Health Canada
www.hc-sc.gc.ca
Home
> Food & Nutrition
> Research Programs & Analytical Methods
> Analytical Methods
> Chemical Methods
Institutional links
-
Back to
-
Explore...
-
Transparency
Neogen Veratox for Almond Kit Evaluation
This content was archived on June 24, 2013.
Archived Content
Information identified as archived on the Web is for reference, research or recordkeeping purposes. It has not been altered or updated after the date of archiving. Web pages that are archived on the Web are not subject to the Government of Canada Web Standards. As per the Communications Policy of the Government of Canada, you can request alternate formats on the "Contact Us" page.
Summary of Results for Individual Laboratories and Averages for all labs
Milk Chocolate Samples
| Lab 1 Milk Chocolate Results |
| Spiking Level* |
Expected Result** |
Range of Results |
Average |
Std Dev. |
| Blanks |
0 |
0.0-0.0 |
0.0 |
0.0 |
| 6.25 ppm |
5 |
3.5-4.5 |
4.0 |
0.3 |
| 15.63 ppm |
12.5 |
8.5-12.4 |
10.4 |
1.4 |
| Lab 2 Milk Chocolate Results |
| Spiking Level* |
Expected Result** |
Range of Results |
Average |
Std Dev. |
| Blanks |
0 |
0.0-0.0 |
0.0 |
0.0 |
| 6.25 ppm |
5 |
4.0-4.5 |
4.2 |
0.2 |
| 15.63 ppm |
12.5 |
10.2-11.4 |
10.8 |
0.4 |
| Lab 3 Milk Chocolate Results |
| Spiking Level* |
Expected Result** |
Range of Results |
Average |
Std Dev. |
| Blanks |
0 |
0.0-0.0 |
0.0 |
0.0 |
| 6.25 ppm |
5 |
3.9-4.4 |
4.2 |
0.2 |
| 15.63 ppm |
12.5 |
8.4-11.0 |
9.6 |
1.1 |
| Lab 4 Milk Chocolate Results |
| Spiking Level* |
Expected Result** |
Range of Results |
Average |
Std Dev. |
| Blanks |
0 |
0.0-0.0 |
0.0 |
0.0 |
| 6.25 ppm |
5 |
2.5-3.9 |
3.2 |
0.4 |
| 15.63 ppm |
12.5 |
8.7-11.8 |
10.0 |
1.1 |
| Lab 5 Milk Chocolate Results |
| Spiking Level* |
Expected Result** |
Range of Results |
Average |
Std Dev. |
| Blanks |
0 |
0.0-0.0 |
0.0 |
0.0 |
| 6.25 ppm |
5 |
3.7-4.2 |
4.0 |
0.2 |
| 15.63 ppm |
12.5 |
9.1-10.4 |
9.7 |
0.5 |
| Lab 6 Milk Chocolate Results |
| Spiking Level* |
Expected Result** |
Range of Results |
Average |
Std Dev. |
| Blanks |
0 |
0.0-0.0 |
0.0 |
0.0 |
| 6.25 ppm |
5 |
3.6-4.7 |
4.3 |
0.4 |
| 15.63 ppm |
12.5 |
9.7-13.3 |
11.2 |
1.1 |
| Lab 7 Milk Chocolate Results |
| Spiking Level* |
Expected Result** |
Range of Results |
Average |
Std Dev. |
| Blanks |
0 |
0.0-0.0 |
0.0 |
0.0 |
| 6.25 ppm |
5 |
4.0-4.3 |
4.1 |
0.1 |
| 15.63 ppm |
12.5 |
10.2-10.6 |
10.4 |
0.1 |
| Milk Chocolate Results for all seven labs |
| Spiking Level* |
Expected Result** |
Range of Results |
Average |
Std Dev. |
| Blanks |
0 |
0.0-0.0 |
0.0 |
0.0 |
| 6.25 ppm |
5 |
2.5-4.7 |
4.0 |
0.4 |
| 15.63 ppm |
12.5 |
8.4-13.3 |
10.3 |
0.6 |
* based on designated reference material
** based on the kit calibrators
Dark Chocolate Samples
| Lab 1 Dark Chocolate Results |
| Spiking Level* |
Expected Result** |
Range of Results |
Average |
Std Dev. |
| Blanks |
0 |
0.0-0.0 |
0.0 |
0.0 |
| 6.25 ppm |
5 |
2.6-3.1 |
2.8 |
0.2 |
| 15.63 ppm |
12.5 |
6.7-8.7 |
7.8 |
0.5 |
| Lab 2 Dark Chocolate Results |
| Spiking Level* |
Expected Result** |
Range of Results |
Average |
Std Dev. |
| Blanks |
0 |
0.0-0.0 |
0.0 |
0.0 |
| 6.25 ppm |
5 |
2.5-3.0 |
2.8 |
0.2 |
| 15.63 ppm |
12.5 |
6.6-8.5 |
7.3 |
0.6 |
| Lab 3 Dark Chocolate Results |
| Spiking Level* |
Expected Result** |
Range of Results |
Average |
Std Dev. |
| Blanks |
0 |
0.0-0.0 |
0.0 |
0.0 |
| 6.25 ppm |
5 |
2.9-3.4 |
3.2 |
0.2 |
| 15.63 ppm |
12.5 |
6.9-7.7 |
7.3 |
0.3 |
| Lab 4 Dark Chocolate Results |
| Spiking Level* |
Expected Result** |
Range of Results |
Average |
Std Dev. |
| Blanks |
0 |
0.0-0.0 |
0.0 |
0.0 |
| 6.25 ppm |
5 |
2.5-2.9 |
2.7 |
0.2 |
| 15.63 ppm |
12.5 |
6.6-8.8 |
7.6 |
0.8 |
| Lab 5 Dark Chocolate Results |
| Spiking Level* |
Expected Result** |
Range of Results |
Average |
Std Dev. |
| Blanks |
0 |
0.0-0.0 |
0.0 |
0.0 |
| 6.25 ppm |
5 |
3.1-3.6 |
3.3 |
0.2 |
| 15.63 ppm |
12.5 |
7.8-8.9 |
8.3 |
0.4 |
| Lab 6 Dark Chocolate Results |
| Spiking Level* |
Expected Result** |
Range of Results |
Average |
Std Dev. |
| Blanks |
0 |
0.0-0.0 |
0.0 |
0.0 |
| 6.25 ppm |
5 |
2.5-2.8 |
2.6 |
0.2 |
| 15.63 ppm |
12.5 |
7.0-9.3 |
7.7 |
0.8 |
| Lab 7 Dark Chocolate Results |
| Spiking Level* |
Expected Result** |
Range of Results |
Average |
Std Dev. |
| Blanks |
0 |
0.0-0.0 |
0.0 |
0.0 |
| 6.25 ppm |
5 |
2.5-3.2 |
2.9 |
0.2 |
| 15.63 ppm |
12.5 |
7.0-7.9 |
7.5 |
0.3 |
| Dark Chocolate Results for all seven labs |
| Spiking Level* |
Expected Result** |
Range of Results |
Average |
Std Dev. |
| Blanks |
0 |
0.0-0.0 |
0.0 |
0.0 |
| 6.25 ppm |
5 |
2.5-3.6 |
2.9 |
0.3 |
| 15.63 ppm |
12.5 |
6.2-9.3 |
7.6 |
0.4 |
* based on designated reference material
** based on the kit calibrators
Cookie Samples
| Lab 1 Cookie Results |
| Spiking Level* |
Expected Result** |
Range of Results |
Average |
Std Dev. |
| Blanks |
0 |
0.0-0.0 |
0.0 |
0.0 |
| 6.25 ppm |
5 |
3.6-4.4 |
4.0 |
0.2 |
| 15.63 ppm |
12.5 |
9.0-11.9 |
10.3 |
0.9 |
| Lab 2 Cookie Results |
| Spiking Level* |
Expected Result** |
Range of Results |
Average |
Std Dev. |
| Blanks |
0 |
0.0-0.5 |
0.1 |
0.2 |
| 6.25 ppm |
5 |
3.5-4.1 |
3.8 |
0.2 |
| 15.63 ppm |
12.5 |
8.6-10.6 |
9.7 |
0.7 |
| Lab 3 Cookie Results |
| Spiking Level* |
Expected Result** |
Range of Results |
Average |
Std Dev. |
| Blanks |
0 |
0.0-0.0 |
0.0 |
0.0 |
| 6.25 ppm |
5 |
2.6-3.7 |
3.2 |
0.3 |
| 15.63 ppm |
12.5 |
6.7-8.4 |
7.4 |
0.6 |
| Lab 4 Cookie Results |
| Spiking Level* |
Expected Result** |
Range of Results |
Average |
Std Dev. |
| Blanks |
0 |
0.0-0.0 |
0.0 |
0.0 |
| 6.25 ppm |
5 |
2.9-4.2 |
3.4 |
0.4 |
| 15.63 ppm |
12.5 |
7.1-11.9 |
9.5 |
1.4 |
| Lab 5 Cookie Results |
| Spiking Level* |
Expected Result** |
Range of Results |
Average |
Std Dev. |
| Blanks |
0 |
0.0-0.0 |
0.0 |
0.0 |
| 6.25 ppm |
5 |
3.6-4.2 |
3.9 |
0.2 |
| 15.63 ppm |
12.5 |
8.9-9.9 |
9.5 |
0.3 |
| Lab 7 Cookie Results |
| Spiking Level* |
Expected Result** |
Range of Results |
Average |
Std Dev. |
| Blanks |
0 |
0.0-0.0 |
0.0 |
0.0 |
| 6.25 ppm |
5 |
3.1-4.0 |
3.5 |
0.4 |
| 15.63 ppm |
12.5 |
6.5-8.5 |
7.5 |
0.7 |
| Cookie Results for six labs |
| Spiking Level* |
Expected Result** |
Range of Results |
Average |
Std Dev. |
| Blanks |
0 |
0.0-0.5 |
0.0 |
0.0 |
| 6.25 ppm |
5 |
2.6-4.4 |
3.6 |
0.3 |
| 15.63 ppm |
12.5 |
6.5-11.9 |
9.0 |
1.2 |
* based on designated reference material
** based on the kit calibrators
Z-Scores for Each Set of Samples
| Commodity |
Spiking Level* ppm |
Expected Result** ppm |
Lab # |
Z-Score |
| Milk Chocolate |
0 |
0 |
1 |
0.000 |
| 2 |
0.00 |
| 3 |
0.00 |
| 4 |
0.00 |
| 5 |
0.00 |
| 6 |
0.00 |
| 7 |
0.00 |
| Milk Chocolate |
6.25 |
5 |
1 |
0.00 |
| 2 |
0.54 |
| 3 |
0.54 |
| 4 |
-2.16 |
| 5 |
0.00 |
| 6 |
0.81 |
| 7 |
0.27 |
| Milk Chocolate |
15.63 |
12.5 |
1 |
0.09 |
| 2 |
1.07 |
| 3 |
-1.21 |
| 4 |
-0.56 |
| 5 |
-1.04 |
| 6 |
1.39 |
| 7 |
0.26 |
| Commodity |
Spiking Level* ppm |
Expected Result** ppm |
Lab # |
Z-Score |
| Dark Chocolate |
0 |
0 |
1 |
0.00 |
| 2 |
0.00 |
| 3 |
0.00 |
| 4 |
0.00 |
| 5 |
0.00 |
| 6 |
0.00 |
| 7 |
0.00 |
| Dark Chocolate |
6.25 |
5 |
1 |
-0.25 |
| 2 |
-0.61 |
| 3 |
1.17 |
| 4 |
-0.97 |
| 5 |
1.52 |
| 6 |
-0.97 |
| 7 |
0.10 |
| Dark Chocolate |
15.63 |
12.5 |
1 |
0.51 |
| 2 |
-0.86 |
| 3 |
-0.86 |
| 4 |
-0.04 |
| 5 |
1.87 |
| 6 |
0.23 |
| 7 |
-0.86 |
| Commodity |
Spiking Level* ppm |
Expected Result** ppm |
Lab # |
Z-Score |
| Cookie |
0 |
0 |
1 |
-0.41 |
| 2 |
2.04 |
| 3 |
-0.41 |
| 4 |
-0.41 |
| 5 |
-0.41 |
| 6 |
-0.41 |
| Cookie |
6.25 |
5 |
1 |
1.16 |
| 2 |
0.55 |
| 3 |
-1.26 |
| 4 |
-0.96 |
| 5 |
0.86 |
| 6 |
-0.35 |
| Cookie |
15.63 |
12.5 |
1 |
1.08 |
| 2 |
0.59 |
| 3 |
-1.29 |
| 4 |
0.42 |
| 5 |
0.42 |
| 6 |
-1.21 |
* based on designated reference material
** based on the kit calibrators
