Abstract
AbstractMuch work remains to be done in order to ascertain the role of vibrational spectroscopic techniques in quality control in the context of accreditation and official control. Apart from some recent initiatives, the number of vibrational spectroscopic methods being used in this context is relatively small compared with their use in other daily control procedures. The first section of this chapter summarizes some of the key regulations related to official controls and feed and their implication in the application of the vibrational spectroscopic techniques to official control. The next section presents the general guidelines for the adequate application of spectroscopic methods in feed quality controls and the use of vibrational spectroscopy methods in proficiency tests. Two examples, using infrared spectroscopy, have been selected. One example shows its use for raw milk analysis and payment in Belgium; the second example concerns the control in the feed sector with meat and bone meal detection.
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