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
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.