Rapport 5 - 2009

Proficiency Testing − Food Chemistry

Trace Elements in Food

− Round T-18

by Christina Åstrand and Lars Jorhem

LIVSMEDELS
VERKET
NATIONAL FOOD
ADMINISTRATION, Sweden
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SWEDISH NATIONAL FOOD ADMINISTRATION

Proficiency Testing Programme

Food Chemistry

Trace Elements in Foods

Round T-18, Fish soup

March - April 2009

Laboratory code:
 TABLE OF CONTENTS

1. Summary 5

2. Introduction 5

3. Test material 5
3.1 Test for homogeneity 6
3.2 Tables 1-2: Results of the homogeneity test 7

4. Instructions to participants 7

5. Statistical evaluation 7
5.1 Z-scores 9
5.2 Horrat-value 9

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

Figure 1-2: Pb Distribution of z-scores and kernel density plot 12

Figure 3-4: Cd Distribution of z-scores and kernel density plot 13
Figure 5-6: Cr Distribution of z-scores and kernel density plot 14
Figure 7-8: Cu Distribution of z-scores and kernel density plot 15
Figure 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

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 the
results on fresh weight basis.

The assigned values (xa) were derived from Robust statistics, with the exception
of Fe for which Kernel density was used. The target value (σp) for the standard
deviation was based on the Horwitz equation

Pb xa = 0,057 mg/kg σp = 0,013 mg/kg

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

2. Introduction

Proficiency testing (PT) is an integrated part of the analytical quality assurance

process, and is the only means by which a laboratory can have its competence
independently tested. It is a requirement of ISO 17025 [1] that laboratories
take part in PT if a suitable scheme is available. The z-score procedure for
evaluation 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-18
using fish soup as test material of the Proficiency Testing - Trace Elements in
Food.

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 be
found in the protocol for the NFA Food Chemistry programmes [4].

Those responsible for the programme are:

Lars Jorhem, coordinator
Joakim Engman, responsible for the statistical evaluation
Christina Åstrand, 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, a

fresh material containing a normal amount of water.

Livsmedelsverkets rapport nr 5/2009 5

 3.1 Test for homogeneity

The homogeneity testing was carried out at the NFA. After stratifying, ten
sample containers were randomly selected, one from each stratum and
analysed in duplicate. The samples were microwave-digested under pressure
and the metals determined by atomic absorption spectrophotometry. Lead and
cadmium was checked for homogeneity according to the procedure described
in [2]. Chromium, copper and iron were checked using the same method, but
which is not accredited for these elements. The data was checked for extreme
differences within bottle by Cochran outlier test. If an outlier was detected it
was marked with a C in Tables 1 - 2 and not used in further calculations. The
analytical and sampling variances were estimated by one-way ANOVA. The
following parameters were calculated:

Mean and number of used results (n)

san = Analytical standard deviation
ssam2 = Sampling variance
2
sall = Allowable sampling variance, based on the target standard
deviation
Critical = Critical value based on allowable and analytical variance
Suff. Homog. = Sufficient homogeneity is achieved if ssam2 < Critical
Target σp = Target standard deviation predicted according to the Horwitz
equation
2 2
Ratio san /σp = Analytical precision compared to target σ should be <0.5. A
result above 0.5 may be used after consideration

The results of the homogeneity test indicated that the test material was
sufficiently homogeneous for the elements to be analysed in this round.

6 Livsmedelsverkets rapport nr 5/2009

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 B
1 0,056 0,053 1 0,0108 0,0111
2 0,059 0,063 2 0,0118 0,0111
3 0,066 0,053 3 0,0117 0,0114
4 0,052 0,051 4 0,0120 0,0108
5 0,052 0,055 5 0,0119 0,0124
6 0,049 0,058 6 0,0114 0,0106
7 0,052 0,074 7 0,0131 0,0121
8 0,050 0,050 8 0,0114 0,0122
9 0,049 0,050 9 0,0116 0,0122
10 0,049 0,046 10 0,0116 0,0112
Mean, n 0,054 20 Mean, n 0,012 20
san 0,006 san 0,0005
ssam2 0,000 ssam2 0,000
sall2 0,000 sall2 0,000
Critical 0,000 Critical 0,000
Suff. Homog. Yes Suff. Homog. Yes
Target sp 0,013 Target sp 0,0036
Ratio san/σp 0,21 Ratio san/σp 0,02

4 Instructions to participants

The participants were recommended to use their standard method, and were
asked to report one result per metal and to give the results with three
significant figures on fresh weight basis. Furthermore, the participants were
instructed to report the actual found value, even when being below the Limit
of. Detection (LOD).

The participants were also asked to provide information about the analytical
methods used. Method parameters are reported in appendix 1. Methods that
are 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 may
be established in two ways: using the mode of kernel density, or using the robust
mean after removal of non-valid values according to [2]. The procedure described
below will generally be used. In some cases other statistical methods may be used
if considered necessary.

Livsmedelsverkets rapport nr 5/2009 7

 Step 1: Kernel density
Kernel density plots can be used to estimate the mode of a distribution. It is
especially useful for strongly tailing distributions or in cases of multi modality.
The Kernel density is a computer-intensive method, which involves smoothing the
data while retaining the overall structure. The kernel plot and the graph of the
overall 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 main
advantage is that the plot gives a graphical view of the results that can be easily
understood.

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

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

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

Case C. If the distribution shows several modes great consideration should be

given to how to set the assigned value. In some cases there may be arguments in
favour of choosing one of the modes. In other cases it may be inappropriate to set
an assigned value at all. In these cases consultation with the technical advisory
group can be needed.

Step 2: Use of robust statistics ( Case A in step 1)

The robust statistic approach changes the emphasis from outlier detection and
rejection, to outlier accommodation. It is a convenient modern method of handling
results when they are expected to follow a near-normal distribution and it is
suspected that they include a small proportion of outliers. Clearly outlying results
may 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 as
the assigned value (xa). Iron was considered to be Case B. The target value for the
standard deviation (σp) was calculated using the Horwitz equation.

Results reported as being below LOD (<-values) were not used in any
calculations and no z-score was calculated.

8 Livsmedelsverkets rapport nr 5/2009

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) / σ where:
x = reported value of analyte concentration in the test material
xa = assigned value (”true” value)
σ = target value for the standard deviation

The results are usually ranked according to the following model:

|z| ≤2 the result is satisfactory

2< |z| <3 the result is questionable
|z| ≥3 the result is unsatisfactory

Z-scores of |2-3| can be considered as a warning value, i.e. a revision of the

result is desirable. A Z-score of |z| ≥3 should be considered as an action value,
i.e. a revision of the result is necessary.

A z-score of |z| ≤2 implies that 95% of the results (i.e. 19 out of 20) should fall
within this limit and 5% should be outside of this value. This is not always
absolutely true. If the Z-score is based on a population of results in which several
result have been eliminated as outliers before the assigned value is defined, it is
probable that more than 5% of the total number of results fall outside of 2 Z-
scores, i.e. those identified as outliers. For the remaining results the first statement
still applies.

5.2 Horrat-value

The Horrat (Horwitz ratio) value is the ratio between the experimental relative
standard deviation from the current PT-round and the RSD estimated from the
Horwitz equation. This equation describes the expected relative standard deviation
at a given concentration. The Horrat indicates if the result of the interlaboratory
study has a satisfactory precision. If the ratio exceeds 2 the precision is
questionable, but not necessarily unacceptable. The Horrat is given for the
different elements in Table 4 as additional information.

Livsmedelsverkets rapport nr 5/2009 9

 6. Results

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

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 12,00
Lab 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 -0,2
2 0,055 -0,2 0,011 0,2 0,125 1,2 12,2 4,4 17,0 3,8
3 0,0533 -0,3 0,0106 0,1 0,0770 -1,0 8,47 0,4 12,1 0,1
4 0,072 1,2 0,009 -0,6 0,120 1,0 8,71 0,7 12,35 0,3
5 0,068 0,8 0,012 0,7 0,138 1,8 8,83 0,8 13,9 1,4
6 0,015 -3,4 0,007 -1,5 0,034 -3,0 4,86 -3,4 17,1 3,9
7 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 0,8
10 0,046 -0,9 0,008 -1,1 0,091 -0,3 7,34 -0,8 10,5 -1,1
11 0,0438 -1,1 0,0108 0,2 0,0966 -0,1 9,09 1,1 14,1 1,6
12 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 0,0
14 0,052 -0,4 0,010 -0,2 - 8,51 0,5 11,9 -0,1
15 ND 0,005 -2,4 ND 7,63 -0,5 13,7 1,3
16 - - - 7,39 -0,7 11,6 -0,3
17 0,254 15,6 0,0089 -0,7 0,09 -0,4 6,46 -1,7 11,25 -0,6
18 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 0,6
20 < 0,08 < 0,05 0,054 -2,1 7,1 -1,0 10,3 -1,3
21 0,081 1,9 0,057 20,3 - - -

10 Livsmedelsverkets rapport nr 5/2009

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

Pb Cd Cr Cu Fe
All Without All Without All Without All Without All Without
results outliers results outliers results outliers results outliers results outliers
Assigned value 0,057 0,010 0,099 8,06 12,0
Target sigma 0,013 0,002 0,022 0,94 1,3
n 18 14 19 16 13 12 18 17 17 17
Mean 0,064 0,057 0,018 0,010 0,094 0,098 8,41 8,14 12,8 12,8
Median 0,055 0,055 0,011 0,011 0,097 0,098 8,41 8,34 12,1 12,1
Robust Mean 0,057 0,057 0,011 0,010 0,094 0,099 8,23 8,06 12,5 12,5
SD 0,052 0,014 0,025 0,002 0,033 0,029 1,98 1,65 1,9 1,9
Robust SD 0,023 0,014 0,003 0,002 0,036 0,032 1,55 1,32 1,5 1,5
HORRAT 1,1 0,8 1,5 1,4 1,2
Min 0,000 0,029 0,005 0,007 0,034 0,051 4,86 4,86 10,3 10,3
Max 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 Fe
n, all results 18 19 13 18 17
Satisfactory 13 16 10 14 15
Questionable 2 1 2 1 0
Unsatisfactory 3 2 1 3 2
Satisfactory,% 72% 84% 77% 78% 88%

Livsmedelsverkets rapport nr 5/2009 11

 Fig 1. Pb in Fish soup, Round T-18, 2009.
Distribution of Z-scores.
Assigned value: 0,057 mg/kg.

1
Z-score

-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

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

Kernel density plot,
Assigned value 0,057 mg/kg
± 2 z-score

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

12 Livsmedelsverkets rapport nr 5/2009

 Fig 3. Cd in Fish soup, Round T-18, 2009.
Distribution of Z-scores.
Assigned value: 0,010 mg/kg.

1
Z-score

-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

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

Kernel density plot,
Assigned value 0,010 mg/kg
± 2 z-score

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

Livsmedelsverkets rapport nr 5/2009 13

 Fig 5. Cr in Fish soup, Round T-18, 2009.
Distribution of Z-scores.
Assigned value: 0,099 mg/kg.

1
Z-score

-1

-2

-3

-4

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

Laboratory Number

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

Kernel density plot,
Assigned value 0,099 mg/kg
± 2 z-score

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

14 Livsmedelsverkets rapport nr 5/2009

 Fig 7. Cu in Fish soup, Round T-18, 2009.
Distribution of Z-scores.
Assigned value: 8,06 mg/kg.

1
Z-score

-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

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

Kernel density plot,
Assigned value 8,06 mg/kg
± 2 z-score

0 2 4 6 8 10 12 14 16

Livsmedelsverkets rapport nr 5/2009 15

 Fig 9. Fe in Fish soup, Round T-18, 2009.
Distribution of Z-scores.
Assigned value: 12,0 mg/kg.

1
Z-score

-1

-2

-3

-4

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

Laboratory Number

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

Kernel density plot,
Assigned value 12,0 mg/kg
± 2 z-score

0 5 10 15 20 25

16 Livsmedelsverkets rapport nr 5/2009

6.1 Comments on the results

• Altogether 9 outliers were detected. (Pb = 2 high and 2 low, Cd = 2 high

and 1 low, Cr = 1 low, Cu = 1 high)

Livsmedelsverkets rapport nr 5/2009 17

 8. References

1. ISO/IEC 17025 (2005) General Requirements for the Competence of

Calibration and Testing Laboratories. International Organisation for
Standardisation. Geneva, Switzerland

2. International Harmonised Protocol for Proficiency testing of Analytical

Chemistry 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

18 Livsmedelsverkets rapport nr 5/2009

Appendix 1
Method parameters as reported by the participants.

Lab Digestion Determination Matrix- Accredi-

no Element technique* Acids technique BC modifier tation Outlier
22 Pb DA HNO3 Flame AAS Yes
8 Pb DA HNO3 Flame AAS Yes Yes Yes
6 Pb DA HNO3 GFAAS Yes Yes Yes Yes
19 Pb DA HNO3,HCl GFAAS Yes Yes
18 Pb DA HNO3,HCl ICP-OES Yes
20 Pb DA HCl ICP-OES
2 Pb MDC HNO3 GFAAS Yes Yes
4 Pb MDC HNO3,H2O2 GFAAS Yes Yes
7 Pb MDC HNO3 GFAAS Yes Yes
9 Pb MDC HNO3 GFAAS Yes Yes
11 Pb MDC HNO3,H2O2 GFAAS Yes Yes Yes
12 Pb MDC HNO3,H2O2 GFAAS Yes Yes Yes
13 Pb MDC HNO3 GFAAS Yes Yes Yes
14 Pb MDC HNO3,H2O2 GFAAS Yes Yes Yes
17 Pb MDC HNO3,H2O2 GFAAS Yes Yes Yes Yes
21 Pb MDC HNO3,H2O2 GFAAS Yes Yes
3 Pb MDC HNO3,H2O2 ICP-MS Yes Yes
5 Pb MDC HNO3 ICP-MS Yes
10 Pb MDC HNO3,H2O2 ICP-MS
1 Pb OWD HNO3,H2SO4,HClO4 ICP-OES Yes
22 Cd DA HNO3 Flame AAS Yes
8 Cd DA HNO3 Flame AAS Yes Yes
6 Cd DA HNO3 GFAAS Yes Yes Yes
19 Cd DA HNO3,HCl GFAAS Yes Yes
18 Cd DA HNO3,HCl ICP-OES Yes
20 Cd DA HCl ICP-OES
15 Cd DA HNO3 Other Yes
2 Cd MDC HNO3 GFAAS Yes Yes
4 Cd MDC HNO3,H2O2 GFAAS Yes Yes
7 Cd MDC HNO3 GFAAS Yes
9 Cd MDC HNO3 GFAAS Yes Yes
11 Cd MDC HNO3,H2O2 GFAAS Yes Yes Yes
12 Cd MDC HNO3,H2O2 GFAAS Yes Yes Yes
13 Cd MDC HNO3 GFAAS Yes Yes Yes
14 Cd MDC HNO3,H2O2 GFAAS Yes Yes Yes
17 Cd MDC HNO3,H2O2 GFAAS Yes Yes Yes
21 Cd MDC HNO3,H2O2 GFAAS Yes Yes Yes
3 Cd MDC HNO3,H2O2 ICP-MS Yes Yes
5 Cd MDC HNO3 ICP-MS Yes
10 Cd MDC HNO3,H2O2 ICP-MS
1 Cd OWD HNO3,H2SO4,HClO4 ICP-OES Yes
6 Cr DA HNO3 GFAAS Yes Yes Yes Yes
18 Cr DA HNO3,HCl ICP-OES Yes

Livsmedelsverkets rapport nr 5/2009 19

 Method parameters as reported by the participants, continued.

Lab Digestion Determination Matrix- Accredi-

no Element technique* Acids technique BC modifier tation Outlier
20 Cr DA HCl ICP-OES
19 Cr DA
2 Cr MDC HNO3 GFAAS Yes
4 Cr MDC HNO3,H2O2 GFAAS Yes
9 Cr MDC HNO3 GFAAS Yes Yes
11 Cr MDC HNO3,H2O2 GFAAS Yes Yes
12 Cr MDC HNO3,H2O2 GFAAS Yes Yes
17 Cr MDC HNO3,H2O2 GFAAS Yes
3 Cr MDC HNO3,H2O2 ICP-MS Yes Yes
5 Cr MDC HNO3 ICP-MS Yes
10 Cr MDC HNO3,H2O2 ICP-MS
1 Cr OWD HNO3,H2SO4,HClO4 ICP-OES Yes
22 Cu DA HNO3 Flame AAS Yes
8 Cu DA HNO3 Flame AAS Yes
15 Cu DA HNO3,HCl Flame AAS
19 Cu DA HNO3,HCl Flame AAS Yes Yes
20 Cu DA HCl Flame AAS
6 Cu DA HNO3 GFAAS Yes
18 Cu DA HNO3,HCl ICP-OES Yes
16 Cu DA HNO3 Yes
2 Cu MDC HNO3 Flame AAS Yes
4 Cu MDC HNO3,H2O2 Flame AAS Yes Yes
11 Cu MDC HNO3,H2O2 Flame AAS Yes Yes
13 Cu MDC HNO3 Flame AAS Yes
17 Cu MDC HNO3,H2O2 Flame AAS Yes Yes
9 Cu MDC HNO3 GFAAS Yes Yes
14 Cu MDC HNO3,H2O2 GFAAS Yes Yes Yes
3 Cu MDC HNO3,H2O2 ICP-MS Yes Yes
5 Cu MDC HNO3 ICP-MS Yes
10 Cu MDC HNO3,H2O2 ICP-MS
1 Cu OWD HNO3,H2SO4,HclO4 ICP-OES Yes
22 Fe DA HNO3 Flame AAS Yes
15 Fe DA HNO3,HCl Flame AAS Yes
19 Fe DA HNO3,HCl Flame AAS Yes
20 Fe DA HCl Flame AAS
6 Fe DA HNO3 GFAAS Yes Yes
18 Fe DA HNO3,HCl ICP-OES Yes
16 Fe DA HNO3 Yes
2 Fe MDC HNO3 Flame AAS Yes
4 Fe MDC HNO3,H2O2 Flame AAS Yes Yes
9 Fe MDC HNO3 Flame AAS Yes
11 Fe MDC HNO3,H2O2 Flame AAS Yes Yes
13 Fe MDC HNO3 Flame AAS Yes

20 Livsmedelsverkets rapport nr 5/2009

Method parameters as reported by the participants, continued.

Lab Digestion Determination Matrix- Accredi-

no Element technique* Acids technique BC modifier tation Outlier
17 Fe MDC HNO3,H2O2 Flame AAS Yes Yes
14 Fe MDC HNO3,H2O2 GFAAS Yes Yes Yes
3 Fe MDC HNO3,H2O2 ICP-MS Yes
5 Fe MDC HNO3 ICP-MS Yes
10 Fe MDC HNO3,H2O2 ICP-MS
1 Fe OWD HNO3,H2SO4,HClO4 ICP-OES Yes

* Digestion technique
DA=Dry Ashing
MDC=Microwawe Digestion, Closed
MDO=Microwawe Digestion, Open
OWD=Open Wet Digestion
PBD=Pressure Bomb Digestion

Livsmedelsverkets rapport nr 5/2009 21

Appendix 2
Methods reported by participants

Reference method

Lab no Metal* Method reference

2 Pb, Cd, Cr, Cu, Fe NMKL 161
3 Pb, Cd, Cr, Cu, Fe EPA 200.8 mod
4 Pb, Cd, Cr, Cu, Fe NMKL No 161(1998)
7 Pb PI MP3_2007
7 Cd PI MP2_2007
11 Pb, Cd, Cu, Fe EN 14084
11 Cr EN 14083
13 Pb, Cd, Cu, Fe AOAC 2005: 999.10
14 Pb, Cd, Cu, Fe EN 14084
16 Cu, Fe AOAC 999.11
17 Pb, Cd, Cr, Cu, Fe AOAC 999.10
21 Pb, Cd AOAC
22 Pb, Cd, Cu, Fe Norma Oficial Mexicana Nom 117-SSA1 (1994)

In-House method, validated

Lab no Metal* Method reference

1 Pb, Cd, Cr, Cu, Fe
3 Pb, Cd, Cr, Cu, Fe EPA 200.8 mod
5 Pb, Cd, Cr, Cu, Fe
6 Pb, Cd, Cr, Cu, Fe
7 Pb PI MP3_2007
7 Cd PI MP2_2007
8 Pb, Cd, Cu
9 Pb, Cd, Cr, Cu, Fe
12 Pb, Cd
15 Cu, Fe
18 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

Livsmedelsverkets rapport nr 5/2009 23

Appendix 3
List of participants.

Institute/Laboratory Country
Ministry of Healts, Department of Scientific Services Brunei Darusalam
Grain Research Laboratory Canada
Instituto de Salud Pública de Chile Chile
Laboratorio de Diagnóstico y Análisis de la Región de Magallanes y
Antartica Chile Chile
Universidad Técnica Frederico Santa Maria Chile
Instituto National de Pesca Ecuador
Matís Iceland
Central Food Laboratory India
Istituto Superiore di Sanità Italy
Republic Institute of Health Protection Macedonia
Bufete Quimico SA de CV Mexico
Centro Nacional de Servicios de Constatación en Salud Animal Mexico
Veterinærinstituttet Norway
INASSA International Analytical Services SAC Peru
Instituto Tecnologico Pesquero del Perú Peru
Sociedad de Asesoramiento Técnico Peru
Center for Food Analysis Serbia
Laboratorio Arbitral Agroalimentario Spain
Industrial Technology Institute Sri lanka
ALS Analytica AB Sweden
Eurofins Food / Agro Sweden AB Sweden
Livsmedelsverket Sweden
SVA, avd för kemi Sweden
Ministry of Public Healts, Department of Medical Schiences Thailand

Livsmedelsverkets rapport nr 5/2009 25

Rapporter som utgivits 2008

1. Mikroprofil Nötkreatur. Kartläggning av mikroorganismer på slaktkroppar av M Lindblad.

2. Mögel och mykotoxiner i ris - fokus på basmati och råris av E Fredlund och A M Thim.
3. Interkalibrering av laboratorier. Mikrobiologi - Livsmedel, januari 2008 av C Normark
och K Mykkänen.
4. The Swedish Monitoring of Pesticide Residues in Food of Plant Origin: 2006, EC and National
Report by A Andersson, G Jansson and A Jansson.
5. The Swedish Monitoring of Pesticide Residues in Food of Plant Origin: 2007, EC and National
Report by A Andersson, G Jansson and A Jansson.
6. Rapportering av livsmedelskontrollen 2007 av Doris Rosling.
7. Proficiency Testing − Food Chemistry, Nutritional Components of Food, Round N 41
by L Merino.
8. Proficiency Testing − Food Chemistry, Trace Elements in Food, Round T−16 by C Åstrand
and L Jorhem.
9. På väg mot miljöanpassade kostråd. Vetenskapligt underlag inför miljökonsekvensanalysen
av Livsmedelsverket kostråd av C Lagerberg Fogelberg.
10. På väg mot miljöanpassade kostråd - delrapport fisk - av F Ziegler.
11. Rapportering av dricksvattenkontrollen 2007 av D Rosling.
12. Riksprojekt 2007 - Kvicksilver i saluhållen fisk.
13. Interkalibrering av laboratorier. Mikrobiologi - Dricksvatten 2008:1, mars av T Šlapokas,
C Gunnarsson och A Jentzen.
14. Interkalibrering av laboratorier. Mikrobiologi - Livsmedel, april 2008 av C Normark, M Olsson
och I Tillander.
15. Är dagens mat näringsfattig? En kritisk granskning av näringsförändringar i vegetabilier över tiden
av I Mattisson, C Andersson, W Becker, H S Strandler, A Strömberg och S Wretling.
16. Salt i lunchrätter i Jönköpings län - Resultat från analysprojekt i 8 kommuner hösten 2007
av W Becker.
17. Fett och fettsyror i den svenska kosten i - Analyser av Matkorgar inköpta 2005 av W Becker,
M Haglund och S Wretling.
18. Älgkött - analys av näringsämnen av M Arnemo, I Mattisson, A Staffas och H S Strandler.
19. Proficiency Testing − Food Chemistry, Nutritional Components of Food, Round N 41
by L Merino and M Åström.
20. Bly och kadmium i vegetabilier odlade kring Rönnskärsverken, Skelleftehamn 2006
21. Revidering av Matmallen av E Amcoff och H Enghardt Barbieri.
22. Proficiency Testing − Food Chemistry, Vitamins in Food, Round V-6 by H S Strandler
and A Staffas.
23. Proficiency Testing − Food Chemistry, Trace Elements in Food, Round T-17 by C Åstrand
and Lars Jorhem.
24. Rapport från GMO-projektet 2008. Undersökning av GMO-livsmedel - förekomst, spårbarhet
och märkning av Z Kurowska.
25. Energi och vikt vid graviditet och amning − Vetenskapligt underlag inför revideringen av
Livsmedelsverkts kostråd för gravida och ammande.
26. Näringsämnen vid graviditet och amning − Vetenskapligt underlag inför revideringen av
Livsmedelsverkts kostråd för gravida och ammande.
27. Interkalibrering av laboratorier. Mikrobiologi - Dricksvatten 2008:2, september av T Šlapokas
och A Jentzen.
28. Interkalibrering av laboratorier. Mikrobiologi - Livsmedel, april 2008 av C Normark
och M Olsson.
 Rapporter som utgivits 2009

1. Nedkylning av slaktkroppar (nöt) på gårdsnära slakterier - Kartläggning och utvärdering

av ny metodik av R Lindqvist och J-E Eriksson.
2. Kompetensprovning av laboratorier. Mikrobiologi - Livsmedel, januari 2009 av C Normark
och M Olsson.
3. Proficiency Testing − Food Chemistry, Nutritional Components of Food, Round N 43
by L Merino.
4. Riskprofil - Mögel och mykotoxiner i livsmedel av E Fredlund, L Abramsson Zetterberg,
A-M Thim och M Olsen.
5. Proficiency Testing − Food Chemistry, Trace Elements in Food, Round T-18 by C Åstrand
and Lars Jorhem.

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