Preparation and certification of a reference material on PCBs in pig fat and its application in quality control in monitoring laboratories during the Belgian “PCB-crisis”

Bester, K.; Vos, Paul de; Guern, L. Le; Stefan, Harbeck; Hendrickx, F.; Kramer, Gary L.; Linsinger, Thomas P. J.; Mertens, I; Schimmel, Heinz; Sejerøe-Olsen, Berit; Pauwels, J.; Poorter, Geert De; Rimkus, Gerhard; Schlabach, Martin

doi:10.1016/s0045-6535(00)00476-8

Cited by 12 publications

(6 citation statements)

References 4 publications

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“…The results for the sum of congeners for level 3 (200 ng/g) for the first round have already been shown by Bester et al (2001) [16]. Basically all laboratories were able to find the correct values in the given interval.…”

Section: Results For Individual Congenersmentioning

confidence: 55%

“…These figures show the results for each congener ordered by concentration and compare it with the certified range (black lines). Judging from the graphs, there was no difference in accuracy between the two concentration levels (compare [16]). This might suggest that the reason for the deviations is a systematic error rather than statistic, as uncertainties normally decrease in the latter case at higher levels.…”

Section: Results For Individual Congenersmentioning

confidence: 93%

“…Thus the performance of the laboratories increased during the monitoring program. The whole documentation with about 30 figures and tables is available at IRMM [16].…”

Section: Results For Individual Laboratoriesmentioning

confidence: 99%

“…The production of the material has been documented by Bester et al [15,16]. In brief, pork fat has been gained by heating pork to 150°C.…”

Section: Preparation Of the Materialsmentioning

confidence: 99%

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Intercomparison on measurements of PCBs in pork fat during the Belgian PCB-crisis

et al. 2002

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During the Belgian PCB crisis (1999/2000) the quality of the data from the PCB monitoring were studied with a proficiency testing experiment. Pork fat that was spiked at the Institute for Reference Materials and Measurements (EC-JRC-IRMM) was sent out as unknown to all laboratories that participated in the monitoring. In parallel, the material was certified on the basis of the results of several leading PCB laboratories throughout Europe that did not participate in the monitoring. During the first round 15 to 25% deviation was experienced, while in the end of this multistep intercalibration procedure the average deviation for the respective PCBs was 10.9% (PCB 28), 13.1% (PCB 52), 10.1% (PCB 101), 10.7% (PCB 118), 10.7% (PCB 138), 9.1% (PCB 153), 8.1% (PCB 180) and 8.2% for the sum of the 7 PCBs. The concentrations measured for the higher volatile PCB 28 had a tendency to show lower levels, while for PCB 180 this was less pronounced. On the other hand, PCB 153 showed results rather to the higher side. During this exercise the material was also tested for stability by one of the certifying laboratories.

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Section: Results For Individual Congenersmentioning

confidence: 55%

Section: Results For Individual Congenersmentioning

confidence: 93%

“…Thus the performance of the laboratories increased during the monitoring program. The whole documentation with about 30 figures and tables is available at IRMM [16].…”

Section: Results For Individual Laboratoriesmentioning

confidence: 99%

“…The production of the material has been documented by Bester et al [15,16]. In brief, pork fat has been gained by heating pork to 150°C.…”

Section: Preparation Of the Materialsmentioning

confidence: 99%

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Intercomparison on measurements of PCBs in pork fat during the Belgian PCB-crisis

et al. 2002

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“…Quanto aos valores estabelecidos pela Legislação, a Comunidade Européia estabelece que o somatório das PCBs residuais em alimentos não deve exceder a 0,2ppm para gorduras de origem animal (BESTER et al, 2001). Este limite é mais rigoroso que o estabelecido pela Legislação Brasileira (BRASILMinistério da Agricultura Pecuária e Abastecimento, 2003), que fixa em 3ppm o valor máximo de resíduos de PCBs para gorduras de origem animal.…”

Section: Resultsunclassified