Chemical and Microbiological Food Analyses

Don’t miss the opportunity to participate in this international symposium in Oslo, Norway, on 3-4 June 2019 arranged by AOAC Europe – NMKL – NordVal International.

The purpose of the symposium is to bring together scientists, technicians and companies to discuss emerging technologies and techniques with emphasis on recent advances and applications in food analyses.

The scope of this symposium is to discuss different aspects of use, validation and application of –omics related to food, but not only.

The topics are presented in plenum and in parallel sessions:

• Genomics, proteomics, transcriptomics, metabolomics, foodomics
• New rapid methods
• Multi-methods
• Hand-held instrumentation
• Digitalization of the analytical process (from sampling to interpretation of results)

For programme see here.

Fees:
Registration, ordinary: 400 EUR
Registration, reduced for students: 200 EUR
Exhibitors: 1,600 EUR, covering facilities and registration for two persons

Deadline: 19 March 2019

Send registration form and abstracts to This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstracts should include title, name of presenter(s) and contact information. Main contents should be max. 150 words.

Venue: KS Agenda, Haakon VIIs gate 9, in the centre of Oslo, Norway

NordVal International receives many applications and, consequently, regularly seeks members to its technical committee. If you are interested in contributing to its work, ref. below-mentioned description of functions, please contact the NMKL secretariat. To see description of functions please click here

NMKL method No. 202, "Methylmercury: determination by isotope dilution GC-ICPMS in foodstuffs", describes the quantitative determination of mono-methylmercury (MMHg) (10-5000 µg/kg dry weight) in mainly marine biota samples. The principle of the method is that the sample is spiked with an appropriate amount of Hg isotope-enriched MMHg and extracted. After derivatisation the sample is analysed using GC-ICPMS. The GC separates the different mercury species before MMHg is atomised and ionised in the high temperature of the ICP. The ions are extracted from the plasma, and in a mass spectrometer the ions are separated by their mass/charge ratio.

NMKL procedure No. 10 describes the control programmes and methods which should be applied when preparing microbiological culture media in a quality-assured laboratory. The procedure includes both solid and liquid culture media in the following categories: purchased, ready-to-use culture media; culture media prepared from commercially available dehydrated media; culture media prepared from the individual components.

NordVal International Certificate 047 issued to HyServe " Compact Dry ETC Method for the Enumeration of Enterococci in Food and Water intended for Human Consumption " has been renewed. Compact Dry are ready-to-use dry media sheets comprising culture medium and a cold-soluble gelling agent, rehydrated by inoculating the sample. The Compact Dry ETC method contains chromogenic medium and selective agents for the detection and enumeration of Enterococci, which according to the manufacturer's instructions appear as blue colonies after 24h incubation at 36 ± 1⁰C. See the certificate here

NordVal Certificate 018 Hygicult^®TPC by Orion Diagnostica Oy has been renewed. Hygicult® TPC slides are intended for rapid monitoring of microbiological hygiene in different types of materials - contact plates and swabs. New calculations have been performed to ensure compliance with NordVal validation protocol No. 1 and ISO 16140-2. See the certificate here

NMKL Method 183 describes the sensory quality control method for drinking water. The Finnish / English version of the method has been updated and now includes also test setup and parameters for the appearance of drinking water. Furthermore, the references have been updated. Update of the Norwegian / English version is expected to be ready early 2018.

NMKL method No. 203 describes the determination of sodium content in foodstuffs by capillary electrophoresis (CE). The CE method is quick and needs both very little sample handling and low amount of solvents. It is applicable to various matrices such as bread, vegetables and meat products. The salt content is calculated from the sodium content with the formula: salt = 2.5 x sodium.

Sodium is extracted from sample and analysed by CE with diode array detector. The minimum content of sodium that can be detected and quantified is 0.03 g/100 g.