METHODS:

Draft expected:

Salmonella according to the MSRV method

Drafts for approval at the national committees:

·           Aerobic microorganisms. Determinations in foods.

·           Photobacterium phosphoreum.

·           Lactic acid bacteria. Determination in foods

Method for collaborative study:

·          Yersinia enterocolitica. Detection in foods. 

·          Thermotolerant Campylobacters. Detection in foods.

·          Listeria monocytogenes. Detection and enumeration in foods.

Collaborative study for approval:

·         Clostridium perfringens. Determination in foods.

Methods approved for publishing:

·         Fusarium. Determination in foods and feeds.

PROCEDURES:

·           The use of reference materials, reference strains and control charts in a food microbiological laboratory.

·           Guide in quality assurance

·           Harmonisation of microbiological methods

METHODS:

Draft expected:

·           Vitamin K₁ and K₂. Determination by HPLC in foods.

·           Fatty acids. Trans fatty acids and CLA

·           Acidity, titratable. Determination in milk 
and cream.

·           PAH. Determination in foods.

Method draft for approval by the national committees:

·           Acrylamide. Determination in foods.

·           Heavy metals. Determination by ICP-MS in foods.

Method for collaborative study:

·           Nitrite and nitrate. Determination in meat products, brines and salt mixtures.

Study report for approval:

·           Nitrate. Enzymatic determination in dairy products.

PROJECTS:

·           Validation of study results from qualitative methods.

·           Bromic flame retardants – workshop.

·           Evaluation of analytical results derived from certified reference materials.

·           Procedure for calibration of NIR and IR for analysis of main components in foods.

·           Guide for evaluation of immuno chemical test kits for food analysis

·           Guide for quality assurance for chemical food laboratories.

·           NMKL CX/MAS 05/26/7-Add.1”Conversion of the methods for trace elements into criteria

·        Sensory evaluation of food packages

·        Sensory analysis of fish and shellfish