ABSTRACT
Food quality is one of the most important factors determining the consumer’s perception and acceptance, attraction to, and purchase of the product. The determination of levels of both major and trace constituent elements in food and food products is becoming increasingly important in nutritional and food safety considerations. Food analysis, especially to satisfy the requirements of the labeling laws, is far more complicated than traditional chemical analysis. All samples of fresh foods are liable to change in matrix and element concentrations. Food analysis laboratories are required to be in control, use collaboratively tested methods when available, and verify their application before taking them into routine use. A targeted use of certified reference materials is one approach to the quality control of food analysis. The greatest existing program in the food area is the Joint United Nations Environment Program/FAO/World Health Organization Food Contamination Monitoring Program, commonly known as Global Environment Monitoring System/Food.
