+47 90263022
Contact us
Address
NMKL NordVal International
c/o Institute of Marine Research
P.O. box 1870 Nordnes
5817 Bergen, Norway
Lists
Information if methods are validated by an interlaboratory study (ILS) is provided.
Chemical methods
| NMKL | Method name | ILS validation |
| 2 | NMKL 2, 1979, 3rd Ed. Benzoesyre, bestemmelse af. Benzoic acid. Determination in food | Yes |
| 3 | NMKL 3, 1999, 3rd Ed. Salisylsyre i næringsmidler. Kvalitativ og kvantitativ analyse. Salicylic acid in foods. Qualitative and quantitative analysis | No |
| 6 | NMKL 6, 2003, 4th Ed. Nitrogen. Bestemmelse i levnedsmidler og goderstoffer efter Kjeldahl. Nitrogen. Determination in foods and feeds according to Kjeldahl (Codex endorsed method) | No |
| 10 | NMKL 10, 2010, 4. Ed. Vægtanalytisk bestemmelse af fedt i mælk, fløde og mælkepulver og mælkepulverprodukter. Gravimetric determination of fat in milk, cream and milk powder and milk powder products | Yes |
| 11 | NMKL 110, 2005, 2nd. Ed. Tørstof (vand). Gravimetrisk bestemmelse i mælk og mælkeprodukter. Total Solids (Water). Gravimetric determination in milk and milk Products. | No |
| 14 | NMKL 14, 2012, 2. Ed. Vanninnhold i brød. Gravimetrisk bestemmelse. Moisture in bread. Gravimetric determination. | Yes |
| 26 | NMKL 26, 1998, 4th Ed. Phosphataseaktivitet. Bestemmelse for kontrol af pasteuriseret mælk, fløde og valle. Phosphatase activity. Determination for pasteurisation control of milk, cream and whey. | No |
| 31 | NMKL 31, 1959 Isolering och identifiering av vattenlösliga syntetiska färgämnen. Colouring matters, water-soluble, synthetic. Isolation and identification. | Yes |
| 32 | NMKL 32, 1959 Isolering og identifisering av fettoppløselige kunstige fargestoffer. Colouring matters, oil-soluble, synthetic. Isolation and identification. | Yes |
| 38 | NMKL 38, 2001, 4rd Ed. Syretal/frie fettsyrer. Bestemmelse i fett. Acid value/free fatty acids. Determination in fats. (Codex endorsed method) | No |
| 39 | NMKL 39, 2003, 3rd Ed.Jodtall. Bestemmelse i fett og oljer (Wijs metode). Iodine value. Determination in fats and oils (Wij’s method). (Codex endorsed method) | No |
| 40 | NMKL 40, 2005, 2nd Ed. Fedt. Bestemmelse i mælk ved butyrometer-(Gerber)metoden. Fat content. Determination in milk using a butyrometer – the Gerber method. | No |
| 49 | NMKL 49, 1963 Nitrit. I Uspecifik titrimetrisk rutinemetode til bestemmelse af nitrit i nitritsalt og nitritsalpeter. II Bestemmelse af nitrit i nitritsalt og nitritsalpeter samt i kød, fisk og saltlage. Nitrite. I Unspecific titrimetric routine method for the determination of nitrite in “nitrite salt” and “nitrite salpetre”. II Determination of nitrite in “nitrite salt” and “nitrite salpetre”, and in meat, fish and brine. | Yes |
| 54 | NMKL 54, 1964 Påvisning og bestemmelse af formaldehyd i levnedsmidler. Formaldehyde. Determination in foods. | Yes |
| 55 | NMKL 55, 2011, 3. Ed. Bestemmelse av nettovekt og drenet vekt i næringsmidler. Determination of net content and drained weight of food. | Yes |
| 57 | NMKL 57, 1994, 2nd Ed. Fosfor. Spektrofotometrisk bestämning efter torraskning i livsmedel. Phosphorus. Spectophotometric determination after dry ashing in food. | Yes |
| 63 | NMKL 63, 2000, 2nd Ed. Oksalsyre. Bestemmelse i næringsmidler. Oxalic acid. Determination in foods. | No |
| 70 | NMKL 70, 1969Tomatpuré og tomatpasta. Refraktometrisk bestemmelse af opløseligt tørstof. Soluble dry matter. Refractometric determination in tomato purée and tomato paste. | Yes |
| 76 | NMKL 76, 1988, 2nd Ed. Polyfosfater. Påvisning ved papirkromatografi i kjøttvarer m.m. Polyphosphates. Detection by paper chromatography in meat products etc. | Yes |
| 77 | NMKL 77, 1970 a -amylasaktivitet. Bestämning i spannmål och spannmålsprodukter. Alpha-amylase activity. Determination in cereals and cereal products. | Yes |
| 84 | NMKL 84, 1984, 2nd Ed. n-Dodecylgallat (DG), n-octylgallat (OG), n-propylgallat (PG) og nordihydroguajaretsyre (NDGA). Påvisning i fedt. TLC-metode. n-Dodecyl gallate (DG), n-octyl gallate (OG), n-propyl gallate (PG) and nordihydroguaiaretic acid (NDGA). Detection in fat. TLC method. | Yes |
| 94 | NMKL 94, 2010, 3. Ed.Bly och kadmium. Utlösning från keramiska föremål. Lead and cadmium. Release from ceramic articles | No |
| 99 | NMKL 99, 2013, 2. Ed. Histamin. Fluorimetrisk bestemmelse i fisk. Histamine. Fluorimetric determination in fish. (Codex endorsed method) | Yes |
| 100 | NMKL 100, 2006, 2. Ed. Nitrit og nitrat. Bestemmelse i fødevarer, saltlager og saltblandinger. Nitrite and nitrate. Determination in foods, brines and salt mixtures. | No |
| 104 | NMKL 104, 1984 Måling av vandaktivitet med polyamidtrådshygrometer. Water activity. Measuring with a polyamide filament hygrometer | Yes |
| 107 | NMKL 107, 2006, 2. Ed. Titrerbar syregrad. Bestemmelse i mælk og fløde. Titratable acidity. Determination in Milk and Cream. | No |
| 114 | NMKL 114, 1985 Isolering og identificering af vandopløselige, syntetiske farvestoffer. Colouring matters, water-soluble, synthetic. Isolation and identification | Yes |
| 116 | NMKL 116, 1985 Järn-fotometrisk bestämning i livsmedel. Iron. Photometric determination in food | Yes |
| 118 | NMKL 118, 1988, 2nd Ed. Histamin. Kvalitativ tyndtlagskromatografisk screeningmetode for fisk. Histamine. Qualitative thin-layer chromatographic screening method for fish | Yes |
| 122 | NMKL 122, 1997, 2nd Ed. (2007: Amendment) Sackarin. Vätskekromatografisk bestämning i drycker och sötsaker. Saccharin. Liquid chromatographic determination in beverages and sweets.(Codex endorsed method) | Yes |
| 123 | NMKL 123, 1998, 2nd Ed. Cyklamat. Spektrofotometrisk bestämning i livsmedel. Cyclamate. Spectrophotometric determination in foods. (Codex endorsed method) | Yes |
| 124 | NMKL 124, 1997, 2nd Ed. (2007: Amendment) Bensoesyra, sorbinsyra och p-hydroxi-bensoesyraestrar. Vätskekromatografisk bestämning. Benzoic acid, sorbic acid and p-hydroxybenzoic acid esters. Liquid chromatographic determination in foods. (Codex endorsed method) | Yes |
| 126 | NMKL126, 1988 Tin. Bestemmelse ved atomabsorption i vegetabilske levnedsmidler. Tin. Determination by atomic absorption in fruits and vegetables. | Yes |
| 127 | NMKL 127, 2002, 2nd Ed. Hydroxyprolin. Kolorimetrisk bestemmelse til beregning af kollagenindholdet i kød og kødprodukter. Hydroxyproline. Colorimetric determination as a measure of collagen in meat and meat products. | Yes |
| 130 | NMKL 130, 1989 Färgämnen. Syntetiska, vattenlösliga. Vätskekromatografisk bestämning i livsmedel. Colours, synthetic, water-soluble. Liquid chromatographic determination in foods. | Yes |
| 131 | NMKL 131, 1989 Fett. Bestämning enligt SBR (Schmid-Bondzynski-Ratslaff) i kött och köttvaror. Fat. Determination according to SBR in meat and meat products. | Yes |
| 132 | NMKL 132, 1989 Sulfit. Spektrofotometrisk bestämning i livsmedel. Sulphite. Spectrophotometric determination in foods (Codex endorsed method) | Yes |
| 134 | NMKL 134, 1990 Färgämnen, syntetiska, vattenlösliga. Halvkvantitativ bestämning med kromatografi och spektrofotometri. Colours, synthetic, water-soluble, semi-quantitative. Determination by chromatography and spectrophotometry. | Yes |
| 135 | NMKL 135, 1990 Sulfit. Enzymatisk bestämning i livsmedel. Sulphite. Enzymatic determination in foods. (Codex endorsed method) | Yes |
| 138 | NMKL 138, 1991 L-glutaminsyra och mononatrium-glutamat. Enzymatisk bestämning i fisk- och köttvaror samt i soppor. L-Glutamic acid and monosodium glutamate. Enzymatic determination in meat and fish and in soups. | Yes |
| 139 | NMKL 139, 1991 Metaller, 2nd Ed. 2016. Bestämning med atom-absorptionsspektrofotometri i livsmedel. Metals. Determination by atomic absorption spectrophotometry in foodstuffs. (Codex endorsed method) | Yes |
| 142 | NMKL 142, 1992 Aspartam og diketopiperazin. Bestemmelse ved HPLC. Aspartame and diketopiperazin. Determination by HPLC | Yes |
| 143 | NMKL 143, 3rd Ed. 2009 Ochratoxin A. HPLC bestemmelse i korn (spannmål) og kaffe. Ochratoxin A. HPLC determination in cereals and coffee. | Yes |
| 145 | NMKL 145, 2nd Ed. 1997 (2006/2007: Amendment) Stärkelse och glukos. Enzymatisk bestämning i livsmedel. Starch and glucose. Enzymatic determination in foods. | Yes |
| 148 | NMKL 148, 1993 Fruktos, glukos och sackaros. Vätskekromatografisk bestämning i frukt- och grönsaksprodukter. Fructose, glucose and saccharose. Liquid chromatographic determination in fruit and vegetable products. (Codex endorsed method) | Yes |
| 153 | NMKL 153, 1996 Magnesium og kalsium. Bestemmelse med atomabsorpsjonsspektrometri etter våtoppslutning i mikrobølgeovn. Magnesium and calcium. Determination by atomic absorption spectrometry after wet digestion in a microwave oven. (Codex endorsed method) | Yes |
| 155 | NMKL 155, 2. Ed, 2006 Laktos och galaktos. Enzymatisk bestämning i livsmedel. Lactos and galactose. Enzymatic determination in foods . | Yes |
| 157 | NMKL 157, 1997 (2007: Amendment) Karmin. Vätskekromatografisk bestämning i livsmedel. Carmine. Liquid chromatographic determination in foods. | Yes |
| 158 | NMKL 158, 1997 Peroxidvärde. Bestämning i fett och olja. Peroxide value. Determination in fat and oil. (Codex endorsed method) | Yes |
| 159 | NMKL 159, 2. Ed, 2008 Glykoalkaloider. Vätskekromatografisk bestämning i potatis. Glycoalkaloids. Liquid chromatographic determination in potatoes. | Yes |
| 160 | NMKL 160, 1998 Fett. Bestämning i livsmedel. Fat. Determination in foods. | Yes |
| 161 | NMKL 161, 1998 Metaller. Bestämning i livsmedel med atomabsorptionsspektrofotometri efter våtuppslutning i mikrovågsugn. Metals. Determination by atomic absorption spectrophotometry after wet digestion in a microwave oven. (Codex endorsed method) | Yes |
| 165 | NMKL 165, 2000 Nitrit och nitrat. Jonkromatografisk bestämning av nitrit och/eller nitrat i livsmedel. Nitrite and Nitrate. Nitrite and/or nitrate in foodstuffs by ion chromatography. | Yes |
| 166 | NMKL 166, 2000 Arsen. Bestemmelse i sjømat med elektrotermisk atomabsorpsjonsspektrometri etter våtoppslutning i mikrobølgeovn. Arsenic. Determination in seafood by electrothermal atomic absorption spectrometry (ET AAS) after microwave digestion. | Yes |
| 167 | NMKL 167, 2000 Kolekalciferol (vitamin D3) och ergokalciferol (vitamin D2). Vätskekromatografisk bestämning i livsmedel. Cholecalciferol (vitamin D3) and Ergocalciferol (vitamin D2).Determination by HPLC in foodstuffs. (Codex endorsed method) | Yes |
| 168 | NMKL 168, 2001 Vannaktivitet. Instrumentell bestemmelse. Water activity. Instrumental determinations. (Codex endorsed method) | Yes |
| 169 | NMKL 169, 2002 Tørstof i levnedsmidler. Vakuummetoden. Dry matter in foodstuffs. The vacuum method. | Yes |
| 170 | NMKL 170, 2002 Kvikksølv. Bestemmelse i fisk og annen sjømat med “flow injection” kald damp AAS (FI- CVAAS) etter våtoppslutning i mikrobølgeovn. Mercury. Determination in Seafood by Flow Injection Cold Vapour Atomic Absorption Spectrometry (FI-CVAAS) after Microwave Digestion. | Yes |
| 172 | NMKL 172, 2002 Ergosterol. Vätskekromatografisk bestämning i spannmål (korn). Ergosterol. Determination by HPLC in cereals. | Yes |
| 173 | NMKL 173, 2005, 2nd Ed. Aske, gravimetrisk bestemmelse i levnedsmidler. Ash, gravimetric determination in foods. | Yes |
| 175 | NMKL 175, 2003 Aflatoxin M1 i mjølk och torrmjølk. Bestämning med HPLC efter upprening på immunoaffinitetskolonn. Aflatoxin M1 in milk and milk powder. Determination by HPLC after cleaning on an immuno affinity column. | Yes |
| 176 | NMKL 176, 2003 Proteiner. Kvalitativ metod för att påvisa vissa proteiner (allergener) i livsmedel med immunodiffusion. Proteins. Qualitative method for detection of specific proteins (allergens) in food by immuno diffusion. | Yes |
| 178 | NMKL 178, 2004 Klorid (salt). Bestämning i livsmedel med potentiometrisk titrering. Chloride (salt). Determination in foods by potentiometric titration. | Yes |
| 179 | NMKL 179, 2005 pH. Bestemmelse i næringsmidler. pH. Determination in foods. (Codex endorsed method) | Yes |
| 180 | NMKL 180, 2005 Natrium. Bestemmelse i næringsmidler med atomabsorpsjonspektrometri etter våtoppslutning i mikrobølgeovn. Sodium. Determination in Foodstuffs by Flame Atomic Absorption Spectrometry after Microwave Digestion. | Yes |
| 181 | NMKL 181, 2005 Fett. Bestemmelse i kjøtt og kjøttvarer med butyrometer etter Gerber. Fat. Determination in meat and meat products using a butyrometer according to Gerber. | Yes |
| 182 | NMKL 182, 2005 PSP-toksiner. Bestemmelse av paralyserende algetoksiner i skjell ved HPLC/ fluorescens.PSP-toxins. Determination of paralytic shellfish poisoning toxins in shellfish by HPLC/ fluorescence. (Codex endorsed method) | Yes |
| 185 | NMKL 185, 2007 Akrylamid. Bestemmelse i bakeri- og poptetprodukter ved væskekromotografi med tandem massespektrometri (LC-MS-MS). Acrylamide. Determination in bakery and potato products by liquid chromatography tandem mass spectrometry (LC-MS-MS). | Yes |
| 186 | NMKL186, 2007 Tungmetaller – As, Cd, Hg og Pb. Bestemmelse med ICP-MS etter syreoppslutning under trykk. Trace elements – As, Cd, Hg, Pb and other elements. Determination by ICP-MS after pressure digestion. | Yes |
| 188 | NMKL 188, 2007 Nitrat. Bestemmelse i melk og melkeprodukter med enzymatisk reduksjon og spektrometri etter Griess reaksjon. IDF – NMKL metode. Nitrate. Determination in milk and milk products by enzymatic reduction and spectrometry after Griess reaction. IDF – NMKL method. | Yes |
| 190 | NMKL 190, 2009 Tinn (Sn). Bestemmelse i næringsmidler med flamme eller grafittovn atomabsorpsjonspektrometri (AAS). Tin (Sn). Determination in foods by flame or graphite furnace atomic absorption spectrometry (AAS). (Codex endorsed method) | Yes |
| 191 | NMKL191, 2009 Tinn (Sn). Bestemmelse i næringsmidler med induktiv koplet plasma massespektrometri (ICPMS). Tin (Sn). Determination in foods by inductively coupled plasma mass spectrometry (ICPMS). (Codex endorsed method) | Yes |
| 194 | NMKL 194, 2013 Nitrat och nitrit. Spektrofotometrisk bestämning av nitrat och/eller nitrit i livsmedel och vatten efter reduktion med zink och Griess reaktion. Nitrate and nitrite. Determination of nitrate and/or nitrite in foodstuffs and water by spectrophotometry after zinc reduction and Griess reaction. | Yes |
| 195 | NMKL 195, 2013. Bekämpningsmedelsrester. Analys i livsmedel med etylacetatextraktion och gas- och vätskekromatografi med tandem-masspektrometribestämning. Pesticide residues. Analysis in foods with ethyl acetate extraction using gas and liquid chromatography with tandem mass spectrometric determination. | Yes |
| 196 | NMKL 196, 2013. Biogene aminer. HPLC bestemmelse i næringsmidler. Biogenic amines. HPLC determination in foods. (Codex endorsed method) | Yes |
| 197 | NMKL 197, 2013. Paralyserende algetoksiner. Bestemmelse i blåskjell, muslinger, østers og kamskjell ved post-kolonne- oksidering og HPLC/ fluorescens. Paralytic Shellfish Toxins. Determination in mussels, clams, oysters and scallops by post-column oxidation and HPLC/ fluorescence. (Codex endorsed method) | Yes |
| 198 | NMKL 198, 2014. Växtstanoler och växtsteroler. Bestämning av fytosterolberikade livsmedel med gaskromatografi (GC-FID). Plant stanols and plant sterols. Determination in phytosterol enriched foods with gas chromatograph (GC-FID). | Yes |
| 199 | NMKL 199, 2014. Fett. Bestemmelse i fisk, fiskefôr og fiskemel med lavfelt (LF) NMR (Nuclear Magnetic Resonance). Fat. Determination in fish, fish feed and fish meal by low field nuclear magnetic resonance (LF-NMR). | Yes |
| 200 | NMKL 200, 2015. Histamin. HPLC bestemmelse med post-kolonne derivatisering og fluorescensdeteksjon i fisk og fiskeprodukter. Histamine. HPLC determination with post-column derivatization and fluorescence detectionin fish and fish products | Yes |
| 202 | NMKL 202, 2018. Metylkvikksølv. Bestemmelse med isotopfortynning_GC-ICPMS i næringsmidler. Methylmercury: determination by isotope dilution GC-ICPMS in foodstuffs. | Yes |
| 203 | NMKL 203, 2018. Natrium (Na). Bestemmelse med kapillær elektroforese i levnedsmidler. Sodium (Na). Determination by capillary electrophoresis (CE) in foodstuffs. | No |
| 204 | NMKL 204, 2020. Total folate in food by LC-ESI-MS/MS. Quantification of 6 folate vitamers. | Yes |
| 205 | NMKL 205, 2023. TRACE ELEMENTS SPECIES – Tributyltin (TBT). Determination in seafood by isotope dilution GC-ICP-MS after acid extraction and derivatization. | No |
Microbiology methods
| NMKL | Method name | ILS validation |
| 5 | NMKL 5, 2001, 5. utg. Aeroba mikroorganimser och presumtiva Enterobacteriaceae. Beräkning på ytor och tillbehör.Aerobic microorganisms and presumptive Enterobacteriaceae. Enumeration on surfaces and utensils | Yes |
| 44 | NMKL 44, 2004, 6th Ed. Koliforme bakterier. Bestemmelse i næringsmidler og fôr. Coliform bacteria. Detection in foods and feeds. | Yes |
| 47 | NMKL 47, 1994, 2nd Ed. Helkonserves. Metode til holdbarhedsprøvning. Canned foods. Method for the examination of keeping quality. | No |
| 56 | NMKL 56, 2015, 5. Ed. Sulfit-reducerende Clostridier. Bestemmelse i levnedsmidler. Sulphite-reducing Closteridia. Determination in foods. | No |
| 59 | NMKL 59, 2004, 5th Ed. Mikrobiologisk undersøkelse av helkonserver. Microbiological examination of fully preserved canned foods | No |
| 66 | NMKL 66, 2009, 5. Ed. Koagulasepositive stafylokokker. Bestemmelse i næringsmidler. Coagulase positive staphylococci. Enumeration in foods. | Yes |
| 67 | NMKL 67, 2021, 8. Ed. Presumptiv Bacillus cereus. Bestemmelse i næringsmidler. Presumptive Bacillus cereus. Determination in foods. | Yes |
| 68 | NMKL 68, 2011, 5. Ed. Enterococcus. Bestemmelse i næringsmidler og fôr. Enterococcus. Determination in foods and feeds. | No |
| 71 | NMKL 71, 1999, 5th Ed. Salmonella. Påvisning i livsmedel. Salmonella. Detection in foods. | Yes |
| 79 | NMKL 79, 2012, 3rd Ed. Botulinum neurotoksin. Påvisning i næringsmidler, fôr og prøver av dyremateriale. Botulinum neurotoxin. Detection in foods, feeds and animal sample materials. | No |
| 80 | NMKL 80, 1991, 2nd Ed. Clostridium botulinum. Påvisning i næringsmidler og annet prøvemateriale. Clostridium botulinum. Detection in foods and other test materials. | No |
| 86 | NMKL 86, 2013, 5. Ed. Aerobe mikroorgansimer. Bestemmelse i levnedsmidler ved 37 °C, 30 °C, 25 °C, 20 °C, 17/7 °C eller 6,5 °C efter kolonitalsmetoden. Aerobic microorganisms. Determination in foods at 37 °C, 30 °C, 25 °C, 20 °C, 17/7 °C or 6.5 °C by the colony count method. | No |
| 91 | NMKL 91, 2010, 6. Ed. Prøveudtagning og forbehandling af levnedsmidler og foderstoffer til kvantitativ mikrobiologisk undersøgelse. Preparation of the test sample and initial supension of food and animal feeding stuffs for quantitative microbiological examination | No |
| 95 | NMKL 95, 2009, 5. Ed. Clostridium perfringens. Bestemmelse i næringsmidler, fôr og miljøprøver.Clostridium perfringens. Determination in foods, feed and environmental samples. | Yes |
| 96 | NMKL 96, 2009, 4. Ed. Koliforme bakterier, termotoler-ante koliforme bakterier og E. coli, to MPN metoder til fersk og fryst sjømat. Coliform bacteria, thermotolerant coliform bacteria and E. coli, two MPN methods for Fresh and Frozen Seafood. | No |
| 98 | NMKL 98, 2005, 4. Ed. Mögel och jäst. Bestämning i livsmedel och foder. Mould and yeasts. Determination in foods and feed. | No |
| 117 | NMKL 117, 1996, 3rd Ed. Yersinia enterocolitica. Påvisning i næringsmidler. Yersinia enterocolitica. Detection in foods | Yes |
| 119 | NMKL 119, 2007, 3rd Ed. Termotolerante Campylobacter. Påvisning, semi-kvantitativ og kvantitativ bestemmelse i levnedsmidler og drikkevand. Thermotolerant Campylobacter. Detection, semi-quantitative and quantitative determination in foods and drinking water. | Yes |
| 121 | NMKL 121, 2004, 2nd Ed. Bakteriehæmmende stoffer. Mikrobiologisk undersøgelse til påvisning af restkoncentrationer af antibiotika og kemoterapeutika i nyre og muskel fra slagtedyr (4-plademetode).Antibacterial substances. Microbiological examination of residues of antibiotics and chemotherapeutics in kidney and muscle from carcasses (4 plate method). | No |
| 125 | NMKL 125, 2005, 4. Ed. Termotolerante koliforme bakterier og Escherichia coli. Bestemmelse i næringsmidler og fôr. Thermotolerant coliform bacteria and Escherichia coli. Enumeration in food and feed. | Yes |
| 136 | NMKL 136, 2010, 5. Ed. Listeria monocytogenes. Påvisning i næringsmidler og fôr samt kvantifisering i næringsmidler. Listeria monocytogenes. Detection in foods and feeding stuffs and enumeration in foods. | Yes |
| 140 | NMKL 140, 2023, 3rd Ed. Melkesyrebakterier. Bestemmelse i næringsmidler i forbindelse med bederving.Lactic acid bacteria. Determination in food in association with food spoilage. | No |
| 141 | NMKL 141, 2010, 3. Ed. Brochothrix thermosphacta. Bestemmelse i kød og kødvarer. Brochothrix thermosphacta. Enumeration in meat and meat products. | Yes |
| 144 | NMKL 144, 3rd Ed. 2005 Enterobacteriaceae. Bestämning i livsmedel och foder. Enterobacteriaceae. Determination in foods and feeds. | Yes |
| 150 | NMKL 150, 4th Ed.2023 Aeromonas, mesofile arter. Bestemmelse i næringsmidler og fôr. Mesophilic Aeromonas species. Determination in foods and feeds. | No |
| 151 | NMKL 151, 2019. Presumptive Shigella spp. Påvisning i levnedsmidler. Presumptive Shigella spp. Detection in foods. | No |
| 152 | NMKL 152, 2nd Ed, 2005 Penicillium verrucosum – Ochratoxin A dannende. Påvisning i fødevarer og foder.Penicillium verrucosum Ochratoxin A producing. Detection in food and feed. | No |
| 154 | NMKL 154, 2. Ed, 2006 Fusarium. Bestemmelse i levnedsmidler og foderstoffer. Fusarium. Determination in foods and feedstuffs. | No |
| 156 | NMKL 156, 2nd Ed.1997 Sygdomsfremkaldende Vibrio arter. Påvisning og bestemmelse i levnedsmidler. Pathogenic Vibrio species. Detection and enumeration in foods. | No |
| 163 | NMKL 163, 2013, 2. Ed. Patogene Yersinia enterocolitica og Yersinia pseudotuberculosis. Real-time PCR-metode til påvisning i næringsmidler, dyrefôr og miljøprøver. Pathogenic Yersinia enterocolitica and Yersinia pseudotuberculosis. Real-time PCR methods for detection in foods, feeds and environmental samples. | No |
| 164 | NMKL 164, 2019, 3. Ed. Escherichia coli O157. Påvisning i levnedsmidler og foder. Escherichia coli O157. Detection in food and animal feed | Yes |
| 171 | NMKL 171, 2015, 3. Ed. Halofile og osmofile mikrober (rødmidd og brunmidd). Bestemmelse i fullsaltede fiskeprodukter. Halophilic and osmophilic microbes (‘Pink’ and ‘Dun’). Determination in salt-cured fish products. | No |
| 174 | NMKL 174, 3rd Ed. 2016 Shigella spp. PCR-metod för påvisning i livsmedel. Shigella spp. PCR method for detection in foods. | No |
| 177 | NMKL177, 2004 Aspergillus flavus och A. parasiticus. Bestämning i livsmedel och foder. Aspergillus flavus and A. parasiticus. Determination in foods and feeds. | No |
| 184 | NMKL 184, 2006 Kimtal og specifikke fordær-velsesbakterier i fisk og fiskevarer. Aerobic count and specific spoilage organisms in fish and fish products. | No |
| 187 | NMKL 187, 2nd. Ed., 2016 Salmonella. Påvisning i næringsmidler, avføring fra dyr og miljøprøver fra animalsk primærproduksjon ved bruk av MSRV. Salmonella. Detection in foods, faeces and materials from primary animal production using MSRV (2016). Salmonella. Osoittaminen elintarvikkeista, eläinten ulostenäytteistä sekä eläinten alkutuotannon ympäristömateriaaleista MSRV-menetelmällä (2018). | No |
| 189 | NMKL 189, 2008, 2. udgave 2017, Aaerobt eller anaerobt kimtal eller sporetal. Bestemmelse på Blodagar. Aerobic or anaerobic microorganisms or bacterial spores. Enumeration on Blood Agar. | No |
| 192 | NMKL 192, 2011 Gramnegativa bakterier i pastöriserad mjölk och grädde. Påvisande av återkontamination.Gram-negative bacteria in pasteurized milk and cream. Detection of recontamination. | NO |
Sensory methods
| NMKL | Method name | ILS validation |
| 183 | NMKL 183, 2005 (2007, 2013, 2017 Fi amend., 2020) Sensorisk kvalitetskontrolltest av drikkevann. Sensory quality control test for drinking water. | Yes |
| 201 | NMKL 201, 2017. Kvalitetskontrolltest – Sensorisk bedømmelse av marine oljer. Quality control test – Sensory evaluation of marine oils. | No |
Procedures
| Field | NMKL Proc. | Procedure name |
| Collection | 1 | Calibration and performance checking of laboratory balances, 2005 (2. Ed.) |
| Collection | 7 | Checking of UV/VIS spectrophotometers, 1998 |
| Collection | 12 | Guide on sampling for analysis of foods, 2014 (2. Ed.) |
| Collection | 13 | Volumetric control, 2003 |
| Collection | 17 | Guidelines for requirement specifications for food analyses, 2022 |
| Collection | 20 | Evaluation of results from qualitative methods, 2007 |
| Collection | 22 | Considerations regarding evaluation of immunochemical test kits for food analysis, 2008 |
| Collection | 26 | Control and internal calibration of thermometers and temperature control on microbiological laboratories, 2015 (2. Ed.) |
| Chemical | 3 | Control charts and control materials in internal quality control in food chemical laboratories, No 3 2016 (2. Ed.) |
| Chemical | 4 | Validation of chemical analytical methods, 2009 (3. Ed.) |
| Chemical | 5 | Estimation and expression of measurement uncertainty in chemical analysis, 2019 (3. Ed.) |
| Chemical | 9 | Evaluation of method bias using certified reference materials, 2007 (2. Ed.) |
| Chemical | 24 | Guidelines for quality assurance for food chemical laboratories, 2010 |
| Chemical | 25 | Recovery information in analytical measurement, 2014 |
| Micro | 8 | Measurement of uncertainty in quantitative microbiological examination of foods, 2008 (4. Ed.) |
| Micro | 10 | Control of Microbiological Media, 2017 (2. Ed.) |
| Micro | 18 | The use of reference materials, reference strains and control charts in a food microbiological laboratory, 2006 |
| Micro | 23 | Guide on quality assurance in microbiological laboratories, 2008 |
| Micro | 30 | Statistical Evaluation of Results from Quantitative Microbiological Methods, 2014 |
| Micro | 32 | Verification of Microbiological Methods, 2017 |
| Micro | 33 | QUALITY ASSURANCE OF PCR: Organisation and operation of PCR analyses in food and feed microbiology laboratories, 2023 (1. Ed) |
| Sensory | 6 | General guidelines for quality assuring sensory laboratories, 2023 (3. Ed) |
| Sensory | 11 | Procedure for sensory analysis of drinking water, 2010 (2. Ed.) |
| Sensory | 16 | Sensory quality control, 2005 |
| Sensory | 19 | Guideline for sensorial Analysis of Food containers/packages, 2020 (4. Ed.) |
| Sensory | 21 | Guide for sensory analysis of fish and shellfish, 2016 (2. Ed.) |
| Sensory | 27 | Measurement uncertainty in sensory analysis, 2013 |
| Sensory | 28 | Guidelines for reporting sensory data, 2014 |
| Sensory | 29 | Guidelines for sensory analysis of meat and meat products, 2023 (2. Ed) |
| Sensory | 31 | Guidelines for sensory evaluation of bread, 2023 (2. Ed) |
Reassessment
The NMKL Rules of Procedure lists the requirements for the reassessment process of evaluating the validity of the NMKL methods and NMKL procedures. We address whether there are known challenges with the current edition and evaluate if a revision is needed. If we decide that the current edition is still valid a revision is not performed. The current edition is thereby confirmed, meaning that the pdf file available for download is not changed.
- Collaboratively validated NMKL methods are reassessed every 10 years.
- NMKL methods that are not collaboratively validated are reassessed every 5 years.
- NMKL procedures are first reassessed after 2 years, then every 5 years.
The outcome of a reassessment will be either one of the four options:
- The edition is still valid (confirmed) – the pdf file is kept as is.
- Minor adjustments are needed but not qualifying for a new edition – the adjustments are inserted into the pdf file and also noted on the respective webpage.
- Revision needed – a new edition is produced, and the pdf file published when ready.
- The method or procedure is outdated or superfluous – withdrawal, the pdf file is available with the watermark “Withdrawn” in the Repealed folder for 5 years, then removed.
Our aim is that each of the methods and procedures shall have information about the reassessment status on their respective web shop page under the “Edition and information” tab.
Referation
Refer to a specific method as ‘NMKL’ followed by the respective number, e.g., ‘NMKL 71’.
Refer to a specific procedure as ‘NMKL Proc’ followed by the respective number, e.g., ‘NMKL Proc 12’.