Thursday, 24 October 2024
This publication identifies a range of analytical techniques that, when performed by expert laboratories incorporating suitable controls, could identify anomalies within a food which may help to determine the authenticity of that food.
This report has been prepared in response to a request for advice from the FSAI to its Scientific Committee. The report indicates specific or general analytical controls and criteria that are required to ensure that the results obtained are reliable and reproducible. The report also emphasises that to be fit for purpose, laboratory techniques and their application must incorporate various critical controls at the sampling, processing, and analysis stages.
