SPSFAM ERP

Results and Discussion A. Accuracy

Accuracy was determined by analyzing a range of matrices in a variety of product categories. The categories and matrices are summarized in Table 8 . An assortment of certified or standard reference materials (CRM) and spike recovery experiments were used to demonstrate accuracy for this method. Table 8. Summary of matrix categories, matrices, and samples used in the multi-lab validation study Matrix Category Matrix Material ID AOAC food pyramid sector Sample Type Validation site

Fat/Oil Palm oil Baking chocolate

Innate, spikes Innate, spikes Innate, spikes Innate, spikes

1

MSN

2

MSN

High fat Peanut butter Lunch meat Salami Cereal NIST 3233 Lemon Juice Artificial Foodstuff BCR-644 Vegetable Spinach Lunch meat Turkey Lunch meat Ham

3

SGP, HAR

4

BC

BC, HAR, MSN, SGP BC, HAR, MSN, SGP

5

CRM

Innate, spikes

5

Food Products

5

CRM

BC, HAR, SGP

Innate, spikes Innate, spikes Innate, spikes Innate, spikes Innate, spikes Innate, spikes Innate, spikes Innate, spikes CRM

7

MSN

7

BC

8

BC

Meat Mince

9

HAR

Seafood Tuna

9

BC

Infant Formula and Adult Nutritional

Infant formula NIST 1849a

HAR, MSN, SGP

6

Gummy

5

MSN

Dietary Supplements

Tablet

5

MSN, HAR

Premix

5

MSN