title: [Interlaboratory Study on Zinc Test for Food-Contact Rubber Products].
abstract: Using six kinds of zinc solution in water and 4% acetic acid as samples, an interlaboratory study was performed to evaluate a zinc (Zn) test method for food-contact rubber products, based on the Japanese Food Sanitation Law. Eighteen laboratories participated, and quantified Zn in six test solutions as blind duplicates using flame atomic absorption spectrometry, induced coupled plasma-optical emission spectrometry or induced coupled plasma-mass spectrometry. Statistical analysis revealed that the trueness, repeatability (RSDr) and reproducibility (RSDr) were 97-103%, 0.7-4.9% and 1.7-8.9% by all measuring methods. The values of the performance parameter fulfilled the target value (trueness: 80-110%, RSDr: 10%, RSDr: 25%). The performance of these methods is sufficient for testing the adherence of samples to the specifications.
authors.affiliation: Tokyo Kenbikyo-in.
authors.forename: Hiroshi
authors.initials: H
authors.lastname: Shibata
authors.forename: Motoh
authors.initials: M
authors.lastname: Mutsuga
authors.forename: Yutaka
authors.initials: Y
authors.lastname: Abe
authors.forename: Sadahiro
authors.initials: S
authors.lastname: Itou
authors.forename: Ikue
authors.initials: I
authors.lastname: Ohsaka
authors.forename: Haruka
authors.initials: H
authors.lastname: Ohno
authors.forename: Hiroyuki
authors.initials: H
authors.lastname: Ohno
authors.forename: Yuichiro
authors.initials: Y
authors.lastname: Ohno
authors.forename: Asako
authors.initials: A
authors.lastname: Ozaki
authors.forename: Yoshiteru
authors.initials: Y
authors.lastname: Kakihara
authors.forename: Hisashi
authors.initials: H
authors.lastname: Kobayashi
authors.forename: Katsuhiro
authors.initials: K
authors.lastname: Shirono
authors.forename: Haruko
authors.initials: H
authors.lastname: Sekido
authors.forename: Hironori
authors.initials: H
authors.lastname: Sonobe
authors.forename: Noriko
authors.initials: N
authors.lastname: Takasaka
authors.forename: Yoshiyasu
authors.initials: Y
authors.lastname: Tajima
authors.forename: Aoi
authors.initials: A
authors.lastname: Tanaka
authors.forename: Hideyuki
authors.initials: H
authors.lastname: Tanaka
authors.forename: Toru
authors.initials: T
authors.lastname: Nakanishi
authors.forename: Chie
authors.initials: C
authors.lastname: Nomura
authors.forename: Nahoko
authors.initials: N
authors.lastname: Haneishi
authors.forename: Akinori
authors.initials: A
authors.lastname: Hikida
authors.forename: Toshihiko
authors.initials: T
authors.lastname: Miura
authors.forename: Miku
authors.initials: M
authors.lastname: Yamaguchi
authors.forename: Kazunari
authors.initials: K
authors.lastname: Watanabe
authors.forename: Hiroshi
authors.initials: H
authors.lastname: Akiyama
mesh_terms: D003297:Cooking and Eating Utensils; D005240:Feasibility Studies; D005504:Food Analysis / Q000379:methods*; D005506:Food Contamination / Q000032:analysis*; D018857:Food Packaging; D059022:Food Safety; D064088:Hazard Analysis and Critical Control Points / Q000379:methods*; D013058:Mass Spectrometry / Q000379:methods*; D015203:Reproducibility of Results; D012408:Rubber / Q000737:chemistry*; D012996:Solutions; D013054:Spectrophotometry, Atomic / Q000379:methods*; D015032:Zinc / Q000032:analysis*
chemical_list: D012996:Solutions; D012408:Rubber; D015032:Zinc