Fapas® – Food Chemistry Proficiency Test Report 27211

Histamine in Canned Fish

November 2017-January 2018

D
TE
IN
PR
EN
H
W
ED
LL
O
TR
N
O
C
T
O
N

Page 1 of 24
 Food Chem. Report 27211

PARTICIPANT LABORATORY NUMBER

Participants can log in to Fapas® SecureWeb at any time to obtain their laboratory number for
this proficiency test.
Laboratory numbers are displayed in SecureWeb next to the download link for this report.

REPORT INTEGRITY

Fapas® reports are distributed as digitally signed Adobe® PDF files. When these files are
opened with Adobe® Reader v9 or later, a blue ribbon and information bar indicates that the
certificate has been validated. This confirms that the author of the report is Fapas® and that
the document has not been altered since it was signed [1, 2].
The integrity of hard copies of Fapas® reports cannot be assured in this way, i.e. printed
copies are not controlled. A watermark stating this appears on every page when a Fapas®

D
report is printed.

TE
End users of Fapas® reports should ensure that either the PDF file they are viewing displays

IN
a valid Fapas® digital signature or that the content of their hard copy exactly matches the
content of a PDF file that displays a valid Fapas® digital signature.

QUALITY SYSTEMS PR
EN
H

Fapas® – Food Chemistry is accredited by UKAS as complying

W

with the requirements of ISO/IEC 17043:2010 [3].

ED

Fera is an ISO 9001 certified organisation.

LL

0009
O
TR

Fera hereby excludes all liability for any claim, loss, demands or damages of any kind
N

whatsoever (whether such claims, loss, demands or damages were foreseeable, known or
O

otherwise) arising out of or in connection with the preparation of any technical or scientific
C

report, including without limitation, indirect or consequential loss or damage; loss of actual or
T

anticipated profits (including loss of profits on contracts); loss of revenue; loss of business;
O

loss of opportunity; loss of anticipated savings; loss of goodwill; loss of reputation; loss or
N

damage to or corruption of data; loss of use of money or otherwise, and whether or not
advised of the possibility of such claim, loss demand or damages and whether arising in tort
(including negligence), contract or otherwise. This statement does not affect your statutory
rights.
Nothing in this disclaimer excludes or limits Fera liability for: (a) death or personal injury
caused by Fera negligence (or that of its employees, agents or directors); or (b) the tort of
deceit; [or (c) any breach of the obligations implied by Sale of Goods Act 1979 or Supply of
Goods and Services Act 1982 (including those relating to the title, fitness for purpose and
satisfactory quality of goods);] or (d) any liability which may not be limited or excluded by law
(e) fraud or fraudulent misrepresentation.
The parties agree that any matters are governed by English law and irrevocably submit to the
non-exclusive jurisdiction of the English courts.
© Copyright Fera Science Ltd (Fera) 2018. All rights reserved.

Page 2 of 24
 Food Chem. Report 27211

SUMMARY

1. The test materials for Fapas® – Food Chemistry proficiency test 27211 were dispatched in
November 2017. Each participant received a canned fish test material to be analysed for
histamine.

2. An assigned value (xa) was determined for histamine and in conjunction with the standard
deviation for proficiency (σp) was used to calculate a z-score for each result.

3. Results for this proficiency test are summarised as follows:

analyte assigned value, xₐ number of scores, total number % |z|≤2

mg/kg |z| ≤2 of scores

D
TE
Histamine 223 60 85 71

IN
PR
EN
H
W
ED
LL
O
TR
N
O
C
T
O
N

Page 3 of 24
 Food Chem. Report 27211

CONTENTS

1. INTRODUCTION 5
1.1. Proficiency Testing 5
2. TEST MATERIAL 5
2.1. Preparation 5
2.2. Screening and Homogeneity 5
2.3. Dispatch 5
3. RESULTS 5
4. STATISTICAL EVALUATION OF RESULTS 6
4.1. Calculation of the Assigned Value, xa 6
4.2. Standard Deviation for Proficiency, σp 6

D
4.3. Individual z-Scores 6

TE
5. INTERPRETATION OF SCORES 7

IN
6. REFERENCES 7

PR
TABLES
EN
Table 1: Results and z-Scores 8
Table 2: Participants’ Comments 11
H
W

Table 3: Assigned Values and Standard Deviations for Proficiency 11

ED

Table 4: Number and Percentage of z-Scores where |z| ≤2 11

LL

FIGURES
O

Figure 1: z-Scores for Histamine 12

TR

APPENDICES
N

APPENDIX I: Analytical Methods Used by Participants 13

O
C

APPENDIX II: Fapas® SecureWeb, Protocol and Contact Details 24

T
O
N

Page 4 of 24
 Food Chem. Report 27211

1. INTRODUCTION

1.1. Proficiency Testing

Proficiency testing aims to provide an independent assessment of the competence of

participating laboratories. Together with the use of validated methods, proficiency testing is
an essential element of laboratory quality assurance.
Further details of the Fapas® – Food Chemistry proficiency testing scheme are available in our
protocols [4, 5].

2. TEST MATERIAL

2.1. Preparation

D
Preparation of the samples for this proficiency test was sub-contracted to a laboratory meeting

TE
the quality requirements of the scheme’s accreditation [3].

IN
The test material was prepared from pilchards in tomato sauce.

PR
Histamine was spiked into the test material.
Samples were stored at an ambient temperature until dispatch.
EN

2.2. Homogeneity
H
W

To test for homogeneity, randomly selected test materials were analysed in duplicate. Testing
ED

was sub-contracted to a laboratory meeting the quality requirements of the scheme’s

accreditation [3].
LL

These data showed sufficient homogeneity and were not included in the subsequent
O

calculation of the assigned value.

TR

2.3. Dispatch
N
O
C

The start date was 02 November 2017. Test materials were sent to 97 participants.
T
O

3. RESULTS
N

The instructions for reporting results were as follows:

• Determine the level of histamine present in the test material, in mg/kg, as
received, corrected for recovery.
Results were submitted by 86 participants (89%) before the closing date for this test,
11 January 2018.
Each participant was given a laboratory number, assigned in order of receipt of results. The
reported analyte concentrations are given in Table 1.
Participants’ comments are given in Table 2.
The analytical methods used by each participant are summarised in APPENDIX I.

Page 5 of 24
 Food Chem. Report 27211

4. STATISTICAL EVALUATION OF RESULTS

The results submitted by participants were statistically analysed in order to provide an

assigned value for histamine. The assigned values were then used in combination with the
standard deviation for proficiency, σp, to calculate a z-score [6] for each result. The procedure
is detailed in the relevant protocols [4, 5].
Further background on the procedure followed can be found in the IUPAC International
Harmonised Protocol for the Proficiency Testing of Analytical Chemistry Laboratories [7].

4.1. Calculation of the Assigned Value, xa

The assigned value, xa, for histamine was derived from the consensus of the results submitted
by participants.
The following results were excluded from the calculation of the assigned value:
i) non numerical results i.e. qualitative or semi-quantitative results,

D
TE
ii) results reported as approximately 10, 100 or 1000 × greater or smaller than the
majority of submitted results (as these were considered to be reporting errors),

IN
iii) results uncorrected for recovery unless stating N/A.

PR
For histamine, this procedure was straightforward and the robust mean was chosen as the
EN
assigned value.
H

The assigned value for histamine is shown in Table 3.

W

4.2. Standard Deviation for Proficiency, σp

ED

The standard deviation for proficiency, σp, was set at a value that reflects best practice for the
LL

analyses in question.
O

For histamine, σp was derived from the appropriate form of the Horwitz equation [8].
TR

The values for σp used to calculate z-scores from the reported results of this test are given in
N

Table 3.
O
C

4.3. Individual z-Scores

T
O

Participants’ z-scores were calculated as:

N

( x − xa )
z=
σp
where x = the participant’s reported result,
xa = the assigned value
and σp = the standard deviation for proficiency.
Participants’ z-scores for histamine are given in Table 1 and shown as a histogram in Figure 1.
It is possible for the z-scores published in this report to differ slightly from the z-score that
can be calculated using the formula given above. These differences arise from the necessary
rounding of the actual assigned values and standard deviations for proficiency prior to their
publication in Table 3.
The number and percentage of z-scores in the range -2 ≤ z ≤ 2 for histamine are given in
Table 4.

Page 6 of 24
 Food Chem. Report 27211

5. INTERPRETATION OF SCORES

In normal circumstances, over time, about 95% of z-scores will lie in the range -2 ≤ z ≤ 2.
Occasional scores in the range 2 <|z| <3 are to be expected, at a rate of 1 in 20. Whether or
not such scores are of importance can only be decided by considering them in the context of
the other scores obtained by that laboratory.
Scores where |z| >3 are to be expected at a rate of about 1 in 300. Given this rarity, such
z-scores very strongly indicate that the result is not fit-for-purpose and almost certainly
requires investigation.
The consideration of a set or sequence of z-scores over time provides more useful information
than a single z-score. Examples of suitable methods of comparison are provided in the IUPAC
International Harmonised Protocol for the Proficiency Testing of Analytical Chemistry
Laboratories [7].

6. REFERENCES

D
TE
1 Adobe Approved Trust List,

IN
https://helpx.adobe.com/acrobat/kb/approved-trust-list2.html#Whatisit

PR
accessed 01/06/2017.
2 GlobalSign PDF Signing Tool, https://www.globalsign.com/en/pdf-signing/
EN
accessed 01/06/2017
H

3 ISO/IEC 17043:2010, Conformity assessment – General requirements for proficiency

W

testing.
ED

4 Fapas®, 2017, Protocol for Proficiency Testing Schemes, Version 6, April 2017,
LL

Part 1 – Common Principles.

O

5 Fapas®, 2017, Protocol for Proficiency Testing Schemes, Version 5, April 2017,
TR

Part 2 – Fapas® Food Chemistry scheme (FAPAS).

6 AMC Tech Brief No. 74, z-Scores and other scores in chemical proficiency testing – their
N
O

meanings, and some common misconceptions, Anal. Methods, 2016, 8, 5553.

C

7 Thompson, M., Ellison, S.L.R. and Wood, R., 2006, The International Harmonised
T

Protocol for the Proficiency Testing of Analytical Chemistry Laboratories, Pure Appl.
O

Chem., 78, No. 1, 145–196.

N

8 Thompson, M., 2000, Recent trends in inter-laboratory precision at ppb and sub-ppb
concentrations in relation to fitness for purpose criteria in proficiency testing, Analyst,
125, 385-386.

Page 7 of 24
 Food Chem. Report 27211

Table 1: Results and z-Scores

laboratory number analyte

Histamine
assigned value: 223 mg/kg

result % Recovery LoD z-score

001 219 85 - 105 0,75 -0.3

002 246.55 na 1.5
003 200 97 3.4 -1.5
004 231 86 < 20 mg/kg 0.5
005 215 Recovery 3 -0.5
corrected by IS

D
006 232 Not determined 12 0.6

TE
007 67.3 na -9.9

IN
008 247 100 10 1.5

PR
009 176 100 5 -3.0
010 191.71 99.5 0.5 -2.0
EN
011 205.2 na 2.6 -1.1
H
W

012 249 90 10 1.6

013 233.9 n.a 25 0.7
ED

014 229.2 - 10.5 0.4

LL

015 206.9 na -1.0

O

016 165 84.1 3.0 -3.7

TR

017 92.17 NA 10 -8.3

N

018 198.49 89 6.26 -1.6

O
C

019 237 98.5 10 0.9

T

020 227.18 101 0.3 0.3

O

021 224.6 97.382 0.1

N

022 209.86 98.50 3 -0.8

023 199.7 89 10 -1.5
024 295 64 10 4.5
025 226 na na 0.2
026 >160 30
027 224 na 25 0.1
028 377.40 94.2 6.85 9.8
029 226.45 77.10 2.13 0.2
030 277 106 10 3.4

z-scores outside |z| >2 are shown in bold, see Section 5

Page 8 of 24
 Food Chem. Report 27211

Table 1 (continued): Results and z-Scores

laboratory number analyte

Histamine
assigned value: 223 mg/kg

result % Recovery LoD z-score

031 170.6 100.47 <5.0 -3.3

032 217.0175 N/A N/A -0.4
033 172.10 84.22 - -3.2
034 217.56 91 10 -0.3
035 223 na 1 0.0
036 222 97 20 -0.1

D
037 191.94 102.55 -2.0

TE
038 205 NA 1 -1.1

IN
039 230 NA 1 0.4

PR
040 211.99 90.9 5 -0.7
EN
041 225.4 not applied 0.1
H

042 215.45 89.15% INFERIEUR à 2.0 -0.5

W

mg/kg
043 206 na -1.1
ED

044 183.89 91 % 10 -2.5

LL

045 230.00 N/A 1 0.4

O

046 284 99 10 3.9

TR

047 234 88.3 5 0.7

N

048 295.00 97% 4.5

O
C

049 220.42 96.1 20 -0.2

T

050 263 97 3.9 2.5

O

051 220 N/A 10 -0.2

N

052 231.2 98.4 0.5

053 244.19 82.45 20 1.3
054 246.5 107% 1.0 1.5
055 248 91 10 1.6
056 234 NA 10 0.7
057 853.24 98.06 39.8
058 166.70 92% 10 -3.6
059 231.2 100 10 0.5
060 227 91 10 0.2

z-scores outside |z| >2 are shown in bold, see Section 5

Page 9 of 24
 Food Chem. Report 27211

Table 1 (continued): Results and z-Scores

laboratory number analyte

Histamine
assigned value: 223 mg/kg

result % Recovery LoD z-score

061 204.0 100.7 1.9 -1.2

062 247 79 1 1.5
063 248.41 92 1.8 1.6
064 327 na 2.5 6.6
065 247.9 na 2.5 1.6
066 230.0 na 2.5 0.4

D
067 256.06 101.9 <1 2.1

TE
068 171.21 100.00 <10 -3.3

IN
069 182.28 95 2 -2.6

PR
070 15.25 90% -13.1
EN
071 245.92 101 20 1.4
H

072 250 95 2,5 1.7

W

073 189.78 90 0.1032 -2.1

ED

074 175.44 90.0 0.5 -3.0

075 265 101 10 2.6
LL

076 213 85 10 -0.6

O
TR

077 220 87,80 1,14 -0.2

078 199.96 na -1.5
N
O

079 200.42 na -1.4

C

080 255.06 103.79 18.38 2.0

T
O

081 238.29 98.4 5 1.0

N

082 252 220 2 1.8

083 186.91 N/A <3 -2.3
084 215 na 2.5 -0.5
085 204.13 99.25 3 -1.2
086 300 100 25 4.9

z-scores outside |z| >2 are shown in bold, see Section 5

Page 10 of 24
 Food Chem. Report 27211

Table 2: Participants’ Comments

laboratory number comments

002 Limit of quantification 10 mg/kg

009 BIOFISH 300
025 AOAC performance license number 021402
034 AOAC977.13
050 reference: A rapid fluorometric method for the determination of
histamine in canned tuna (1976).Journal of food science volume 41
page 1282-1284
062 AOAC 977.13 1987.
063 The method used is LERK AND BELL 1976

comments are as submitted by participants

D
TE
IN
Table 3: Assigned Values and Standard Deviations for Proficiency

PR
EN
analyte data points, assigned value, uncertainty, standard deviation for
n xₐ u proficiency, σp
H

mg/kg
W

Histamine 81 223 4 Horwitz [8] 15.8

ED
LL
O
TR

Table 4: Number and Percentage of z-Scores where |z| ≤2

N
O

analyte number of scores total number of % |z|≤2

C

where |z| ≤2 scores

T
O

Histamine 60 85 71
N

Page 11 of 24
Food Chem. Report 27211

255 mg/kg

223 mg/kg

191 mg/kg

57
28
64
86
48
24
46
30
75
50
67
80
82
72
12
63
55
65
62
8
2
D 54
71
TE 53
81
19
IN 56
47
13
PR 6
59
52
Laboratory Number

4
EN 66
45
39
14
H 20
60

Page 12 of 24
W 29
25
41
ED 21
27
35
LL 36
49
77
O 51
1
TR 34
32
42
84
N 5
76
O 40
22
C 15
43
11
38
T
85
61
O
N

Figure 1: z-Scores for Histamine

79
3
78
23
18
37
10
73
83
44
69
9
74
33
68
31
58
16
17
7
70
10.0

-10.0
8.0

6.0

4.0

2.0

0.0

-2.0

-4.0

-6.0

-8.0
z-score
 Food Chem. Report 27211

APPENDIX I: Analytical Methods Used by Participants

Methods are tabulated according to the information supplied by participants, but some
responses may have been combined or edited for clarity.

HPLC Methods

Is the Method Used Accredited? laboratory number

yes 003 004 005 013 016 018 019 020 021 023
027 029 030 046 049 053 054 056 059 060
062 067 071 076 081 083 085
no 009 012 028 038 040 042 043 045 047 058
066 080 082 086

D
TE
Reference laboratory number

IN
2001 082 085

PR
Agilent LCMSMS Method 018
AOAC Official Methods 066
EN
AOAC Official Methods 1984 14 003
H

AOAC Official Methods 1987 027 062

W

AOAC Official Methods 2005 18th 056

ED

AOAC Official Methods 2007 053

LL

AOAC Official Methods 2013 977.13 023

O

Chilean Norm n° 2637 2001 082

TR

HPLC in Food Analysis 2012 054

N

In house method 019 060

O

ISO 2017/19343 058

C

ISO 2013 030

T
O

ISO/FDIS 19343:2017 080 081

N

J. AOAC Int. 1993 76 013

J. AOAC Int. 1996 Vol. 79 No 1 028
J. AOAC Int. 1998 81/5 991-998 049
J. AOAC Int. 1999 82 1097-1101 059
J. Assoc. Off. Anal. Chem. 1993 76 575-577 071
J. Chromatography A 2004 April 2 73-77 012
J. Chromatography A 2008 1209 70-75 076
J. Chromatography B 2002 046
NCh 2637 Of 2001 (Validado) 2001 085
SHIMADZU HPLC AMINO ACID ANALYSIS 047
SYSTEM APPLICATION DATA BOOK 2008
Vol.1 P.57-58

Page 13 of 24
 Food Chem. Report 27211

Sample Amount Used for Analysis (g) laboratory number

≥1 - <2 054 066 085
≥2 - <5 004 005 046 071
≥5 - <10 012 013 023 027 028 047 056 058 059 067
076 080 081 082
≥10 - <15 003 016 018 019 029 030 040 049 053 060
≥50 - <100 021

Extraction Solvent Components laboratory number

acetonitrile 020
methanol 019 027 056 076

D
perchloric acid 004 013 018 028 030 042 049 058 059 060

TE
071 080 081
phosphate buffer 020 076

IN
PR
water 018 020 023 049 054
hydrochloric acid 003
EN
MeOH:Water=75:25 053
H

methanesulfonic acid 012

W

trichloroacetic acid 016 023 029 040 047

ED

Trichloroacetic acid (5%) 005 082

LL

Trichloroacetic acid 10% w/v in water 021

O

Tricloroacetico 085
TR
N
O

Extraction Procedure laboratory number

C

blend / homogenise with solvent 003 013 018 019 029 040 059 067
T
O

cold water extraction 066

N

heat 019 053 076

maceration/homogenisation 027
shake with solvent 004 023 049 056 060 082
shaking 030 046 053 054 085
sonicate/ultrasonic bath 016 047 060
Ultra Turrax 005 012 020 021 071
ultrasonic extraction 053
vortex mix 042 058 080 081
Extraction by hydrolysis with perchloric acid 028
Incubation at 60 deg in water bath with 076
horizontal shaking

Page 14 of 24
 Food Chem. Report 27211

Sample Work Up laboratory number

centrifuge 013 016 018 028 029 030 042 047 054 056
058 059 067 071 076 080 081 082 085
dilute 012 018 027 046
filter 003 012 020 023 027 060 071
none 019 053
pH adjustment 020 076
Ultra Turrax 004 020 071
centrifuge, filter, pH adjustment 040
filter & dilute 049

D
Sample Clean-up Technique laboratory number

TE
carbon based column 067

IN
extraction 058

PR
filter 005 013 016 019 021 047 071 082 085
solid phase extraction (SPE) 012 029 040 056 076
EN
(column/cartridge)
H

solvent exchange 081

W

none 003 004 018 042 049 080

ED

Dowex 027
LL

Extraction with toluene 028

O

Ion dowex column 053

TR
N
O

Ion Exchange Column Type laboratory number

C

ALKION cation exchange(K+) 049

T
O

C18 (2) 150x2mm 067

N

Cation exchange 076

Hypersep 012
Polymeric Weak Anion 029
resin 045
RP-18 085
Shim-pack Amino-Na 047

Page 15 of 24
 Food Chem. Report 27211

SPE Sorbent Type laboratory number

C18 085
MCX 076
SAX 056
SCX 012 040
ALKION K+; Pickering Lab.Vancouver 049
XAW 029

Solvent Exchange Solvents Used laboratory number

0.6 M ammonia in methanol 076
acetonitrile/water=60/40 081

D
Methanol 067

TE
Methanol:Ammonia water=95:5 040

IN
phosphate bufor 029

PR
EN
HPLC Injection Volume (µl) laboratory number
H
W

<5 005 016 067

≥5 - <10 012 013 021 071
ED

≥10 - <25 003 004 018 019 020 023 028 029 030 040
LL

042 047 049 053 054 056 059 060 080 081
082 085
O

≥25 - <50
TR

058 076
N
O
C

HPLC Column Packing laboratory number

T

C18 003 004 013 018 019 020 021 023 028 029
O

030 040 042 053 058 059 067 071 076 080
N

081 082 085

C18 X-Terra type 060
C8 016
Ion Exchange 012 047
Diamond hybrid 005
Hilic 046
ion exchange column complete &guard 049

Page 16 of 24
 Food Chem. Report 27211

HPLC Column Temperature (°C) laboratory number

ambient 003 019 021 042 056 058 059 067 081 085
>ambient - <50 004 005 012 013 016 018 020 023 028 029
030 040 049 053 060 071 076 080 082
≥50 047

Mobile Phase Components laboratory number

acetate 021 023
acetonitrile 003 004 005 013 016 019 020 021 023 028
030 042 059 071 080 081
formic acid (methanoic acid) 005 018
ion pair agent 003 020

D
TE
methanol 018 021 023 029 053 058 060 082 085
phosphate 016 049 067

IN
PR
sodium hydroxide 047
water 003 004 018 019 020 028 056 058 060 080
EN
081 082 085
60:40 1.2%Methylamine and 22.5% 076
H

Phosphoric acid in water : Methanol

W

acetic acid,acetontrile,water 040

ED

ammonium acetate 071

LL

Methanesulfonic acid 012

O
TR
N

Buffer Used laboratory number

O

acetate buffer 004 013 021 023 040

C

phosphate buffer 016 020 029 042 067 076 081

T
O

borate buffer 049

N

Sodium chlorua 053

Sodium citrate buffer (containing boric acid) 047

Mobile Phase Flow Rate (ml/min) laboratory number

≥0.25 - <0.75 004 005 012 018 020 029 047 067
≥0.75 - <1.25 003 013 019 021 023 028 040 042 049 053
056 058 059 060 076 080 081 082 085
≥1.25 - <1.75 016

Page 17 of 24
 Food Chem. Report 27211

HPLC Pre Column Derivatisation laboratory number

dansyl chloride 004 013 028 030 058 059 060 071 080 081
082 085
fluorescamine 040
OPA 016 023 056 076
none 018 019 029 049 067
dimethylbiguanidine hydrochloride 042
Shim-pack ISC-30/S0504Na 047

HPLC Post Column Derivatisation laboratory number

none 018 019 023 028 029 047 067 076 081 082

D
OPA & mercaptoethanol 049

TE
o-Phthaldialdehyde 021

IN
Source of Standards
PR
laboratory number
EN
Acros 018 029 053 082
H

Fluka 004 081

W

Merck 003
ED

Sigma/Aldrich 005 012 016 019 021 023 028 030 042 049
056 058 059 060 067 071 076 080 085
LL

Supelco 013
O
TR

Wako 047
TCI 040
N
O
C
T

Detector laboratory number

O
N

Diode Array Detector 003 013 029 060 071 080 081 082
fluorescence 016 021 023 040 047 049 053 056 076
MS 005 018 046 005 018 046
PAD 058
UV 004 019 028 030 042 059 067 085
Conductivity 012

Page 18 of 24
 Food Chem. Report 27211

Wavelength (absorbance)(nm) laboratory number

214 042
214nm 067
215 029
225 003
225 and 215 019
254 004 013 028 030 058 059 060 071 080 081
082
450 047

Wavelength (excitation)(nm) laboratory number

D
330 049 053

TE
340 016 023 056

IN
345 076

PR
350 047
365 021
EN
390 040
H
W
ED

Wavelength (emission)(nm) laboratory number

LL

254 085
O

418 021
TR

420 023
N

425 056
O

445 076
C

450 016 047

T
O

465 049 053

N

480 040

Page 19 of 24
 Food Chem. Report 27211

ELISA Methods

Is the Method Used Accredited? laboratory number

yes 021 049 064 065 083 085
no 011 016 020 025 028 038 047 066 080

ELISA Test Kit Manufacturer laboratory number

Labor Diagnostika Nord 025 083
Neogen 038 064 065
R-Biopharm 066
novakits 011

D
TE
IN
ELISA Test Kit Name laboratory number

PR
Ridascreen Histamin 066
EN
Veratox for Histamine 038 064 065
histasure 011
H
W

Histasure ELISA 083

HistaSure(TM) ELISA 025
ED
LL
O

ELISA Product Code laboratory number

TR

9506 064 065

N

R1601 066
O
C

7FCE3600 011
T

E-3600 083
O

FC E-3600 025
N

ELISA Lot Number or Batch Number of Kit laboratory number

151445 083
170285 011
170453 025
247321 064 065

Page 20 of 24
 Food Chem. Report 27211

Assay Procedure Followed Exactly as per laboratory number

Kit Instructions?
yes 011 025 038 064 065 066 083
no 047

ELISA Sample Extraction (weight/volume, laboratory number

g/ml)
<0.5 064 065
≥1 - <2 066
≥5 - <10 038
≥10 011 025 083

D
TE
ELISA Standards Used as Supplied (ready laboratory number

IN
to use) or Dilutions Required?

PR
as supplied 011 025 038 064 065 066
diluted 083
EN
H
W

Standards Analysed in Duplicate? laboratory number

ED

yes 011 025 066

LL

no 038 047 064 065 083

O
TR
N

Negative Extraction Control Sample Run? laboratory number

O

yes 011 025 083

C

no 038 047 064 065 066

T
O
N

Positive Quality control Sample Run? laboratory number

yes 011 025 038 083
no 047 064 065 066

If 'yes' Was it Supplied by the Kit? If 'no' laboratory number

What Was Used?
supplied with kit 011 025 038 047 064 065

Page 21 of 24
 Food Chem. Report 27211

ELISA Calculation of Results laboratory number

4 parameter 011
cubic spline 066 083
logit / log 064 065
Point to point 038
log/lin 025

Other Method (give brief outline) laboratory number

AOAC performance lisense number 021402 025

D
TE
Other Methods

IN
PR
Is the Method Used Accredited? laboratory number
EN
yes 009 031 034 051 061 068
no 037 038 039 043 045 047 050 063
H
W
ED

Reference laboratory number

LL

AFNOR 042
O

AOAC Official Methods 009

TR

AOAC Official Methods 1987 034

N

AOAC Official Methods 1990 977.13 031

O
C

AOAC Official Methods 1995 16th Ed 051

T

Procedure 35.1.32
O

AOAC Official Methods 2005 18 TH edition 045

N

CAPITULO 35.1.32
AOAC Official Methods 2012 19th Edition 037 068
AOAC Official Methods 2015 20 17 061
J. Food Science 1976 14 1282-1284 050
J. Food Science 1976 41 1282-1284 063
Methode Lerke & Bell(1978) 1978 Assurance 043
de la qualite en industrie Halieutique 99

Page 22 of 24
 Food Chem. Report 27211

Other Method (give brief outline) laboratory number

BIOFISH 300 009
BIOLAN BIOFISH 039
Fluorometric method 050 061

D
TE
IN
PR
EN
H
W
ED
LL
O
TR
N
O
C
T
O
N

Page 23 of 24
 Food Chem. Report 27211

APPENDIX II: Fapas® SecureWeb, Protocol and Contact Details

1. Fapas® SECUREWEB

Access to the secure area of our website is only available to participants in our proficiency
tests. Please contact us if you require a UserID and Password. Fapas® SecureWeb allows
participants to:
• Obtain their laboratory numbers for the proficiency tests in which they have
participated.
• View the results they submitted in past and current proficiency tests.
• Submit their results and methods for current tests.
• Review future tests they have ordered.
• Order proficiency tests, reference materials and quality control materials.

D
• Freely download copies of reports (PDF file), of proficiency tests in which they have

TE
participated.

IN
• View charts of their z-scores obtained in previous Fapas® – Food Chemistry

PR
proficiency tests. EN
2. PROTOCOL
H
W

The Protocols [4, 5] set out how Fapas® – Food Chemistry is organised. Copies can be
downloaded from our website.
ED

3. CONTACT DETAILS
LL
O
TR

This report was prepared and authorised on behalf of Fapas® by Dominic Anderson (Round
Coordinator). Participants with any comments or concerns about this proficiency test should
N

contact:
O
C

Fapas®
T
O

Fera Science Ltd (Fera)

N

National Agri-Food Innovation Campus

Sand Hutton
York
YO41 1LZ
UK

Tel: +44 (0)1904 462100

Fax: +44 (0)1904 500440
info@fapas.com
www.fapas.com

Page 24 of 24