Tag Archive: Proficiency Testing

Mar 15

Nitrate in infants’ vegetable food

Nitrate is a natural contaminant present mainly in vegetables and drinking water although it is frequently added as a preservative in processed meat products. Plants utilise nitrogen from the environment as part of the nitrate cycle, for their metabolism and to produce protein. Any excess quantity of nitrate is stored mainly in green leaves.  In …

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Mar 02

Celebrating 25 years of Food Microbiology Proficiency Testing

LGC’s QMS Proficiency Testing (PT) scheme began 25 years ago, and had a very humble start in life, originally sharing premises with a manufacturer of under-wired bras! Back then reporting was done on an Analyst Request Form (ARF) which was sent out with the samples and then the data was posted back or faxed in. But …

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Feb 23

Monitoring mercury: measurements to make air cleaner

Air pollution across the EU accounts for more than 400,000 premature deaths and 6.5 million people falling ill each year. It causes significant damages to our natural environment, with almost two thirds of our ecosystems threatened by the effects of air pollution. It is often the primary air pollutants – e.g. nitrogen oxides, sulphur dioxide …

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Jan 13

Toy Safety: proficiency testing to ASTM F963-16

On 20 October, 2016 ASTM International published ASTM F963-16 Standard Consumer Safety Specification for Toy Safety, an updated version of ASTM F963-11. The aim of this revision is to address various issues relating to toy safety, ideally highlighting and eliminating many potential hazards from toys intended for use by children under the age of 14. …

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Dec 07

Total Polar Compounds in frying oil

TRIAL SAMPLE: 796 (February 2017) Oils and fats represent one of the three major classes of food constituents together with carbohydrates and proteins. Deep-fat frying is one of the most popular cooking procedures and leads to the production of both desirable and undesirable compounds. The cooking process affects the physicochemical characteristics and quality of the …

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Nov 17

New strict codes of practice for mitigating acrylamide formation

In September 2016, the E.U. Commission presented an amended regulation proposal for acrylamide, based on feedback from the stakeholders’ consultation. The Regulation is proposed to be made under Article 4 of Regulation (EC) No. 852/2004 on the hygiene of foodstuffs, and it sets out a requirement for food business operators to take account of strict …

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Jun 26

Food safety and quality – how fresh is your fish?

The moment a fish is caught it begins the natural process of decay, being broken down by enzymes (from the fish itself or bacteria naturally present). Measuring the resulting chemicals produced gives a measure of the freshness, and thus the quality, of the fish. Similarly, as LGC’s Michael Walker asks in a recent article for Food Science …

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