Pesticide Residues (Fat Soluble) in Milk Powder Proficiency Test

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Product Specification

Proficiency Test Information
Product Code Proficiency Test Matrix Approx. Size
FCPX10-DRY14

05184

Milk Powder

50 g

Analytes

pesticide residues (fat soluble) [multi-residue methods] including (per)chlorates [single-residue methods]
View full analyte list for this specification

Comments

Chlorate and Perchlorate will be present. Any number of analytes from the remainder of the list may be present for identification and quantification.

Test Description

Milk powder can be found in a large range of foodstuffs and is a key ingredient in infant formula. This large scale use requires effective testing capabilities to detect contaminants within routine testing processes. This extensive use is not just limited to infant formula, milk powder has extensive uses within sweets and other confectionery.

The varied manufacturing processes used to create milk powder, such as freeze drying, drum drying and spray drying, can present various challenges to testing labs. Through the use of proficiency testing practices these challenges can be addressed, resulting in robust testing capabilities across a range of milk powders and other matrices.

Pesticide residues can have large effects within many foodstuffs, and have special concern when found in infant foodstuffs, due to the larger food intake per kilogram of body weight than adults. This is strengthened by the less varied nature of infant diets compared to adults.

With maximum residue limits set within EU and other legislation, pesticide residues are regulated in many countries and for many commodities. As such effective testing is key. With Fapas proficiency tests, effective quality controls can be maintained and perfected. Fapas multi-residue proficiency tests can challenge your laboratory processes to provide accurate testing quickly in both targeted and non-targeted ways, giving your customers confidence in their results.

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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