Veterinary Medicines in Chicken Muscle Proficiency Test

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Product Specification

Proficiency Test Information
Product Code Proficiency Test Matrix Approx. Size


Chicken Muscle

20 g


Amoxicillin, Ampicillin, Benzyl Penicillin (Penicillin G), Penicillin V, Cloxacillin, Dicloxacillin, Nafcillin, Oxacillin, Cefalexin, Cefalonium, Cefapirin, Desacetylcefapirin, Cefazolin, Cefoperazone, Cefquinome


1 or more analytes will be present for identification and quantification. beta-Lactams in chicken muscle is not currently within scope of accreditation to ISO 17043.

Test Description

Chicken is a highly consumed product and is used within many different foodstuffs. As such there is a large amount of demand, which may lead to the improper use of some veterinary medicines to satisfy this. The result reporting requirements are also in keeping with quality control guidelines laid out in EC/657/2002.

Animal products for human consumption are tightly legislated and closely monitored for compliance. Veterinary medicines used in animals are likely to have a pharmacological effect in humans. Hence, for many veterinary medicines, there are extremely low maximum residue limits or even no MRL (i.e. any detection is non-compliant). The Fapas proficiency test materials are produced in keeping with EU MRLs or minimum required performance limit (MRPL) where MRLs are not set. The result reporting requirements are also in keeping with quality control guidelines laid out in EC/657/2002. Fapas veterinary medicine proficiency test materials include incurred residues as well as fortified animal products. The proficiency tests are grouped in analytical chemical class/matrix combinations and combine identification and quantification. The proficiency tests are suitable for all methods, including screening methods (for the detection of total amount of that chemical class).

Fapas proficiency testing activities can ensure your testing practises meet industry standards by highlighting areas of improvement within your current routine analysis activities. Through the use of challenging, real food matrices within test materials; areas of improvement can be highlighted quickly and concisely, to provide effective steps to ensure only high quality test results are offered to consumers.

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