Proficiency Testing Activities; Experience of a Laboratory for Food Quality Control

Arsova-Sarafinovska, Zorica and Najdenkoska, Anita and Culeva, Biljana and Dimitrovska, Maja (2017) Proficiency Testing Activities; Experience of a Laboratory for Food Quality Control. In: 3rd IMEKOFOODS Conference; Metrology Promoting Harmonization & Standardization in Food & Nutrition, 1-4 Oct 2017, Thessaloniki, Greece.

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Official URL: http://www.proceedings.com/39387.html

Abstract

The Institute of Public Health is the first public health institution in the FYROM that has established Quality Management System according to ISO/IEC 17025. The accreditation has been granted by the National Institute for Accreditation in December 2006. Since then, the maintenance and improvement of the Quality Management System remains a key element in our policy. It is well-known that one of the elements by which laboratories can demonstrate their competence is through participation in Proficiency Testing (PT) activities. Therefore, our laboratory adopted practice to participate in at least one PT scheme relating to each sub-discipline per a year. Since the first accreditation, our laboratory participated in 15 PT schemes, organized by different providers, such as: Muva Kempten Quality Management & Laboratory Services; FAPAS; DRRR Deutsches Referenzbüro für Lebensmittel-Ringversuche und Referenzmaterialien; LGC; Asia Pacific laboratory Accreditation Cooperation etc. The most frequently analyzed matrices were: cream, powdered milk, yoghurt butter, cheese, oily dressing, soft drinks, cabbage puree; while the most analyzed parametres were: fat and water content, dry matter, protein content, pH, benzoic acid, nitrates, caffeine, saccharine, potassium acesulfame, citric acid, fructose, glucose, sucrose, total sugars. Total of 60 parameters were tested, and 49 from the obtained results (81.7%) were evaluated as satisfactory, 2 results (3.3%) were assessed as questionable, while 9 (15.0%) were evaluated as unsatisfactory. The investigation shown that unsatisfactory performance is most frequently due to the systematic errors, such as: improper matrix homogenization, incomplete extraction or inadequate drying and cooling of glassware to constant temperature.

Item Type: Conference or Workshop Item (Poster)
Subjects: Medical and Health Sciences > Basic medicine
Natural sciences > Biological sciences
Medical and Health Sciences > Health sciences
Divisions: Faculty of Medical Science
Depositing User: Zorica Arsova Sarafinovska
Date Deposited: 14 Jul 2020 16:07
Last Modified: 14 Jul 2020 16:07
URI: http://eprints.ugd.edu.mk/id/eprint/24218

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