Analytical quality control program used by the trace elements in foods and diets sub-network of the FAO European cooperative network on trace elements

Summary

The analytical quality control program employed by the ongoing FAO study on 14 trace elements in nationally representative staple foods of European countries is presented. The analytical quality control used is based on: 1) precautions taken to avoid trace element contaminations or losses during sampling and sample handling; and, 2) on methods used to guarantee that the actual determinations yield correct results. The precautions are presented. A number of certified biological reference materials (RMs) were used to validate the analytical methods employed. The following staple food RMs were also prepared: wheat flour, potato powder, animal muscle (pork) and milk powder. They were tested for homogeneity and subjected to an interlaboratory comparison study on the basis of which recommended values for trace element concentrations were defined. Further, the mean relative standard deviation for the 95% confidence limits of the medians in all RMs was below 5% for Ca, Mg and Zn; below 10% for Mn; below 15% for Fe, Cu and Se; and below 25% for Mo and Ni. These RMs were used to control the analytical quality of the trace element determinations in the actual samples. It is concluded that important contaminations were avoided in sampling and sample handling and that use of the RMs described was necessary to guarantee the analytical quality of the results.