£270.00 Volume discounts available
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| Product Code | Proficiency Test | Matrix | Approx. Size |
|---|---|---|---|
|
FCPM2-FRU98
|
19497 |
Olive Purée |
90 g |
pesticide residues (multi-residue)
View full analyte list for this specification
Any number of analytes from the list may be present for identification and quantification.
Olives have had extensive research into their health benefits, with a larger proportion of monounsaturated fatty acids compared to other substitutes. As such it is in large demand with consumers, from which to ensure only high-quality testing methods are used to ensure your customers enjoy credible, repeatable test results.
Most countries now have an extensive monitoring scheme for pesticide residues written into their legislation. There are more than 1000 compounds used worldwide as pesticides or plant protection products. When used properly, according to good agricultural practice, any residues can be expected to be below maximum residue limits. The Fapas pesticide residues proficiency tests are based on the EU monitoring list and associated MRLs but are widely applicable to most geographic areas. We also base our statistical data analysis in keeping with quality assurance guidelines as laid out in EC SANTE/11945/2015.
Pesticides are extremely useful when looking to safeguard high quality crops from disease and pests. They can be overused extremely easily, with detrimental effects on both the wider environment and the long-term quality of crops. These poor farming practices can expose consumers to higher levels of pesticide residues than normal, safe levels which can result in potentially harmful effects.
To maintain the highly effective testing measures required Fapas proficiency testing activities should be undertaken as part of a wider well-designed quality assurance programme. By using real food matrices as part of Fapas proficiency tests, your results are directly comparable to your routine analysis activities. This ensures timely improvements can be made for your customers to enjoy.
