Community Research and Development Information Service - CORDIS

  • European Commission
  • CORDIS
  • Publications
  • Detailed report on the second European inter-laboratory comparison study on the determination of acrylamide in food - Acrylamide in crispbread samples
FP6

Detailed report on the second European inter-laboratory comparison study on the determination of acrylamide in food - Acrylamide in crispbread samples

Funded under: FP6-FOOD

Abstract

Following a request of the participants of the European workshop on �Analytical methods for the acrylamide determination in food�, the Institute for Reference Materials and Measurements (IRMM) of the European Commission�s Directorate General Joint Research Centre (DG JRC) organised a first inter-laboratory comparison test on the determination of acrylamide (AA) in butter cookies and crispbread samples, including raw and spiked crumb extracts. From this first test, it became clear that additional training efforts would be necessary for a significant number of laboratories. Therefore, a second trial was organised by the JRC to evaluate the progress of laboratories. The second trial was scheduled for March 2004 and focussed this time on the determination of AA from different crispbread samples and crispbread extracts only. The set of samples was completed by AA standard solutions, which were prepared by dissolution of solid AA in appropriate solvents by the coordinator.
The study was a dedicated collaborative trial and was again free of charge for the participants. The organisation of the study as well as the evaluation of the results was done according to �the International Harmonised Protocol for the Proficiency Testing of (Chemical) Analytical Laboratories�. It was announced via the Directorate General Health and Consumer Protection (DG SANCO) to the national food authorities of EU Member States and EU Candidate Countries. Additionally all participants of the first round were informed by email. Information concerning the application procedure for the study was also available on the homepage of the Food Safety and Quality Unit (FSQ) of JRC-IRMM.

Additional information

Authors: WENZL T, European Commission, Joint Research Centre, Institute for Reference Materials and Measurements, Geel (BE);MUSSER S, European Commission, Joint Research Centre, Institute for Reference Materials and Measurements, Geel (BE);ULBERTH F, European Commission, Joint Research Centre, Institute for Reference Materials and Measurements, Geel (BE);ANKLAM E, European Commission, Joint Research Centre, Institute for Reference Materials and Measurements, Geel (BE)
Bibliographic Reference: EUR 21272 EN (2004), 49pp. Free of charge
Availability: Available from European Commission, JRC Knowledge Management Unit, Ispra (IT) Tel: +39 033278 9893 Fax: +39 033278 5409 E-mail: jrc-publications-office@ec.europa.eu or Bruxelles (BE) Tel: +32 2 295 76 24 Fax: +32 2 299 63 22
Follow us on: RSS Facebook Twitter YouTube Managed by the EU Publications Office Top