Appendix 4 - Laboratory Issues

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Methods of Analysis

CFIA conducts laboratory tests to verify the accuracy of nutrition information. Methods of analysis currently used by the CFIA appear in the table below. The CFIA does not require other laboratories to use these methods. As improvements in methodology become available, these methods may be adopted at any time.

It is recommended that manufacturers engage laboratory testing to verify their own label declarations. The methods of analysis recommended are those published in the most recent version of the "Official Methods of Analysis of AOAC International" wherever possible. Other collaboratively studied methods such as those published by the American Oil Chemists' Society, American Association of Cereal Chemists, ISO, etc. would also be considered appropriate. In house or journal methods with adequate method validation data are another possible option for method selection. Methods should be validated for the food matrix being analyzed.

Laboratory Accreditation

Laboratories in Canada are accredited by the Standards Council of Canada and not by CFIA. Accredited laboratories will have a list of methods as part of their scope of accreditation. These methods are those considered by SCC during the accreditation process. When choosing accredited laboratories, the tests provided should be contained in their scope of accreditation. Laboratories should also strive to subscribe to proficiency testing schemes for each method listed in their scope.

Choice of Laboratory

CFIA recommends the selection of laboratories that are accredited to ISO 17025 standards by the Standards Council of Canada. CFIA cannot impose the use of only SCC accredited labs but recommends them as a first choice. ISO 17025 accredited laboratories from other countries would also be recommended. Company quality assurance laboratories using validated methods can also be used.

Table: Methods of Analysis used by CFIA - Nutrition Facts Table Core Information

Nutrient1 Analytical Method2 Technique

Calories

LCAQ-040: Energy Content

Reference: Atwater Factors

Application of appropriate factors to fat, protein, fibre and carbohydrate (may be adjusted for sugar alcohols and polydextrose)

Fat

LCAQ-034: Determination of fatty acids in foods by gas chromatography

Reference: AOAC 996.063

Gas Chromatography-Flame Ionization Detector (GC-FID)

Fatty acids:

Saturated
trans
Monounsaturated
Polyunsaturated
Omega-3 polyunsaturated
Omega-6 polyunsaturated

LCAQ-034: Determination of fatty acids in foods by gas chromatography

Reference: AOAC 996.063

GC-FID

Cholesterol

LCAQ-035: Analysis of cholesterol in foods by gas chromatography

Reference: AOAC 994.103

GC-FID

Carbohydrate

LCAQ-040: Determination of carbohydrates by difference

Carbohydrate = Total solids - (ash + protein + fat)

Carbohydrate by difference

Fibre

AOAC 2009.013: Total Dietary Fibre in Foods

Enzymatic - Gravimetric / High Performance Liquid Chromatography (HPLC)

Sugars

LCAQ-103: Determination of sugars in various foodstuffs by HPLC

Reference: AOAC 980.133

HPLC with Refractive Index detector

Protein

LCAQ-098: Determination of protein in foods by combustion - Dumas principle

Reference: ISO 14891 - Determination of Nitrogen Content using the Dumas Principle

Combustion instrument

Vitamin A

LCAQ-002: Determination of vitamin A in foods by HPLC

Reference: AOAC 992.043

Normal phase HPLC with Diode-Array Detector (DAD)

LCAQ-097: HPLC determination of beta-carotene

Reversed phase
HPLC-DAD

LCAQ-110: Determination of vitamin A in milk by HPLC

Reference: AOAC 2002.063

Normal phase
HPLC-DAD

Vitamin C

LCAQ-001: Determination of vitamin C in foods by HPLC

Reference: Hidiroglou, N., R. Madere, and W. Behrens. Electrochemical Determination of Ascorbic Acid and Isoascorbic Acid in Ground Meat and in Processed Foods by High Pressure Liquid Chromatography, Journal of Food Composition and Analysis, 1998, 11, 89-96

HPLC with electrochemical detector

Mineral nutrients:

Sodium
Potassium
Magnesium
Phosphorus
Calcium
Iron
Copper
Zinc
Manganese

LCAQ-102: Determination of Minerals in food by ICP-MS

Reference 1: Wu, S., Feng, X., and Wittmeir, A. Microwave Digestion of Plant and Grain Reference Materials in Nitric Acid or a Mixture of Nitric Acid and Hydrogen Peroxide for the Determination of Multi-elements by Inductively Coupled Plasma Mass Spectrometry, Journal of Analytical Atomic Spectrometry, 1997, 12:797-806

Reference 2: Dolan, S.P. and Capar, Stephen G. Multi-element Analysis of Food by Microwave Digestion and Inductively Coupled Plasma-Atomic Emission Spectrometry, Journal of Food Composition and Analysis, 2002, 15:593-615

Microwave Digestion / Inductively Coupled Plasma-Mass Spectrometry
(ICP-MS)

1: See Food and Drug Regulations sections B.01.001 and D.01.003 for nutrients definitions

2: Although CFIA methods use the same analytical principles, they are slightly different from the reference methods. Modifications have been made for regulatory compliance purposes.

3: Official Methods of Analysis of AOAC INTERNATIONAL, Gaithersburg, Maryland, USA (www.aoac.org).

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