GEMS/Food Instructions for Electronic Submission of Data on ...

WHO/SDE/PHE/FOS/00.3 

Revised January 2002 

GLOBAL ENVIRONMENT MONITORING SYSTEM 

FOOD CONTAMINATION MONITORING 

AND ASSESSMENT PROGRAMME 

(<strong>GEMS</strong>/FOOD) 

INSTRUCTIONS FOR 

ELECTRONIC SUBMISSION 

OF DATA ON CHEMICAL 

CONTAMINANTS IN FOOD 

<strong>Food</strong> Safety Programme 

World Health Organization 

Geneva

DISCLAIMER 

The designations employed and the presentation <strong>of</strong> the material in this publication, including 

tables and maps, do not imply the expression <strong>of</strong> any opinion whatsoever on the part <strong>of</strong> the 

Secretariat <strong>of</strong> the World Health Organization concerning the legal status <strong>of</strong> any country, city, or 

area or <strong>of</strong> its authorities, or concerning the delimitation <strong>of</strong> its frontiers or boundaries. Dotted 

lines on maps represent approximate border lines <strong>for</strong> which there may not yet be full agreement. 

The mention <strong>of</strong> specific companies or <strong>of</strong> certain manufacturers’ products does not imply that 

they are endorsed or recommended by the World Health Organization in preference to others <strong>of</strong> 

a similar nature that are not mentioned. Errors and omissions excepted, the names <strong>of</strong> proprietary 

products are distinguished by initial capital letters. 

<strong>GEMS</strong>/<strong>Food</strong> <strong>Electronic</strong> Reporting Manual <strong>for</strong> Contaminants in <strong>Food</strong> Revised January 2002

ACKNOWLEDGEMENTS 

The World Health Organization would like to thank the Institute <strong>of</strong> Environmental Science and 

Research Limited (ESR) and the Ministry <strong>of</strong> Health, Public Health Service <strong>of</strong> New Zealand <strong>for</strong> 

their assistance in the preparation <strong>of</strong> this document. Particular thanks go to Peter J. Creesy, 

<strong>Food</strong> Programme Manager, ESR, <strong>for</strong> preparation <strong>of</strong> the initial draft. Acknowledgement is also 

due to the Bundesinstitut für gesundheitlichen Verbraucherschutz und Veterinärmedizin 

(Germany) and, in particular, to Günter Sommerfeld <strong>for</strong> his assistance in the development <strong>of</strong> 

the Operating Program <strong>for</strong> Analytical Laboratories (OPAL) upon which this manual is based. 

In addition, we would like to thank Jean-Charles Leblanc, Institut National de Recherche 

Agronomique (France), in the development <strong>of</strong> the French version <strong>of</strong> OPAL and this manual. 

Thanks, also, to S. K. Haskell, Manager, <strong>Food</strong> SPA, John Love, ESR and Katie Egan, US 

<strong>Food</strong> and Drug Administration, <strong>for</strong> reviewing this manual. Finally, WHO would like to thank 

Lawrence Grant whose knowledge, skill and ef<strong>for</strong>t were essential <strong>for</strong> the success <strong>of</strong> this 

project. 


TABLE OF CONTENTS 

NOTE TO USERS...........................................................................................................................................I 

1 INTRODUCTION ................................................................................................................................. 1 

1.1 <strong>GEMS</strong>/FOOD PROGRAMME .................................................................................................................. 1 

1.2 <strong>GEMS</strong>/FOOD CONTAMINANTS DATABASE ............................................................................................ 2 

1.3 SUBMISSION OF DATA TO THE <strong>GEMS</strong>/FOOD DATABASE......................................................................... 2 

2 PROTOCOLS FOR ELECTRONIC DATA SUBMISSION: .............................................................. 3 

2.1 DATA FORMATTING ............................................................................................................................. 3 

2.2 DATA FIELDS....................................................................................................................................... 3 

2.2.1 Field No. 1: Serial Number <strong>of</strong> the Record.................................................................................. 3 

2.2.2 Field No. 2: Date <strong>of</strong> Record Creation........................................................................................ 4 

2.2.3 Field No. 3: Country Providing the Record ............................................................................... 4 

2.2.4 Field No. 4: <strong>Food</strong> Identifier....................................................................................................... 5 

2.2.5 Field No. 5: <strong>Food</strong> Origin........................................................................................................... 5 

2.2.6 Field No. 6: Time Period <strong>of</strong> <strong>Food</strong> Sampling............................................................................... 6 

2.2.7 Field No. 7: Representativeness <strong>of</strong> the Samples ......................................................................... 6 

2.2.8 Field No. 8: Number <strong>of</strong> Laboratories Participating in Sample Analyses..................................... 6 

2.2.9 Field No. 9: Indicator <strong>of</strong> Analytical Quality Assurance ............................................................. 7 

2.2.10 Field No. 10: Contaminant Identifier......................................................................................... 7 

2.2.11 Field No. 11: Unit <strong>of</strong> Reporting <strong>for</strong> Contaminant Levels............................................................ 8 

2.2.12 Field No. 12: Range <strong>of</strong> Analytical Limits in the <strong>Data</strong> Set........................................................... 8 

2.2.13 Field No. 13: Basis <strong>for</strong> the Analytical Values .......................................................................... 10 

2.2.14 Field No. 14: Number <strong>of</strong> Samples Analysed ............................................................................. 10 

2.2.15 Field No. 15: Number <strong>of</strong> Samples with Concentrations Below Limit <strong>of</strong> Quantification ............. 10 

2.2.16 Field No. 16: Range <strong>of</strong> Quantified Analytical Concentrations ................................................. 11 

2.2.17 Field No. 17: Mean concentrations.......................................................................................... 11 

2.2.18 Field No. 18: Median Concentration ....................................................................................... 13 

2.2.19 Field No. 19: 90 th Percentile Concentration ............................................................................ 14 

2.2.20 Field No. 20: Standard Deviation (Optional)........................................................................... 14 

2.2.21 Field No. 21: Confidentiality <strong>of</strong> <strong>Data</strong> ...................................................................................... 14 

2.2.22 Field No. 22: Remarks/References........................................................................................... 15 

2.3 WORKED EXAMPLES .......................................................................................................................... 15 

2.3.1 Example 1 ............................................................................................................................... 15 

2.3.2 Example 2 ............................................................................................................................... 16 

2.4 AMENDMENT OF CONTAMINANT DATA ALREADY SUBMITTED TO <strong>GEMS</strong>/FOOD ................................... 17 

APPENDIX 1 SHORTHAND CODING GUIDES* ................................................................................. 19 

APPENDIX 2 DATA SOURCE CODES AND COUNTRY CODES ...................................................... 20 

APPENDIX 3 FOOD IDENTIFIER CODES .......................................................................................... 41 

APPENDIX 4 CONTAMINANT IDENTIFIER CODES ........................................................................ 48 

APPENDIX 5 EVALUATION OF LOW LEVEL CONTAMINATION OF FOODS ........................... 52 

APPENDIX 6 QUESTIONNAIRE ON ANALYTICAL METHODOLOGY, ANALYTICAL QUALITY 

ASSURANCE AND SAMPLING................................................................................................................. 54 


NOTE TO USERS 

Established in 1976, the Global Environment Monitoring System / <strong>Food</strong> Contamination Monitoring and 

Assessment Programme, commonly known as <strong>GEMS</strong>/<strong>Food</strong>, began as a joint project between the <strong>Food</strong> 

and Agriculture Organization <strong>of</strong> the United Nations(FAO), the United Nations Environment Programme 

(UNEP) and the World Health Organization (WHO) with WHO serving as the implementing agency. 

Although the project came to an end in 1994, WHO has continued to implement <strong>GEMS</strong>/<strong>Food</strong> <strong>for</strong> the 

benefit <strong>of</strong> its contributing institutions located in over 70 countries around the world. 

The purpose <strong>of</strong> <strong>GEMS</strong>/<strong>Food</strong> is to compile data on food contamination and human exposure from 

different countries <strong>for</strong> global synthesis, evaluation and presentation. <strong>GEMS</strong>/<strong>Food</strong> has in<strong>for</strong>med 

governments, international and intergovernmental institutions, such as the Codex Alimentarius 

Commission, and other interested parties on the levels and trends <strong>of</strong> contaminants in food, their 

contribution to the total human exposure and their significance with regard to public health and trade. 

<strong>GEMS</strong>/<strong>Food</strong> maintains links with FAO, UNEP and other international organizations, such as the 

International Atomic Energy Agency, as well as with relevant international non-governmental 

organizations, such as the Association <strong>of</strong> Official Analytical Chemists International, on specific food 

contamination monitoring and surveillance matters. In particular, <strong>GEMS</strong>/<strong>Food</strong> remains most active in 

the work <strong>of</strong> the Codex Alimentarius Commission and its scientific advisory bodies, such as the Joint 

FAO/WHO Meeting on Pesticide Residues (JMPR) and the Joint FAO/WHO Expert Committee on 

<strong>Food</strong> Additives (JECFA). 

In the past, contaminant data have been submitted to WHO by the Participating Institution or 

Collaborating Centre via written <strong>for</strong>ms transcribed from laboratory reports. In 1996, WHO started the 

development <strong>of</strong> a new data structure <strong>for</strong> food contaminant data and protocols <strong>for</strong> the electronic 

submission <strong>of</strong> such data; the protocols are provided in this manual. Note that this manual presents only 

the protocols <strong>for</strong> submitting aggregate data on contaminant levels in foods. The protocols <strong>for</strong> 

submitting individual data on contaminants in food is being developed and incorporated into this 

manual. <strong>Electronic</strong> submission <strong>of</strong> data on dietary intakes will be the subject <strong>of</strong> a separate manual. 

In addition to protocols <strong>for</strong> electronic data submission, WHO also has developed a computer system to 

allow the direct entry <strong>of</strong> data into – as well as the retrieval <strong>of</strong> data and creation <strong>of</strong> reports from – the 

<strong>GEMS</strong>/<strong>Food</strong> Programme database. The system, Operating Program <strong>for</strong> Analytical Laboratories <strong>for</strong> 

data on contaminant levels in foods (OPAL I), is being distributed on a limited basis <strong>for</strong> testing, but will 

be released in the near future. OPAL II <strong>for</strong> dietary intakes <strong>of</strong> contaminants from total diet and duplicate 

diet studies is under development, but should be ready <strong>for</strong> release be<strong>for</strong>e the end <strong>of</strong> 2001. Similarly, 

OPAL III <strong>for</strong> individual data <strong>for</strong> contaminants in food is being developed with completion expected in 

2002. Note that French and Spanish versions <strong>of</strong> the electronic reporting manual as well as OPAL I and 

II are being developed. 

Persons wishing to have more in<strong>for</strong>mation about <strong>GEMS</strong>/<strong>Food</strong> are directed to the WHO website 

(http://www.who.int/fsf) or to contact the <strong>GEMS</strong>/<strong>Food</strong> Manager. 

Dr Gerald G. Moy, 

<strong>GEMS</strong>/<strong>Food</strong> Manager 

<strong>Food</strong> Safety Programme 

World Health Organization 

(moyg@who.int) 

i

1 INTRODUCTION 

1.1 <strong>GEMS</strong>/<strong>Food</strong> Programme 

Since 1976, the World Health Organization (WHO) has been responsible <strong>for</strong> implementing the 

Global Environment Monitoring System / <strong>Food</strong> Contamination Monitoring and Assessment 

Programme (<strong>GEMS</strong>/<strong>Food</strong>) to assess the levels and trends <strong>of</strong> potentially hazardous chemicals in 

food. The main objectives <strong>of</strong> <strong>GEMS</strong>/<strong>Food</strong> are to: 

• Collect data on levels <strong>of</strong> certain priority chemicals in foods and to evaluate these data, 

review trends and produce summaries, thus encouraging appropriate food control and 

resource management resources; 

• Obtain estimates <strong>of</strong> the intake via food <strong>of</strong> these chemicals, with a view to combining 

dietary intake data with data on exposure from non-dietary sources to estimate total 

exposure to the chemicals; 

• Provide technical cooperation with the governments <strong>of</strong> countries wishing to initiate and 

strengthen food contaminant monitoring programmes; and 

• Provide the joint FAO/WHO Codex Alimentarius Commission with in<strong>for</strong>mation on the 

level <strong>of</strong> contaminants in food to support and accelerate its work on international standards 

<strong>for</strong> contaminants in foods. 

<strong>GEMS</strong>/<strong>Food</strong> has issued guidelines and other advice (WHO, 1979;WHO, 1983; WHO, 1997) 

to assist its contributing institutions and national public health authorities in initiating studies 

on the dietary intake <strong>of</strong> priority chemicals. These guidelines aim to: 

• Aid countries with varying resources to assess the risk <strong>of</strong> possible exposure to chemical 

contaminants in the food supply and to aid countries in reviewing and amending current 

regulatory practices; 

• Utilize existing monitoring data effectively in the prediction <strong>of</strong> potential exposure to toxic 

substances in foods; 

• Identify the criteria that may be used to decide which dietary intake assessment studies are 

appropriate; 

• Provide methods <strong>for</strong> predicting intakes in the absence <strong>of</strong> extensive data; 

• Assist in determining whether regulation <strong>of</strong> the use <strong>of</strong> certain chemicals is necessary and in 

facilitating the process <strong>of</strong> setting or accepting tolerance and residue limits; 

• Enable more objective assessments to be made <strong>of</strong> the effects the ingestion <strong>of</strong> such toxic 

substances may have in man, by combining dietary intake studies with a study <strong>of</strong> the indices 

<strong>of</strong> clinical health in individuals and other appropriate epidemiological in<strong>for</strong>mation; and 

1

• Facilitate a comparison between the estimated daily dietary intakes <strong>of</strong> contaminants among 

Member States. 

1.2 <strong>GEMS</strong>/<strong>Food</strong> Contaminants <strong>Data</strong>base 

One <strong>of</strong> the activities <strong>of</strong> <strong>GEMS</strong>/<strong>Food</strong> is the maintenance <strong>of</strong> a database <strong>of</strong> in<strong>for</strong>mation collected 

by contributing institutions on contaminant levels in foods and estimated dietary intakes <strong>of</strong> 

contaminants from total diet and duplicate diets studies. These data have been used to assess 

the potential risk to human health from such exposures (UNEP/FAO/WHO, 1988; WHO, 

1989; Jelinek, 1992; UNEP, 1992; Bhat & Moy, 1997; Schutz, Moy & Käferstein, 1998). In 

these assessments, the estimated dietary intakes determined <strong>for</strong> each country are compared, 

when possible, with toxicologically Acceptable Daily Intakes (ADI) or Provisional Tolerable 

Weekly Intakes (PTWI) established by the Joint FAO/WHO Meeting on Pesticide Residues 

(JMPR) and the Joint FAO/WHO Expert Committee on <strong>Food</strong> Additives (JECFA), 

respectively. 

1.3 <strong>Submission</strong> <strong>of</strong> <strong>Data</strong> to the <strong>GEMS</strong>/<strong>Food</strong> <strong>Data</strong>base 

<strong>GEMS</strong>/<strong>Food</strong> contributing institutions have historically submitted data to <strong>GEMS</strong>/<strong>Food</strong> on 

standardized data <strong>for</strong>ms. In 1996 <strong>GEMS</strong>/<strong>Food</strong> started the development <strong>of</strong> a new data 

structure and protocols <strong>for</strong> the electronic submission <strong>of</strong> such data. These protocols involve 

encoding and <strong>for</strong>matting <strong>of</strong> data in a manner that is compatible with the database maintained at 

the WHO Headquarters in Geneva. This document outlines the protocols <strong>for</strong> aggregate data 

on levels <strong>of</strong> contaminants in specific food commodities and describes the data fields in order to 

ensure quality control <strong>of</strong> electronic data submissions. These data are compatible with the 

contaminant/commodity data component <strong>of</strong> the Operating Program <strong>for</strong> Analytical Laboratories 

system (OPAL I). 

Progress continues on development <strong>of</strong> the contaminant/dietary intake data component 

(OPAL II) <strong>of</strong> the Operating Program <strong>for</strong> Analytical Laboratories system which should be ready 

<strong>for</strong> release by the end <strong>of</strong> 2001. At that time, a consolidated electronic reporting manual 

covering both commodity and dietary intake components will be issued. However, it is also 

anticipated that these protocols will undergo changes over the next few years and the manual 

will be updated periodically to reflect these changes. 

The protocols outlined below should be followed by <strong>GEMS</strong>/<strong>Food</strong> contributing institutions and 

other data sources when submitting data that are not entered directly into the database via the 

OPAL I system. For example, WHO Collaborating Centres that maintain their own databases 

may electronically submit data extracted from their databases provided that the data have been 

transcribed to con<strong>for</strong>m with the following prescribed data <strong>for</strong>mat. 

If data are being submitted <strong>for</strong> evaluation by the Joint FAO/WHO Expert Committee on <strong>Food</strong> 

Additives (JECFA), additional in<strong>for</strong>mation should be provided to allow reviewers to 

independently assess the quality <strong>of</strong> the analytical work and the adequacy <strong>of</strong> the sampling plan. 

This in<strong>for</strong>mation should be provided as a separate submission according to the outline 

provided in Annex 6. 

2

2 PROTOCOLS FOR ELECTRONIC DATA SUBMISSION: 

CONTAMINANT CONCENTRATION DATA 

2.1 <strong>Data</strong> Formatting 

It is requested that data submitted to the <strong>GEMS</strong>/<strong>Food</strong> database con<strong>for</strong>m to the <strong>for</strong>mat defined 

in this section. This means that individual data fields assume the specified size and <strong>for</strong>mat 

characteristics. <strong>Data</strong> fields comprising one record should be expressed as a continuous string 

in the order outlined below. <strong>Data</strong> may be submitted as text files or spreadsheet (Micros<strong>of</strong>t 

Excel) files. Text files should be either “tab delimited”, “comma delimited”, “semi-colon 

delimited” or some other field delimiting character to differentiate the fields. 

Files can be produced in many ways, <strong>for</strong> example, by: 

• Generating the files directly (manually typing the data) in standard text editor. 

• Generating the files in an application such as Micros<strong>of</strong>t Excel (or other spreadsheet 

application) and saving them in either native (spreadsheet) or ASCII <strong>for</strong>mat. For example, 

data entered into Excel cells can be converted to ASCII comma delimited <strong>for</strong>mat by 

selecting the file type “CSV (comma delimited)” when saving the file; 

• Writing a program to extract and translate data from an existing national monitoring 

database and saving the output as delimited text; and 

• Using the “data export” function <strong>of</strong> OPAL I. 

A data file generated in this manner can be submitted to <strong>GEMS</strong>/<strong>Food</strong> on <strong>for</strong>matted computer 

floppy disk or as an electronic mail file attachment. 

2.2 <strong>Data</strong> Fields 

Following are descriptions <strong>of</strong> each data field in the <strong>GEMS</strong>/<strong>Food</strong> contaminant database and the 

order in which the data must be reported. (Refer to Appendix 1 <strong>for</strong> a shorthand coding guide 

<strong>of</strong> the data fields and <strong>for</strong>mats.) 

Where there are no data available <strong>for</strong> a specific field, a delimiting character, such as a tab, 

comma or semi-colon, should be added to indicate the data field is empty. Unless specified 

otherwise, when the data being submitted contains fewer characters than the field size, data are 

assumed to be right justified. 

2.2.1 Field No. 1: Serial Number <strong>of</strong> the Record 

Field size: N8 (8 numeric characters) 

3

Field contents: The serial number consists <strong>of</strong> the 2-digit code <strong>of</strong> the data source 

(laboratory, government institution or other in<strong>for</strong>mation source), the 2digit 

year <strong>of</strong> creation <strong>of</strong> the record, and the 4-digit sequential record 

number. (The <strong>for</strong>mat is CCYYRRRR.) (Leading zeros should be 

included). Each new submission <strong>for</strong> the year starts with the record 

number 0001 and each line <strong>of</strong> data (i.e., record) increments by one from 

the previous line. 

Note: The in<strong>for</strong>mation source is designated by a 2-digit code assigned by 

<strong>GEMS</strong>/<strong>Food</strong> (e.g., the code <strong>for</strong> the WHO Collaborating Centre <strong>for</strong> 

<strong>Food</strong> Contamination Monitoring in New Zealand is “01”). Refer to 

Appendix 2 <strong>for</strong> the list <strong>of</strong> data source codes <strong>for</strong> existing <strong>GEMS</strong>/<strong>Food</strong> 

institutions. The <strong>GEMS</strong>/<strong>Food</strong> Manager may be contacted <strong>for</strong> code 

assignment. An updated list <strong>of</strong> codes is posted on the <strong>GEMS</strong>/<strong>Food</strong> Web 

site (http://www.who.int/fsf/Chemicalcontaminants/index2.htm). 

Examples: The entry “01001023” represents record number 1023 created by 

source 01 in the year 2000. The entry 02990520 represents record 

number 520 created by source 2 in 1999. 

2.2.2 Field No. 2: Date <strong>of</strong> Record Creation 

Field size: AN11 (11 alphanumeric characters) 

Field contents: The date on which the file was created in the <strong>for</strong>mat DD-MMM-YYYY 

where the month is specified by the first three letters <strong>of</strong> the name <strong>of</strong> the 

month in English. (Leading zeros may or may not be included.) 

Example: The entry “3-SEP-1997” represents the 3 rd <strong>of</strong> September 1997. 

2.2.3 Field No. 3: Country Providing the Record 

Field size: A3 (3 alphabetic characters) 

Field contents: This is a 3-character code (AAA) identifying the submitting country 

assigned by WHO. Refer to Appendix 2 <strong>for</strong> the list <strong>of</strong> codes <strong>for</strong> 

countries with existing <strong>GEMS</strong>/<strong>Food</strong> institutions. The <strong>GEMS</strong>/<strong>Food</strong> 

Manager may be contacted <strong>for</strong> code assignment. An updated list 

<strong>of</strong> codes is posted on the <strong>GEMS</strong>/<strong>Food</strong> Web site 

(http://www.who.int/fsf/Chemicalcontaminants/index2.htm). 

Example: “NEZ” represents New Zealand. 

4

2.2.4 Field No. 4: <strong>Food</strong> Identifier 

Field size: AN6 (6 alphanumeric characters) 

Field contents: This is up to an 6-digit code (AANNNN) that uses 2 alphabetic 

characters to identify the class <strong>of</strong> food followed by 1 to 4 numeric 

characters to identify the specific food commodity. (Following zeros 

should not be included.) 

Notes: These codes are designated by the Codex Alimentarius Commission and 

a partial list <strong>of</strong> raw commodities and semi-processed foods is given in 

Appendix 3. An updated list <strong>of</strong> codes is posted on the <strong>GEMS</strong>/<strong>Food</strong> 

Web site (http://www.who.int/fsf/Chemicalcontaminants/index2.htm). 

For foods not appearing in Appendix 3, submitting organizations are 

directed to the FAO reference given therein. For other foods, such as 

certain processed foods, not on the list, as a temporary measure, this 

field may contain a code assigned by the submitting institution starting 

with the letter “T” <strong>for</strong> temporary followed by a 2 digit number, such as 

“T01”. A key to the codes with the food description should be 

submitted as a separate file when submitting the data to <strong>GEMS</strong>/<strong>Food</strong>. 

The associated description should be as specific as possible. 

Example: The entry “FB275” is the code <strong>for</strong> “strawberry”. 

2.2.5 Field No. 5: <strong>Food</strong> Origin 


Field contents: This is a 3-character code (AAA) assigned by WHO identifying the 

country <strong>of</strong> origin <strong>of</strong> the food. Refer to Field No. 3 <strong>for</strong> coding 

conventions. 

Example: “NEZ” represents New Zealand. 

Note: Domestically produced food will be discernible when Country <strong>of</strong> Origin 

<strong>of</strong> <strong>Food</strong> is the same as Country Providing Record, Field No. 3. <strong>Food</strong> 

will be determined as Imported when Field No. 3 and Field No. 5 refer 

to different countries. The notions <strong>of</strong> “Both, domestic plus imported” 

and Unknown will be assumed when Country <strong>of</strong> Origin <strong>of</strong> <strong>Food</strong>, Field 

No. 5, is left blank. 

5

2.2.6 Field No. 6: Time Period <strong>of</strong> <strong>Food</strong> Sampling 


Field contents: The dates between which the samples were collected, expressed in the 

<strong>for</strong>m <strong>of</strong> year and month (MM/YYYY-MM/YYYY) to represent the 

beginning and ending dates <strong>of</strong> sample collections. (Leading zeros <strong>for</strong> 

months should be included. A slash (/) must separate month and year 

and a dash (-) must separate the 2 time periods. 

Example: “06/1995-01/1996” represents a sampling period running from June 

1995 to January 1996. 

2.2.7 Field No. 7: Representativeness <strong>of</strong> the Samples 


Field contents: This field may contain only one <strong>of</strong> the following descriptor codes: 

SW Statistically based and representative <strong>for</strong> the whole country 

SP Statistically based and representative <strong>for</strong> part <strong>of</strong> the country 

NW Not statistically based and samples from the whole country 

NP Not statistically based and samples from part <strong>of</strong> the country 

Note: <strong>Data</strong> that are representative <strong>of</strong> the whole country are obviously more 

useful <strong>for</strong> international comparisons than data from a biased set, such as 

samples collected <strong>for</strong> non-compliance follow up. 

2.2.8 Field No. 8: Number <strong>of</strong> Laboratories Participating in Sample Analyses 


Field contents: This indicates the number <strong>of</strong> laboratories at which samples were 

analysed <strong>for</strong> this record. (Leading zero should not be included.) 

Notes: In general, data will usually be from a single laboratory. For large 

countries, data from different laboratories could be considered as 

sufficiently uni<strong>for</strong>m <strong>for</strong> aggregation. 

Example: The entry “2” indicates that the data reported in the record were derived 

from samples analysed by 2 laboratories. 

6

2.2.9 Field No. 9: Indicator <strong>of</strong> Analytical Quality Assurance 


Field contents: This field may contain only one <strong>of</strong> the following codes to indicate the 

level <strong>of</strong> laboratory pr<strong>of</strong>iciency: 

IQ The laboratory (or the majority <strong>of</strong> the contributing laboratories) 

used only internal quality assurance and reference standards. 

SP The laboratory (or majority <strong>of</strong> the contributing laboratories) had 

successfully participated in relevant pr<strong>of</strong>iciency tests during the 

sampling and analysis period. 

OA The laboratory (or majority <strong>of</strong> the contributing laboratories) had 

been <strong>of</strong>ficially accredited <strong>for</strong> the relevant methods during the 

sampling and analysis period. 

Note: Relevant means similar or identical food matrices and identical 

contaminants. In general, <strong>of</strong>ficial accreditation is considered a higher 

criterion than successful participation in pr<strong>of</strong>iciency testing, followed by 

internal quality assurance and control only. Note that <strong>for</strong> data being 

submitted to <strong>GEMS</strong>/<strong>Food</strong> <strong>for</strong> use by expert advisory bodies, such as 

JECFA and JMPR, additional in<strong>for</strong>mation as described in Annex 6 

should be submitted to permit an independent evaluation <strong>of</strong> the quality 

<strong>of</strong> the data. 

2.2.10 Field No. 10: Contaminant Identifier 


Field contents: This is a 3-digit code that identifies the contaminant <strong>for</strong> which the food 

was analysed. These codes are designated by WHO. 

Notes: The list <strong>of</strong> contaminant codes, including cross-reference to Chemical 

Abstract Service numbers, is given in Appendix 4. For any contaminant 

not on this list, as a temporary measure, this field may contain a code 

assigned by the submitting organization starting with the letter “T” <strong>for</strong> 

temporary followed by a 2 digit, such as “T02”. A key to the codes with 

the contaminant description should be submitted as a separate file when 

submitting the data to <strong>GEMS</strong>/<strong>Food</strong>. The associated description should 

be as specific as possible. <strong>GEMS</strong>/<strong>Food</strong> will assign an <strong>of</strong>ficial code to the 

contaminant. An updated list <strong>of</strong> codes is posted on the <strong>GEMS</strong>/<strong>Food</strong> 

Web site (http://www.who.int/fsf/Chemicalcontaminants/index2.htm). 

In some cases, such as DDT Complex, the parent substance as well as 

metabolites and degradation products may be <strong>of</strong> toxicological concern 

and have been identified in Appendix 4. For the purpose <strong>of</strong> risk 

7

assessment, the definition <strong>of</strong> the residue should include all relevant toxic 

products and, there<strong>for</strong>e, methods <strong>of</strong> analysis should be able to detect 

and quantify these products. This should be a consideration whether or 

not metabolites or degradation products are explicitly included in 

Appendix 4. 

Example: The entry “047” indicates that this record reports the analytical results 

<strong>for</strong> mercury. 

2.2.11 Field No. 11: Unit <strong>of</strong> Reporting <strong>for</strong> Contaminant Levels 

Field size: AN1 (1 alphanumeric character) 

Field contents: This field should contain one <strong>of</strong> the following codes to indicate the unit 

<strong>of</strong> reporting <strong>for</strong> the contaminant concentration: 

1 mg/kg (milligram per kilogram or parts per million) 

2 μg/kg (microgram per kilogram or parts per billion) 

3 ng/kg (nanogram per kilogram or parts per trillion) 

R Bq/kg (Becquerels per kilogram) 

Notes: This field <strong>of</strong>fers increased flexibility in the presentation <strong>of</strong> analytical 

results. Previously all results were to be presented as mg/kg. 

Example: The entry “1” indicates that analytical values in this record are reported 

as mg/kg (mg contaminant per kg food). 

2.2.12 Field No. 12: Range <strong>of</strong> Analytical Limits in the <strong>Data</strong> Set 

The limit <strong>of</strong> detection (LOD) is the minimum concentration <strong>of</strong> a contaminant that can be 

qualitatively measured in the specific food. The limit <strong>of</strong> quantification (LOQ) is the minimum 

concentration <strong>of</strong> a contaminant that can be quantitatively measured in the specific food with an 

acceptable level <strong>of</strong> accuracy and precision. 

Field No. 12a: Limit <strong>of</strong> detection – minimum 

Field size: N3.5 (numeric characters with up to 3 whole numbers and 5 decimal 

places) 

Field contents: This field contains the lowest limit <strong>of</strong> detection reported by a laboratory, 

if data have been aggregated from a number <strong>of</strong> laboratories. If all data 

were from the same laboratory, fields 12a and 12b will be the same 

numbers. When the LOD is equal to the Limit <strong>of</strong> Quantification (LOQ), 

the same number should be used in Field No. 12c. See Appendix 5 <strong>for</strong> a 

discussion <strong>of</strong> this matter. (Leading zeros may or may not be included.) 

8

Example: The entry “0.002” (in conjunction with an entry <strong>of</strong> “1” from the above 

field) indicates that the minimum detection limit was 0.002 milligram per 

kilogram. 

Field No. 12b: Limit <strong>of</strong> detection – maximum 


places) 

Field contents: This field contains the highest limit <strong>of</strong> detection reported by a 

laboratory, if data have been aggregated from a number <strong>of</strong> laboratories. 

If all data are from the same laboratory, fields 12a and 12b will be the 

same numbers. Note that when the LOD is equal to the Limit <strong>of</strong> 

Quantification (LOQ), the same number should be used in Field No. 

12d. (Leading zeros may or may not be included.) 

Example: The entry “1.5” (in conjunction with an entry <strong>of</strong> “1” in Field 11 above) 

indicates that the maximum detection limit was 1.5 milligram per 

kilogram. 

Field No. 12c: Limit <strong>of</strong> quantification – minimum 


places) 

Field contents: This field contains the lowest limit <strong>of</strong> quantification reported by a 

laboratory, if data have been aggregated from a number <strong>of</strong> laboratories. 

If all data are from the same laboratory, fields 12c and 12d will be the 

same number. (Leading zeros may or may not be included.) 

Example: The entry “.005” (in conjunction with an entry <strong>of</strong> “2” in Field 11 above) 

indicates that the minimum limit <strong>of</strong> quantification was 0.005 micrograms 

per kilogram. 

Field No. 12d: Limit <strong>of</strong> quantification – maximum 


places) 

Field contents: This field contains the highest limit <strong>of</strong> detection reported by a 

laboratory, if data have been aggregated <strong>for</strong> a number <strong>of</strong> laboratories. 

(If all data are from the same laboratory, fields 12c and 12d will be the 

same number). (Leading zeros may or may not be included.) 

9

Example: The entry “.25” (in conjunction with an entry <strong>of</strong> “2” in Field 11 above) 

indicates that the minimum limit <strong>of</strong> quantification was 0.25 micrograms 

per kilogram. 

2.2.13 Field No. 13: Basis <strong>for</strong> the Analytical Values 

Field size: A1 (1 alphabetic character) 

Field contents: This field may contain only one <strong>of</strong> the following codes to indicate the 

basis upon which the analytical values were determined: 

F fat content 

D dry weight 

A as is (raw, fresh) 

Note: If data from different laboratories are derived from different bases (e.g., 

one laboratory reported results on an “as received” basis and another 

reported results on a “dry weight” basis), the analytical data should be 

converted to a common basis (if moisture content/fat content data are 

available). Otherwise, they should be submitted as separate data sets. 

Example: The entry “A” indicates that the analytical results are reported on the 

basis <strong>of</strong> the food as a whole, i.e. as received. 

2.2.14 Field No. 14: Number <strong>of</strong> Samples Analysed 


Field contents: This is the number <strong>of</strong> sample analyses on which the analytical values 

(mean, median and 90 th percentile) <strong>for</strong> this record are based. 

Note: All valid detectable and non-detectable analytical results are included in 

this total. 

Example: An entry <strong>of</strong> “23” indicates that 23 samples were analysed <strong>for</strong> this 

contaminant in this food from which the mean, median and 90 th 

percentile were derived <strong>for</strong> this record. (Leading zeros should not be 

included.) 

2.2.15 Field No. 15: Number <strong>of</strong> Samples with Concentrations Below Limit <strong>of</strong> Quantification 


10

Field contents: This is the number <strong>of</strong> sample analyses <strong>for</strong> which results were below the 

limit <strong>of</strong> quantification (LOQ). (Leading zeros should not be included.) 

Notes: The results from each individual laboratory should be compared with the 

LOQ reported <strong>for</strong> that laboratory. If all analytical results are quantified, 

then “0” should be entered in this field. 

Example: An entry <strong>of</strong> “5” indicates that 5 samples analysed <strong>for</strong> this 

contaminant/food were below the LOQ. 

2.2.16 Field No. 16: Range <strong>of</strong> Quantified Analytical Concentrations 

Field No. 16a: Minimum concentration 


places) 

Field contents: This is the minimum quantified concentration value reported by all 

laboratories <strong>for</strong> this contaminant in this food. (Leading zeros may or 

may not be included.) 

Notes: Note that the minimum refers to the minimum quantified analytical 

value. In other words, the lowest value at or above the limit <strong>of</strong> 

quantification (LOQ). In general, this will be at or very close to the 

LOQ. 

Example: The entry “.002” (in conjunction with an entry <strong>of</strong> “1” in Field No.11) 

indicates the minimum quantified value is 0.002 milligram per kilogram. 

Field No. 16b: Maximum concentration 


places) 

Field contents: This is the maximum quantified concentration value reported by all 

laboratories <strong>for</strong> this contaminant in this food. (Leading zeros may or 

may not be included.) 

Example: The entry “5.1” (in conjunction with an entry <strong>of</strong> “1” in Field No. 11) 

indicates the maximum quantified value is 5.1 milligram per kilogram. 

2.2.17 Field No. 17: Mean concentrations 

11

When all values are quantified, the true mean should be calculated. When some <strong>of</strong> the data are 

not quantified, the technique <strong>for</strong> calculating the best statistical estimate value will depend on 

the analyte and the percentage <strong>of</strong> samples <strong>for</strong> which the analyte is not detected. Based on the 

recommendations <strong>of</strong> the Second WHO Workshop on Reliable Evaluation <strong>of</strong> Low-level 

Contamination <strong>of</strong> <strong>Food</strong> (See Appendix 5), when 60% or less <strong>of</strong> the data are not quantified, the 

best statistical estimate <strong>of</strong> the mean should be calculated using one-half the limit <strong>of</strong> 

quantification <strong>for</strong> all results below the limit <strong>of</strong> quantification. It should be noted that <strong>for</strong> 

purposes <strong>of</strong> dietary risk assessment, the best use <strong>of</strong> “quantified” data down to the limit <strong>of</strong> 

determination may be justified. (See Appendix 5.) 

When greater than 60% <strong>of</strong> the results are not quantified, the mean should be calculated <strong>for</strong> the 

lower and upper bounds according to the recommendations in Appendix 5 and reported in 

Fields No. 17b and c. In some special cases, a statistical best estimate <strong>of</strong> the mean can be 

derived and should then be reported in Fields No. 17a, b and c.. 

It is recognized various methods are used <strong>for</strong> estimating the mean when some <strong>of</strong> the data are 

not quantified and no clear consensus on the appropriate method(s) has emerged. Contributing 

institutions may, there<strong>for</strong>e, continue to report data using methods other than those in Appendix 

5, but should provide a short description <strong>of</strong> the method used in Field No. 21: 

Remarks/References if this is could be important <strong>for</strong> interpreting the data. 

Field No. 17a: Mean Concentration 


places) 

Field contents: True mean or best statistical estimate <strong>of</strong> the mean. For 

n analytical values, the true mean <strong>of</strong> these n values is given by Σ xi / n 

where xi is the value <strong>of</strong> each analytical result. (See Appendix 5 <strong>for</strong> best 

statistical mean.) The mean value in these cases should also be entered 

into Fields No. 17 b and c. (Leading zeros may or may not be 

included.) 

Example: The entry “23.5” (in conjunction with an entry <strong>of</strong> “1” in Field No.11) 

indicates the mean value is 23.5 milligrams per kilogram. 

Field No. 17b: Mean – lower bound 


places) 

Field contents: The lower bound mean is obtained by setting all results below the limit 

<strong>of</strong> quantification equal to zero. The lower bound mean is calculated by 

dividing the sum <strong>of</strong> the values by the number <strong>of</strong> values. (See Appendix 

5.) (Leading zeros may or may not be included.) 

12

Example: The entry “.25” (in conjunction with an entry <strong>of</strong> “1” in Field No.11) 

indicates the lower bound mean value is 0.25 milligram per kilogram. 

Field No. 17c: Mean – upper bound 


places) 

Field contents: The upper bound mean is obtained by setting all results below the limit 

<strong>of</strong> detection equal to the limit <strong>of</strong> quantification. The upper bound mean 

is calculated by dividing the sum <strong>of</strong> the values by the number <strong>of</strong> values. 

See Appendix 5 <strong>for</strong> additional details. (Leading zeros may or may not 

be included.) 

Example: The entry “124” (in conjunction with an entry <strong>of</strong> “1” in Field No.11) 

indicates the upper bound mean value is 124 milligrams per kilogram. 

2.2.18 Field No. 18: Median Concentration 

The true median should be determined when the number <strong>of</strong> quantified results is greater than 

50%. For n analytical values arranged in increasing order <strong>of</strong> magnitude and numbered 1 to n, 

the median <strong>of</strong> these n values is the (n + 1)/2th value if n is odd. If n is even, the median lies 

between the n/2th and the (n + 1)/2th values and is not defined uniquely. Unless otherwise 

specified it may be taken to be the arithmetic mean <strong>of</strong> these two values. This value should be 

entered into Field No. 18. 

In general, when greater than 50% <strong>of</strong> the results are not quantified, Field No. 18 should be left 

blank. A blank field is denoted by inserting a comma (,). However, in some cases, statistical 

methods may be used to determine a best estimate <strong>of</strong> the median. Such methods are 

referenced in Appendix 5. 

Field No. 18: Median 


places) 

Field contents: True median or the best statistical estimate <strong>of</strong> the median. (Leading 

zeros may or may not be included.) 


indicates the median value is 500.5 milligrams per kilogram. 

13

2.2.19 Field No. 19: 90 th Percentile Concentration 


places) 

Field contents: The 90 th percentile is defined as the value below which 90% <strong>of</strong> the 

distribution <strong>of</strong> values will fall and is derived from the sequentially 

arranged data, when there are ten or more values available. (Leading 

zeros may or may not be included.) 

Note: If more than 90 percent <strong>of</strong> the analytical values are not quantified, then 

this field should be left blank. A blank field is denoted by inserting the 

delimiting character, such as a comma. 

Example: The entry “42” (in conjunction with an entry <strong>of</strong> “1” in Field No.11) 

indicates the 90 th percentile value is 42 milligrams per kilogram. 

2.2.20 Field No. 20: Standard Deviation (Optional) 


places) 

Field contents: For n analytical values, the standard deviation <strong>of</strong> these n values is given 

by: standard deviation = ? ( Xˆ - xi) 2 

n – 1 

where xi is the value <strong>of</strong> each analytical result and Xˆ is the mean 

concentration. Leading zeros may or may not be included. 

Note: This field is considered optional and should be completed only if the 

data distribution can be described by the standard deviation. If more 

than half <strong>of</strong> the analytical values are not quantified, then this field should 

be left blank. A blank field is denoted by inserting the delimiting 

character, such as a comma. 


indicates the standard deviation is 0.22 milligrams per kilogram. 

2.2.21 Field No. 21: Confidentiality <strong>of</strong> <strong>Data</strong> 

Field size: N1 (1 numeric character) 

Field contents: This field must contain only one <strong>of</strong> the following codes: 

0 <strong>Data</strong> are not confidential and may be used <strong>for</strong> the purposes <strong>of</strong> 

the <strong>GEMS</strong>/<strong>Food</strong> Programme. 

14

2.2.22 Field No. 22: Remarks/References 

1 <strong>Data</strong> are confidential. Specific permission must be obtained 

be<strong>for</strong>e using the data <strong>for</strong> the purposes <strong>of</strong> the <strong>GEMS</strong>/<strong>Food</strong> 

Programme. 

Field size: AN250 (up to 250 alphanumeric characters) 

Field contents: This field is used <strong>for</strong> noting remarks and/or references relevant to the 

data represented. 

2.3 Worked Examples 

2.3.1 Example 1 

This is a hypothetical example. <strong>Data</strong> to be submitted was generated by a laboratory under 

contract to the New Zealand WHO Collaborating Centre <strong>for</strong> <strong>Food</strong> Contamination Monitoring. 

Sampling was carried out between April 1997 and December 1997, and the record is being 

prepared on 2 November 1998. Samples <strong>of</strong> dried figs were analysed as received <strong>for</strong> their 

cadmium content. The samples were <strong>of</strong> domestic origin and represent the supply <strong>of</strong> dried figs 

to the whole country. Analytical results are to be expressed on an “as is” basis. A total <strong>of</strong> 100 

samples were analysed by a single laboratory, with an analytical limit <strong>of</strong> detection (LOD) <strong>of</strong> 

0.0005 mg/kg. The laboratory does not use a separate limit <strong>of</strong> quantification and reports 

quantitatively all results at or above the LOD. Of the 100 samples, 5 were below the limit <strong>of</strong> 

detection. The best statistical estimates (using results below the LOD with values equal to 

LOD/2) <strong>for</strong> the median, mean, 90 th percentile and standard deviation values were 0.024, 0.032, 

0.125 and 0.1 mg/kg respectively. The range <strong>of</strong> quantified analytical results was from 0.002 to 

0.483 mg/kg. Internationally recognized certified reference materials and internal quality 

control standards were used as quality control procedures. However, the laboratory does not 

have <strong>for</strong>mal accreditation <strong>for</strong> cadmium testing. The data are freely available in the public 

domain. 

The following string, using a comma-delimited <strong>for</strong>mat would represent this in<strong>for</strong>mation: 

01980001,2-NOV-98,NEZ,DF297,NEZ,04/1997-12/1997,SW,1,SP,012,1,.0005,.0005, 

.0005,.0005,A,100,5,.002,.483,.032,.032,.032,.024,.125,.1,0,LOQ was equal to the LOD 

The following spreadsheet would represent this in<strong>for</strong>mation according to the template supplied 

with this document: 

Serial No Date <strong>of</strong> rec. Country <strong>Food</strong> id. <strong>Food</strong> orig. Time sampl 

1980001 2-Nov-98 NEZ DF297 NEZ 04/1997-12/1997 

Represen. No. <strong>of</strong> labs QA Cont id. Unit LOD min 

SW 1 SP 012 1 0.0005 

15

LOQ max Basis n samples N

Represen. No. <strong>of</strong> labs QA Cont id. Unit LOD min 

SP 2 OA 053 1 0.001 

LOD max LOQ min LOQ max Basis n samples n

REFERENCES 

Bhat & Moy, 1997. Bhat, R.V. and Moy G.G., Monitoring and assessment <strong>of</strong> dietary 

exposure to chemical contaminants, World Health Statistic Quarterly, WHO, Geneva. 

Jelinek, 1992. Jelinek, C., Assessment <strong>of</strong> Dietary Intake <strong>of</strong> Chemical Contaminants, Joint 

UNEP/FAO/WHO <strong>Food</strong> Contamination Monitoring and Assessment Programme, UNEP, 

Nairobi. 

Schutz, Moy & Käferstein, 1998. Schutz, D., Moy G.G. and Käferstein F.K., <strong>GEMS</strong>/<strong>Food</strong> 

International Dietary Survey: Infant Exposure to Certain Organochlorine Contaminants from 

Breast Milk – A Risk Assessment, Document WHO/FSF/FOS/98.4, WHO, Geneva. 

UNEP/FAO/WHO, 1988. Assessment <strong>of</strong> Chemical Contaminants in <strong>Food</strong>. Report on the 

results <strong>of</strong> the UNEP/FAO/WHO programme on health-related environmental monitoring 

(prepared in cooperation with the UNEP Monitoring and Research Centre, London), WHO, 

Geneva. 

UNEP, 1992. The Contamination <strong>of</strong> <strong>Food</strong>, UNEP/<strong>GEMS</strong> Environmental Library No. 5, 

UNEP, Nairobi. 

WHO, 1979. Guidelines <strong>for</strong> Establishing or Strengthening National <strong>Food</strong> Contamination 

Monitoring Programmes, Prepared under the joint sponsorship <strong>of</strong> UNEP, FAO and WHO, 

Document WHO/HCS/FCM/78.1, WHO, Geneva. 

WHO, 1985. Guidelines <strong>for</strong> the Study <strong>of</strong> Dietary Intakes <strong>of</strong> Chemical Contaminants. WHO 

Offset Publication No. 87, ISBN 92 4 170087 4, (Available in Arabic, English, French and 

Spanish), Geneva. 

WHO, 1989. Dietary Intake <strong>of</strong> Mercury, Cadmium and Lead, WHO, Geneva. 

WHO, 1997. <strong>Food</strong> Consumption and Exposure Assessment <strong>of</strong> Chemicals, Report <strong>of</strong> a 

FAO/WHO Consultation, Geneva, 10-14 February 1997, Document WHO/FSF/FOS/97.5, 

WHO, Geneva. 

<strong>GEMS</strong>/<strong>Food</strong> <strong>Electronic</strong> Reporting Manual <strong>for</strong> Contaminants in <strong>Food</strong> Revised January 2002 

18

APPENDIX 1 SHORTHAND CODING GUIDES* 

Field Short field Descriptive field name Field 

Explanatory notes 

no. name 

size 

1 SN Serial no. <strong>of</strong> the record N8 Code <strong>of</strong> centre(N2; see Appendix 2) + year (N2) + 

record number (N4; sequential) 

2 CD Creation date <strong>of</strong> record AN11 Date in <strong>for</strong>mat DD(N2)-MMM(A3)-YYYY(N4), e.g. 

2-DEC-1998 (leading zero not included) 

3 CC Country code A3 See Appendix 2; e.g. New Zealand = NEZ 

4 FD <strong>Food</strong> identifier AN6 Two alphabetic characters (A2) followed by one to 

four numeric characters (N1-4), e.g. CF2398; see 

Appendix 3 (following zeros not included) 

5 OR <strong>Food</strong> origin A3 See Appendix 2; e.g. New Zealand = NEZ; or blank 

6 SP Sampling period N15 Sampling beginning and end dates in <strong>for</strong>mat – month 

begin/year begin – month end/year end, e.g. 04/1994- 

06/1995 (leading zeros included) 

7 REP Sample 

A2 SW = statistical, whole country; SP = statistical, part 

representativeness 

country; NW = not statistical, whole country, or; NP = 

not statistical, part country 

8 NOL Number <strong>of</strong> contributing N2 Number <strong>of</strong> labs <strong>for</strong> which data have been aggregated 

laboratories 

(leading zero not included) 

9 AQA Analytical quality A2 IQ = internal quality assurance only; SP = successful 

assurance 

pr<strong>of</strong>iciency testing, or; OA = <strong>of</strong>ficially accredited 

10 CON Contaminant N3 Three digit contaminant code, see Appendix 4 

(leading zeros included) 

11 DIM Dimension <strong>of</strong> results A1 1 = mg/kg; 2 = μg/kg; 3 = ng/kg, or; R = Bq/kg 

12a LODMIN LOD minimum N3.5 Enter into both LODMIN and LODMAX if one lab 

12b LODMAX LOD maximum N3.5 Enter into both LODMIN and LODMAX if one lab 

12c LOQMIN LOQ minimum N3.5 Enter into both LOQMIN and LOQMAX if one lab 

12d LOQMAX LOQ maximum N3.5 Enter into both LOQMIN and LOQMAX if one lab 

13 BASE Results based on A1 F = fat content; D = dry weight. or; A = as is 

14 N Number <strong>of</strong> samples N5 Includes all quantified and non-quantified results 

15 < Number <strong>of</strong> samples less 

than the LOQ 

N5 

16a MIN Range - minimum N3.5 Minimum quantified result 

16b MAX Range - maximum N3.5 Maximum quantified result 

17a X Mean or best estimate N3.5 See Appendix 5 <strong>for</strong> best estimate if some data are not 

quantified 

17b XL Mean - lower bound N3.5 See Appendix 5 if more than 60% <strong>of</strong> data are not 

quantified 

17c XU Mean - upper bound N3.5 See Appendix 5 if more than 60% <strong>of</strong> data are not 

quantified 

18 MED Median or best estimate N3.5 See Appendix 5 if more than 50% <strong>of</strong> data are not 

quantified 

19 90 th 

90 th Percentile N3.5 Do not enter value if more than 90% <strong>of</strong> data are not 

quantified 

20 STDDEV Standard deviation N3.5 Do not enter value if distribution is not normal or 

more than 50% <strong>of</strong> data are not quantified 

21 STATUS Status <strong>of</strong> data N1 0 = Not confidential or 1 = Confidential 

22 REM Remarks/References AN250 In<strong>for</strong>mation necessary to interpret the data 

* To be submitted as a spreadsheet, e.g. Excel or Lotus, or as a delimited string separating all fields 


19

APPENDIX 2 DATA SOURCE CODES AND COUNTRY CODES 

Institutions on this list which are participating in <strong>GEMS</strong>/<strong>Food</strong> are identified as follows: 

CC: WHO Collaborating Centre <strong>for</strong> <strong>Food</strong> Contamination Monitoring 

NC: National Contact Point <strong>for</strong> <strong>GEMS</strong>/<strong>Food</strong> or <strong>GEMS</strong>/<strong>Food</strong>-EURO 

PI: Participating Institution <strong>for</strong> <strong>GEMS</strong>/<strong>Food</strong> 

Institution/<strong>Data</strong> Source Country Code Laboratory Code 

Albania 

(NC) Dr Afrim Tabaku ALB 01 

Head <strong>of</strong> Analytical Service 

The Research Institute <strong>of</strong> Hygiene 

and Epidemiology 

Tirana 

Tel: (355 42) 28379 

Fax: (355 42) 27924 

Argentina 

(PI) Mrs Mirtha Nassetta ARG 01 

Ceprocor 

Alvarez de Arenales 230 Barrio 

Juniors 5000 Corodoba 

Tel: (54 351) 433 2401 

Fax: (54 351) 433 2400 

E-mail: nassetta@ceprocor.uncor.edu 

(PI) Secretaria de Agricultura, ARG 02 

Ganaderia y Pesca 

Officina 230 

Paseo Colon 992, Segundo piso 

Buenos Aires 1063 

Australia 

(CC) Mr Steve Crossley AUS 01 

National <strong>Food</strong> Authority 

P.O. Box 7186 

Canberra Mail Centre ACT 2610 

Tel: (61 6) 271 2251 

Fax: (61 6)271 2278 


20 

February 2001

Austria 

(NC) Dr Gunther Beier AUT 01 

Ministry <strong>of</strong> Health, Sport and 

Consumer Protection 

Radetzkystrasse 2 

A-1031 Vienna 

Tel: (43 1) 711 872 

Fax: (43 1) 713 8614 

Belgium 

(PI) Ms Christine Vinkx BEL 01 

<strong>Food</strong> Inspection Service 

Rac Esplanade 11th Floor 

Pachecolaan 19/5 

1010 Brussels 

Tel: (32 22) 104 837 

Fax: (32 22) 104 816 

E-mail: christine.vinkx@health.fgov.be 

Bolivia 

(PI) Dr Victoriano C. Tolosa BOL 01 

Chief Technical Adviser 

Project DP/BOL/83/012 

United Nations Industrial 

Development Organization (UNIDO) 

Sucre 

Tel: (591 64) 31755 (same as fax) 

Fax: (591 64) 31755 

Brazil 

(CC) Dr Mirna Sabino BRA 01 

Instituto Adolfo Lutz 

Avenida Dr Arnaldo 355 

Caixa Postal 7027 

01246-Sao Paulo, S.P. 

Bulgaria 

(NC) Director BUL 01 

National Centre <strong>of</strong> Hygiene, 

Medical Ecology and Nutrition 

15 Dimitar Nestorov 

S<strong>of</strong>ia 1000 

Tel: (359 2) 591011 

Fax: (359 2) 598148 


21

Canada 

(CC) Dr H.B.S. Conacher CAN 01 

Acting Director 

Bureau <strong>of</strong> Chemical Safety 

Health Protection Branch 

Health Canada 

Sir F. Banting Building 

Tunney’s Pasture 

Postal locator: 2203 D 

Ottawa, Ontario K1A OL2 

Tel: (1 613) 957 0944 

Fax: (1 613) 941 4775 

Chile 

(PI) Dr Jorge Sanchez Vega CHI 01 

Director 

Instituto de Salud Publica de 

Chile 

Avenida Marathon 1000 - Casilla 48 

Santiago de Chile 

(PI) Pr<strong>of</strong>. Roberto Gonzalez CHI 02 

Faculty <strong>of</strong> Agricultural Sciences 

University <strong>of</strong> Chile 

P.O. Box 1004 

Santiago de Chile 

Tel: (56 2) 6785714 

Fax: (56 2) 5417055 

China 

(CC) Dr Chen Junshi CHN 01 

Deputy Director 

Institute <strong>of</strong> Nutrition and <strong>Food</strong> 

Hygiene 

Chinese Academy <strong>of</strong> Preventive Medicine 

29 Nan Wei Road 

Beijing 100050 

Tel: (86 1) 338 761 ext. 227 

Fax: (86 1) 701 5342 

Costa Rica 

(PI) Mr Jesus Gomez COR 01 

Instituto Costarricense de 

Investigacion y Ensenanza en 

Nutricion y Salud - INCIENSA 

Apartado 4 

Tres Rios 


22

Croatia 

(NC) Dr Ivan Petrovic CRO 01 

Head, Health Ecology Service 

Public Health Institute 

Rockfellerova 7 

4100 Zagreb 

Tel: (38 41) 272 822 

Fax: (38 41) 276 248 

Cuba 

(NC) Dr Arnoldo Castro CUB 01 

Director 

Direccion de Higiene de los 

Alimentos y Epidemiologia 

Ministerio de Salud Publica de 

Cuba 

La Habana 

(PI) Dr H.F. Garcia CUB 02 

Vice-Chairman 

Comarna 

Ave 17 No. 5008 entre 50 y 52 

Playa 

11300 Ciudad de La Habana 

Tel: (53-7) 625 604 

Cyprus 

(NC) Dr Stella Canna-Michaelidou CYP 01 

State General Laboratory 

44 Kimonos Street 

Nicosia 138 

Tel: (357 2) 305061-63 

Fax: (357 2) 316434 

Czech Republic 

(NC) Dr Jana Hajslova CZH 01 

Institute <strong>of</strong> Chemical Technology 

Department <strong>of</strong> <strong>Food</strong> Chemistry 

and Analysis 

Technicka 3 

16628 Prague 6 

Tel: (42 2) 3323 185 

Fax: (42 2) 3119990 


23

(PI) Dr Jiri Ruprich CZH 02 

Centre <strong>for</strong> the Hygiene <strong>of</strong> <strong>Food</strong> Chains 

National Institute <strong>of</strong> Public Health 

Palackeho 1-3 

Brno 61242 

Tel: (42 5) 4121 1764 

Fax: (42 5) 4121 1764 

Denmark 

(CC) Dr Klaus Holch DEN 01 

Head, Institute <strong>of</strong> <strong>Food</strong> Chemistry and Nutrition 

Ministry <strong>of</strong> Health 

National <strong>Food</strong> Agency <strong>of</strong> Denmark 

Mörkhöj Bygade 19 

DK-2860 Söborg 

Tel: (45) 39 69 66 00 

Fax: (45) 39 66 01 00 

Dominica (West Indies) 

(PI) Mrs Claudia Bellot DOM 01 

Produce Chemist Laboratory 

Ministry <strong>of</strong> Agriculture 

Roseau 

Egypt 

(CC) Dr A. Mohieldin Zaki EGY 01 

Central Public Health Laboratories 


19 Sheikh Rihan Street 

Falaky, Cairo 

(PI) Dr Salwa Dogheim EGY 02 

Central Agricultural Pesticide Laboratory 

Ministry <strong>of</strong> Agriculture 

Dokki, Cairo 

Tel: (202) 361 1282 

Fax: (202) 361 1216 

Estonia 

(PI) Dr Ott Roots EST 01 

Monitoring Councillor 

Environment In<strong>for</strong>mation Centre 

Ministry <strong>of</strong> Environment 

Mustamae tee 33 

EE0006 Tallinn 

Estonia 

Tel: (372) 656 5373 

Fax: (372) 656 4071 

E-mail: roots@ic.envir.ee 


24

Ethiopia 

(PI) Director ETH 01 

Ethiopian Health and Nutrition Research 

Institution 

P.O. Box 1242 

Addis Ababa 

Fax: (251) 1 752533 

E-mail: elsk@eth.healthnet.org 

Fiji 

(NC) Dr William Aalbersburg FIJ 01 

Director 

Chemistry Department 

University <strong>of</strong> the South Pacific 

P.O. Box 1168 

Suva 

Tel: (679) 312 952 

Fax: (679) 300 373 

E-mail: aalbersberg@usp.ac.fj 

Finland 

(PI) Dr Jorma Kumpulainen FIN 01 

Head 

Central Laboratory 

Agricultural Research Centre 

SF-31600 Jokioinen 

Tel: 358 16 1881 

Fax: 358 16 84998 

France 

(NC) Mr Gildas Le Bozec FRA 01 

Sous-directeur de la recherche, de la 

réglementation et de la coordination des contrôles 

Ministère de l’Agriculture et de la Pêche 

Direction Générale de l’Alimentation 

251, rue de Vaugirard 

F-75732 Paris Cedex 15 

Tel: (33 1) 49 55 58 70 

Fax: (33 1) 49 55 49 48 

(PI) Dr Jean-Charles Leblanc FRA 02 

Institut National de la Recherche Agronomique 

DS-NHSA/INAP-G 

16 Rue Claude Bernard 

Paris 75005 

Tel: (33 1) 4408 7279 

Fax: (33 1) 4408 7276 

E-mail: jleblanc@inapg.inra.fr 


25

Gambia 

(PI) Mr Dawda Ceesay GAM 01 

Public Health Officer 

Ministry <strong>of</strong> Principal Health, Social Welfare 

and Women’s Affairs 

22 The Quadrangle 

Banjul 

Tel: (220) 55 10 

Germany 

(CC) Dr Dieter Arnold DEU 01 

Head, Centre <strong>for</strong> Surveillance and Health 

Evaluation <strong>of</strong> Environmental Chemicals (ZEBS) 

Bundesinstitut für gesundheitlichen 

Verbraucherschutz und Veterinärnedizin 

Postfach 33 00 13 

D 14191 Berlin 

Tel: (49 30) 8412 3590 

Fax: (49 30) 8412 2957 

E-mail: d.arnold@bgvv.de 

Greece 

(NC) Mr Panagiotis Chanakiotis GRE 01 

Head General Chemical State Laboratory 

16, An. Tsocha Str. 

11521 Athens 

Tel: (301) 642 82 11 

Fax: (301) 646 51 23 

Guatemala 

(CC) Lic. Elsa Reyes GUT 01 

Laboratorio Unificado de Control de 

Alimentos y medicamentos (LUCAM) 

c/o INCAP, Box 1188 

Guatemala City 

Hungary 

(CC) Dr Judit Sohar HUN 01 

Head <strong>of</strong> Department 

Dept. <strong>of</strong> Toxicological Chemistry 

National Institute <strong>of</strong> <strong>Food</strong> Hygiene 

and Nutrition 

Gyali ut 3/a 

P.O. Box 52 

H-1476 Budapest 

Fax: (361) 215 1545 


26

India 

(PI) Dr B. N. Saxena IND 01 

Senior Deputy Director-General 

Indian Council <strong>of</strong> Medical Research 

Ansari Nagar 

Post Box 4508 

New Dehli 100 029 

(PI) Dr Ramesh Bhat IND 02 


National Institute <strong>of</strong> Nutrition 

Indian Council <strong>of</strong> Medical Research 

Hyderabad 50007 

Tel: (91 842) 868 810 

Fax: (91 842) 869074 

Indonesia 

(PI) Ms Sri Endreswari INO 01 

Pharmaceutical Research Centre NIHRD 


JL Percetakan Negara 29 

Jakarta 10560 

Tel. (62 21) 42610 88 

Fax. (62 021) 42439 33 

Iran (Islamic Republic <strong>of</strong>) 

(PI) Dr S. Haghighi IRA 01 

Director General 

<strong>Food</strong>, Drug and Control Laboratories (FDCL) 

Ministry <strong>of</strong> Health and Medical Education 

No.31 Eman Khomeni Avenue 

11136 Tehran 

Tel: (98 21) 640 6174 

Fax: (98 21) 640 4330 

E-mail: fdcl@dci.iran.com 

Ireland 

(PI) Dr Mark Lynch IRE 01 

Pesticide Control Service 

Department <strong>of</strong> Agriculture and <strong>Food</strong> 

Abbotstown - Castleknock 

Dublin, 15 

Tel: (353 1) 607 2614 

Fax: (353 1) 820 4260 


27

(NC) Mr Alan Reilly IRE 02 

<strong>Food</strong> Safety Authority <strong>of</strong> Ireland 

Abbey Court 

Lower Abbey Street 

Dublin 

Tel: (353 1) 817 3150 

Fax: (353 1) 817 1301 

E-mail: AReilly@fsai.ie 

Israel 

(NC) Mr Abraham Ziv ISR 01 

<strong>Food</strong> Engineer 

<strong>Food</strong> Control Administration 


14 Haarba'ah Street 

Tel Aviv 

Tel: (972 3) 563 4782 

Fax: (972 3) 5619549 

Italy 

(NC) Dr Adriana Piccioli Bocca ITA 01 

Reparto Sostanze lipidiche 

Instituto Superiore di Sanita 

Villa Regina Elena 299 

Rome 

Tel: (39 6) 592 5331 

Fax: (39 6) 592 5936 

Japan 

(CC) Dr Tadao Terao JPN 01 

National Institute <strong>of</strong> Health Sciences 

1-18-1 Kamiyoga, 1 Chome 

Setagaya-ku, Tokyo 158 

Tel: (813) 3700 1141 

Fax: (813) 3707 6950 

Jordan 

(PI) Dr Jawad A. Anani JOR 01 

President 

Industrial Chemistry 

Royal Scientific Society 

P.O. Box 925819 

Amman 


28

Kenya 

(CC) Dr N. J. Kaviti KEN 01 

Director 

National Public Health Laboratory 


P.O. Box 20750 

Nairobi 

Korea (Republic <strong>of</strong>) 

(PI) Dr Chang-Min Kim KOR 01 

Chief, Section on Natural Contaminants 

Division <strong>of</strong> <strong>Food</strong> Analysis 

<strong>Food</strong> and Drug Administration 

Ministry <strong>of</strong> Health and Social Affairs 

5 Nokbun-Dong, Eunpyung-Ju 

P.O. Box Sodaimun-Ku 

Seoul 122-020 

Tel: (82 2) 380 1743 

Fax: (82 2) 382 4892 

E-mail: changkim@kfda.go.kr 

Kuwait 

(PI) Dr Baheeja Al-Tahou KUW 01 

Manager 

Central Analytical Laboratory 

Kuwait Institute <strong>for</strong> Scientific Research 

P.O. Box 24885 

Safat 13109 

Lao PDR 

(PI) Mr Bounlonh Ketsouvannasane LAO 01 

Chief, <strong>Food</strong> Control Division 

<strong>Food</strong> and Drug Department 


Sieuang Road 

Vientiane 

Tel: (856) 214013 

Fax: (856) 214015 


29

Lithuania 

(NC) Dr Almantas Kranauskas LTU 01 


National Nutrition Center 


Kalvariju 153, 

LT-2600 Vilnius, 

Tel: (370 2) 300022 (direct line); 778919 (secretary) 

Mob (int.): (370 85) 85893; (nat.): 8 285 85893 

Fax: (370 2) 778713 

E-mail: almantas@rmc.lt 

Macedonia 

(PI) Prim Dr. Lence Kolevska MKD 01 

Section <strong>of</strong> <strong>Food</strong> Hygiene and Nutrition 


Skopje, The Former Yugoslav Republic <strong>of</strong> Macedonia 

E-mail: jrama@unet.com.mk 

Malaysia 

(PI) Dr Harrison Aziz MAA 02 

Director, <strong>Food</strong> Quality Control Division 

Ministry <strong>of</strong> Health Malaysia 

Tingkat 4 Blok E 

Kompleks Pejabat-Pejabat 

Jalan Dungun, Bukit Damansara 

50490 Kuala Lumpur 

Tel: (60 3) 254 0088 

Fax: (60 3) 253 7804 

(PI) Mr Cheah Uan Boh MAA 01 

Malaysian Agricultural Research and 

Development Institute (MARDI) 

P.O. Box 12301, Pejabat Pos Besar 

50700 Kuala Lumpur 

Tel: (60 3) 943 7528 

Malta 

(NC) Dr Michael Sammut MAT 01 

Department <strong>of</strong> Health 

Palazzo Catellania 

15 Merchants Street 

Valetta 

Tel: (356) 221019 

Fax: (356) 235638 


30

Mauritania 

(PI) Dr Mika Diop Samba MAU 01 

Directeur Adjoint 

Centre National de Recherches 

Oceanographiques et des Peches 

B.P. 22 Nouadhibou 

Tel. (2222) 45124 

Fax. (2222) 45081 

Mexico 

(PI) Dr Ofelia Salate Castaneda MEX 01 

DirectorLaboratorio Nacional de Salud 

PublicaSubsecretaria de Regulacion y 

Fomento Sanitario 

Sec. de Salubridad y Asistencia 

Calz. Tlalpan # 4492 

Col. T. Guerra 14050 

Mexico City 

(PI) Ms Teresa Velediaz MEX 02 

Secretaria de Salud Laboratorio Nacional 

Calz. Tlalpan 4492 

Col. Toriello Guerra Deleg Tlalpan 

CP 14050 

Mexico City 

Tel: (52 5) 655 18 30 ext. 143 

Fax: (52 5) 573 42 62 

E-mail: labnal@internet.com.mx 

(PI) Mr Adolfo Bolanos MEX 03 

Direccion General de Calidad 

Sanitaria de Bienes y Servicios 

Secretaria de Salud 

Donceles 39, Centro Historico 

Pitagoras 205, CP 03020 

DF 06010 

Tel: (52 1) 55101005 ext. 233 or 206 

Fax: (52 1) 55129628 

E-mail: dgcsbysmex@iserve.net.mx 

Moldova (Republic <strong>of</strong>) 

(NC) Dr Nicolae I. Opopol MDA 01 

Chair <strong>of</strong> Hygiene and Epidemiology 

State Medical University 

67 A Gh. Asaki Str. 

277028 Kishinev 

Tel: (373 2) 735 822 

Fax: (373 2) 729 725 


31

Mongolia 

(NC) Dr Nagniin Saijaa MOG 01 

Director 

Regulatory Agency <strong>of</strong> Inspection <strong>for</strong> 

Hygiene and Epidemiology 

Jamyan Avenue-1 

P.O. Box 21-06-48 

Ulaanbaatar 

Tel: (976 1) 323047 

Fax: (976 1) 323047 

Mobile: (976 1) 99194482 

Morocco 

(PI) Mr Tarhy Mostafa MOR 01 

Chef de Service Pesticides 

Ministère de l’Agriculture et de La Mise 

en Valeur Agricole 

25 rue Nichakra Rahal 

Casablanca 

Tel: (212) 30 21 96 

Fax: (212) 30 19 72 

Mozambique 

(PI) Dr Evaristo Baquete MOZ 01 

Director 

National Laboratory <strong>for</strong> Water and 

<strong>Food</strong> Hygiene 


P.O. Box 264 

Maputo 

Nepal 

(PI) Mr Sandhya Karmachrya NEP 01 

Chief 

Central <strong>Food</strong> Laboratory 

Department <strong>of</strong> Agricultural Development 

Kathmandu 

Tel: (9771) 21 38 40 

Netherlands 

(CC) Dr Pieter van Zoonen NET 01 

Department <strong>of</strong> Pesticide Residue Analysis 


and Environmental Protection 

(RIVM) 

P.O. Box 1 

3720 BA Bilthoven 

Tel: (31 30) 742 576 

Fax: (31 30) 250 440 


32

New Zealand 

(CC) Mr Jim Sim NEZ 01 

The Manager 

<strong>Food</strong> Administration 


P.O. Box 5013 

Wellington 

Tel: (64 4) 496 2000 

Fax: (64 4) 496 2340 

(PI) Dr Richard Vannoort NEZ 02 

Institute <strong>of</strong> Environmental Science 

and Research Limited 

Christchurch Science Centre 

27 Creyke Road 

P.O. Box 29-181 

Christchurch 

Tel: (64 3) 351 0038 

Fax: (64 3) 351 0010 

E-mail: richard.vannoort@esr.cri.nz 

Nigeria 

(PI) Director General NIE 01 

National Agency <strong>for</strong> <strong>Food</strong> and Drug 

Administration and Control 

Federal Ministry <strong>of</strong> Health 

P.O. Box 56453 Falomo 

Ikoyi, Lagos 

Tel: (234 1) 269 3105 

Fax: (234 1) 269 3104 

Norway 

(NC) Director NOR 01 

Norwegian <strong>Food</strong> Control Authority 

P.O. Box 8187 Dep. 

N-0034 Oslo 1 

Tel: (47 2) 67 15 85 

Fax: (47 2) 19 95 31 

Pakistan 

(PI) Chief PAK 01 

Nutrition Division 

National Institute <strong>of</strong> Health 

Islamabad 


33

Peru 

(PI) Dr T. J. Aliaga Osorio PER 01 

Instituto Nacional de Desarrolo 

Agroindustrial, INDDA 

Av. La Universidad 595 

La Molina Apartado 14 - 0294 

Lima 14 

Philippines 

(NC) Dr Quintin Kintanar PHL 01 

Director 

Bureau <strong>of</strong> <strong>Food</strong> and Drugs 


Alabang Compound 

Muntinglupa - Metro Manila 

Tel: (63 2) 842 4583/5606 

Fax: (63 2) 842 4603 

(PI) Ms Paz Austria PHL 02 

Department <strong>of</strong> Agriculture/Bureau 

<strong>of</strong> Plant Industry 

National Pesticide Analytical Laboratory 

BPI Nursery 

Visayas Avenue 

Diliman, Quezon City 

Tel: (63 2) 924 7761/ 454 1526 

Fax: (63 2) 924 7761 

Poland 

(CC) Dr L. Szponar POL 01 

Director 

National <strong>Food</strong> and Nutrition 

Institute 

Powinska Str. 61/63 

PL-00 923 Warsaw 55 

Tel: (48 22) 42 3721 

Fax: (48 22) 42 1103 

Portugal 

(NC) Dr Maria Antonia Calhau POR 01 

<strong>Food</strong> Chemistry Department 

National Institute <strong>of</strong> Health 

Avenue Padre Cruz 1699 

1200 Lisbon Cedex 

Portugal 

Tel: (351 1) 7577070 

Fax: (351 1) 7590441 


34

Qatar 

(CC) Dr A. R. Kotb QAT 01 

<strong>Food</strong> Control Laboratory 

Ministry <strong>of</strong> Public Health 

P.O. Box 42 

Doha 

Romania 

(NC) Ms Ana Telniceanu ROM 01 

Institute <strong>of</strong> Hygiene and Public 

Health 

Str. Dr Leonte 1-3 

79636 Bucharest 

Tel: (40 1) 638 3970 

Fax: (40 1) 312 3426 

Russian Federation 

(CC) Dr A. V. Tuteljan RUS 01 

Institute <strong>of</strong> Nutrition 

Academy <strong>of</strong> Medical Sciences 

Ustinsky Pr. 2/14 

Moscow 109240 

Tel: 917 8120 

Fax: 917 5672 

Seychelles 

(PI) Mr P. Palmer SEY 01 

Director 

Public Health Laboratory 


P.O. Box 52 

Botanical Gardens 

Tel: (248) 388000 

Fax: (248) 224792 

Sierra Leone 

(PI) Dr Felixina Jonsyn SIL 01 

University <strong>of</strong> Sierra Leone 

Freetown 

Fax: (232) 2222 4439 

Singapore 

(CC) Dr Bosco C. Bloodworth SIN 01 

Head, <strong>Food</strong> Laboratory 

Institute <strong>of</strong> Science and Forensic Medicine 

Outram Road 

Singapore 0316 

Tel: (65) 221 6800 

Fax: (65) 229 0749 


35

Slovak Republic 

(NC) Dr Jana Kovacicova SVK 01 

Institute <strong>of</strong> Preventive and 

Clinical Medicine 

Limbova 14 

83301 Bratislava 

Tel: (421 7) 373560 

Fax: (421 7) 373906 

E-mail: kovaci@enigma.upkm.sanet.sk 

(PI) Ing. Danka Salgovicova SVK 02 

Head, Centre <strong>for</strong> Partial Monitoring 

System <strong>of</strong> <strong>Food</strong> and Feed Contaminants 

<strong>Food</strong> Research Institute 

Priemyselna 4 

P. O. Box 25 

821 06 Bratislava 

Tel: (421 7) 5437225 

Fax: (421 7) 5261417 

E-mail: salgovicova@vup.sk 

Slovenia 

(NC) Dr Marusa Adamic SVN 01 

University Institute <strong>of</strong> Health and 

Social Welfare 

Trubardeva 2 

61000 Ljubljana 

Tel: (38 61) 123245 

Fax: (38 61) 323 955 

South Africa 

(PI) Dr F. W. J. van Rijssen SOA 01 


Directorate <strong>of</strong> <strong>Food</strong> and Chemicals 


Private Bag X828 

0001 Pretoria 

Tel: (27 12) 312 0509 

Fax: (27 12) 312 0811 

Spain 

(NC) Dr M. Angeles Dal-Re SPA 01 

Technical Adviser 

Director General <strong>of</strong> Public Health 

Planta 7 

Madrid 

Tel: (34 1) 596 2071 

Fax: (34 1) 596 4409 


36

(PI) Ms Isabel Garcia Fajardo SPA 02 

Ministerio Sanidad Y Consumo 

Direccion General Salud Publica 

Pasoo Prado 18-20 28071 Madrid 

Tel: (34 91) 596 1999 

Fax: (34 91) 596 4487 

E-mail: igarciaf@msc.es 

(PI) Ms Maria Jesus Turiegano SPA 03 

Centro de l’investiacion y Control 

de la Calidad 

Av. de Cantabria s/n 

28042 Madrid 

Tel: (34 91) 7471500 ext. 274 

Fax: (34 91) 7479517 

E-mail: cicc@consumo-inc.es 

(PI) Mrs Ines Urieta SPA 04 

Health Department Basque Government 

Mari A Di AZ de Haro 60.48010 Bilbao 

Bilbao, Bizkaia 

Tel: (34 94) 403 1588 

Fax: (34 94) 403 1501 

E-mail: iesgobi-san@ej-gv.es 

Sudan 

(PI) Dr A. H. Ibrahim SUD 01 

National Chemical Laboratories 


P.O. Box 287 

Khartoum 

Tel: (249 11) 72991, 79789 

Sweden 

(CC) Dr Stuart A. Slorach SWE 01 

Deputy Director-General 

The National <strong>Food</strong> Administration 

P.O. Box 622 

S-75126 Uppsala 

Tel: (46 18) 17 5594 

Fax: (46 18) 10 5848 

Tanzania 

(PI) Mr R. M. Kukula TAN 01 

Principal Health Officer 


P.O. Box 9083 

Dar es Salaam 

Tel: (255 51) 552 0261 


37

(PI) Mr Judicate Ndossi TAN 02 

National <strong>Food</strong> Control Commission 

P. O. Box 62622 

Dar es Salaam 

Tel: (255 51) 114039 / 450054 

E-mail: who-tz@twiga.com 

Thailand 

(PI) Director-General THA 01 

Department <strong>of</strong> Medical Sciences 

693 Bumrungmuang Road 

Bangkok 10100 

(PI) Ms Somjit Surapat THA 02 

<strong>Food</strong> Science and Technology 

Faculty <strong>of</strong> Agro-Industry 

Kasetsart University 

Paholyotin Road 

Jatuchak, Bangkok 

Tel: (66 2) 579 5325 7 

Fax: (66 2) 579 2773 

E-mail: fagisjr@nontri.ku.ac.th 

Tunisia 

(PI) Dr Zouhair Kallal TUN 01 

Institut National de Nutrition 

et Technologie 

Tunis 

Turkey 

(NC) Ms Sevim Kilicbay TUR 01 

Dietician and Acting Director 

<strong>Food</strong> Control, Nutrition and 

Laboratories Department 


Sihhiye, Ankara 

Tel: (90 4) 433 7132 

Fax: (90 4) 434 4449 

United Arab Emirates 

(NC) Dr Abdul Wahab K. Ahmed UAE 01 

Head, Central <strong>Food</strong> Control 

and Consultancy Laboratory 

P.O. Box 22 

Sharjah 

Tel: (971 6) 524017 

Fax: (971 6) 523612 

E-mail: cfood@emirates.net.ae 


38

United Kingdom 

(NC) Dr Jonathan Bell UNK 01 

<strong>Food</strong> Science Division 

Ministry <strong>of</strong> Agriculture, Fisheries 

and <strong>Food</strong> (MAFF) 

Ergon House 

17 Smith Square 

London SW1P 3HX 

Tel: (44 171) 238 5547 

Fax: (44 171) 238 6719 

(CC) Dr John Gilbert UNK 02 

Director 

Central Science Laboratory 

Ministry <strong>of</strong> Agriculture, Fisheries 

and <strong>Food</strong> (MAFF) 

Sand Hutton, York 

York YO41 1LZ 

Tel: (44 1904) 452100 

Fax: (44 1904) 462111 

United States <strong>of</strong> America 

(CC) Ms Katie Egan USA 01 

Centre <strong>for</strong> <strong>Food</strong> Safety and Applied 

Nutrition 

<strong>Food</strong> and Drug Administration 

200 "C" Street, S.W. 

Washington, D.C. 20204 

Tel: (1 202) 205 5321 

Fax: (1 202) 205 4758 

E-mail: Katie.Egan@cfsan.fda.gov 

Uruguay 

(PI) Dr Eugenio Perdomo URU 01 

Centro de Investigaciones 

Veterinarias "Miguel C. Rubino" 

Ministerio de Agricultura y Pesca 

Brigadier Gral. Juan A. Lavalleja 

Km 29 - Pando 

(PI) Dr Maya Pineiro URU 02 

Technological Laboratory <strong>of</strong> 

Uruguay (LATU) 

Avenida Italia 6201 

Montevideo 

Tel: (598 2) 61 37 32 

Fax: (598 2) 618554 


39

(PI) Dr Maria Elena Masoller URU 03 

Directora Adjunta 

Direccion de Laboratorios de 

Analisis 

Ministerio de Ganaderia, 

Agricultura y Pesca 

Avda Millan 4703 

Montevideo 

Viet Nam 

(PI) Dr Le The Thu VTN 01 

Vice-Director 

Institute <strong>of</strong> Hygiene and Public Health 

159 Hungphu Street 

8th District 

Ho Chi Minh City 

(PI) Ms Nga Hong Huynh VTN 02 

<strong>Food</strong> Administration 


138A Giangvo 

Hanoi 

Tel: (84 4) 846 3702 

Fax: (84 4) 846 3739 

(PI) Dr Viet Hung Pham VTN 03 

Centre <strong>of</strong> Environmental Chemistry 

Vietnam National University, Hanoi 

334 Nguyen Trai Street 

Hanoi 

Tel: (84 4) 858 7964 

Fax: (84 4) 858 8152 

E-mail: cec@fpt.vn 

Yugoslavia 

(PI) Dr Danica Djarmati YUG 01 

Chief, Ecotoxicological Diagnostic Center 

Institute <strong>of</strong> Public Health <strong>of</strong> Serbia 

5, Dr Subotica Street 

11000 Belgrade 

Tel: (381 11) 684 566 

Fax: (381 11) 685 735 

E-mail: info@batut.org.yu 


40

APPENDIX 3 FOOD IDENTIFIER CODES 

<strong>Food</strong> identifier codes will be periodically updated, and this list should not be assumed to be 

complete or comprehensive. <strong>Food</strong> codes <strong>for</strong> foods not on this list may be found in “Index <strong>of</strong> 

classes, types and groups <strong>of</strong> commodities”, Codex Alimentarius, Volume 2, 2nd edition, Joint 

FAO/WHO <strong>Food</strong> Standards Programme, Rome, 1993. 

Note that additional details on the food identified may be included in the “comments” section. 

For example, if the food was “grouper”, the code <strong>for</strong> marine fish, i.e. WS 125, should be 

entered and the name “grouper” may be entered in the “comments” section. Similarly, if a 

food analyzed was canned, the term “canned” may be entered in the “comments” section. 

<strong>Food</strong> Indentifier 

Code 

<strong>Food</strong> Name 

AR990 Frogs 

AR993 Turtles 

CF1210 Wheat germ 

CF1211 Wheat flour 

CF1212 Wheat wholemeal 

CF1250 Rye flour 

CF1251 Rye wholemeal 

CF645 Maize meal 

CF654 Wheat bran, processed 

CM1205 Rice, Polished 

CM1206 Rice bran, unprocessed 

CM649 Rice, husked 

CM650 Rye bran, unprocessed 

CM654 Wheat bran, unprocessed 

CP1211 White bread 

CP1212 Wholemeal bread 

CP179 Bread and other cooked cereal products 

DF14 Prunes 

DF167 Dried fruits 

DF247 Peach, dried 

DF269 Dried grapes (=currants, raisins and sultanas) 

DF295 Dates, dried or dried & candied 

DF297 Figs, dried or dried and candied 

DF5263 Raisins 

DH1100 Hops, dry 

DH170 Dried herbs 

DM1215 Cocoa butter 

DM1216 Cocoa mass 

DM305 Olives, processed 

DM596 Sugar beet molasses 

DT1114 Tea, green & black 


41

DV168 Dried vegetables 

FA818 Lard (<strong>of</strong> pigs) 

FB1236 Wine-grapes 

FB18 Berries and other small fruits 

FB19 Vaccinium berries, including bearberry 

FB20 Blueberries 

FB21 Currants, black, red & white 

FB264 Blackberries 

FB265 Cranberry 

FB266 Dewberries (including boysenberry & loganberry) 

FB268 Gooseberry 

FB269 Grapes 

FB272 Raspberries, red, black 

FB275 Strawberry 

FB278 Currant, black 

FB279 Currant, red, white 

FB4079 Boysenberry 

FC1 Citrus fruits 

FC2 Lemons and limes 

FC203 Grapefruit 

FC204 Lemon 

FC205 Lime 

FC206 Mandarin 

FC208 Orange, sweet 

FC3 Mandarins 

FC4 Oranges, sweet, sour 

FC5 Shaddocks or pomelos 

FI326 Avocado 

FI327 Banana 

FI335 Feijoa 

FI341 Kiwifruit 

FI345 Mango 

FI350 Papaya 

FI351 Passion fruit 

FI353 Pineapple 

FM812 Butter (Cattle milk fat) 

FP226 Apple 

FP230 Pear 

FP231 Quince 

FP9 Pome fruits 

FS12 Stone fruits 

FS13 Cherries 

FS14 Plums (including prunes) 

FS240 Apricot 

FS244 Cherry, Sweet 

FS245 Nectarine 

FS247 Peach 


42

FT295 Date 

FT296 Dessert dates 

FT297 Fig 

FT305 Olives 

FT307 Persimmon, Japanese 

FT312 Tree tomato 

GC640 Barley 

GC645 Maize 

GC647 Oats 

GC649 Rice 

GC650 Rye 

GC651 Sorghum 

GC654 Wheat 

GC656 Popcorn 

GC80 Cereal grains 

GC81 Cereal grain, except buckwheat, cañihua & quinoa 

GS659 Sugar cane 

HH624 Celery leaves 

HH729 Curry leaves 

HH738 Mints 

HH740 Parsley 

HS731 Fennel, seed 

HS777 Cinnamon bark 

HS779 Coriander, seed 

HS780 Cumin, seed 

HS784 Ginger, root 

HS790 Pepper, black, white 

HS794 Turmeric root 

HS93 Spices 

IM1000 Clams 

IM1002 Cuttlefishes 

IM1003 Mussels 

IM1004 Oysters 

IM151 Molluscs, except cephalopods 

JF203 Grapefruit juice 

JF226 Apple juice 

JF269 Grape juice 

JF336 Guava juice 

JF341 Pineapple juice 

JF4 Orange juice 

LD106 Derived milk products 

MD180 Dried fish 

MF812 Cattle fat 

MF814 Goat fat 

MF816 Horse fat 

MF818 Pig fat 

MF822 Sheep fat 


43

ML106 Milks 

ML107 Milk <strong>of</strong> cattle, goats & sheep 

ML812 Cattle milk 

ML814 Goat milk 

MM812 Cattle meat 

MM814 Goat meat 

MM816 Horse meat 

MM818 Pig meat 

MM822 Sheep meat 

MM95 Meat (from mammals other than marine mammals) 

MM96 Meat <strong>of</strong> cattle, goats, horses, pigs & sheep 

MM97 Meat <strong>of</strong> cattle, pigs & sheep 

MO105 Edible <strong>of</strong>fal, mammalian 

MO1280 Cattle kidney 

MO1281 Cattle liver 

MO1284 Pig kidney 

MO1285 Pig liver 

MO1288 Sheep kidney 

MO812 Cattle, edible <strong>of</strong>fal <strong>of</strong> 

MO814 Goat, edible <strong>of</strong>fal <strong>of</strong> 

MO818 Pig, edible <strong>of</strong>fal <strong>of</strong> 

MO96 Edible <strong>of</strong>fal <strong>of</strong> cattle, goats, horses, pigs & sheep 

MO97 Edible <strong>of</strong>fal <strong>of</strong> cattle, pigs & sheep 

MO98 Kidney <strong>of</strong> cattle, goats, pigs & sheep 

MO99 Liver <strong>of</strong> cattle, goats, pigs & sheep 

OC172 Vegetable oils, crude 

OC305 Olive oil, virgin 

OC495 Rape seed oil, crude 

OC541 Soya bean oil, crude 

OC691 Cotton seed oil, crude 

OC693 Linseed oil, crude 

OC697 Peanut oil, crude 

OC702 Sunflower seed oil, crude 

OR172 Vegetable oils, edible 

OR305 Olive oil, refined 

OR495 Rape seed oil, edible 

OR541 Soya bean oil, refined 

OR645 Maize oil, edible 

OR665 Coconut oil 

OR691 Cotton seed oil, edible 

OR697 Peanut oil, edible 

OR700 Sesame seed oil, edible 

OR702 Sunflower seed oil, edible 

PE112 Eggs 

PE840 Chicken eggs 

PF111 Poultry fats 

PF840 Chicken fat 


44

PM110 Poultry meat 

PM840 Chicken meat 

PM848 Turkey meat 

PO111 Poultry, edible <strong>of</strong>fal <strong>of</strong> 

PO113 Poultry skin 

PO840 Chicken, edible <strong>of</strong>fal <strong>of</strong> 

SB715 Cacao beans 

SB716 C<strong>of</strong>fee beans 

SM716 C<strong>of</strong>fee beans, roasted 

SO485 Mustard seed 

SO495 Rape seed 

SO691 Cotton seed 

SO693 Linseed 

SO697 Peanut 

SO699 Safflower seed 

SO702 Sunflower seed 

SO703 Peanut, whole 

SO88 Oilseed 

SO89 Oilseed, except peanut 

SO90 Mustard seeds 

TN660 Almonds 

TN662 Brazil nuts 

TN666 Hazelnuts 

TN669 Macadamia nuts 

TN672 Pecan 

TN675 Pistachio nuts 

TN678 Walnuts 

TN85 Tree nuts 

VA35 Bulb vegetables 

VA36 Bulb vegetables, except fennel, bulb 

VA381 Garlic 

VA384 Leek 

VA385 Onion, bulb 

VA387 Onion, Welsh 

VA389 Spring onion 

VB40 Brassica vegetables 

VB400 Broccoli 

VB402 Brussels sprouts 

VB403 Cabbage, Savoy 

VB404 Cauliflower 

VB405 Kohlrabi 

VB41 Cabbages, head 

VB42 Flowerhead brassicas 

VC4199 Cantaloupe 

VC424 Cucumber 

VC425 Gherkin 

VC429 Pumpkins 


45

VC431 Squash, summer 

VC432 Watermelon 

VC433 Winter squash 

VC45 Fruiting vegetables, cucurbits 

VC46 Melons, except watermelon 

VD523 Broad bean (dry) 

VD524 Chick-pea (dry) 

VD526 Common bean (dry) 

VD527 Cowpea (dry) 

VD533 Lentil (dry) 

VD534 Lima bean (dry) 

VD536 Mung beans 

VD541 Soya bean (dry) 

VD561 Field pea (dry) 

VD70 Pulses 

VD71 Beans (dry) 

VD72 Peas (dry) 

VL269 Grape leaves 

VL464 Chard 

VL466 Chinese cabbage (type pak-choi) 

VL467 Chinese cabbage (type pe-tsai) 

VL469 Chicory leaves 

VL470 Corn salad 

VL473 Watercress 

VL476 Endive 

VL480 Kale 

VL482 Lettuce, head 

VL483 Lettuce, leaf 

VL485 Mustard greens 

VL502 Spinach 

VL506 Turnip greens 

VL510 Cos lettuce 

VL53 Leafy vegetables 

VO1275 Sweet corn (kernels) 

VO4299 Paprika 

VO440 Egg plant 

VO442 Okra 

VO444 Peppers, chilli 

VO445 Peppers, sweet 

VO447 Sweet corn (corn-on-the-cob) 

VO448 Tomato 

VO450 Mushrooms 

VO50 Fruiting vegetables other than cucurbits 

VO51 Peppers 

VP522 Broad bean (green pods and immature seeds) 

VP523 Broad bean, shelled (succulent)(=immature seeds) 

VP526 Common bean (pods and/or immature seeds) 


46

VP528 Garden pea (young pods) 

VP529 Garden pea, shelled 

VP534 Lima bean (young pods and/or immature beans) 

VP541 Soya bean (immature seeds) 

VP60 Legume vegetables 

VP61 Beans, except broad bean and soya bean 

VP62 Beans, shelled 

VP63 Peas (pods and succulent=immature seeds) 

VP64 Peas, shelled (succulent seeds) 

VR469 Chicory, roots 

VR494 Radish 

VR497 Swede 

VR505 Taro 

VR506 Turnip, garden 

VR508 Sweet potato 

VR574 Beetroot (red beet) 

VR577 Carrot 

VR578 Celeriac 

VR583 Horseradish 

VR588 Parsnip 

VR589 Potato 

VR591 Radish, Japanese 

VR596 Sugar beet 

VR75 Root and tuber vegetables 

VS469 Witlo<strong>of</strong> chicory (sprouts) 

VS620 Artichoke globe 

VS621 Asparagus 

VS624 Celery 

WC143 Crustaceans 

WC146 Crabs 

WC978 Lobsters 

WC979 Shrimps or prawns 

WD120 Fish, diadromous 

WD121 Salmon, Pacific 

WD123 Trout 

WD4877 Salmon, Atlantic 

WF115 Fish, freshwater 

WM970 Dolphins 

WM971 Seals 

WM972 Whales 

WS125 Fish, marine 

WS126 Cod and cod-like fishes 

WS130 Sardines and sardine-type fishes 

WS131 Sharks 

WS132 Tuna and bonito 

XX1 Human milk 

XX2 Water 


47

APPENDIX 4 CONTAMINANT IDENTIFIER CODES 

Contaminant 

Identifier Code 

Chemical Abstract 

Service Number 


48 

Contaminant Name 

183 3-Acetyldeoxynivalenol 

014 1402-68-2 Aflatoxin (total) 

021 1162-65-8 Aflatoxin B1 

120 Aflatoxin B1 and B2 

026 7220-81-7 Aflatoxin B2 

027 1165-39--5 Aflatoxin G1 

028 7241-98-7 Aflatoxin G2 

033 6795-23-9 Aflatoxin M1 

006 309-00-2 Aldrin 

008 Aldrin + dieldrin 

174 7440-38-2 Arsenic (inorganic) 

013 Arsenic (total) 

054 86-50-0 Azinphos-methyl 

178 2-Bromoethanol 

012 7440-43-9 Cadmium 

181 Carbendazim 

137 10045-97-3 Cesium-137 

095 57-74-9 Chlordane (a- and g-, transnonachlor 

+ oxychlordane) 

179 2-Chloroethanol 

187 3-Chloro-1,2-propanediol 

053 2921-88-2 Chlorpyrifos 

094 7440-50-8 Copper 

038 72-54-8 DDD, p,p'- 

016 72-55-9 DDE, p,p'- 

001 DDT complex 

022 789-02-6 DDT, o,p'- 

015 50-29-3 DDT, p,p'- 

085 8065-48-3 Demeton 

170 51481-10-8 Deoxynivalenol 

185 Diacetoxyscirpenol 

042 33-41-5 Diazinon 

169 Dibenz<strong>of</strong>urans 

188 1,3-Dichloro-2-propanol 

030 155-32-2 Dic<strong>of</strong>ol 

007 60-57-1 Dieldrin 

089 60-51-5 Dimethoate 

158 3268-87-9 Dioxin 1,2,3,4,6,7,8,9-OCDD 

157 35822-46-9 Dioxin 1,2,3,4,6,7,8-HpCDD 

155 NIOSH/HP3280000 Dioxin 1,2,3,4,7,8-HxCDD 

156 57653-85-7 Dioxin 1,2,3,6,7,8-HxCDD 

173 Dioxin 1,2,3,7,8,9-HxCDD 

154 40321-76-4 Dioxin 1,2,3,7,8-PeCDD 

142 1746-01-6 Dioxin 2,3,7,8-TCDD

168 39001-02-0 Dioxin-like 1,2,3,4,6,7,8,9- 

OCDF 

166 67562-39-4 Dioxin-like 1,2,3,4,6,7,8- 

HpCDF 

167 55673-89-7 Dioxin-like 1,2,3,4,7,8,9- 

HpCDF 

162 70648-26-9 Dioxin-like 1,2,3,4,7,8-HeCDF 



160 57117-41-6 Dioxin-like 1,2,3,7,8-PeCDF 


161 57117-31-4 Dioxin-like 2,3,4,7,8-PeCDF 

159 51207-31-9 Dioxin-like 2,3,7,8-TCDF 

141 Dioxins (WHO TEFs) 

082 298-04-4 Disulfoton 

091 3347-22-6 Dithiocarbamates 

029 115-29-7 Endosulfan 

031 72-20-8 Endrin, alpha- + beta- 

191 Ethyl carbamate 

180 Ethylene oxide 

049 122-14-5 Fenitrothion 

050 55-38-9 Fenthion 

061 16984-48-8 Fluoride 

051 2540-82-1 Formothion 

132 116355-83-0 Fumonisin B1 

184 Fusarenon-X 

192 Glycyrrhizic acid 

018 319-84-6 HCH, alpha- 

036 HCH, alpha- + gamma- 

056 HCH, alpha- + gamma- 

035 HCH, alpha-+ beta- 

017 319-85-7 HCH, beta- 

039 319-86-8 HCH, delta - 

019 58-89-9 HCH, gamma- (lindane) 

131 76-44-8 Heptachlor 

005 Heptachlor + epoxide 

130 1024-57-3 Heptachlor epoxide 

009 118-74-1 Hexachlorobenzene 

002 608-73-1 Hexachlorocyclohexanes 

(HCH) 

172 HT-2 toxin 

139 10043-66-0 Iodine-131 

176 Iprodione 

011 7439-92-1 Lead 

040 121-75-5 Malathion 

047 7439-97-6 Mercury 

086 10265-92-6 Methamidophos 

093 72-43-5 Methoxychlor 

062 22967-92-6 Methyl mercury 


49

081 7786-34-7 Mevinphos 

189 2385-85-85 Mixrex 

087 6923-22-4 Monocrotophos 

135 14797-55-8 Nitrate 

134 Nitrate + nitrite 

136 1594-56-5 Nitrite 

186 Nivalenol 

025 39765-80-5 Nonachlor, trans- 

092 303-47-9 Ochratoxin A 

024 27304-13-8 Oxychlordane 

041 56-38-2 Parathion 

043 298-00-0 Parathion-methyl 

133 149-29-1 Patulin 

063 37680-73-2 PCB 101 

145 32598-14-4 PCB 105 

146 74472-37-0 PCB 114 

147 31508-00-6 PCB 118 

148 65510-44-3 PCB 123 

149 57465-28-8 PCB 126 

065 35065-28-2 PCB 138 

066 35065-27-1 PCB 153 

150 38380-08-4 PCB 156 

151 38380-08-4 PCB 157 

152 52663-72-6 PCB 167 

175 PCB 169 

067 35065-29-3 PCB 180 

153 39635-31-9 PCB 189 

068 7012-37-5 PCB 28 

064 35693-99-3 PCB 52 

143 32598-13-3 PCB 77 

144 70362-50-4 PCB 81 

010 1336-36-3 PCBs (WHO TEFs) 

121 11104-28-2 PCBs (21% Cl) 

122 1141-16-5 PCBs (32% Cl) 

123 12674-11-2 PCBs (41.5% Cl) 

124 53469-21-9 PCBs (42% Cl) 

125 12672-29-6 PCBs (48% Cl) 

126 11097-69-1 PCBs (54% Cl) 

127 11096-82-5 PCBs (60% Cl) 

128 37324-23-5 PCBs (62% Cl) 

129 11100-14-4 PCBs (68% Cl) 

177 Permethrin 

193 Phenylhydrazines incl. 

agaritine 

084 298-02-2 Phorate 

088 14816-18-3 Phoxim 

055 29232-93-7 Pirimiphos-methyl 

140 15117-48-3 Plutonium-239 

194 Polycyclic aromatic 


50

hydrocarbons 

090 41198-08-7 Pr<strong>of</strong>en<strong>of</strong>os 

138 10098-97-2 Strontium-90 

171 T-2 toxin 

182 Thiabendazole 

052 7440-31-5 Tin 

190 8001-35-2 Toxaphene (P26, P42 + P56) 

083 52-68-6 Trichlorfon 

070 17924-92-4 Zearalenone 

069 7440-66-6 Zinc 

Updated 10 May 

2001 


51

APPENDIX 5 EVALUATION OF LOW LEVEL CONTAMINATION OF 

FOODS 

In some cases, a high proportion <strong>of</strong> samples analysed may have analytical values less than the 

limit <strong>of</strong> detection (LOD) or quantification (LOQ). A number <strong>of</strong> different protocols are 

available <strong>for</strong> dealing with data <strong>of</strong> this sort. The most common alternatives are to set values 

less than the LOQ as equal to the LOQ, equal to zero, or equal to a value between zero and 

the LOQ, usually half the LOQ. In addition, some other statistical and graphical approaches 

have been advocated. However, there is no consensus on these approaches. 

<strong>GEMS</strong>/<strong>Food</strong>-EURO has sponsored two workshops on this topic and the recommendations <strong>of</strong> 

the second <strong>GEMS</strong>/<strong>Food</strong>-EURO workshop <strong>for</strong> addressing this issue are summarized in Table 1. 

Details <strong>of</strong> these recommendations may be found in the report <strong>of</strong> the workshop, “Reliable 

Evaluation <strong>of</strong> Low-level Contamination <strong>of</strong> <strong>Food</strong>” (EUR/ICP/EHAZ.94.12/WS04), which is 

available on the WHO website at http://www.who.int/fsf/Chemicalcontaminants/index2.htm. 

It is important to note that the first <strong>GEMS</strong>/<strong>Food</strong>-EURO workshop had considered another 

important issue concerning the reliability <strong>of</strong> data between the LOD versus the LOQ. The 

workshop recommended that <strong>for</strong> the purpose <strong>of</strong> dietary exposure assessments, laboratories and 

analysts should quantify data between the LOD and LOQ as this would promote the best use 

<strong>of</strong> available data. This is particularly true when a large percentage <strong>of</strong> the results are below the 

LOQ and the recommendations <strong>of</strong> the second workshop given below in Table 1 reflect the 

assumption that such “quantified data” will be available down to the LOD. 

In contrast to analyses undertaken <strong>for</strong> regulatory purposes which may need to be defended in 

court, the estimates <strong>of</strong> contaminant levels <strong>for</strong> health-oriented, population-based studies <strong>of</strong> 

human exposure may allow <strong>for</strong> greater uncertainty because <strong>of</strong> the greater uncertainty in other 

components <strong>of</strong> the exposure assessment, such as food consumption. However, while the use 

<strong>of</strong> the values between the LOD and LOQ may be justified <strong>for</strong> dietary intake assessment 

purposes, the final judgement will be based on the skill and experience <strong>of</strong> the laboratory and 

the individual analyst. In some cases, responses down to the LOD may not quantified. In 

other cases, data between the LOD and LOQ may not have been not recorded as “quantified 

data”. When the LOD and LOQ are not equal, the LOD in Table 1 should in all cases be 

replaced by the LOQ <strong>for</strong> purposes <strong>of</strong> estimating the mean, median and standard deviation when 

data are below the LOQ. 

Table 1 Statistical treatment <strong>of</strong> data sets containing various proportions <strong>of</strong> nonquantified 

results 

Proportion <strong>of</strong> results

60 but ≤ 80% nonquantified 

and with at least 25 

results quantified. 

> 80% non-quantified – ORif 

>60 but ≤80% nonquantified 

and with

APPENDIX 6 QUESTIONNAIRE ON ANALYTICAL METHODOLOGY, 

ANALYTICAL QUALITY ASSURANCE AND SAMPLING 

(For data submitted to WHO/FAO expert advisory bodies) 

I. Identification <strong>of</strong> <strong>Data</strong> 

Serial number <strong>of</strong> record … ….… ……………………………………………….… …………….. 

Date <strong>of</strong> record creation … ……………………………………………….… …………………… 

Country providing the record … ………………………………………………………...… …… 

Name <strong>of</strong> food/matrix … ………………………………………………….… ……………….… .. 

<strong>GEMS</strong>/<strong>Food</strong> food identifier, if available … ……….… …………………………………..… ….. 

Name <strong>of</strong> contaminant/toxin … …………………………..… …………….… ……………….… .. 

<strong>GEMS</strong>/<strong>Food</strong> contaminant identifier, if available … …………………….… ………………….. 

Please provide multiple <strong>for</strong>ms if more than one method <strong>of</strong> analysis was used, or if different 

method per<strong>for</strong>mance characteristics apply <strong>for</strong> various contaminant/food combinations. 

II. Sampling Plan 

Incremental sample … ………………………………………………………….… …… 

Aggregate sample … …………………………………………………………………… 

Laboratory sample … …………………………………………………………………… 

Test portion … ………………………………………………………………………….. 

Reference <strong>of</strong> plan used: 

………………………………………………………………………………………………….. 

………………………………………………………………………………………………….. 

Copy <strong>of</strong> plan description enclosed. 

Comments: 

…………………………………………………………………………………………………. 

…………………………………………………………………………………………………. 


54

III. Analytical Method 

A. Identification <strong>of</strong> method 

Reference <strong>of</strong> method used: 

……………………………………………………………………………….… ……………… 

…………………………………………………………………………….… ………………… 

Copy <strong>of</strong> method description enclosed. 

Comments: 

………………………………………………………………………………………………… 

………………………………………………………………………………………………… 

………………………………………………………………………………………………… 

B. Validation <strong>of</strong> analytical method 

Method was validated in interlaboratory study (e.g. by AOAC, ISO, CEN) reference 

………………………………………………………………………………………………… 

………………………………………………………………………………………………… 

Method was validated in own laboratory, validation report enclosed. 

Method was not validated. 

Comments: 

………………………………………………………………………………………………… 

………………………………………………………………………………………………… 

………………………………………………………………………………………………… 

C. Limit <strong>of</strong> detection/ limit <strong>of</strong> quantification 

Limit <strong>of</strong> detection <strong>of</strong> the method: … …………………..… …………………, defined as 

…………………………………………………………………………………………………. 

Limit <strong>of</strong> quantification <strong>of</strong> the method: ……………………………………, defined as 

…………………………………………………………………………………………………. 


55

Comments: 

………………………………………………………………………………………………… 

………………………………………………………………………………………………… 

………………………………………………………………………………………………… 

D. Recoveries 

Recoveries <strong>of</strong> the method were determined with: 

spiked samples, spiking level(s) … ……………………………………………………. 

reference materials, reference level(s)… ……………………………………………….. 

Recovery percentages found: 

………….% at level … ……………………… 

………….% at level … ……………………… 

………….% at level … ……………………… 

Analytical data were corrected <strong>for</strong> recovery: 

yes 

no 

Comments: 

………………………………………………………………………………………………… 

………………………………………………………………………………………………… 

………………………………………………………………………………………………… 

E. Measurement uncertainty 

Uncertainty derived from repeatability measurements. RSDr = … …….% at a 

concentration <strong>of</strong> … ………………………….. 

Uncertainty as calculated according to EURACHEM/CITAC guide (Quantifying 

Uncertainty in Analytical Measurement)… …………% at a concentration <strong>of</strong> 

…………………………….. 


56

Comments: 

………………………………………………………………………………………………… 

………………………………………………………………………………………………… 

………………………………………………………………………………………………… 

F. Calibrants 

The calibrant used was obtained from 

…………………………………………………………………………………. 

The purity and identity <strong>of</strong> the calibrant were checked: 

yes, according to following procedure: 

………………………………………………………………………………………… 

………………………………………………………………………………………… 

………………………………………………………………………………………... 

no 

The concentration <strong>of</strong> the calibrant was checked: 

yes, according to following procedure: 

………………………………………………………………………………………… 

………………………………………………………………………………………… 

…………………….… ……………………………………………………………….. 

no 

The calibration solutions were prepared as described in the report enclosed. 

Comments: 

………………………………………………………………………………………… 

………………………………………………………………………………………… 

………………………………………………………………………………………… 


57

G. Laboratory Accreditation 

The laboratory is accredited 

yes, by Accreditation Body… ………………………………………………. 

<strong>for</strong> the following analyte/ matrix combinations: 

………………………………………………………………………………………… 

………………………………………………………………………………………… 

………………………………………………………………………………………… 

no 

Comments: 

………………………………………………………………………………………… 

………………………………………………………………………………………… 

………………………………………………………………………………………… 

H. Interlaboratory comparison studies 

The laboratory has taken part in the last 2 years in: 

Pr<strong>of</strong>iciency testing schemes (e.g. FAPAS, AOCS, CRL ) organized by 

…………………………………………………………………………………. <strong>for</strong> the 

following analyte matrix combination(s) 

………………………………………………………………………………….. 

Other interlaboratory studies (e.g. SMT, national exercises) organized by 

…………………………………………………………………………………. <strong>for</strong> the 

following analyte matrix combination(s) 

………………………………………………………………………………….. 

Comments: 

………………………………………………………………………………………………… 

………………………………………………………………………………………………… 


58

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