07.05.2013
Now available: NMKL Method 99, 2. edition 2013 - Histamine. Fluorimetric determination in fish.
19.04.2013:
News from Nordic
Committee on Food Analysis, NMKL.
In the
Newsletter, you can
read about:
Measurement
uncertainty in sensory analyses
·
New guide: NMKL
Procedure No. 27, 2013
·
Course: 21 May 2013,
in Finland - Don’t miss the first course!
Nitrate and nitrite
New method: Nitrate
and nitrite in food and water (NMKL 194, 2013)
Histamine / Biogenic
amines
·
The Codex Committee
on Methods of Analysis and Sampling (CCMAS) has established method
criteria for histamine in fish
·
New method: Biogenic
amines in foods (NMKL 196, 2013)
·
Revision of method:
Histamine in fish (NMKL 99, 2013)
Sensory quality
control of drinking water
·
A safety assessment
of the chemicals the assessors are subjected to
Method requirements
for chemical NMKL Methods, that are not collaboratively validated (NMKL
Protocol No. 6)
Preparedness for
emergencies in the food chain! Seminar on 31 August in Kalmar, Sweden
Available NMKL
Procedures
News from NordVal
International
·
NordVal has become
NordVal International
·
Hygicult® TPC -
Aerobic microorganisms - NordVal Certificate 018
·
Campylobacter real
time PCR - NordVal Certificate 017
·
Salmonella ELISA Test
OPTIMA - NordVal Certificate 010
19.04.2013:
Which NMKL Methods and Procedures do
you use? NMKL would very much appreciate if you could spend some minutes
filling out the survey on the following link:
12.03.2013:
Invoice regarding subscription will be forwarded to existing subscribers this week. From now on, it is also possible to subscribe to NMKL procedures. Click HERE for further information.
25.02.2013:
Register
NOW!NMKL course in Measurement Uncertainty in Sensory Analysis.
INVITATION
22.01.2013:
New Finnish methods now available:
No 136 5. Ed - Listeria Monocytogenes.
Osoittaminen elintarvikkeista ja rehuista ja lukumäärän määrittäminen
elintarvikkeista.
No 192 - Gram-negatiiviset bakteerit pastöroidussa maidossa ja kermassa.
Jälkisaastumisen osoittaminen.
No 67 6. Ed - Alustava Bacillus cereus. Määrittäminen elintarvikkeista.
No 68 5. Ed. - Enterococcus. Määrittäminen elintarvikkeista ja rehuista.
Corrections to NMKL method 95, 5 Ed, 2009:
Clostridium perfringens.
Determination in foods, feed and environmental samples
In the description of Tryptose sulphite cycloserine (TSC) agar
(para 5.2.2), the
pH of the final medium shall be
7.6
±
0.2 at 20 - 25
°C. In the Scandinavian and Finnish version the pH was
given to 7.2
± 0.2. The corresponding
English text was correct. The Finnish and the Scandinavian texts are now
corrected.
New comparison studies of NMKL and ISO methods
have
been carried out based on data from Proficiency Testing Schemes arranged
by the National Food Agency, Sweden.
The evalutions illustrate that the results for the NMKL
and the ISO methods on Listeria monocytogenes, Salmonella,
Enterobacteriaceae, aerobic microorganisms, Bacillus cereus, E.coli and
coagulase positive Staphylococcus provide equivalent results.
List over the methods with link to all certificates here
National Reference Laboratories in the Nordic countries
Comparison of NMKL and ISO methods
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