Interlaboratory Comparison on POPs in Food 2018: The nineteenth round of an international study
Report
|Published
The 19th 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 2018.
Summary
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 worldwide to determine low levels of these POPs in food.
