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Accreditation and Quality Assurance: Journal for Quality, Comparability and Reliability in Chemical Measurement (v.9, #9)
Traceability and comparability of results in food measurements: a CCQM workshop at BIPM on “comparability and traceability in food analysis”
by Paul De Bièvre (pp. 521-522).
CCQM workshop on comparability and traceability in food analysis, 18–19 November 2003, BIPM, Sèvres
by R. I. Wielgosz (pp. 523-529).
The CCQM and comparability and traceability in food analysis by Robert Kaarls (pp. 530-532).
Comparability of the results of food analysis is essential for reliable and uniform interpretation of legal requirements on food safety, for avoiding false tests, fostering fair trade, an equal economic playing field and taking away non-tariff barriers to trade. Global comparability can only be achieved through traceability to internationally agreed common and long-term stable references, being the International System of Units (SI). The Comité International des Poids et Mesures’ Mutual Recognition Arrangement (CIPM MRA), signed and operating under the intergovernmental treaty of the Metre Convention, is the basis for international recognition and acceptance. The Comité Consultatif pour la Quantité de Matière métrologie en chimie (CCQM) is the committee under the CIPM organizing the technical scientific work establishing worldwide traceability and comparability underpinning the CIPM MRA. The CCQM cooperates with all intergovernmental and international organizations concerned.
Keywords: Comparability; Traceability; Food testing; Mutual recognition arrangement; CIPM–CCQM
The Metre Convention and world-wide comparability of measurement results
by Terry Quinn Emeritus Director (pp. 533-538).
Reference materials – an industry perspective by M. Lipp (pp. 539-542).
Biotechnologically enhanced plants and products derived thereof continue to be the reason for much dispute. In order to address concerns raised by the public, several countries have imposed mandatory labeling schemes indicating the presence of products derived from modern biotechnology, while others rely on voluntary labeling codes. Mandatory labeling triggers the need for methods that can be used to check compliance with and enforcement of the corresponding labeling legislation. In order to ensure the proper validation and implementation of a detection method in a specific laboratory, reference materials play a crucial role.
Standard Reference Materials to support US regulations for nutrients and contaminants in food and dietary supplements by Stephen A. Wise; Katherine E. Sharpless; Lane C. Sander; Willie E. May (pp. 543-550).
To address the measurement and standard needs of the food and nutrition communities, the National Institute of Standards and Technology (NIST) has developed a suite of food-matrix Standard Reference Materials (SRMs) characterized for nutrient concentrations. These food-matrix SRMs include infant formula, baby food, and typical diet composites; meat homogenate, oyster, mussel, and fish tissues; baking chocolate; peanut butter; and spinach. Many of these materials were developed based on recommendations of the food industry to populate a nine-sectored triangle, developed by the Association of Analytical Communities (AOAC) International, in which foods are positioned based on their fat, protein, and carbohydrate contents. Value assignment of proximates, vitamins, and elements of nutritional interest in these food-matrix SRMs has been based primarily on the combination of results from measurements at NIST and from a group of collaborating laboratories involved in food measurements. Food-matrix SRMs are now available that are representative of all nine sectors of the AOAC International food-matrix triangle. Current activities are focused on the development of SRMs for dietary supplements including botanical and multivitamin/multielement materials.
Keywords: Certified reference materials; Dietary supplements; Food analysis; Food-matrix reference materials; Nutrients; Standard Reference Materials (SRMs)
Recent developments at the Codex Alimentarius Commission and the inter-agency meeting with respect to food analysis
by Roger Wood (pp. 551-556).
Considerations of comparability and traceability for food analysts by James S. E. Williams (pp. 557-560).
Presented at the CCQM Workshop on Comparability and Traceability in Food Analysis (18–19 November 2003, BIPM, Sevres, France), consideration is given to the interpretation of comparability and traceability to food analysis. The difficulties and complexities of food analysis are discussed and a case is made for how the principles of comparability and traceability may be used to ensure high levels of analytical quality.
Keywords: Comparability; Traceability; Food; Analysis
Underpinning the credibility of measurement results: how to combine the skills of both the OIV and the international measurement infrastructure
by Jean-Claude Ruf (pp. 561-563).
New food control system in Japan and food analysis at NFRI by Akemi Yasui (pp. 568-570).
In Japan, there was a drastic change in food control system, which was brought about by problems with BSE. Food Safety Basic Law was newly enacted and Food Hygiene Law, Japanese Agricultural Standards Law and so on were revised. Food Safety Commission was newly established for risk assessment, and Ministry of Agriculture, Forestry and Fisheries and Ministry of Health, Labor and Welfare were reorganized on food safety. National Food Research Institute (NFRI) works for improvement of technology for food analysis, development of technology to ensure food safety and so on. Objects of food analysis are inorganic elements, acrylamide, mycotoxins, functional components, genetically modified organisms, varieties of rice and so on. Proficiency testing schemes (PTs) were introduced to NFRI for reliability of food analysis. Certified reference materials (CRMs) of food related materials prepared in Japan, and PTs provided by Japanese organization were limited. It is requested for Japanese organizations to prepare new CRMs and provide many kinds of PTs for solution of peculiar problems.
Keywords: Food control system; Certified reference materials; Proficiency testing schemes
The EU system of reference laboratories for residues in food of animal origin
by Rainer W. Stephany (pp. 578-582).
Some remarks about The Gower Handbook of Quality Management
by Yu. A. Karpov; Yu. P. Adler; V. L. Shper (pp. 585-586).