baby's food

AGROLAB LUFA is the only German private laboratory to have successfully participated in the European interlaboratory test for the analysis of furan and acrylamide residues in baby food.


The comparative laboratory test was organized by the European reference laboratory for process contaminants in Denmark. A total of 26 laboratories submitted their results for the determination of furan compounds. Throughout Europe, 37 laboratories took part in the test for the determination of acrylamide residues.


For the national reference laboratories the participation was obligatory. AGROLAB LUFA participated voluntarily in the proficiency test as a private service laboratory.


For our result in the determination of furan content, a z’-score of -0.5 was determined, which is an excellent result. The z’-score is a statistical value that measures the deviation from the mean value of all measured results. To pass, the laboratory must achieve a z’-score between +2 and -2. The closer the value is to 0, the smaller is the standard deviation from the mean value (of all measurements of all laboratories).


Of the 26 laboratories that participated in the furan determination, 14 laboratories were in the green range, 8 gave dubious results and 4 laboratories failed completely.


In the acrylamide determination, AGROLAB LUFA and 35 other laboratories were in the green zone. Only one laboratory gave a questionable result, but fortunately none of the laboratories failed completely.


Infant food is a complex matrix. The doped amounts were in the low ppm range. The majority of the laboratories performed the tests as well as AGROLAB LUFA using headspaceGC/MS respectively LCMS/MS.


The complete report is called "Report EURL-PC PT-2020-05" and can be requested via the website mentioned below.


AGROLAB LUFA GmbH has been involved in the routine quality testing of special food for decades and was once again able to prove its leading position in this international laboratory comparison. We congratulate the colleagues on this success.


More Information hier (German):


Author: Dr. Frank Moersberger