.12. Riksprojekt 2007- Kvicksilver i saluhllen fsk.13. Interkalibrering av laboratorier. Mikrobiologi- Dricksvatten 2008:1, mars av T lapokas,

C Gunnarsson och A Jentzen.14. Interkalibrering av laboratorier. Mikrobiologi- Livsmedel, april 2008 av C Normark, M Olsson

och I Tillander.15. r dagens mat nrings attig? En kritisk granskning av nrings rndringar i vegetabilier ver tiden

av I Mattisson, C Andersson, W Becker, H S Strandler, A Strmberg och S Wretling.16. Salt i lunchrtter i Jnkpings ln- Resultat rn analysprojekt i 8 kommuner hsten 2007

av W Becker.

17. Fett och ettsyror i den svenska kosten i- Analyser av Matkorgar inkpta 2005 av W Becker,M Haglund och S Wretling.18. lgktt- analys av nringsmnen av M Arnemo, I Mattisson, A Sta as och H S Strandler.19. Profciency Testing- Food Chemistry, Nutritional Components o Food, Round N 41

by L Merino and M strm.20. Bly och kadmium i vegetabilier odlade kring Rnnskrsverken, Skelle tehamn 200621. Revidering av Matmallen av E Amco och H Enghardt Barbieri.22. Profciency Testing- Food Chemistry, Vitamins in Food, Round V-6 by H S Strandler

and A Sta as.23. Profciency Testing- Food Chemistry, Trace Elements in Food, Round T-17 by C strand

and Lars Jorhem.24. Rapport rn GMO-projektet 2008. Underskning av GMO-livsmedel- rekomst, sprbarhet

och mrkning av Z Kurowska.25. Energi och vikt vid graviditet och amning- Vetenskapligt underlag in r revideringen av

Livsmedelsverkts kostrd r gravida och ammande.26. Nringsmnen vid graviditet och amning- Vetenskapligt underlag in r revideringen av

Livsmedelsverkts kostrd r gravida och ammande.27. Interkalibrering av laboratorier. Mikrobiologi- Dricksvatten 2008:2, september av T lapokas

och A Jentzen. 28. Interkalibrering av laboratorier. Mikrobiologi- Livsmedel, april 2008 av C Normark

och M Olsson.


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Rapporter som utgivits 2009

LIVSMEDELSVERKET

1. Nedkylning av slaktkroppar (nt) p grdsnra slakterier - Kartlggning och utvrdering

av ny metodik av R Lindqvist och J-E Eriksson.2. Kompetensprovning av laboratorier. Mikrobiologi- Livsmedel, januari 2009 av C Normarkoch M Olsson.

3. Profciency Testing- Food Chemistry, Nutritional Components o Food, Round N 43by L Merino.

4. Riskprofl - Mgel och mykotoxiner i livsmedel av E Fredlund, L Abramsson Zetterberg,A-M Thim och M Olsen.

5. Profciency Testing- Food Chemistry, Trace Elements in Food, Round T-18 by C strandand Lars Jorhem.

2009 livsmedelsverket 5 - proficiency testing - trace elements in foood round t-18

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