TY  - JOUR
T1  - Monitoring of the Validated Method for Aflatoxin Analysis with Internal and External Quality Control Analysis
TT  - Valide Adilmiş Aflatoksin Analiz Metodunun İç ve Dış Kalite Kontrol Analizleri İle İzlenmesi
AU  - Baltacı, Cemalettin
AU  - Akşit, Zeynep
PY  - 2018
DA  - August
JF  - Gıda ve Yem Bilimi Teknolojisi Dergisi
JO  - gidaveyem
PB  - GIDA VE YEM KONTROL MERKEZ ARAŞTIRMA ENSTİTÜSÜ MÜDÜRLÜĞÜ
WT  - DergiPark
SN  - 1303-3107
SP  - 1
EP  - 11
VL  - 0
IS  - 20
LA  - en
KW  - Aflatoxins Validation
KW  - Quality Control Analysis
KW  - Duplicate Sample
KW  - Blank Analysis
KW  - CRM
KW  - RM or QCTM Material Analysis
KW  - Spike Samples Analysis
KW  - Proficiency Testing Programs
KW  - Calibration Control
N2  - In this research work, quality controlanalyses were conducted in order to monitor and evaluate the validated method forthe determination of aflatoxins B1,B2, G1 and G2 in food by using immunoaffinitycolumn and liquid chromatography with postcolumn derivation and fluorescencedetection. Quality control analyses used in this study are, duplicate sampling, blankanalysis, CRM, RM or QCTM material analyses, spike samples analysis,proficiency testing programs, calibration control and the use of qualitycontrol samples & control charts. In addition to these analyses, the OQ-PVtest, the homogeneity of sample/sampling procedures, which can be considered aspart of quality control analyses have also been used.Private and official food control laboratoriesshould develop inner quality assurance programs for their validated methods andconstantly monitor whether these programs have been functioning as specified.At the same time, as provided by the article 5.9 of TS EN ISO/IEC17025 alllaboratories must also develop quality control systems in order to monitor thevalidation of methods and testing. At the same time, they should participate inproficiency tests from time to time.
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CR  - Baltacı, C., İlyasoğlu, H. and Yüksel, F., 2013. Single-laboratory validation for the determination of aflatoxin B 1, B 2, G 1, and G 2 in foods based on immunoaffinity column and liquid chromatography with postcolumn derivatization and fluorescence detection. Food Analytical Methods, 6(1), 36-44.
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UR  - https://dergipark.org.tr/tr/pub/gidaveyem/issue//478019
L1  - https://dergipark.org.tr/tr/download/article-file/566487
ER  -