Beina lei­ ß efnisyfirlit ■essarar sÝ­u

Faggilding Rf mŠlinga

Fyrsta Ýslenska rannsˇknastofan sem hlřtur al■jˇ­lega faggildingu

Ůann 21. nˇvember 1997 tˇk Rf vi­ skjali til sta­festingar ß ■vÝ a­ nokkrar algengustu mŠlingar ß ■jˇnustusvi­i Rf h÷f­u veri­ faggildar samkvŠmt EN 45001 sta­linum en frß ßrinu 2001 hafa mŠlingar veri­ ger­ar samkvŠmt ISO-17025 sta­linum.

Allt frß ßrinu 1994 hafa regluger­ir Evrˇpusambandsins (93/99/EEC) sagt til um a­ allar mŠlingar skuli framkvŠmdar af faggildum a­ila. ┴kvŠ­i ■etta var teki­ upp Ý Ýslenskri regluger­ nr. 522 frß ßrinu 1994.

Ůegar sˇtt er um faggildingu er umsˇknara­ili tekinn til nßkvŠmrar sko­unar og ver­ur a­ uppfylla řmsar kr÷fur er var­a tŠki, h˙snŠ­i, hŠfni starfsfˇlks og sÝ­ast en ekki sÝst, ■ß ■arf a­ vera til sta­ar ÷flugt innra eftirlit Ý formi gŠ­akerfis. Ůannig er tryggt a­ mŠlingar eru ßvallt framkvŠmdar af hŠfum a­ilum ■ar sem fagmennska er h÷f­ Ý fyrirr˙mi.

Ůa­ er L÷ggildingarstofa, Ý samvinnu vi­ SWEDAC Ý SvÝ■jˇ­, sem framkvŠmir ßrlegt eftirlit.

Alls hafa 14 algengustu mŠlingarnar, 6 efnamŠlingar og 8 ÷rverumŠlingar, sem Rf framkvŠmir hloti­ faggildingu. Auk ■ess eru mŠlingar Rf ß mj÷li vi­urkenndar hjß samt÷kum fˇ­urframlei­enda Ý Bretlandi (GAFTA) og mŠlingar ß ÷rverum og ■÷rungaeitri hafa fengi­ vi­urkenningu FDA Ý BandarÝkjunum.

Yfirlit yfir faggildar mŠlingar ß Rf.

ŮŠr a­fer­ir sem nota­ar eru ß Rf hafa allar sÝn au­kenni og eru notu­ AB-n˙mer fyrir faggildar ÷rverumŠlingar og AM-n˙mer fyrir faggildar efnamŠlingar.
┴ Rf eru faglegir ßbyrg­amenn a­fer­a, en ■eir sjß m.a. um val ß a­fer­um og a­ vi­halda a­fer­abˇkum me­ upplřsingastreymi til stofa.

Faglegur ßbyrg­ama­ur efnamŠlinga: Hei­a Pßlmadˇttir
Faglegur ßbyrg­ama­ur ÷rverumŠlinga. Hannes Magn˙sson

ENGLISH: To ensure the quality of our work, the services of IFL are accredited according to the standard ISO-17025: General criteria for the operation of testing laboratories. The accreditation currently includes the quality system, 8 microbiological test methods and 6 chemical test methods, mainly concerning fish, fish meal, shellfish and water. The IFL received the accreditation certificate on November 21. 1997. The accreditation was administered by L÷ggildingarstofan (The Governmental Agency for Accreditation, Conformity Assessment and Meterology in Iceland), and SWEDAC (The Swedish Board for Accreditation and Conformity Assessment).

The test methods are as follows:

Listi yfir ÷rverumŠlingar

List of microbiological methods
(smelli­ ß vi­komandi AB n˙mer):

AB-00301
AB-00501a/AB-00501b
AB-00601
AB-00701a/AB-00701b
AB-00801
AB-01001
AB-01201

Listi yfir efnamŠlingar

List of chemical methods 
(smelli­ ß vi­komandi AM n˙mer:)

AM-00901a
AM-00902a/AM-00902b/AM-00902c
AM-00903

AM-00904
AM-00905
AM-00906



ÍrverumŠlingar / Microbiological methods

N˙mer a­fer­ar/Identity: AB-00301

Heiti mŠlingar/
Name of method:

Írverutalning 22░, 30░, 35░, 37░C: ┴hellingara­fer­/
Total plate count: Pour-plate method

Heimild /Reference:

American Public Health Association (APHA): Compendium of Methods for the Microbiological Examination of Foods, 3. ed. 1992.

Greiningarm÷rk/Detection limit:

10 Ý g e­a 1 Ý ml (f÷st e­a fljˇtandi sřni)

┴byrg­ara­ili / Responsible person:

Hannes Magn˙sson


N˙mer a­fer­ar /Identity: AB-00501a/00501b
Heiti mŠlingar / 
Name of method:
Talning ß kˇlÝgerlum (MPN), allsa og saurb
Totala and faecalb coliform count (MPN).
Heimild /Reference: American Public Health Association (APHA): Compendium of Methods for the Microbiological Examination of Foods, 3. ed. 1992.
Greiningarm÷rk/Detection limit: MPN 0,3 Ý g e­a 1 Ý 100 ml (f÷st e­a fljˇtandi sřni)
┴byrg­ara­ili / Responsible person: Hannes Magn˙sson


N˙mer a­fer­ar /Identity: AB-00601
Heiti mŠlingar / 
Name of method:
Talning ß coagulase + staphylokokkum/
count of coagulase + staphylococci
Heimild /Reference: Carter, H.C., 1960. Egg yolk agar for isolation of coagulase-positive staphylococci. J. Bacteriol., vol. 79 (5), 753-754.
American Public Health Association (APHA): Compendium of Methods for the Microbiological Examination of Foods, 3. ed. 1992 (coagulase-test).
Greiningarm÷rk/Detection limit: 10 Ý g

┴byrg­ara­ili / Responsible person:

Hannes Magn˙sson


N˙mer a­fer­ar /Identity: AB-00701a
Heiti mŠlingar / Name of method:

Einangrun ß Listeria spp./

Isolation of Listeria spp.

Heimild /Reference:

USDA, Food Safety and Inspection Service (FSIS), 8.04 Sep 2005. 

http://www.fsis.usda.gov/Science/ Microbiological_Lab_Guidebook/index.asp

Greiningarm÷rk/Detection limit: Pos/neg
┴byrg­ara­ili / Responsible person: Hannes Magn˙sson


N˙mer a­fer­ar /Identity: AB-00701b
Heiti mŠlingar / Name of method: Einangrun og greining ß Listeria monocytogenes/ Isolation and identification of Listeria monocytogenes
Heimild /Reference:

USDA, Food Safety and Inspection Service (FSIS), 8.04 Sep 2005. 

http://www.fsis.usda.gov/Science/ Microbiological_Lab_Guidebook/index.asp

Greiningarm÷rk/Detection limit: Pos/neg
┴byrg­ara­ili / Responsible person: Hannes Magn˙sson




N˙mer a­fer­ar /Identity: AB-00801
Heiti mŠlingar / Name of method: Einangrun ß Salmonella / Salmonella isolation
Heimild /Reference:

Food and Drug Administration (FDA): Bacteriological Analytical Manual (BAM) Online, April 2003; Updated Sep 2005. 

 http://www.cfsan.fda.gov/~ebam/bam-5.html

Greiningarm÷rk/Detection limit: Pos/neg
┴byrg­ara­ili / Responsible person: Hannes Magn˙sson


N˙mer a­fer­ar /Identity: AB-01001
Heiti mŠlingar / 
Name of method:
Talning ß s˙lfÝt-afoxandi clostridia-grˇum / 
Sulphite-reducing clostridial spore count

Heimild /Reference:

Freame, B. og Fitzpatrick, B.W.F. 1971. The use of Differential Reinforsed Clostridial Medium for the isolation and enumeration of clostridia from foods. In: Isolation of Anaerobes, ed. D.A. Shapton og R.G. Board, London: Academic Press.
Greiningarm÷rk/Detection limit: MPN 3 Ý g
┴byrg­ara­ili / Responsible person: Hannes Magn˙sson


N˙mer a­fer­ar /Identity: AB-01201
Heiti mŠlingar / Name of method: Talning ß i­ragerlum / Enterobacteriaceae count
Heimild /Reference: British Standards Institution, BS 5763: Part 10. 1986. Enumeration of Enterobacteriaceae, (ISO 7402-1985).
Greiningarm÷rk/Detection limit: 10 Ý g
┴byrg­ara­ili / Responsible person: Hannes Magn˙sson


 


EfnamŠlingar / Chemical methods
(
MŠliˇvissa efnamŠlinga byggir ß 95% ÷ryggism÷rkum (k=2)
The reported uncertanty is an expanded uncertanty calculated using a
coverage factor of 2 which gives a level of confidence of approx. 95%)


 


N˙mer a­fer­ar /Identity: AM-00901a
Heiti mŠlingar / 
Name of method:
┴kv÷r­un fitu Ý fiski og fˇ­ri / 
Method for analysing total fat in fish and fish meal.
Heimild /Reference: AOCS Official Method BA 38 and application noteTecator no. AN 301. 1997
MŠliˇvissa / Measurement uncertainty: ▒0.4.
┴byrg­ara­ili / Responsible person: Hei­a Pßlmadˇttir


N˙mer a­fer­ar /Identity: AM-00902a
Heiti mŠlingar / 
Name of method:
MŠling ß salti Ý fiski, fiskafur­um / 
Measurement of salt in fish, fishproducts
Heimild /Reference: JAOAC 20, 410(1937), 23, 589(1940)
MŠliˇvissa / Measurement uncertainty: ▒0.2
┴byrg­ara­ili / Responsible person: Hei­a Pßlmadˇttir


N˙mer a­fer­ar /Identity: AM-00902b
Heiti mŠlingar / Name of method: MŠling ß salti Ý fiskmj÷li / Measurement of salt in fish meal
Heimild /Reference: AOAC 937.09 17th ed. 2000
MŠliˇvissa / Measurement uncertainty: ▒0.2
┴byrg­ara­ili / Responsible person: Hei­a Pßlmadˇttir


N˙mer a­fer­ar /Identity: AM-00902c
Heiti mŠlingar / Name of method: MŠling ß salti m/Titrino / Measurement of salt in fish meal w/Titrino
Heimild /Reference: AOAC 17th ed. 2000 no. 976.18
MŠliˇvissa / Measurement uncertainty: ▒0,1
┴byrg­ara­ili / Responsible person: Hei­a Pßlmadˇttir


N˙mer a­fer­ar /Identity: AM-00903 

Heiti mŠlingar / 
Name of method:

Hrßprˇtein me­ Kjeldahl Ý mj÷li, fˇ­urafur­um og fiski / 
Method for analysing protein in fish or fish meal
Heimild /Reference: ISO 5983-2:2005
MŠliˇvissa / Measurement uncertainty: ▒0.4.
┴byrg­ara­ili / Responsible person: Hei­a Pßlmadˇttir


N˙mer a­fer­ar /Identity: AM-00904

Heiti mŠlingar / 
Name of method:

Vatnsßkv÷r­un Ý fiski, fiskafur­um og fiskimj÷li / Method for analysing water in fish meal or fish
Heimild /Reference: ISO 6496 (1999)
MŠliˇvissa / Measurement uncertainty: ▒0.4
┴byrg­ara­ili / Responsible person: Hei­a Pßlmadˇttir


N˙mer a­fer­ar /Identity: AM-00905
Heiti mŠlingar / 
Name of method:
┴kv÷r­un ÷sku Ý fiski og fˇ­ri / 
Method for analysing ash in fish meal and feed
Heimild /Reference: ISO 5984-2002 (E).
MŠliˇvissa / Measurement uncertainty: ▒0.5
┴byrg­ara­ili / Responsible person: Hei­a Pßlmadˇttir


N˙mer a­fer­ar /Identity: AM-00906
Heiti mŠlingar / 
Name of method:

TVB-N Ý fiskholdi og fiskimj÷li / 
Measurements of TVB-N in fish and fishmeal

Heimild /Reference:

AOAC, 17th ed. 2000 920.03.

MŠliˇvissa / Measurement uncertainty:

NH3-N: ▒0,005
TVB-N: ▒0,7 mg N/100 g

┴byrg­ara­ili / Responsible person: Hei­a Pßlmadˇttir



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