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Report

Interlaboratory Comparison on POPs in Food 2017

The 18th round of the interlaboratory comparison study on the determination of PCDDs/PCDFs, PCBs and brominated flame retardants in three food items were conducted in spring of 2017.


  • Issued/Revised: November 2017
  • By: Norwegian Institute of Public Health
  • Interlaboratory Comparison on POPs in Food 2017, Norwegian Institute of Public Health. Report November 2017. Available at www.fhi.no/en

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The objectives were to assess the in-between laboratory reproducibility, to offer a quality assurance instrument for the participating laboratories, and to assess the readiness of expert laboratories world-wide to determine low levels of these POPs in food.We hereby present the final report of the POPs in Food-2017 study.

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