The presence of metals in food is of particular concern due to their toxicity. These naturally occurring chemicals can occur as residues in food by a range of mechanisms such as their natural presence in the environment or contamination during food processing and storage. Their accumulation in the body can lead to harmful effects over time and their presence in foodstuffs is strictly regulated.
Heavy, toxic metals such as arsenic, cadmium, lead and mercury are often found in food, either as a natural contaminant or a contaminant from production.
Trace elements in foodstuffs need not be toxic however. Iron and Copper in trace quantities can prove beneficial when consumed and as such it is important to quantify accurately the levels of these analytes within edible oils to allow customers to make well informed and correct purchasing decisions.
To promote and ensure accurate results, proficiency testing schemes can be used to highlight any areas of improvement as well as any deficiencies within your current testing arrangement.
Fapas proficiency tests are directly comparable to your routine analysis arrangement due to the inclusion of real food test materials. This challenges your labs in much the same way as within your routine testing arrangement giving you useful results from which to make valuable quality control improvements to your testing set up, ensuring high quality testing standards across a range of analyte/matrix combinations.
Vegetable oils can cause a range of challenges for food testing labs. This is due to the potentially complex nature when oil blends and large scale production occur. Within a growing global population this trend of large scale production is sure to continue and as such accurate testing will continue to be required to identify any low quality produce.