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2019 REPORT Interlaboratory Comparison on POPs in Food The twentieth round of an international study Nanna Bruun Bremnes Helen Engelstad Kvalem Line Småstuen Haug Cathrine Thomsen

Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

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Page 1: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

2019REPORT

Interlaboratory Comparison on POPs in FoodThe twentieth round of an international study

Nanna Bruun Bremnes Helen Engelstad Kvalem Line Småstuen Haug Cathrine Thomsen

Page 2: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)
Page 3: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Interlaboratory Comparison on POPs in Food 2019

The twentieth round of an international study

Nanna Bruun Bremnes, Helen Engelstad Kvalem, Line Småstuen Haug and Cathrine Thomsen

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Published by Norwegian Institute of Public Health Division for Infection Control and Environmental Health Department of Environmental Exposure and Epidemiology November 2019

Titel: Interlaboratory Study on POPs in Food The twentieth round of an international study

Authors: Nanna Bruun Bremnes Helen Engelstad Kvalem Line Småstuen Haug Cathrine Thomsen

Order: The report may be downloaded as a pdf-file from the web-page: www.fhi.no/ILC

Cover grafic design : Fete Typer Keywords (MeSH): Interlaboratory Comparison, POPs, Dioxins, PCBs, PBDEs, PFASs Citation: Bremnes NB, Kvalem HE, Haug LS, Thomsen C. Interlaboratory Comparison on POPs in Food 2019. Oslo: The Norwegian Institute of Public Health

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Contents

Summary ___________________________________________________________________________ 5 Introduction _________________________________________________________________________ 8 Design and practical implementation ___________________________________________________ 11

Study design and reporting of results: PCDDs/PCDFs, mono-ortho substituded PCBs, non-ortho substituted PCBs, PBDEs and HBCDs 11 Study design and reporting of results: PFASs 12 Confidentiality 12 Collection, preparation, and distribution of samples 12 Statistical analysis 13 The final report and certificate 14 Coordination 14

Results ____________________________________________________________________________ 15 Presentation in the report 15 Summarizing comments on results 15

PCDDs/PCDFs 15 Analyte solution-2019 15 Veal-2019 15 Herring-2019 15 Brown meat -2019 16

Dioxin-like PCBs 16 Analyte solution-2019 16 Veal-2019 16 Herring-2019 16 Brown meat -2019 16

Total TEQ 17 Indicator PCBs 18

Analyte solution-2019 18 Veal-2019 18 Herring-2019 18 Brown meat -2019 18

PBDEs 18 Analyte solution-2019 18 Veal-2019 18 Herring-2019 18 Brown meat -2019 19

HBCD 19 PFASs 19 Lipid content 19

Acknowledgements __________________________________________________________________ 20

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Appendix A: Participants’ affiliations and addresses Appendix B: Study announcement and instructions for participants Appendix C: WHO TEFs for human risk assessment Appendix D: Homogeneity testing Appendix E: Summary of results

Consensus of congener concentrations Consensus of TEQ values Consensus statistics Laboratories’ reported TEQs Laboratories’ Z-scores Z-score plots

Appendix 1: Presentation of results for Analyte solution-2019 Appendix 2: Presentation of results for Veal -2019 Appendix 3: Presentation of results for Herring-2019 Appendix 4: Presentation of results for Brown meat -2019 Appendix 5: Presentation of results for Perch -2019 Appendix 6: Presentation of results for lipid determination-2019

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Summary

The 20th round of the Interlaboratory Comparison on POPs in Food was conducted in 2019 by the Norwegian Institute of Public Health (NIPH). The study included the determination of the 2,3,7,8-chlorinated dibenzo-p-dioxins (PCDDs) and dibenzofurans (PCDFs), as well as dioxin-like non-ortho and mono-ortho chlorinated biphenyls (PCBs) in three different food items. Additionally, the participating laboratories could determine the concentrations of six indicator PCBs, polybrominated diphenyl ethers (PBDEs) and hexabromocyclododecanes (HBCDs) in the same food samples.

For the first time a fourth matrix was added, designated for the determination of the following poly- and perfluoroalkyl substances (PFASs): Perfluorooctanesulfonate (PFOS), perfluorohexanesulfonate (PFHxS), perfluorooctanoate (PFOA), perfluorononanoate (PFNA), perfluorodecanoate (PFDA) and perfluoroundecanoate (PFUnDA). The objectives of this interlaboratory comparison study were

A. To offer a tool for quality assurance to the participating laboratories B. To assess the between laboratory reproducibility C. To assess the readiness of expert laboratories worldwide to determine levels of

chlorinated and brominated persistent organic pollutants, as well as for PFASs, in regular foodstuffs.

With respect to PCDDs/PCDFs, non-ortho PCBs, mono-ortho PCBs, indicator PCBs, PBDEs and α-HBCD, the 2019-round of the study was performed on unfortified homogenates of veal, herring and brown meat from crab (hereafter referred to as Brown meat). An unfortified homogenate of perch was offered for the determination of PFASs.

If desired, the laboratories could also determine the concentrations of PCDDs/PCDFs, non-ortho PCBs, mono-ortho PCBs, indicator PCBs, PBDEs and α-HBCD in standard solutions from Cambridge Isotope Laboratories, provided by NIPH.

The test materials were sent to 73 laboratories worldwide in January, and results were returned from 72 of these.

A draft report was made available on our webpage www.fhi.no/ILC in July 2019, and the deadline for commenting on the published results was set to September 15th 2019.

This report presents the reported results for all seventeen 2,3,7,8-substituted PCDDs/PCDFs, the four non-ortho substituted PCBs #77, 81, 126 and 169 and the eight mono-ortho substituted PCBs #105, 114, 118, 123, 156, 157, 167, 189 in the three food items on a fresh weight and lipid weight basis.

The results of eight PBDEs #28, 47, 99, 100, 153, 154, 183 and 209, six indicator PCBs #28, 52, 101, 138, 153 and 180, and total HBCDs as well as the α-, β- and γ-isomers are also presented.

For the first time, we will also present the results of PFOS, PFHxS, PFOA, PFNA, PFDA and PFUnDA in a sample of Perch. The consensus concentration (assigned value) for each analyte in the four food samples was determined as follows: For the seventeen 2,3,7,8-substituted PCDDs/PCDFs, the four non-ortho substituted PCBs and the eight mono-ortho substituted PCBs non-detected congeners were assigned a concentration corresponding to the reported detection limits. The median

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of all reported concentrations for each analyte was then calculated. All values above twice the median were removed from the calculation. The consensus median and consensus mean as well as standard deviation (SD) were calculated from the remaining data, and this second median was called consensus value.

For the PBDEs, the indicator PCBs and HBCDs the non-detects were removed from the data set. The median of all reported concentrations for each analyte was then calculated. All values above twice the median were removed from the calculation. The consensus median (consensus value) and consensus mean as well as standard deviation (SD) were calculated from the remaining data.

When calculating the results for PFASs in the sample of Perch, we adopted the same approach as we used for the indicator PCBs and PBDEs. However, as the number of reported results were much lower for PFAS than for the other groups of analytes, outliers would contribute to a larger degree. Therefor we have chosen to remove low outliers, as well as high outliers, from the PFAS data set.

Toxic equivalents (TEQs) were calculated from the consensus medians of individual congeners using the toxic equivalency factors derived by WHO 2006 (from 2012: WHO2006TEQs as opposed to WHO1998TEQs as in the reports published before 2012).

Z-scores for the PCDD/PCDF TEQs were calculated for each laboratory using ±20 % of the consensus TEQs as a value for target standard deviation (σ=0.2), on both fresh weight and lipid weight basis. Further, Z-scores were calculated for the non-ortho PCB TEQ, the mono-ortho PCB TEQ, the total TEQ, the sum of six indicator PCBs, the sum of eight PBDEs, total HBCD, and the three isomers of HBCD and for each single congener in all three matrices of Veal, Herring and Brown meat (σ=0.2) (both on a fresh weight and a lipid weight basis). The z-scores for PFASs were calculated in the same way, but on fresh weight base only.

The consensus values of the standard solutions were calculated as mentioned above with the exception of the removal of all values exceeding ±50 % of the median prior to the final calculation of the consensus median and mean.

The consensus values for the lipid contents were calculated by first excluding results deviating more than two SD from the mean of all values, and then re-calculating the median, mean and SD.

The sample of Brown meat was the sample in this study with the highest total TEQ (2.3 pg TE/g fw, WHO2006TEFs). For this sample, Z-scores within ±1 were obtained by 82 % of the participating laboratories, and Z-scores within ±2 were achieved by 93 % of the participants (Z scores within ±1 and ±2, corresponding to a trueness of ±20 % and ±40 %, respectively). The Brown meat -sample was closely followed by the Herring-sample, with a consensus total TEQ of 2.1 pg TE/g fw (WHO2006TEFs). For this sample 86 % of the participants achieved Z-scores within ±1, and an impressing 98 % achieved Z-scores within ±2!

For the sample of Veal, which on beforehand was assumed to be the sample with lowest level of contamination (total TEQ=0.082 pg TE/g, WHO2006TEFs, fresh weight), Z-scores within ±1 were obtained by 33 % of the reporting participants on fresh weight basis, and Z-scores within ±2 was achieved by 53 % of the participants. This clearly mirrors the high number of non-detects reported for the PCDD/PCDFs, and the variation in the reported limits of detection reported by the participants.

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The relative standard deviation (RSD) calculated for the total TEQ after removal of outliers was 15-23 % for the two samples that had the highest levels of contamination (Herring and Brown meat , respectively). For the lower contaminated Veal-sample, the corresponding RSD was 115 %. Considering the levels of contamination in the three food samples in this study, it may be concluded that the abilities and performance of laboratories worldwide in determining dioxin-like compounds is generally good.

For the food samples, 43-56 laboratories reported results for the six indicator PCBs. The total consensus concentrations on fresh weight basis for six indicator PCBs were 300 pg/g (10 %) in Veal, 12201 pg/g (16 %) in Herring and 5837 pg/g (13 %) in Brown meat, with total RSDs given in parentheses.

16-27 laboratories reported concentrations for all seven of the tetra- to hepta-PBDEs and 14-21 laboratories reported concentrations for PBDE-209. The consensus concentrations of the sum of the PBDEs with PBDE-209 excluded, were on fresh weight basis 6.0 (23 %), 513 (18 %) and 102 (12 %) pg/g in Veal, Herring and Brown meat, respectively, with total RSDs given in parentheses. The consensus concentrations for PBDE-209 were 12 (n=14, RSD=52 %), 11 (n=21, RSD=111 %) and 14 (n=17, RSD=54 %) pg/g fresh weight in Veal, Herring and Brown meat, respectively.

The consensus concentrations calculated for HBCDs are indicative, as only a few laboratories reported results (n=3-6).

9-10 laboratories reported results for the different PFASs in the samples of Perch. The sample was on beforehand known to be heavily contaminated with PFOS (consensus concentration 125393 pg/g fw). 80 % of the participants obtained a Z-score ±2 for PFOS, and 60 % obtained Z-scores ≤1. For PFDA (consensus median 705 pg/g fw), 55 % of the participants obtained z-scores ≤1, and for PFUnDA (consensus concentration was 951 pg/g fw) 56 % obtained z-scores ≤1.

The consensus values for PFHxS, PFOA and PFNA are indicative due to few reported results (many non-detects).

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Introduction

Maximum residue limits and official food control systems are established in many countries for the monitoring of the levels of dioxins and dioxin-like PCBs in food and feed, both to map and to reduce human and animal exposure to these highly toxic pollutants. For the same reasons, the European Union introduced levels of legislation in 2014 for the indicator PCBs as well. For PFASs, new provisional tolerable weekly intakes for PFOS and PFOA were published by EFSA in 2018. To meet these requirements, there is a large demand for chemical analytical laboratories with the skills and abilities to determine these contaminants at very low concentrations and in complex matrixes.

It is usually required by the authorities that laboratories performing such measurements are accredited according to ISO standards and prove their competence by successful participation in interlaboratory studies.

This is the 20th round of a world-wide interlaboratory comparison study on dioxin-like compounds, eight PBDEs, six indicator PCBs and HBCD in food, organized by the Department of Environmental Exposure and Epidemiology, at the Norwegian Institute of Public Health (NIPH), Oslo, Norway. New in 2019 was the addition of a food sample designated for the determination of six selected PFASs.

The main objective of this exercise is to assess the between laboratory reproducibility of dioxin-like compounds analyses in foods, and to provide a QA/QC instrument for each participating laboratory to contribute to its proficiency.

The exercise took place from January 2019, when the samples were shipped to the laboratories for analysis, until the reporting deadline in April 2019, when the last reports with results were received. A draft report was made available to the participants on our webpage (http://www.fhi.no/ILC) in July, 2019.

All participants from previous rounds in this series of "Interlaboratory Comparisons on POPs in Food" were invited to participate. In addition, several other laboratories announced their interest and were invited to participate. There was no limit to the total number of participating laboratories. The 72 laboratories that submitted results, and thereby contributed to the study results, are presented in Table 1.

Table 1. Participants that reported results in the 20th round of the Interlaboratory Comparison on POP's in Food 2019

ALPA Chimies Micropolluants Saint Julien-Les-Metz, France

ALS Czech Republic Pardubice, Czech Republic

ALS Environmental - Burlington Burlington, Ontario, Canada

AsureQuality Ltd – Wellington Lower Hutt, New Zealand

Arkansas Laboratory (ARKL) Office of Regulatory Affairs Jefferson, Arkansas, United States of America

Australian Ultra Trace Laboratory National Measurement Institute - North Ryde Sydney, Australia

BioDetection Systems B.V. Amsterdam, The Netherlands

Canadian Food Inspection Agency (CFIA) Calgary, Alberta, Canada

CARSO-LSEHL Vénissieux, France

Central Lab of Residue Analysis of Pesticides and Heavy Metals in Foods Giza, Egypt

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Chemisches und Veterinäruntersuchungsamt (CVUA) Freiburg Freiburg, Germany

China Academy of Inspection and Quarantine Beijing, China

China National Center for Food Safety Risk Assessment Beijing, China

Chinese Academy of Sciences Center for Eco-Environmental Sciences Beijing, China

Concept Life Sciences Manchester, United Kingdom

CVUA MEL Münster , Germany

Danish Veterinary and Food Administration Ringsted , Denmark

Dioxin laboratory of Comprehensive test center of Chinese Academy of Inspection and Quarantine Hangzhou, Beijing, China

Environmental Laboratory – IQS Barcelona, Spain

Eurofins ANATECH SÃO PAULO, Brasil

Eurofins GfA Lab Service GmbH Hamburg, Germany

Eurofins Laboratorium Zeeuws Vlaanderen Graauw, The Netherlands

Fera Science Ltd. York, United Kingdom

Government Laboratory Additives, Contaminants and Composition Section Hong Kong, China

Havforskningsinstituttet Bergen, Norway

Health Canada Health Products and Food Branch Ottawa, Canada

Health Canada Burnaby, British Columbia, Canada Ottawa, Canada

Hessisches Landeslabor Wiesbaden, Germany

Hubei Provincial Centre for Disease Control and Prevention Institute of Health Inspection and Testing Wuhan, Hubei Province, China

Hyper Quantum Technologies, Ltd. Food Authenticity & Safety Testing Center Kaohsiung City, Taiwan, China

Institute for Agro-food Standards and Testing Technology Shanghai Academy of Agricultural Sciences Shanghai, China

Institute of Quality Standard & Testing Technology for Agro-Products The Chinese Academy of Agricultural Sciences Beijing, China

Istituto Zooprofilattico Sperimentale Lombardia Emilia Romagna-Bologna Chemical Department Bologna Bologna, Italy

Japan Food Research Laboratories Nagayama Tama-city, Tokyo, Japan

La Drôme Laboratoire Valence, France

Laboratory of SGS Bulgaria Ltd Varna, Bulgaria

Laboratory of Vendee (LEAV) la Roche sur Yon, France

Landesamt für Umweltschutz Sachsen-Anhalt Halle/Saale, Germany

mas | münster analytical solutions gmbh Münster, Germany, Germany

Mass Spectrometry and Dioxin Analysis Laboratory NSCR "Demokritos" Athens, Greece

Maxxam Analytics International Corporation Mississauga, Canada

MICROPOLLUANTS TECHNOLOGIE SA Saint Julien-Les-Metz, France

National Cheng Kung University Research Center for Environmental Trace Toxic Substances Tainan, China

National Food Agency (Livsmedelsverket) Uppsala, Sweden

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National Institute for Health and Welfare Environmental Health Unit Chemical Risks team Kuopio, Finland

National Institute of Food and Drug Safety Ministry of Food and Drug Safety Food contaminants division Cheongju-si, Repulic of Korea

Niedersächsisches Landesamt für Verbraucherschutz und Lebensmittelsicherheit Lebensmittel-und Veterinärinstitut Oldenburg Oldenburg, Germany

NILU (Norwegian Institute for Air Research) Kjeller, Norway

Nofalab Schiedam , The Netherlands

Pacific Rim Laboratories Inc. Surrey BC, Canada

POP Lab Shenzhen Center for Disease Control & Prevention Shenzhen, Guangdong, China

SGS Belgium NV Antwerpen, Belgium

SGS Institut Fresenius GmbH Bayreuth, Germany

SGS Taiwan Ltd. New Taipei City, Taiwan (R.O.C.)

Shanghai Municipal Center for Disease Control and Prevention (1) Shanghai, China

Shanghai Municipal Center for Disease Control and Prevention (2) Shanghai, China

SIA Analysis Laboratory Edirne, Turkey

SIA Analysis Laboratory Izmir Branch Office Izmir, Turkey

Sintef Industri Avd. for Bioteknologi og Nanomedisin Trondheim, Norway

Sun Dream Environmental Technology Corporation Food Hygiene Laboratory Taichung City, China

Super Micro Mass Research & Technology Center Cheng Shiu University Niaosong District, Kaohsiung City, Taiwan

SYNLAB Analytics & Services Germany GmbH Standort Jena Jena, Germany

Taiwan Agricultural Chemicals and Toxic Substances Research Institute Council of Agriculture, Executive Yuan Taichung, Taiwan, China

The State Laboratory - Ireland Celbridge, Kildare, Ireland

TLR International Laboratories Rotterdam, The Netherlands

Umeå University Department of Chemistry Trace Analysis Platform Umeå, Sweden

Wellington Laboratories Inc. Guelph, Ontario, Canada

WESSLING GmbH Altenberge, Germany

Worthies Engineering Consultants Corp. Environmental & Ultra Trace Testing Lab Taichung, Taiwan

Yangtze Delta Region Institute of Tsinghua University Zhejiang, China

Super Micro Mass Research & Technology Center Cheng Shiu University Niaosong District, Kaohsiung City, Taiwan

SYNLAB Analytics & Services Germany GmbH Standort Jena Jena, Germany

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Design and practical implementation

Study design and reporting of results: PCDDs/PCDFs, non-ortho substituded PCBs, mono-ortho substituted PCBs, indicator PCBs, PBDEs and HBCDs As in the previous rounds of this interlaboratory comparison study, the test material chosen represented naturally contaminated food items. The analytes to be determined were all seventeen 2,3,7,8-substituted PCDDs/PCDFs, the four non-ortho substituted PCBs #77, 81, 126 and 169 and the eight mono-ortho substituted PCBs #105, 114, 118, 123, 156, 157, 167 and 189. If desired, the laboratories could also determine eight PBDEs #28, 47, 99, 100, 153, 154, 183 and 209, six indicator PCBs #28, 52, 101, 138, 153 and 180, total HBCD and its three isomers (α-, β-, γ-HBCD). The six PCB congeners belong together with the mono-ortho PCB #118 to the selection of PCBs commonly referred to as ICES-7 (ICES-7: Report of the ICES Advisory Committee, 2010; Book 7).

The analysis should be performed using the laboratories’ own methods for sample preparation and instrumental analysis, their own quantification standards and quantification procedures, and their own method for lipid determination.

It was recommended that laboratories determined as many as possible of the 2,3,7,8-substituted PCDDs/ PCDFs, dioxin-like PCBs, PBDEs, indicator PCBs and HBCD in the samples of Veal, Herring and Brown meat.

The laboratories were to report the concentration of each detected congener (e.g. S/N ≥3) in the food items on fresh weight basis, as well as the limit of detection (LOD, e.g. S/N =3). Non-detected congeners (e.g. S/N <3) were to be marked "ND" in the comments column of the Report forms. As the report was to include the determination of lipid percent in the food samples, the laboratories should also include the determined lipid percentage of the samples as well as sample amount used for the analysis.

In addition to the food samples, six standard solutions containing known concentrations of the analytes could be analyzed, using the laboratories' own quantification standards and methods. The provided standard solutions consisted of the following components:

1) Seventeen 2,3,7,8-substituted PCDDs/PCDFs (2:5:10 pg/µl for tetra:penta-hexa-hepta:octa chlorinated dibenzo-p-dioxins/-dibenzo furans respectively)

2) Four non-ortho PCBs (10 pg/µl)

3) Eight mono-ortho PCBs (100 pg/µl)

4) Eight PBDEs (100 pg/µl)

5) Six indicator PCBs (100 pg/µl)

6) α-HBCD (500 pg/µl)

The test materials consisted of homogenates of Veal, Herring and Brown meat from Crab. The laboratories could choose to analyze one, two or all three food samples.

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Study design and reporting of results: PFASs For the 20th round of the Norwegian POPs in Food-study, we also offered a food sample for the determination of the following PFASs: PFOS, PFHxS, PFOA, PFNA, PFDA and PFUnDA. The sample material consisted of Perch caught in an area well known to be contaminated by PFOS. As for the other matrices, the Perch sample was not fortified.

The laboratories’ own methods for sample preparation and instrumental analysis, as well as their own quantification standards should be used for the analysis of the sample.

The laboratories were to report the concentration of each detected congener (e.g. S/N ≥3) in the Perch on fresh weight basis as well as the limit of detection (LOD, e.g., S/N =3). Non-detected congeners (e.g. S/N <3) were to be marked "ND" in the comments column of the Report forms.

Confidentiality Each participating laboratory was given an exclusive laboratory code by the coordinators. In the present report, the participants are presented in the tables and figures by their unique codes. The participants have access to their own code only, and laboratory codes were not revealed to any third parties.

When received by the coordinators, the raw data from the laboratories were entered into a database. A draft report was generated and made available to all participants on the web page www.fhi.no/ilc in July 2019.

Collection, preparation, and distribution of samples Samples shipped to the participants consisted of one to three of the following:

• Veal (~100 g)• Herring (~100 g)• Brown meat from Crab (~60 g)• Perch (~25 g)

The test materials were produced from natural products and were not fortified with standards.

The Veal was purchased from “Lierkalv”, a Norwegian producer of veal from sucling calves in the south-east of Norway. The Herring was caught in the Baltic sea and shipped to NIPH from the National Food Agency in Sweden. The Brown meat was brown meat from Norwegian Brown Crab, and bought from Hitramat in mid-Norway. The Perch was caught in a lake known to be contaminated by PFOS in the east of Norway.

The Veal arrived as fresh, minced meat in parcels of 500 g. The parcels were pooled and homogenaized thoroughly in a large, industrial food grinder.

The Herring from the Baltic sea arrived as filets. All the filtes were pooled, grinded and homogenized thoroughly.

The Brown meat arrived as packets of frozen material from the same production batch. At arrival to the Norwegian Institute of Public Health the packets were defrosted, pooled and homogenized until the bulk sample was homogeneous.

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The Perch arrived as whole, frozen fishes. The fishes were filleted before they were pooled and homogenized.

Sub-samples of at least 100 g of Veal (Veal-2019), 100 g of Herring (Herring-2019), 60 g of Brown meat (Brown meat -2018) and 25 g of Perch (Perch-2019) were placed into screw-cap polystyrene bottles. The bottles were all carefully washed, rinsed with methanol and dried before use. All samples were stored at –20 °C until shipment to the participating laboratories.

Statistical analysis Based on experiences from previous rounds, we have chosen the following approach for the calculation of the consensus concentrations (assigned value) for each of the congeners included in the study:

For PCDDs/PCDFs and dioxin-like PCBs: Congener-by-congener medians were calculated from the food sample data of all reporting laboratories. The detection limits were used as concentration for non-detected congeners (upper bound concentration).

For PBDEs, indicator PCBs and HBCD: Non-detected congeners in the food samples were removed from the data set prior to consensus calculation. The same approach was used for the calculation of the PFASs.

Outliers for all congeners were defined as those values exceeding twice the median of all values and thus removed from the data set.

For PFASs, the number of participants were limited compared to the other groups of analytes. Therefore, when identifying low outliers, they were removed from the data set as well as the high outliers.

The consensus values were defined as the median of the remaining data for each congener. The consensus mean and SD were calculated from this data set for each congener. The congener data that were removed prior to consensus calculation are marked accordingly in the tables presenting the individual results.

For the standard solutions, outliers were defined as those values outside ±50 % of the median of all reported values and were removed from the data set before the calculation of the median, mean and SD were calculated from the remaining data. The consensus of the lipid content was calculated as the mean after removal of values outside ±2*SD.

TEQs were calculated from the consensus medians for PCDDs/PCDFs, non-ortho PCBs, and mono-ortho PCBs, using the toxic equivalency factors derived by WHO in 1998 and 2006. As the detection limit was used for the concentration of non-detects, these TEQs represent upper bound concentrations.

Z-scores on both fresh weight and lipid weight basis for PCDD/PCDF TEQ as well as for thenon-ortho PCB TEQ, the mono-ortho PCB TEQ, the total TEQ (WHO2006TEFs), the sum of sixindicator PCBs, the sum of eight PBDEs, total HBCD and for each congener were calculatedfor each laboratory according to the following equation:

Z = (x – X)/σ

Where x = reported value; X = consensus value (assigned value); σ = target value for standard deviation. A σ of 0.2 multiplied by the consensus value was used, i.e. Z-scores between +1 and -1 reflect a deviation of ±20 % from the consensus value.

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The final report and certificate The draft of the final report was prepared by the coordinators and published electronically in July 2019.

The final report will be made available to the participants in pdf format at www.fhi.no/ILC.

A certificate of participation, stating the participant’s laboratory code, will be sent to each participating laboratory who has contributed to the results by the end of 2019.

Coordination The study was initiated and carried out by the Dept. of Environmental Exposure and Epidemiology, Norwegian Institute of Public Health, Oslo, Norway. Members of the coordination committee were:

Nanna Bruun Bremnes, Senior Engineer [email protected]

Cathrine Thomsen, Department Director [email protected]

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Results

Presentation in the report Seventy-two laboratories worldwide submitted their results within the deadline and the results are presented in the following chapters. All participating laboratories will be able to compare their own performance, congener by congener, with the other laboratories. Since variations in performances are based on several factors, it is recommended that each laboratory carefully evaluate the factors that, favorably or unfavorably, may have contributed to its performance.

Readers of the report can without being participants in the study or without access to laboratory codes, get a general overview of the analytical performance of laboratories worldwide on the determination on dioxins, dioxin-like PCBs, indicator PCBs, PBDEs and HBCD in regular foodstuffs.

In Appendix E the consensus statistics are given on fresh and lipid weight basis for concentrations of individual congeners and TEQ values, a summary of TEQ values for each food item, and the Z-score plots on both fresh and lipid weight basis, based on a target deviation of ±20 % from the consensus TEQ2006-values.

Individual results reported by the laboratories for each congener are given for Veal, Herring and Brown meat in Appendix 2, 3 and 4. The results for PFAS in the sample of Perch will be presented in Appendix 5, and results of the lipid determinations are presented in Appendix 6.

Summarizing comments on results

PCDDs/PCDFs

Analyte solution-2019 Concentrations of PCDDs/PCDFs were reported by 61 laboratories. The average RSD for the 17 congeners was 6,9 % ranging from 5.8 % for 1,2,3,7,8,9-HxCDF to 9.3 % for 1,2,3,4,6,7,8,9-OCDD. The calculation of Z-scores for the TEQs (target 12.5 pg TEQ/µL based on TEF2006-values) of the PCDD/PCDF standard solution showed that 98 % of the laboratories were within the range of ±20 % of the consensus value. This clearly demonstrates that the calibration solutions used by the laboratories generally are of high quality.

Veal-2019 For the sample of Veal, PCDD/PCDF results from 50 laboratories were received. From these results, the calculated consensus TEQ (PCDD/PCDF TEQ based on WHO2006-TEFs) was 0.022 pg TE/g fresh weight and 0.27 pg TE/g lipid weight.

The average RSD was 50 %, ranging from 32-71 % for 1,2,3,4,6,7,8-HpCDD and 1,2,3,4,7,8,9-HpCDF respectively. Z-scores within ±1 were obtained by 33 % of the laboratories and 53 % of the laboratories had Z-scores within ±2 (fresh weight basis).

Herring-2019 PCDD/PCDF concentrations in the Herring sample were reported by 63 laboratories. The consensus TEQ was 0.94 pg TEQ/g fresh weight, and 13 pg TEQ/g lipid weight

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(PCDD/PCDF TEQ based on WHO2006TEFs). The average RSD was 31 % ranging from 18-67 % (2,3,4,7,8-PeCDF and 1,2,3,4,6,7,8,9-OCDF respectively). Z-scores were within ±1 for 88 % of the laboratories and within ±2 for 95 % of the laboratories (fresh weight basis).

Brown meat -2019 PCDD/PCDF concentrations in the sample of Brown meat were determined by 56 laboratories. The consensus TEQ for PCDD/PCDF based on WHO2006TEFs was 1.3 pg TEQ/g fresh weight and 16 pg TEQ/g lipid weight (PCDD/PCDF TEQ based on WHO2006TEFs). The average RSD was 27 % ranging from 17-56 % (2,3,4,7,8-PeCDF and 1,2,3,7,8,9-HxCDF respectively). Z-scores for PCDD/PCDF TEQ within ±1 were obtained by 86 % of the laboratories and 95 % had Z-scores within ±2 (fresh weight basis).

Dioxin-like PCBs

Analyte solution-2019 The 12 dioxin-like PCBs in the analyte solution were analyzed and reported by 60-62 laboratories. The RSDs for the different congeners were ranging from 5.4 % for PCB-189 to 7.6 % for PCB-114, with an average of 6.5 %.

Veal-2019 Dioxin-like PCB concentrations in the sample of Veal were reported from 50 laboratories. The concentrations of the 12 congeners varied between 0.053 pg/g fresh weight (PCB-81) and 59 pg/g fresh weight (PCB-118). The average RSD for concentrations of individual dioxin-like PCB congeners was 25 % ranging from 15 % for PCB-118 to 42 % for PCB-123.

The dioxin-like PCBs contribute 73 % to the total TEQ (WHO TEF2006) in the sample with PCB-126 as the main contributor (68 %).

Herring-2019 Of the participating laboratories, 63 measured and reported dioxin-like PCB concentrations in the Herring sample. The concentrations ranged from 0.55 pg/g fresh weight for PCB-81 to 1426 pg/g fresh weight for PCB-118. The average RSD for concentrations of individual dioxin-like PCB congeners on fresh weight basis was 22 % ranging from 13 % for PCB-189 to 43 % for PCB-123.

The dioxin-like PCBs contribute to about 55 % of the total TEQ in the sample with PCB-126 as the main contributor (47 %).

Brown meat -2019 Dioxin-like PCBs in Brown meat were reported by 54 laboratories. Levels were ranging from 1.7 pg/g fresh weigh for PCB-81 to 924 pg/g fresh weight for PCB-118. The average RSD for concentrations of individual dioxin-like PCB congeners on fresh weight basis was 20 % ranging from 13 % for PCB-156 to 33 % for PCB-126.

The contribution of the dioxin-like PCBs to the total TEQ was about 42 % with PCB-126 as the main contributor (36 % of total TEQ).

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Total TEQ

The total TEQ for the sample of Veal was 0.082 pg TEQ/g fresh weight and 1.0 pg TEQ/g lipid weight (WHO TEF2006). The total TEQ of the Herring-sample was 2.1 pg TEQ/g fresh weight and 30 pg TEQ/g lipid weight, and the Brown meat contained 2.3 pg TEQ/g on fresh weight basis and 28 pg TEQ/g lipid weight basis.

The RSDs for total TEQs on fresh weight basis calculated from the RSD of individual congeners were 13 % for the sample of Veal, 8.4 % for Herring and 8.5 % for Brown meat.

In Figure 1 the percentage contribution to the TEQ-values for the three groups of compounds is depicted based on WHO TEF2006 and WHO TEF1998, respectively. For the selection of food-items included in this study the dioxin-like PCBs contributed from 42 % to 73 % to the total TEQ (using WHO TEF2006), demonstrating the variation in contribution, and the importance of the PCBs for the determination of the total TEQs related to the toxic potency of food samples.

Figure 1. The percentage contribution of PCDDs/PCDFs, non-ortho PCBs and mono-ortho PCBs to the total TEQ calculated using both the WHO2006 TEFs and WHO1998 TEFs, in the three food samples.

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Indicator PCBs

Analyte solution-2019 52 laboratories reported indicator PCBs in the analyte solution. The average RSD was 8.1 % ranging from 6.6 to 9.3 % (outliers removed).

Veal-2019 For the sample of Veal, results for indicator PCBs were received from 44 laboratories. The consensus concentrations varied between 23 pg/g fresh weight (PCB-52) and 107 pg/g fresh weight (PCB-153). The RSDs were ranging from 18 to 31 % for PCB-153 and PCB-28 respectively, with an average of 24 % for all indicator PCBs. The consensus median for the sum of indicator PCBs was 300 pg/g fresh weight.

Herring-2019 Within the deadline, 56 laboratories reported results for indicator PCBs in the Herring sample. The consensus concentrations ranged from 234 pg/g fresh weight (PCB-28) to 5136 pg/g fresh weight (PCB-153) with a consensus median for the sum of indicator PCBs of 12201 pg/g fresh weight. The average RSD was 31 %, ranging from 29 to 33 % for PCB-52 and PCB-28 respectively.

Brown meat -2019 Results were obtained from 47 laboratories. The concentrations of indicator PCBs in Brown meat ranged from 40 pg/g fresh weight (PCB-52) to 3061 pg/g (PCB-153) and the consensus median for the sum was 5837 pg/g fresh weight. The average RSD was 30 %, ranging from 22 to 34 % for PCB-153 and PCB-52 respectively.

PBDEs

Analyte solution-2019 The tri- to hepta-PBDE standard solution was analyzed by 23 laboratories and 19 laboratories reported values for PBDE-209. The RSDs were between 5.1-11 % for all congeners.

Veal-2019 The PBDE concentrations in Veal were reported by 17 laboratories, except for PBDE-209 for which 14 results were received. The consensus concentrations were in the range of 0.15 pg/g fresh weight for PBDE-28 to 2.7 pg/g fresh weight for PBDE-47. The consensus concentration for PBDE-209 was 12 pg/g fresh weight. The sum of tri- to hepta-PBDEs was 5.6 pg/g fresh weight. The range of RSDs on fresh weight basis was 35-60 %, with an average of 48 % including PBDE-209.

Herring-2019 Within the deadline, 27 laboratories had reported results for tri- to hepta-PBDEs in Herring and 21 laboratories had reported results for PBDE-209. The consensus concentrations varied between 1.1 pg/g fresh weight (PBDE-183) and 301 pg/g fresh weight (PBDE-47). The concentration for PBDE-209 was 11 pg/g fresh weight. The sum of tri- to hepta-PBDEs was 513 pg/g fresh weight. The RSD calculated from the concentrations on fresh weight ranged from 25-111 %, with an average of 43 % for PBDEs including PBDE-209.

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Brown meat -2019 Twenty-two laboratories reported results for tri- to hepta-PBDEs in Brown meat, and 17 reported results for PBDE-209. The concentrations varied between 0.76 pg/g fresh weight (PBDE-183) and 50 pg/g (PBDE-47). The concentration for PBDE-209 was 14 pg/g. The sum of tri- to hepta-PBDEs was 102 pg/g fresh weight. The RSDs for the individual congeners were ranging from 18 to 77 % with an average of 35 % including PBDE-209.

HBCD Also in this round of the study, total HBCD and the isomers α-, β- and γ-HBCD could be determined and reported. A total of 6 laboratories reported α-HBCD in the standard solution and 5-11 laboratories reported one or more of the three isomers in the food samples. The consensus concentrations for the sum of individual HBCD isomers were 3.9 pg/g fresh weight for the sample of Veal, 329 pg/g for the Herring and 12 pg/g fresh weight for the Brown meat sample. Since only a few laboratories reported HBCD, these results must be regarded as indicative values.

PFASs A sample of Perch known to be heavily contaminated with PFOS, was offered to the participants for the determination of PFASs. The participating laboratories were asked to report their results for as many as possible of the following PFASs: PFOS, PFHxS, PFOA, PFNA, PFDA and PFUnDA. Eleven laboratories reported their results by the deadline, but not all participants reported results for all PFASs. The consensus concentration of the sum of individual PFASs was 127485 pg/g fresh weight, with PFOS as the main contributor (125371 ng/g fw, n=10). The concentration of PFUnDA in the sample was 951 pg/g fw, while the concentration of PFDA was705 pg/g fw. The consensus values for PFHxS, PFOA and PFNA are only indicative due to many reported non-detects (147 pg/g fw, 57 pg/g fw and 255 pg/g fw respectively).

Lipid content The mean and RSDs (in parentheses) for the lipid contents of the food samples were calculated to be 8.2 % (RSD=9.6 %) for the Veal sample, 7.0 % (RSD=16 %) for the Herring sample and 8.2 % (11 %) for the sample of Brown meat.

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Acknowledgements

The laboratories are acknowledged for their participation in this interlaboratory comparison and in their interest in its overall objectives, thereby making it clear that they value good analytical performance. All the individual analysts are acknowledged for their contributions to the results.

We thank Marie Aune from the Swedish National Food Agency for her valuable help to purchase the Herring sample and Cambridge Isotope Laboratories, Inc. for providing the standard solutions for this interlaboratory study.

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Appendix A:

Participant´s affiliationsand addresses

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ALPA CHIMIES MICROPLLUANTS Mr. Francois BLONDEL

76000 Rouen France

[email protected]

ALS Czech Republic, s.r.o. Miloslav Sebránek

Pardubice, CZ-530 02 Czech Republic

[email protected]

ALS Environmental - Burlington Rachel Saxon

Burlington, Ontario L7L 0E6 Canada

[email protected]

Arkansas Regional Laboratory Office of Regulatory Affairs

United States Food & Drug Administration Jeff Bruce

Jefferson, AR72079 United States of America

[email protected]

AsureQuality Limited - Wellington Laboratory Mine Amosa

Lower Hutt 5010 New Zealand

[email protected]

Australian Ultra Trace Laboratory Dr Alan Yates

Sydney, NSW 2113 Australia

[email protected]

BC Food Laboratory Regulatory Operations and Regions Branch

Health Canada Bryan Yu

Burnaby, British Columbia, V5G 4P2 Canada

[email protected]

BioDetection Systems B.V. Kees Swart

Amsterdam 1098 XH The Netherlands

[email protected]

Canadian Food Inspection Agency Nishma Karim

Calgary, Alberta, T2L 2L1 Canada

[email protected]

CARSO-LSEHL Stephanie Defour 69200 Vénissieux

France [email protected]

Central Lab of Residue Analysis of Pesticides and Heavy Metals in Foods Dr Emad Ramadan Attallah

Giza, 12311 Arabic Republic of Egypt [email protected]

Chemisches und Veterinäruntersuchungsamt (CVUA) Freiburg

Sandra Schill D-79114 Freiburg

Germany [email protected]

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China Academy of Inspection and Quarantine Yun Ling

Beijing 100176 [email protected]

China National Center for Food Safety Risk Assessment

Dr. Lei Zhang Beijing, 100021

China [email protected]

Chinese Academy of Sciences Research Center for

Eco-Environmental Sciences Dioxin Lab

Prof. Qinghua Zhang Beijing, 100085

China [email protected]

Concept Life Sciences David Powell

Manchester M16 9FE United Kingdom

[email protected]

CVUA MEL Dr..Thorsten Bernsmann

48147 Münster Germany

[email protected]

Danish Veterinary and Food Administration Søren Sørensen 4100 Ringsted

Denmark [email protected]

Dioxin laboratory of Comprehensive test center of Chinese Academy of Inspection and Quarantine

Sun Yizhi Beijing, 100123

China [email protected]

Environmental Laboratory - IQS Institut Químic de Sarrià

Centre d'Ensenyament Tècnic Superior Fundació Privada

Dr. Jordi Díaz 08017 Barcelona

Spain [email protected]

Eurofins Anatech Food Dioxins Testing Carolina Nunes and Ricardo Tamashiro

São Paulo / SP - CEP 04126-060 Brasil

[email protected] [email protected]

Eurofins | Laboratorium Zeeuws Vlaanderen Saskia van Goethem and Dr. G.J.M. de Clercq

4569 TC Graauw The Netherlands

[email protected] [email protected]

Eurofins GfA Lab Service GmbH Heike Henjes

21079 Hamburg Germany

[email protected]

Fera Science Ltd. Frankie Smith

York YO41 1LZ UK

[email protected]

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Government Laboratory Hong Kong SAR Government

Additives, Contaminants and Composition Section Dr. P.W. KONG

P.R. China Hong Kong

[email protected]

Havforskningsinstituttet Bergitte Reiersen and Dagmar Nordgård

5005 Bergen Norway

[email protected] [email protected]

Health Canada Health Products and Food Branch

Food Research Division Thea Rawn

Ottawa, ON, K1A 0K9 CANADA

[email protected]

Hessisches Landeslabor Harald Thiele

D-65203 Wiesbaden Germany

[email protected]

Hubei Provincial academy of preventive medicine Institute of Health Inspection and Testing

Dr. Wen Sheng Beijing 100044

China [email protected] [email protected]

Hyper Quantum Technologies, Ltd. Food Authenticity & Safety Testing Center

Shu-Chuan Hsiao Kaohsiung City 806

Taiwan, R.O.C. [email protected]

[email protected]

Institute for Agro-food Standards

and Testing Technology Shanghai Academy of Agricultural Sciences

Qinxiong Rao Shanghai, 201403

China [email protected]

Institute of Quality Standard & Testing Technology for Agro-Products

The Chinese Academy of Agricultural Sciences Li Xiaomin

Beijing 100044 P.R.China

[email protected]

Istituto Zooprofilattico Sperimentale Lombardia Emilia Romagna

Simonetta Menotta 40127 Bologna

Italy [email protected]

Japan Food Research Laboratories Toshihiko Yanagi and Masaki Kosugi

6-21-6 Nagayama Tama-city Tokyo Japan

[email protected] [email protected]

La Drôme Laboratoire Benoît Planel/Anne-Gaëlle Valad

26000 Valence France

[email protected] [email protected]

Laboratory of SGS Bulgaria Ltd. Veselka Pashova

Varna 9003 Bulgaria

[email protected]

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Laboratory of Vendee (LEAV) Emmanuelle Quetier

F85000 la Roche sur Yon France

[email protected] [email protected]

Landesamt für Umweltschutz Sachsen-Anhalt Dr. Uwe Rauhut

06114 Halle/Saale Germany

[email protected]

Landesuntersuchungsamt Institut für Lebensmittelchemie Speyer Stefanie Schmitt and Hildegard Gerstner

67346 Speyer Germany

[email protected]

mas | münster analytical solutions gmbh Dr. Armin Maulshagen and Dr. Stephan Hamm

D 48149 Münster, Germany Germany

[email protected]

Mass Spectrometry and Dioxin Analysis Lab. NSCR DEMOKRITOS

Dr. Leondios Leondiadis Athens 15310

GREECE [email protected]

Maxxam Analytics International Corporation

Salima Haniff Mississauga, L5N 2L8

Canada [email protected]

Micropolluants Technologie SA Pauline Gugole

57 070 - Saint Julien-Les-Metz France

[email protected]

National Cheng Kung University Research Center for Environmental

Trace Toxic Substances Dr. Lee Ching Chang and Shu Yao Yang

Tainan,704 Taiwan, R.O.C

[email protected]

National Food Agency Marie Aune

SE-753 23 Uppsala Sweden

[email protected]

National Institute for Health and Welfare Environmental Health Unit

Chemical Risks team Päivi Ruokojärvi FI-70210 Kuopio

Finland [email protected]

National Institute of Food and Drug Safety

Ministry of Food and Drug Safety Joon-Goo Lee

Cheongju-si, 28159 Republic of Korea [email protected] [email protected]

Niedersächsisches Landesamt für

Verbraucherschutz und Lebensmittelsicherheit Dr. Elke Bruns-Weller, Dr. Annette Knoll,

Dr. Claudia Wenzel D-26133 Oldenburg, Germany

[email protected] [email protected]

[email protected]

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NILU (Norwegian Institute for Air Research) Stine Marie Bjørneby

2007 Kjeller Norway

[email protected]

Nofalab

Jeroen Markesteijn 3115 JG Schiedam The Netherlands

[email protected]

Oekometric Horst Rottler

95448 Bayreuth Germany

[email protected]

Pacific Rim Laboratories Inc. Dave Hope

Surrey, BC V3S 8P8 Canada

[email protected]

POP Lab Shenzhen Center for Disease Control & Prevention

Jianqing Zhang and Yousheng Jiang Shenzhen, Guangdong, 518055

China [email protected] [email protected]

SGS Belgium NV Geert De Smetand Antwerpen B-2030

Belgium [email protected]

SGS Institut Fresenius GmbH Ms Waltraud Verhoeven

95448 Bayreuth Germany

[email protected]

SGS Taiwan Hunting Chen

New Taipei City 24803 Taiwan (R.O.C.)

[email protected]

Shanghai Municipal Center for Disease Control and Prevention

Yuanjie Lin Shanghai 200336

China [email protected]

Shanghai Municipal Center for Disease Control and Prevention

Sunyang Le Shanghai, 200336

China [email protected]

SIA ANALYSIS LABORATORY Zülfükar Karaçay Edirne P.C:22000

Turkey [email protected]

[email protected]

SIA ANALYSIS LABORATORY IZMIR BRANCH OFFICE

Semih Çakir Izmir P.C: 35090

Turkey [email protected]

[email protected]

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SINTEF Materialer og Kjemi

Trude Sophie Guldberg 7034, Trondheim

Norway [email protected]

Sun Dream Environmental Technology Corporation

Food Hygiene Laboratory Tzu Jia Chang (Dora Chang)

Taichung City, 40768 Taiwan, R.O.C.

[email protected]

Super Micro Mass Research & Technology Center

Cheng Shiu University Huang Ming Feng

Niaosong District, Kaohsiung City, 833 Taiwan(ROC)

[email protected]

SYNLAB Analytics & Services Germany GmbH Standort Jena

Dr. Uwe Dornberger D-07743 Jena

Germany [email protected]

Taiwan Agricultural Chemicals and Toxic

Substances Research Institute Council of Agriculture, Executive Yuan

Tsen Chao-Ming Taichung 41358 Taiwan (R.O.C.)

[email protected]

The State Laboratory - Ireland Myra Keogh and Colmán Ó Ríordáin Celbridge, Co. Kildare, W23 VW2C

Ireland [email protected]

[email protected]

TLR International Laboratories L. van Schie

Rotterdam 3077 MB The Netherlands

[email protected]

Umeå University Department of Chemistry

Peter Haglund Umeå S-901 87

Sweden [email protected]

Wellington Laboratories Inc.

Colleen Tashiro Guelph, Ontario N1G 3M5

Canada [email protected]

WESSLING GmbH Dr. Gundula Cziudaj

48341 Altenberge Germany

[email protected]

Worthies Engineering Consultants Corp.

Environmental & Ultra Trace Testing Lab David Fang

Taichung 40850 Taiwan

[email protected]

Yangtze Delta Region Institute of Tsinghua University

Di Wu Jiaxing 314006

China [email protected]

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Zhejiang Provincial Center for Disease Control and

Prevention (ZJCDC) Dioxin Lab. Shichun Su

Beijing,100044 China

[email protected] [email protected]

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Appendix B:

Study announcement andinstructions for participants

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December 2019

Announcement for Interlaboratory Comparison on POPs in Food 2019

Introduction We hereby announce the 20th round of the Interlaboratory Comparison on the Determination of POPs in Food (“The Norwegian POPs in Food-study”). The study is open for academic, regulatory as well as commercial laboratories world-wide. The organizer of this study is Department of Environmental Exposure and Epidemiology at the Norwegian Institute of Public Health, Oslo, Norway. The study is scheduled to take place from January to April 2019. A draft report will be available by mid-June 2019, and the final report will be available to the participants by November 2019. All participants who have contributed to the results will receive a certificate of participation in the study. Objectives One of the main objectives of this exercise is to assess the interlaboratory consistency in results from analyses of dioxins, PCBs, PBDEs and HBCDs in regular food items known to contribute to the intake in the general population. Further, the world-wide readiness and capacity in analysing halogenated persistent organic pollutants in food will be demonstrated. The study also serves as a tool of quality assurance for the participating laboratories. New of the year: One matrix for analysis of selected PFASs will also be available! Participants We encourage all laboratories working in this field to participate and assess their analytical performance. To do this, participants are requested to completely fill out the Registration Form and mark the desired sample types and what analyte solutions they intend to determine. Analytical requirements In this interlaboratory comparison, all the seventeen 2, 3, 7, 8-substituted PCDDs and PCDFs, the four non-ortho PCBs, CB-77, 81, 126 and 169 as well as the eight mono-ortho PCBs, CB-105, 114, 118, 123, 156, 157, 167, and 189 will be assessed. In addition, the participants are invited to determine six marker PCBs, eight PBDEs and HBCDs. The concentration of the following congeners can be reported: CB-28, 52, 101, 138, 153 and 180 and BDE-28, 47, 99, 100, 153, 154, 183 and 209. The concentration of α-HBCD, β-HBCD and γ-HBCD as well as the total of these isomers will also be assessed. For the matrix intended for the determination of PFASs, the participants are asked to report one or more of the following components: Perfluorooctanesulfonate (PFOS), perfluorohexanesulfonate (PFHxS), perfluorooctanoate (PFOA), perfluorononanoate (PFNA), perfluorodecanoate (PFDA) and perfluoroundecanoate (PFUnDA). The test materials for the lipophilic POPs consist of three fresh food homogenates. You can choose to analyse one, two or all three of the food items. We encourage you to determine as

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many analytes as possible. You are further requested to determine and report the lipid content of the foods. We also include standard solutions of all analytes that should be analysed as solutions of known concentration, which may be used to check your own calibration solutions. In addition, one sample of PFOS contaminated Perch for the analysis of selected PFASs will be available this year. Test material The test materials consist of three unfortified natural food product homogenates:

• Veal (labelled “Veal-2019”) ~100 g • Herring (labelled “Herring-2019”) ~100 g • Brown meat from crab (labelled “Brown meat-2019”) ~80 g

• Perch (PFASs only) (labelled Perch-2019)

The samples will be distributed by an international courier service to the participating laboratories. Please note: In order to avoid delay or retention of the samples at customs, please inform us if there are import restrictions in your country for any of the samples. Instructions for analysis and reporting Further detailed instructions and reporting forms will be sent by e-mail simultaneously with the dispatch of the samples in January. In short, the participating laboratories should: • use their own standard operation procedures for extraction clean-up and instrumental

determination • use their own reference standards for identification and quantification • report one single concentration for each analyte in each food matrix determined on fresh

weight basis • report limits of detection for all measured analytes in each food item • report the lipid content Time schedule

Announcement December 2018

Return of registration form January 30th, 2019

Shipment of test material Week 5-6, 2019

Confirmation of receipt of test material by participant Within 7 days after receivement

Reporting of test results April 20th, 2019

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Publication of draft report on web-site June 2019

Final report available to all participants November 2019 Participation fee All laboratories that have received the test materials will also receive a corresponding invoice in Norwegian kroner (NOK). The participation fee for any combination of the analytes in one food item is 9 500 NOK, in two food items 11 700 NOK, 13 900 for three food items and for the complete set of all four food items 14 900 NOK. As the inclusion of the PFASs-matrix is new this year, all the receivers of this invitation are encouraged to spread the words to possibly interested laboratories! Co-ordinating group Nanna Bruun Bremnes [email protected] Phone: +47 21 07 66 80

Cathrine Thomsen [email protected] Phone: +47 21 07 65 46

E-mail Address For all enquiries by e-mail, please use [email protected]. Postal Address: Norwegian Institute of Public Health P.O. Box 222 Skøyen N-0213 Oslo, Norway

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1 Interlaboratory Comparison on Dioxins in Food 2019

Interlaboratory Comparison on Dioxins in Food 2019

Instructions for participants

January 2019 1. Introduction This is the 20th Round of the Interlaboratory Comparison Study on the Determination of POPs in Food organised by the Department of Environmental Exposure and Epidemiology, Norwegian Institute of Public Health, Oslo, Norway. The objective of this exercise is to assess the interlaboratory comparability of the results from analyses of all dioxins and dioxin-like PCBs included in the WHO-TEF schemes in regular foods. Participants may also determine and report concentrations of six marker PCBs, eight polybrominated diphenylethers (PBDEs) and hexabromocyclododecane (HBCD). The exercise serves as a quality assurance instrument for the participating laboratories. A further purpose is to assess the world-wide readiness and capacity for the determination of dioxin-like compounds, marker PCBs, PBDEs and HBCD in food. Instructions for the analysis and submission of results are given below. New of the year is that we also offer a sample of perch for the determination of PFAS. Please read these instructions carefully before starting the experimental work. The participating laboratories will contribute to the interlaboratory comparability in the analytical performance for determination of • dioxins and furans: all seventeen 2,3,7,8-substituted PCDDs and PCDFs • non-ortho PCBs: CB-77, 81, 126 and 169 • mono-ortho PCBs: CB-105, 114, 118, 123, 156, 157, 167 and 189 • indicator PCBs: CB-28, 52, 101, 138, 153 and 180 • PBDEs: BDE-28, 47, 99, 100, 153, 154, 183 and 209 • HBCD α-HBCD, β-HBCD, γ-HBCD and total HBCD in the following samples: • Veal (Veal-2019) • Herring (Herring-2019) • Brown meat from crab (Brown meat-2019)

The mentioned analytes can also be determined in the respective six standard solutions. For HBCD, concentrations of α-HBCD, β-HBCD and γ-HBCD as well as the total of these isomers will be assessed. This year the participants also are given the opportunity to determine

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2 Interlaboratory Comparison on Dioxins in Food 2019

• perfluorooctanesulfonate (PFOS) • perfluorohexanesulfonate (PFHxS) • perfluorooctanoate (PFOA) • perfluorononanoate (PFNA) • perfluorodecanoate (PFDA) • perfluoroundecanoate (PFUnDA).

in the following sample:

• Perch (Perch-2019) The sample of perch is known to be contaminated by PFOS. 2. Participants A list of participants is attached. 73 laboratories have announced their participation in the study. 3. Design of the study 3.1 Test materials Samples One standard solution of each: • EDF-5008-50 with PCDDs/PCDFs at concentrations 2:5:10 pg/µl for tetra:penta-hexa-

hepta:octa chlorinated dibenzo-p-dioxins/-dibenzo furans respectively • EC-4986/1000 with non-ortho PCBs at concentration 10 pg/µl • EC-4987/100 with mono-ortho PCBs at concentration 100 pg/µl • EC-5179/50 with marker PCBs at concentration 100 pg/µl • EO-5103/100 with PBDEs at concentration 25 pg/µl, except BDE-209 at 100 pg/µl • ULM-4834-S/100 with α-HBCD at a concentration 500 pg/μl One sample of each • approx. 100 g veal • approx. 100 g herring • approx. 60 g brown meat from crab • approx. 25 g perch (PFAS only) We do not provide any standard solution for the determination of PFAS. Fortification The samples are prepared from regular market foods. There is no fortification or spiking of the target analytes in the food samples.

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3 Interlaboratory Comparison on Dioxins in Food 2019

Shipment The samples are fresh frozen food homogenates. They are distributed by international courier and should reach the receiving laboratory in good condition within a few days. 3.2 Coding Coding of laboratories Upon arrival of the samples in the participant’s laboratory, the Microsoft excel file named "Participant confirmation", shall be filled in and immediately returned to the coordinators by e-mail. The code of the laboratory will then be given by the co-ordinators. The laboratory codes will not be revealed to the other participants or to third parties. Coding of samples Veal Veal-2019 Herring Herring-2019 Brown meat from crab Brown meat-2019 Perch Perch-2019 The above sample coding is marked on the sample bottles. 3.3 Analytical procedure Storage of the samples The samples are fresh, frozen homogenates of natural food items. They are shipped frozen and should be stored frozen until they are analysed. Methods to be used Laboratories shall use • their own methods for sample preparation and instrumental analysis • their own internal- and quantification standards • their own lipid determination procedure Standard solutions The standard solutions should be analysed using the laboratory’s own quantification standards and methods and the results shall be reported. General Beware of the high risk of background contamination and positive blank values when analysing food samples with levels of dioxins, PCBs, PBDEs and HBCD in the low ppt range. Use sample size according to expected levels of dioxins for the determinations in order to achieve a detection level that leaves as few as possible analytes as non-detected. The sample amount dispatched is not meant for replicate analyses. Be aware that sample of perch is likely to be highly contaminated by PFOS. The samples might become inhomogeneous during freezing and transport. Re-homogenise all received material of each food item before any portion is taken out for analysis.

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4 Interlaboratory Comparison on Dioxins in Food 2019

An estimate of the lipid content in the samples follows below: • Veal (estimated to be low to medium contaminated): ≈10 % • Herring (estimated to be medium to high contaminated): 15-20 % • Brown meat from crab (estimated to be medium contaminated): 10 % 4. Reporting 4.1 Results to be reported Laboratories are recommended to report as many as possible of the congeners mentioned in chapter 1. The reports should include the determined lipid percent for the samples, with the exception of the perch-sample. The analytical report must include concentrations for all the congeners in all the samples on fresh weight basis, see Report forms B, C, D for PCDD/PCDF and dioxin-like PCBs and Report form 2, 3, 4 for marker PCBs, PBDEs and HBCD, and the reportform “PFAS-2019” for PFASs. Laboratories must report one concentration on fresh weight basis for each congener which is detected (S/N ≥3), as well as the limit of determination (LOD, S/N =3) for each sample. Non-detected congeners (S/N <3) must be marked ND in the Comments column of the Report form. Please note that the LOD will be used as concentration of non-detected congeners. 4.2 Checklist Please use the attached checklist before returning the Report forms with your results. 4.3 Submitting results Four Microsoft Excel files are provided to each participant comprising: Participants confirmation • Confirmation of receiving test materials Report form dioxins and dioxinlike PCBs • analytical data, Report forms A, B, C and D Report form marker PCBs, PBDEs and HBCD • analytical data, Report forms 1, 2, 3 and 4 Report form for PFASs Participants are requested to submit their reports electronically to avoid possible transcription errors.

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5 Interlaboratory Comparison on Dioxins in Food 2019

Please, do not alter rows or columns in the original Report forms! The electronic report shall be sent to [email protected] within the deadline. Deadline The reports must be in our hands no later than April 20th, 2019 to enable us to prepare the draft report to be published by the end of June 2019. There will normally be no extension of this deadline. A confirmation for the receipt of your results will be sent to you by e-mail within a week. 5. Statistical evaluations Prior to the final report, a draft version will be prepared based on the data reported by April 20th. The co-ordinators will calculate mean, median and between-laboratory standard deviations for each congener. Outliers will be removed, and consensus values will be calculated. In case of extreme deviation from normal distribution, appropriate procedures will be used to get the best estimate of the true value as possible. For the dioxin-like compounds, TEQ values will be calculated for each laboratory and a consensus TEQ value based on the consensus of the congeners. Z-scores will be calculated for laboratories’ results for all congeners, and for PCDD/PCDF TEQs and PCB TEQs as well. 6. Final report The final report will be prepared by the co-ordinators and published in November 2019 and will then be made available for all interested parties in an electronic version on http://www.fhi.no. All participants will be presented by their laboratory code. Prior to this, a draft will be published on the Internet by the end of June. Certificates of participation in the study will be given to all laboratories submitting results. 7. Fee To all laboratories that have received the materials, an invoice will be sent. The participation fee for any combination of the 29 dioxin-like congeners, six marker PCBs, 8 PBDEs, HBCD and PFAS is • NOK 9500 for one food item • NOK 11700 for two food items • NOK 13900 for three food items. • NOK 14900 for four food items Up to six standard solutions will be distributed free of charge to all participants, dependent on which analytes the participating laboratories intend to determine. Invoices will be sent out after we have received the Participant confirmation from the participants.

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6 Interlaboratory Comparison on Dioxins in Food 2019

8. Time schedule Announcement December 2018

Return of registration form January 30th, 2019

Shipment of test material Week 5-6, 2019

Confirmation of receipt of test material by participant Within 7 days after receivement

Reporting of test results April 20th, 2019

Publication of draft report on web-site June 2019

Final report available to all participants November 2019 a) Please be sure that your results are reported in time as there normally will be

no extension of the deadline. 9. Co-ordinators of the study Nanna Bruun Bremnes [email protected] phone: +47-21 07 66 80 Cathrine Thomsen [email protected] phone: +47-21 07 65 46

Postal Address: Norwegian Institute of Public Health att. Nanna Bruun Bremnes P.O. Box 4403 Nydalen N-0403 Oslo, Norway

Checklist

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7 Interlaboratory Comparison on Dioxins in Food 2019

In order to avoid possible misunderstandings and errors when reporting your results, we here give a list of possible pitfalls. Please, check this list and your Report forms before reporting your results.

Are the results for each congener filled out in the correct order? Be especially aware of 2,3,4,6,7,8- and 1,2,3,7,8,9-HxCDF, and PCB 81.

Are all congener results reported in pg/µl for standards and pg/g for samples? Did you remember to report the lipid percent of the samples?

Are the results of the samples reported on a fresh weight basis?

Are both concentration and LOD reported for each congener?

Are sample amount and measured lipid content filled in?

Are not detected congeners marked with ND in the Comments column?

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8 Interlaboratory Comparison on Dioxins in Food 2019

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Appendix C:

WHO TEFs for human risk assessment

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WHO TEFs for human risk assessment based on the conclusions of the World Health Organisation Meeting in Stockholm, Sweden, 15-18 June 1997 and International Programme on Chemical Safety expert meeting in Geneva, June 2005 (M. van den Berg et al., Environ Health Perspect 1998;106:775-792; M. van den Berg et al., Toxicological sciences 93(2), 223-241 (2006))

Congener WHO 1998 TEF WHO 2005 TEF chlorinated dibenzo-p-dioxiner

2,3,7,8-TCDD 1 1 1,2,3,7,8-PeCDD 1 1 1,2,3,4,7,8-HxCDD 0.1 0.1 1,2,3,6,7,8-HxCDD 0.1 0.1 1,2,3,7,8,9-HxCDD 0.1 0.1 1,2,3,4,6,7,8-HpCDD 0.01 0.01 OCDD 0.0001 0.0003

Chlorinated dibenzofuraner 2,3,7,8-TCDF 0.1 0.1

1,2,3,7,8-PeCDF 0.05 0.03 2,3,4,7,8-PeCDF 0.5 0.3 1,2,3,4,7,8-HxCDF 0.1 0.1 1,2,3,6,7,8-HxCDF 0.1 0.1 1,2,3,7,8,9-HxCDF 0.1 0.1 2,3,4,6,7,8-HxCDF 0.1 0.1 1,2,3,4,6,7,8-HpCDF 0.01 0.01 1,2,3,4,7,8,9-HpCDF 0.01 0.01 OCDF 0.0001 0.0003

non-orhto substituted PCBs PCB 77 0.0001 0.0001

PCB 81 0.0001 0.0003 PCB 126 0.1 0.1 PCB 169 0.01 0.03

mono-ortho substituted PCBs PCB 105 0.0001 0.00003

PCB 114 0.0005 0.00003 PCB 118 0.0001 0.00003 PCB 123 0.0001 0.00003 PCB 156 0.0005 0.00003 PCB 157 0.0005 0.00003 PCB 167 0.00001 0.00003 PCB 189 0.0001 0.00003

Abbreviations used: T = tetra; Pe = penta; Hx = hexa; Hp = hepta; O = octa; CDD = chlorodibenzo-p-dioxin; CDF= chlorodibenzofuran; CB= chlorobiphenyl.

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Appendix D:

Homogeneity testing

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Homogeneity testing of test materials for “Interlaboratory Comparison on

Dioxins in Food” organised by the Norwegian Institute of Public Health

Introduction

The International Harmonized Protocol for the Proficiency Testing of Analytical Chemistry

Laboratories (Pure Appl Chem 2006;78:145-96) states that “The bulk material prepared for

the proficiency test must be sufficient homogeneous and stable, in respect of each analyte, to

ensure that all laboratories receive distribution units that do not differ to any consequential

degree in mean analyte concentration. The scheme provider must clearly state the procedure

used to establish the homogeneity of the test material”.

The protocol requires that the variation in composition among the distributed units is

negligible in relation to variation introduced by the measurements conducted by the

participants of the proficiency test (PT). The estimated variation between the samples (ssam)

should be less than 30 % of the target standard deviation (σp), i.e., ssam < 0.3 σp.

Further the protocol states that homogeneity testing is required to reassure the participants in

proficiency testing schemes that the distributed units of the test material are sufficiently

similar. The test specified calls for the selection of ten or more units at random after the

putative homogenized material has been split and packaged into discrete samples for

distribution. The material from each sample is then analyzed in duplicate, under randomized

repeatability conditions (that is, all in one run) using a method with sufficient analytical

precision. The value of σsam is then estimated from the mean squares after one-way analysis of variance (ANOVA).

The quality of the analytical method used for homogenity testing has a large impact on the results. If the analytical precision (σan) of the homogeneity test is not small, important sampling variation may be obscured by analytical variation. We may get a non-significant

result when testing for heterogeneity, not because it is not present, but the test has no power

to detect it. It is recommended that the analytical (repeatability) precision of the method used

in the

homogeneity test should satisfy σan < 0.5 σp

Consequences for the Interlaboratory Comparison on Dioxins in Food

Below follows the consequences for the Interlaboratory Comparison on Dioxin in Food;

1.

The protocol recommends duplicate analysis of at least 10 distribution units. Due to limited

amount of test material in each distribution unit and the requirement for sufficiently low

analytical standard deviation, the test analysis has to be restricted to PCB, e.g., 6 indicator

PCB or CB-153. It is, however, questionable whether analysis of indicator PCB also reflects

the distribution of dioxins and other contaminants in the sample, as the test material is often

prepared by mixing specifically contaminated material with background contaminated

material in order to achieve a sufficient contamination level. Therefore, the distribution of

PCBs in the sample might not be relevant for the distribution of dioxins in the sample.

The analytical precision of the method used in the homogeneity test should be less than half

of the target standard deviation, i.e., σan < 0.5 σp. For determination of dioxins, the target standard deviation may be approximated by the requirement for trueness (Commission

Regulation (EC) No 1883/2006) of ± 20 % for total TEQ, i.e., the analytical precision should

be less than 10 %. This is unrealistic to achieve for the determination of dioxins.

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2.

The homogeneity testing using, e.g., the determination of indicator PCBs, requires the

analysis of at least 60 samples prior to shipment of the distribution units to the participants.

This causes problems for the time schedule of the sample preparation and involves high costs.

3.

The laboratory conducting the homogeneity test on PT analytes would have access to the test

material and knowledge of contamination levels prior to the start of the PT and would

therefore not be qualified for participation in the PT.

Conclusion

A valid testing of homogeneity of the test materials of the Interlaboratory Comparison (ILC)

on Dioxins in Food with respect to the distribution of dioxins and dioxin-like PCBs is not

guaranteed using indicator PCBs. It is doubtful that the analytical precision is small enough to

detect a lack in sufficient homogeneity. Given the need for annually testing three different

matrices for homogeneity, alternative, rapid and low cost homogeneity tests using surrogate

should be applied.

Present approach for homogeneity testing for the ILC on Dioxins in Food

The Harmonized Protocol states under Chapter Testing for sufficient homogeneity: “Tests for

sufficient homogeneity are in practice never wholly satisfactory… However, given that

sufficient homogeneity is a reasonable prior assumption (because proficiency testing scheme

providers do their best to ensure it), and that the cost [and time-consumption] of testing for it

is often high, it is sensible to make the main emphasis the avoidance of “Type 1 errors” (that

is, false rejection of a satisfactory material).

Having this in mind and the facts that it is impossible to determine all analytes for

homogeneity testing of food test material and that a single indicator analyte not necessarily

reflects the distribution of the other analytes, we have developed an approach that ensures that

the test material is thoroughly blended and evenly distributed among the individual test

bottles. The homogeneity testing of solid samples is based on the principle of measuring

electrolytic conductivity after addition of sodium chloride to a small portion of the coarsely

blended test material. A demonstration of homogeneous distribution of the added salt in the

sub samples would indicate our ability to evenly blend the food matrix, i.e., with this

approach we ensure the efficiency of our blending procedure. This is especially of importance

when blending highly contaminated food matrices with background contaminated food

matrices.

When testing homogeneity of the food samples, sodium chloride was added to about 10% of

the test material in such an amount that the conductivity was about doubled compared to the

natural conductivity. This sub-sample was added to the total sample. For example, to 1 kg of

homogenised chicken meat, 150 g NaCl were added resulting in an addition of 1 % NaCl to the final test material of 15 kg. Conductivity measurements are performed as follows: boiling

water is added to 10.0 g of the test material, and the resulting dispersion is ultrasonicated. After centrifugation, the extract is filtered through folded paper filters and allowed to cool to

room temperature. The electrolytic conductivity of the water extract is measured using a

conductivity meter.

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Homogeneity of the test material was demonstrated by comparing the conductivity in water

extracts of 10 samples from the same bottle (variation within bottles), and in extracts from 10

different bottles (variation between bottles).

Example

As an example, the relative standard deviation (RSD) of 10 conductivity measurements within

a sample bottle containing chicken meat homogenate was 2 %. The RSD for the measurement

of samples from 10 different, randomly selected bottles was 3 %. The contribution of the

inhomogeneity to the total variation, calculated from RSD2

inhomogeneity = RSD2

between –

RSD2within

1 was 2.2 % and hence small and acceptable. The total uncertainty for the

determination of PCDD/Fs is usually considerably larger, so the measured contribution of

inhomogeneity to the total uncertainty can be neglected

1 G. Becher, L.S. Haug, C. Thomsen, World-wide comparison on the quality of analytical determinations of

PCDDs/PCDFs and dioxin-like PCBs in food, Talanta 63 (2004) 1115-1122.

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Appendix E:   

Summary results  

Consensus of congener concentrations Consensus of TEQ values Consensus statistics Laboratories´ reported TEQs Laboratories´ Z-scores Z-score plots

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pg/g fw. pg/g lw. pg/g fw. pg/g lw. pg/g fw. pg/g lw.2,3,7,8-TCDD 0,0029 0,035 0,080 1,1 0,091 1,11,2,3,7,8-PeCDD 0,0070 0,086 0,22 3,2 0,37 4,51,2,3,4,7,8-HxCDD 0,0040 0,049 0,034 0,49 0,21 2,51,2,3,6,7,8-HxCDD 0,0090 0,11 0,15 2,2 0,46 5,61,2,3,7,8,9-HxCDD 0,0038 0,047 0,027 0,38 0,17 2,11,2,3,4,6,7,8-HpCDD 0,019 0,23 0,040 0,57 0,52 6,31,2,3,4,6,7,8,9-OCDD 0,042 0,52 0,046 0,66 0,52 6,22,3,7,8-TCDF 0,0047 0,058 1,5 21 2,4 281,2,3,7,8-PeCDF 0,0041 0,051 0,34 4,8 0,36 4,32,3,4,7,8-PeCDF 0,020 0,25 1,4 20 1,4 171,2,3,4,7,8-HxCDF 0,011 0,14 0,087 1,2 0,34 4,21,2,3,6,7,8-HxCDF 0,0080 0,099 0,12 1,7 0,20 2,52,3,4,6,7,8-HxCDF 0,0078 0,097 0,12 1,7 0,53 6,41,2,3,7,8,9-HxCDF 0,0037 0,046 0,0063 0,090 0,021 0,251,2,3,4,6,7,8-HpCDF 0,0083 0,10 0,028 0,39 0,54 6,51,2,3,4,7,8,9-HpCDF 0,0032 0,040 0,0051 0,072 0,0087 0,101,2,3,4,6,7,8,9-OCDF 0,010 0,12 0,011 0,16 0,034 0,41PCB 77 0,73 9,0 22 314 26 312PCB 126 0,55 6,8 9,7 138 8,4 101PCB 169 0,074 0,92 3,3 48 2,9 35PCB 81 0,053 0,66 0,55 7,9 1,7 21PCB 105 11 133 419 5986 278 3353PCB 114 1,3 16 23 334 11 133PCB 118 59 732 1426 20371 924 11136PCB 123 0,80 9,9 16 227 14 165PCB 156 5,7 70 206 2938 108 1296PCB 157 1,2 15 50 720 31 379PCB 167 3,1 38 122 1743 85 1022PCB 189 0,39 4,8 23 332 13 156fw. - fresh weightlw. - lipid weight

Veal Herring Brown meat

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pg/g fw. pg/g lw. pg/g fw. pg/g lw. pg/g fw. pg/g lw.CB 28 28 346 234 3343 142 1711CB 52 23 285 516 7371 40 476CB 101 37 458 1923 27476 238 2865CB 138 77 951 3262 46593 1787 21530CB 153 107 1319 5136 73371 3061 36876CB 180 28 345 1131 16150 570 6867BDE 28 0,15 1,8 9,0 129 3,8 46BDE 47 2,7 33 301 4300 50 602BDE 99 1,3 16 67 960 8 91BDE 100 0,46 5,6 84 1200 14 173BDE 153 0,42 5,2 12 169 5,4 65BDE 154 0,25 3,1 39 559 20 246BDE 183 0,28 3,4 1,1 16 0,76 9,1BDE 209 12 152 11 154 14 167α-HBCD 8,0 99 309 4420 11 137β-HBCD 3,1 39 5,4 77 3,8 46γ-HBCD 6,7 82 7,8 111 6,5 78Tot HBCD 3,9 48 329 4693 12 149Sum PCB 300 3703 12201 174305 5837 70325Sum BDE with 5,6 69 513 7333 102 1232Sum BDE 18 221 524 7487 116 1399fw. - fresh weightlw. - lipid weight

Herring Brown meatVeal

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Perchpg/g fw.

PFOS 125371PFHxS* 147PFOA* 57PFNA* 255PFDA 705PFUnDA 951Sum PFAS 127485fw. - fresh weight

lw. - lipid weight

*Indicative value due to fue reported results

Perch-2019: PFAS, consensus values

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Consensus of TEQs TEF2006

pg TE/g fw. pg TE/g lw. pg TE/g fw. pg TE/g lw. pg TE/g fw. pg TE/g lw.2,3,7,8-TCDD 0,0029 0,035 0,080 1,1 0,091 1,11,2,3,7,8-PeCDD 0,0070 0,086 0,22 3,2 0,37 4,51,2,3,4,7,8-HxCDD 0,00040 0,0049 0,0034 0,049 0,021 0,251,2,3,6,7,8-HxCDD 0,00090 0,011 0,015 0,22 0,046 0,561,2,3,7,8,9-HxCDD 0,00038 0,0047 0,0027 0,038 0,017 0,211,2,3,4,6,7,8-HpCDD 0,00019 0,0023 0,00040 0,0057 0,0052 0,0631,2,3,4,6,7,8,9-OCDD 0,000013 0,00016 0,000014 0,00020 0,00016 0,00192,3,7,8-TCDF 0,00047 0,0058 0,15 2,1 0,24 2,81,2,3,7,8-PeCDF 0,00012 0,0015 0,010 0,15 0,011 0,132,3,4,7,8-PeCDF 0,0061 0,076 0,42 6,1 0,42 5,01,2,3,4,7,8-HxCDF 0,0011 0,014 0,0087 0,12 0,034 0,421,2,3,6,7,8-HxCDF 0,00080 0,0099 0,012 0,17 0,020 0,252,3,4,6,7,8-HxCDF 0,00078 0,0097 0,012 0,17 0,053 0,641,2,3,7,8,9-HxCDF 0,00037 0,0046 0,00063 0,0090 0,0021 0,0251,2,3,4,6,7,8-HpCDF 0,000083 0,0010 0,00028 0,0039 0,0054 0,0651,2,3,4,7,8,9-HpCDF 0,000032 0,00040 0,000051 0,00072 0,000087 0,00101,2,3,4,6,7,8,9-OCDF 0,0000030 0,000037 0,0000033 0,000047 0,000010 0,00012PCB 77 0,000073 0,00090 0,0022 0,031 0,0026 0,031PCB 126 0,055 0,68 0,97 14 0,84 10PCB 169 0,0022 0,028 0,10 1,4 0,086 1,0PCB 81 0,000016 0,00020 0,00017 0,0024 0,00052 0,0062PCB 105 0,00032 0,0040 0,013 0,18 0,0083 0,10PCB 114 0,000038 0,00047 0,00070 0,010 0,00033 0,0040PCB 118 0,0018 0,022 0,043 0,61 0,028 0,33PCB 123 0,000024 0,00030 0,00048 0,0068 0,00041 0,0050PCB 156 0,00017 0,0021 0,0062 0,088 0,0032 0,039PCB 157 0,000036 0,00044 0,0015 0,022 0,00094 0,011PCB 167 0,000092 0,0011 0,0037 0,052 0,0025 0,031PCB 189 0,000012 0,00014 0,00070 0,010 0,00039 0,0047PCDDs/PCDFs 0,022 0,27 0,94 13 1,3 16Non-ortho PCBs 0,057 0,71 1,1 15 0,93 11Mono-ortho PCBs 0,0025 0,031 0,069 0,98 0,044 0,53Total TEQ 0,082 1,0 2,1 30 2,3 28fw. - fresh weightlw. - lipid weight

Veal Herring Brown meat

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Consensus of TEQs TEF1998

pg TE/g fw. pg TE/g lw. pg TE/g fw. pg TE/g lw. pg TE/g fw. pg TE/g lw.2,3,7,8-TCDD 0,0029 0,035 0,080 1,1 0,091 1,11,2,3,7,8-PeCDD 0,0070 0,086 0,22 3,2 0,37 4,51,2,3,4,7,8-HxCDD 0,00040 0,0049 0,0034 0,049 0,021 0,251,2,3,6,7,8-HxCDD 0,00090 0,011 0,015 0,22 0,046 0,561,2,3,7,8,9-HxCDD 0,00038 0,0047 0,0027 0,038 0,017 0,211,2,3,4,6,7,8-HpCDD 0,00019 0,0023 0,00040 0,0057 0,0052 0,0631,2,3,4,6,7,8,9-OCDD 0,0000042 0,000052 0,0000046 0,000066 0,000052 0,000622,3,7,8-TCDF 0,00047 0,0058 0,15 2,1 0,24 2,81,2,3,7,8-PeCDF 0,00021 0,0026 0,017 0,24 0,018 0,222,3,4,7,8-PeCDF 0,010 0,13 0,71 10 0,70 8,41,2,3,4,7,8-HxCDF 0,0011 0,014 0,0087 0,12 0,034 0,421,2,3,6,7,8-HxCDF 0,00080 0,0099 0,012 0,17 0,020 0,252,3,4,6,7,8-HxCDF 0,00078 0,0097 0,012 0,17 0,053 0,641,2,3,7,8,9-HxCDF 0,00037 0,0046 0,00063 0,0090 0,0021 0,0251,2,3,4,6,7,8-HpCDF 0,000083 0,0010 0,00028 0,0039 0,0054 0,0651,2,3,4,7,8,9-HpCDF 0,000032 0,00040 0,000051 0,00072 0,000087 0,00101,2,3,4,6,7,8,9-OCDF 0,0000010 0,000012 0,0000011 0,000016 0,0000034 0,000041PCB 77 0,000073 0,00090 0,0022 0,031 0,0026 0,031PCB 126 0,055 0,68 0,97 14 0,84 10PCB 169 0,00074 0,0092 0,033 0,48 0,029 0,35PCB 81 0,0000053 0,000066 0,000055 0,00079 0,00017 0,0021PCB 105 0,0011 0,013 0,042 0,60 0,028 0,34PCB 114 0,00064 0,0079 0,012 0,17 0,0055 0,066PCB 118 0,0059 0,073 0,14 2,0 0,092 1,1PCB 123 0,000080 0,00099 0,0016 0,023 0,0014 0,017PCB 156 0,0029 0,035 0,10 1,5 0,054 0,65PCB 157 0,00060 0,0074 0,025 0,36 0,016 0,19PCB 167 0,000031 0,00038 0,0012 0,017 0,00085 0,010PCB 189 0,000039 0,00048 0,0023 0,033 0,0013 0,016PCDDs/PCDFs 0,026 0,32 1,2 18 1,6 19Non-ortho PCBs 0,056 0,69 1,0 14 0,87 10Mono-ortho PCBs 0,011 0,14 0,33 4,7 0,20 2,4Total TEQ 0,093 1,1 2,6 37 2,7 32fw. - fresh weightlw. - lipid weight

Veal Herring Brown meat

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Page 67: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

2019

Target value Consensus Median all values Consensus Standard Relative standard No. of values No. of valuespg/µl median, pg/µl pg/µl mean, pg/µl deviation, pg/µl deviation, % reported removed

2,3,7,8 TCDD 2,0 2,0 2,0 2,0 0,13 6,3 61 11,2,3,7,8 PeCDD 5,0 5,0 5,0 5,0 0,29 5,9 61 1

1,2,3,4,7,8 HxCDD 5,0 5,0 5,0 5,0 0,35 7,0 61 11,2,3,6,7,8 HxCDD 5,0 5,0 4,9 4,9 0,37 7,4 61 11,2,3,7,8,9 HxCDD 5,0 5,0 5,0 5,0 0,37 7,4 61 1

1,2,3,4,6,7,8 HpCDD 5,0 5,0 5,0 5,0 0,33 6,7 61 21,2,3,4,6,7,8,9 OCDD 10 9,8 9,8 9,8 0,91 9,3 61 1

2,3,7,8 TCDF 2,0 2,0 2,0 2,0 0,13 6,8 61 21,2,3,7,8 PeCDF 5,0 4,9 4,9 5,0 0,31 6,3 61 12,3,4,7,8 PeCDF 5,0 4,9 4,9 4,8 0,32 6,6 61 2

1,2,3,4,7,8 HxCDF 5,0 5,0 5,0 5,0 0,32 6,4 61 21,2,3,6,7,8 HxCDF 5,0 5,0 5,0 5,0 0,30 6,1 61 12,3,4,6,7,8 HxCDF 5,0 5,0 5,0 4,9 0,34 6,9 61 11,2,3,7,8,9 HxCDF 5,0 5,0 5,0 5,0 0,29 5,8 61 1

1,2,3,4,6,7,8 HpCDF 5,0 4,9 4,9 5,0 0,37 7,4 61 21,2,3,4,7,8,9 HpCDF 5,0 5,0 5,0 4,9 0,36 7,4 61 21,2,3,4,6,7,8,9 OCDF 10 10 10 9,8 0,77 7,9 61 1

PCB 77 10 10 10 9,9 0,66 6,7 62 2PCB 126 10 10 10 9,9 0,67 6,7 62 1PCB 169 10 9,9 9,9 9,8 0,63 6,4 62 1PCB 81 10 10,0 10 9,9 0,69 6,9 62 1

PCB 105 100 100 100 100 6,3 6,3 60 1PCB 114 100 100 99 100 7,7 7,6 60 1PCB 118 100 101 101 101 6,7 6,7 60 1PCB 123 100 101 101 102 6,2 6,1 60 1PCB 156 100 100 100 101 5,8 5,8 60 2PCB 157 100 100 100 100 6,6 6,6 60 1PCB 167 100 100 100 100 6,7 6,7 60 1PCB 189 100 100 100 101 5,4 5,4 60 1

Consensus statistics

Analyte solution

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2019

Target value Median, pg/µl Median, pg/µl Mean, pg/µl Mean, pg/µlpg/µl all values outliers removed all values outliers removed

PCB 28 100 98 98 92 98PCB 52 100 97 98 92 97

PCB 101 100 100 100 92 99PCB 138 100 99 100 94 99PCB 153 100 99 99 93 99PCB 180 100 100 100 94 99PBDE 28 25 25 25 25 25PBDE 47 25 25 25 24 24PBDE 99 25 25 25 24 24

PBDE 100 25 25 25 25 25PBDE 153 25 24 24 24 24PBDE 154 25 24 24 24 24PBDE 183 25 25 25 24 24PBDE 209 100 95 95 91 96α-HBCD * 500 478 478 486 486

Relative standard Relative standard Number of Number of deviation, % deviation, % reported reported

all values outliers removed values outliersPCB 28 26 6,6 52 3PCB 52 26 7,9 52 3

PCB 101 28 7,8 52 4PCB 138 27 9,3 52 3PCB 153 26 8,0 52 3PCB 180 27 9,1 52 3PBDE 28 7,9 7,9 23 0PBDE 47 5,1 5,1 23 0PBDE 99 6,3 6,3 23 0

PBDE 100 8,1 8,1 23 0PBDE 153 9,7 9,7 23 0PBDE 154 8,9 8,9 23 0PBDE 183 10 10 23 0PBDE 209 27 11 19 1α-HBCD * 10 10 6 0

NDs: Non-detects* : Indicative value due to few reported values

Consensus statistics

Analyte solution

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2019

Consensus Median all values Consensus Standard Relative standard No. of values No. of values No. of reportedmedian, pg/g pg/g mean, pg/g deviation, pg/g deviation, % reported removed non-detects

2,3,7,8-TCDD 0,0029 0,0048 0,0036 0,0025 69 50 10 341,2,3,7,8-PeCDD 0,0070 0,0080 0,0075 0,0032 43 50 7 18

1,2,3,4,7,8-HxCDD 0,0040 0,0050 0,0047 0,0025 52 50 11 261,2,3,6,7,8-HxCDD 0,0090 0,0099 0,0096 0,0031 32 50 9 161,2,3,7,8,9-HxCDD 0,0038 0,0050 0,0041 0,0024 57 50 13 25

1,2,3,4,6,7,8-HpCDD 0,019 0,020 0,019 0,0061 32 50 8 111,2,3,4,6,7,8,9-OCDD 0,042 0,046 0,048 0,021 44 50 6 9

2,3,7,8-TCDF 0,0047 0,0073 0,0055 0,0032 57 50 14 221,2,3,7,8-PeCDF 0,0041 0,0060 0,0051 0,0033 63 50 9 322,3,4,7,8-PeCDF 0,020 0,021 0,020 0,0065 33 50 6 6

1,2,3,4,7,8-HxCDF 0,011 0,011 0,011 0,0043 39 50 10 91,2,3,6,7,8-HxCDF 0,0080 0,0090 0,0088 0,0036 41 50 11 122,3,4,6,7,8-HxCDF 0,0078 0,0090 0,0083 0,0031 37 50 13 111,2,3,7,8,9-HxCDF 0,0037 0,0050 0,0040 0,0025 64 50 14 31

1,2,3,4,6,7,8-HpCDF 0,0083 0,0097 0,0087 0,0038 43 50 11 121,2,3,4,7,8,9-HpCDF 0,0032 0,0050 0,0038 0,0028 71 50 15 321,2,3,4,6,7,8,9-OCDF 0,010 0,013 0,011 0,0071 65 50 13 28

PCB 77 0,73 0,74 0,73 0,20 27 50 3 3PCB 126 0,55 0,55 0,54 0,11 21 50 1 2PCB 169 0,074 0,076 0,076 0,023 30 50 5 6PCB 81 0,053 0,058 0,054 0,021 39 50 9 9

PCB 105 11 11 11 2,2 20 50 1 0PCB 114 1,3 1,3 1,3 0,25 20 50 5 7PCB 118 59 59 60 9,1 15 50 1 0PCB 123 0,80 0,91 0,87 0,37 42 50 9 8PCB 156 5,7 5,8 5,8 1,1 19 50 1 3PCB 157 1,2 1,2 1,2 0,20 17 50 4 4PCB 167 3,1 3,2 3,1 0,68 22 50 4 5PCB 189 0,39 0,41 0,42 0,093 22 50 9 12

Consensus statistics

Veal, fresh weight

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2019

Median, pg/g Median, pg/g Median, pg/g Mean, pg/g Mean, pg/g Mean, pg/gall values outliers removed outliers and NDs removed all values outliers removed outliers and NDs removed

PCB 28 30 28 28 35 29 29PCB 52 24 23 23 28 24 24

PCB 101 37 37 37 41 37 37PCB 138 78 77 77 85 79 79PCB 153 107 107 107 110 104 104PCB 180 28 28 28 29 28 27PBDE 28 0,25 0,14 0,15 0,61 0,15 0,18PBDE 47 3,1 2,8 2,7 4,1 2,8 2,8PBDE 99 1,5 1,3 1,3 3,5 1,4 1,4

PBDE 100 0,56 0,46 0,46 1,0 0,47 0,47PBDE 153 0,57 0,42 0,42 1,4 0,47 0,38PBDE 154 0,41 0,27 0,25 1,0 0,36 0,32PBDE 183 0,37 0,28 0,28 1,0 0,28 0,28PBDE 209 21 12 12 113 15 15α-HBCD * 10 10 8,0 9,4 9,4 8,0β-HBCD * 5,7 5,3 3,1 6,5 4,3 3,1γ-HBCD * 10 10 6,7 8,9 8,9 6,7

Tot HBCD * 5,2 3,9 3,9 13 3,9 3,9

Relative standard Relative standard Relative standard Number of Number of Number of reported NDsdeviation, % deviation, % deviation, % reported outliers

all values outliers removed outliers and NDs removed valuesPCB 28 59 31 28 44 4 2PCB 52 67 31 31 44 3 1

PCB 101 55 23 23 44 2 1PCB 138 46 23 23 44 1 0PCB 153 39 18 18 44 1 0PCB 180 43 23 20 44 1 1PBDE 28 120 57 47 17 7 5PBDE 47 81 35 37 17 3 1PBDE 99 191 51 54 17 4 2

PBDE 100 99 49 49 17 5 2PBDE 153 128 51 35 17 6 4PBDE 154 125 63 60 17 5 4PBDE 183 137 48 48 17 6 4PBDE 209 233 62 52 14 4 4α-HBCD * 56 56 99 5 0 3β-HBCD * 81 58 114 5 1 3γ-HBCD * 55 55 93 5 0 3

Tot HBCD * 121 49 49 3 1 0NDs: Non-detects* : Indicative value due to few reported values

Consensus statistics

Veal, fresh weight

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2019

Consensus Median all values Consensus Standard Relative standard No. of values No. of values No. of reportedmedian, pg/g pg/g mean, pg/g deviation, pg/g deviation, % reported removed non-detects

2,3,7,8-TCDD 0,080 0,081 0,079 0,019 24 63 1 31,2,3,7,8-PeCDD 0,22 0,22 0,22 0,043 19 63 0 1

1,2,3,4,7,8-HxCDD 0,034 0,035 0,034 0,0090 27 63 4 71,2,3,6,7,8-HxCDD 0,15 0,15 0,15 0,037 25 63 0 21,2,3,7,8,9-HxCDD 0,027 0,028 0,028 0,0083 30 63 5 12

1,2,3,4,6,7,8-HpCDD 0,040 0,041 0,043 0,014 33 63 5 101,2,3,4,6,7,8,9-OCDD 0,046 0,048 0,046 0,018 39 63 10 13

2,3,7,8-TCDF 1,5 1,5 1,4 0,26 18 63 1 01,2,3,7,8-PeCDF 0,34 0,34 0,34 0,080 23 63 1 02,3,4,7,8-PeCDF 1,4 1,4 1,4 0,24 18 63 0 0

1,2,3,4,7,8-HxCDF 0,087 0,088 0,086 0,022 26 63 1 31,2,3,6,7,8-HxCDF 0,12 0,12 0,11 0,024 21 63 1 42,3,4,6,7,8-HxCDF 0,12 0,12 0,12 0,030 26 63 0 31,2,3,7,8,9-HxCDF 0,0063 0,0087 0,0072 0,0039 54 63 18 32

1,2,3,4,6,7,8-HpCDF 0,028 0,030 0,030 0,0094 31 63 8 111,2,3,4,7,8,9-HpCDF 0,0051 0,0079 0,0063 0,0035 55 63 18 361,2,3,4,6,7,8,9-OCDF 0,011 0,018 0,013 0,0091 67 63 19 28

PCB 77 22 22 22 4,5 20 63 0 0PCB 126 9,7 9,7 9,7 1,9 20 63 0 0PCB 169 3,3 3,4 3,3 0,82 25 63 1 2PCB 81 0,55 0,57 0,54 0,21 39 63 7 5

PCB 105 419 419 423 61 14 63 0 0PCB 114 23 24 25 6,7 27 63 3 2PCB 118 1426 1426 1409 269 19 63 0 0PCB 123 16 18 17 7,1 43 63 11 4PCB 156 206 206 207 27 13 63 0 0PCB 157 50 50 51 7,1 14 63 0 0PCB 167 122 122 120 24 20 63 2 2PCB 189 23 23 24 3,1 13 63 0 1

Consensus statistics

Herring, fresh weight

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2019

Median, pg/g Median, pg/g Median, pg/g Mean, pg/g Mean, pg/g Mean, pg/gall values outliers removed outliers and NDs removed all values outliers removed outliers and NDs removed

PCB 28 238 234 234 260 234 234PCB 52 516 516 516 510 510 510

PCB 101 1923 1923 1923 1886 1886 1886PCB 138 3262 3262 3262 3330 3330 3330PCB 153 5137 5136 5136 4896 4756 4756PCB 180 1131 1131 1131 1080 1080 1080PBDE 28 9,1 9,0 9,0 9,8 8,6 8,7PBDE 47 301 301 301 305 305 305PBDE 99 67 67 67 67 67 67

PBDE 100 84 84 84 83 83 83PBDE 153 12 12 12 12 12 12PBDE 154 38 38 39 38 38 38PBDE 183 1,4 1,1 1,1 2,0 1,3 1,3PBDE 209 35 8,4 11 66 20 19α-HBCD * 309 309 309 303 303 303β-HBCD * 6,0 6,0 5,4 7,6 6,4 5,4γ-HBCD * 10 10 7,8 13 9,9 7,8

Tot HBCD * 329 329 329 321 321 321

Relative standard Relative standard Relative standard Number of Number of Number of reported NDsdeviation, % deviation, % deviation, % reported outliers

all values outliers removed outliers and NDs removed valuesPCB 28 64 33 33 56 2 0PCB 52 29 29 29 56 0 0

PCB 101 30 30 30 56 0 0PCB 138 30 30 30 56 0 0PCB 153 38 33 33 56 1 0PCB 180 32 32 32 56 0 0PBDE 28 54 36 36 27 2 1PBDE 47 28 28 28 27 0 0PBDE 99 31 31 31 27 0 0

PBDE 100 25 25 25 27 0 0PBDE 153 24 24 25 27 0 1PBDE 154 42 42 41 27 0 1PBDE 183 71 51 49 27 6 9PBDE 209 124 114 111 21 7 9α-HBCD * 12 12 12 6 0 0β-HBCD * 48 33 16 6 1 4γ-HBCD * 63 28 29 6 1 3

Tot HBCD * 15 15 15 6 0 0NDs: Non-detects* : Indicative value due to few reported values

Consensus statistics

Herring, fresh weight

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2019

Consensus Median all values Consensus Standard Relative standard No. of values No. of values No. of reportedmedian, pg/g pg/g mean, pg/g deviation, pg/g deviation, % reported removed non-detects

2,3,7,8-TCDD 0,091 0,091 0,088 0,023 26 56 3 41,2,3,7,8-PeCDD 0,37 0,37 0,36 0,10 28 56 1 2

1,2,3,4,7,8-HxCDD 0,21 0,21 0,21 0,042 20 56 1 11,2,3,6,7,8-HxCDD 0,46 0,47 0,46 0,095 21 56 1 01,2,3,7,8,9-HxCDD 0,17 0,17 0,17 0,050 30 56 1 4

1,2,3,4,6,7,8-HpCDD 0,52 0,52 0,55 0,13 24 56 0 01,2,3,4,6,7,8,9-OCDD 0,52 0,52 0,57 0,16 29 56 2 0

2,3,7,8-TCDF 2,4 2,4 2,3 0,45 19 56 1 01,2,3,7,8-PeCDF 0,36 0,36 0,35 0,069 20 56 0 12,3,4,7,8-PeCDF 1,4 1,4 1,4 0,24 17 56 0 0

1,2,3,4,7,8-HxCDF 0,34 0,35 0,35 0,083 24 56 2 11,2,3,6,7,8-HxCDF 0,20 0,20 0,20 0,047 23 56 0 22,3,4,6,7,8-HxCDF 0,53 0,53 0,53 0,11 21 56 0 01,2,3,7,8,9-HxCDF 0,021 0,024 0,020 0,011 56 56 11 23

1,2,3,4,6,7,8-HpCDF 0,54 0,54 0,55 0,11 19 56 0 01,2,3,4,7,8,9-HpCDF 0,0087 0,010 0,0092 0,0045 49 56 16 271,2,3,4,6,7,8,9-OCDF 0,034 0,037 0,034 0,011 34 56 10 15

PCB 77 26 26 26 5,1 19 54 0 0PCB 126 8,4 8,4 8,3 1,8 22 54 0 1PCB 169 2,9 2,9 2,9 0,60 21 54 0 1PCB 81 1,7 1,7 1,7 0,54 32 54 1 3

PCB 105 278 278 291 48 17 54 0 0PCB 114 11 11 12 3,1 27 54 3 2PCB 118 924 924 946 124 13 54 0 0PCB 123 14 14 14 4,7 33 54 5 3PCB 156 108 108 109 14 13 54 0 0PCB 157 31 32 32 4,3 13 54 2 0PCB 167 85 85 84 16 20 54 2 2PCB 189 13 13 13 1,8 14 54 0 2

Consensus statistics

Brown meat, fresh weight

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2019

Median, pg/g Median, pg/g Median, pg/g Mean, pg/g Mean, pg/g Mean, pg/gall values outliers removed outliers and NDs removed all values outliers removed outliers and NDs removed

PCB 28 153 142 142 182 143 143PCB 52 43 40 40 70 43 43

PCB 101 242 238 238 258 238 238PCB 138 1787 1787 1787 1813 1813 1813PCB 153 3061 3061 3061 2975 2975 2975PCB 180 570 570 570 575 575 575PBDE 28 3,8 3,7 3,8 4,3 3,8 3,9PBDE 47 50 50 50 55 52 52PBDE 99 7,7 7,6 7,6 9,5 7,5 7,5

PBDE 100 14 14 14 15 15 15PBDE 153 5,6 5,4 5,4 5,8 5,3 5,3PBDE 154 20 20 20 21 21 21PBDE 183 1,6 0,84 0,76 2,8 1,2 1,1PBDE 209 24 14 14 122 15 15α-HBCD * 10 10 11 11 11 11β-HBCD * 6,0 5,5 3,8 6,7 4,7 3,8γ-HBCD * 10 10 6,5 8,8 8,8 6,5

Tot HBCD * 14 12 12 19 12 12

Relative standard Relative standard Relative standard Number of Number of Number of reported NDsdeviation, % deviation, % deviation, % reported outliers

all values outliers removed outliers and NDs removed valuesPCB 28 68 30 30 47 6 1PCB 52 114 34 34 47 6 2

PCB 101 42 31 31 47 3 1PCB 138 27 27 27 47 0 0PCB 153 22 22 22 47 0 0PCB 180 26 26 26 47 0 0PBDE 28 44 27 26 22 2 1PBDE 47 28 18 18 22 1 0PBDE 99 71 20 20 22 2 0

PBDE 100 29 29 29 22 0 0PBDE 153 45 23 23 22 1 0PBDE 154 31 31 32 22 0 1PBDE 183 112 71 77 22 6 8PBDE 209 159 54 54 17 8 4α-HBCD * 37 37 42 5 0 3β-HBCD * 74 46 86 5 1 3γ-HBCD * 61 61 118 5 0 3

Tot HBCD * 62 15 15 3 1 0NDs: Non-detects* : Indicative value due to few reported values

Consensus statistics

Brown meat, fresh weight

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Page 76: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

TEF2006 Median Mean Standard Relative standard Min Max Reportingpg/g pg/g deviation, pg/g deviation, % pg/g pg/g laboratories

Brown meat, fresh weightPCDD/PCDF TEQ 1,3 1,7 0,42 25 0,14 3,8 57Non-ortho PCB TEQ 0,93 0,92 0,20 21 0,099 1,4 54Mono-ortho PCB TEQ 0,045 0,045 0,0056 12 0,037 0,063 54Total TEQ 2,3 2,3 0,54 23 0,29 4,7 57Sum indicator PCB 5974 5874 1320 22 5,9 8536 47Sum PBDE without PBDE 209 103 112 30 27 63 199 22Herring, fresh weightPCDD/PCDF TEQ 0,96 1,2 0,19 15 0,13 1,7 64Non-ortho PCB TEQ 1,1 1,1 0,21 19 0,11 1,5 63Mono-ortho PCB TEQ 0,068 0,069 0,011 16 0,030 0,094 63Total TEQ 2,1 2,1 0,34 16 0,32 2,8 64Sum indicator PCB 12357 11962 3056 26 12 19715 56Sum PBDE without PBDE 209 521 517 136 26 20 776 27Veal, fresh weightPCDD/PCDF TEQ 0,025 0,053 0,077 146 0,0096 0,48 51Non-ortho PCB TEQ 0,058 0,071 0,083 117 0,021 0,63 50Mono-ortho PCB TEQ 0,0025 0,0027 0,0012 44 0,0019 0,010 50Total TEQ 0,086 0,12 0,14 115 0,017 0,90 52Sum indicator PCB 309 328 146 44 107 1195 44Sum PBDE without PBDE 209 8,6 13 12 98 2,2 54 17

Laboratories' reported TEQs, sum indicator PCB and sum PBDE without PBDE 209

Page 77: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

TEF1998 Median Mean Standard Relative standard Min Max Reportingpg/g pg/g deviation, pg/g deviation, % pg/g pg/g laboratories

Brown meat, fresh weightPCDD/PCDF TEQ 1,6 1,7 0,43 26 0,17 4,1 57Non-ortho PCB TEQ 0,87 0,86 0,19 22 0,093 1,3 54Mono-ortho PCB TEQ 0,20 0,21 0,025 12 0,17 0,29 54Total TEQ 2,7 2,7 0,57 21 0,47 5,1 57Sum indicator PCB 5974 5874 1320 22 5,9 8536 47Sum PBDE without PBDE 209 103 112 30 27 63 199 22Herring, fresh weightPCDD/PCDF TEQ 1,2 1,2 0,24 20 0,16 1,9 64Non-ortho PCB TEQ 1,0 1,0 0,20 20 0,10 1,5 63Mono-ortho PCB TEQ 0,33 0,33 0,048 14 0,20 0,46 63Total TEQ 2,6 2,5 0,39 15 0,63 3,3 64Sum indicator PCB 12357 11962 3056 26 12 19715 56Sum PBDE without PBDE 209 521 517 136 26 20 776 27Veal, fresh weightPCDD/PCDF TEQ 0,029 0,053 0,080 152 0,010 0,50 51Non-ortho PCB TEQ 0,056 0,065 0,064 98 0,021 0,50 50Mono-ortho PCB TEQ 0,011 0,013 0,0055 44 0,0089 0,044 50Total TEQ 0,097 0,13 0,12 98 0,020 0,80 52Sum indicator PCB 309 328 146 44 107 1195 44Sum PBDE without PBDE 209 8,6 13 12 98 2,2 54 17

Laboratories' reported TEQs, sum indicator PCB and sum PBDE without PBDE 209

Page 78: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

 

Page 79: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

LAB Sum TE Sum TE Sum TE Sum TE Sum Sum PBDE Sum PBDECODE Total TEQ PCDD/PCDF non-ortho PCB mono-orto PCB Indicator PCB Sum with 209 Sum without 209

12345 0,050 0,075 -0,20 0,1367 -0,021 0,024 -0,45 0,53 -0,4889

10 -0,037 -0,066 0,24 0,023 -0,06111 0,24 0,27 0,012 0,51 0,77 0,61 -0,02212 0,0037 0,0047 -0,0060 -0,024 0,056131415 0,032 0,018 0,16 0,026 0,0601617 0,094 0,092 0,10 0,74 0,33181920 0,056 0,052 0,088 -0,019212223 0,26 0,27 0,078 -0,10 0,0068 0,10 0,1424 0,027 0,0020 0,27 -0,44 0,07525 -0,24 -0,29 0,26 -0,11 -0,73 -0,0098 0,081262728 -0,14 -0,19 0,40 0,58 -0,59293031 0,018 0,024 -0,038 0,13 0,36 0,22 0,2632 0,47 0,54 -0,21 0,50 0,6433 -0,078 -0,075 -0,10 -0,04634 0,084 0,10 -0,068 -0,021 0,103536 -0,28 -0,21 -0,90 -0,79 0,11 0,1137 -0,053 -0,035 -0,24 -0,0091 0,36 0,020 0,03338 -0,21 -0,22 -0,14 -0,014 -0,233940 -0,40 -0,43 -0,073 -0,050 -0,90 -1,8 0,0134142 -0,27 -0,32 0,22 -0,70 -0,86 -2,2 -0,714344 -0,25 -0,24 -0,37 -0,090 -0,06045 0,016 0,015 0,027 0,0054 0,026464748 -0,10 -0,11 -0,000077 0,00000000000000072 0,1649 -0,24 -0,20 -0,59 -0,028 -0,40 -2,3 -0,875051525354 -0,0093 -0,093 0,79 0,22 0,20 -1,9 -0,205556 0,13 0,14 0,08557 -0,10 -0,10 -0,11 -0,34 -0,23 -0,38 -0,3458 0,12 -0,14 0,28596061 0,098 0,099 0,091 -0,33 0,326263 -0,052 -0,029 -0,28 -0,13 -0,00021 -1,7 0,04764 0,19 0,16 0,50 0,10 0,05965 0,40 0,39 0,49 0,49 -0,38 0,057 0,0866667686970 -5,0 -5,0 -5,0 -5,0 -5,0

Laboratories' Z-scores: Analyte solution

Page 80: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

LAB Sum TE Sum TE Sum TE Sum TE Sum Sum PBDE Sum PBDECODE Total TEQ PCDD/PCDF non-ortho PCB mono-orto PCB Indicator PCB Sum with 209 Sum without 209

71 0,021 0,025 -0,0090 -0,0085 0,0647273 0,45 0,50 0,010 0,0397475 0,077 0,062 0,21 0,050 0,08876 -0,12 -0,14 0,15 0,11 0,1977 0,016 0,18 -0,078 0,105 0,021787980 0,26 0,27 0,13 0,20 -0,1281 -0,41 -0,86 -0,89828384 -0,16 -0,13 -0,46 -0,052 0,31858687 -0,30 -0,32 -0,12 -0,25 -0,3388 0,023 0,011 0,14 0,05189 -0,090 -0,15 0,46 0,4990 -0,50 -0,55 -0,036 -0,18 -5,0 0,12 0,1191 -0,020 -0,022 0,00096 -0,01792 -0,072 -0,018 -0,59 0,0849394 -0,015 -0,017 -0,00054 -0,010 -0,16 0,126 0,004095 0,24 0,33 -0,57 -0,18 -0,091 -0,17 -0,1696979899

100 -0,042 -0,052 0,050 0,18 0,17 -0,061 -0,092101102 0,051 0,052 0,050 -0,24 -0,013 -0,02 0,076103 0,47 0,55 -0,26 -0,094 -5,0104105 0,49106 -0,26 -0,24 -0,37 0,034 -0,18107108109 -0,15 -0,17 0,018 -0,032 -0,092110 -0,49 -0,44 -0,95 -0,062 -0,055111112113 -0,086 -0,085 -0,10 -0,085 0,12 0,048 0,22114 0,33 0,36 -0,014 0,22 0,47115 -0,077 -0,078 -0,074 0,089 0,042 0,079 0,062116 -0,21 -0,24 0,029 0,13 -0,20 0,068117118 0,13 0,17 -0,28 0,17 -0,71119 0,13 0,17 -0,21 -0,10120 -0,20 -0,20 -0,18 -0,025 -0,14

Laboratories' Z-scores: Analyte solution (continued)

Page 81: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

LAB Sum TE Sum TE Sum TE Sum TE Sum Sum PBDE Sum PBDECODE Total TEQ PCDD/PCDF non-ortho PCB mono-orto PCB Indicator PCB Sum with 209 Sum without 209

1234 14 35 6,3 3,9 0,855 0,11 -1,7 0,77 0,17 0,8567 0,68 -0,71 1,2 0,38 1,189

10 -0,22 -0,85 0,018 -0,23 0,1211 0,39 -0,24 0,63 0,51 1,3 49 1112131415 0,54 1,1 0,36 0,26 1,21617 -0,49 -2,8 0,33 0,47 0,55181920 0,21 0,18 0,22 0,18212223 3,1 11 0,41 0,51 0,25 0,26 2,524 0,12 0,47 -0,012 0,034 0,29252627 4,2 5,4 3,9 -0,32 -0,6928 29 107 1,1 -0,30 -1,1293031 -0,38 -0,67 -0,27 -0,61 -0,20 14 2,732 -0,55 -0,58 -0,57 0,0027 0,1333 0,41 -0,44 0,73 0,6834 -0,70 -1,1 -0,56 -0,69 -0,0663536 -0,36 0,58 -0,71 -0,59 4,1 0,4137 -0,90 -1,4 -0,70 -1,0 -0,26 -1,0 -3,2383940 -1,4 2,0 -2,7 -0,46 -0,69 -1,4 5,9414243 0,79 6,4 -1,3 -0,11 -0,13 0,97 1244 0,56 -0,82 1,1 -0,082 -0,1345 0,89 2,5 0,36 -0,74 -0,8546474849 -0,0025 -0,0043 0,0049 -0,16 -0,77 -3,0 1,35051525354 0,28 1,1 -0,018 0,10 -0,10 -3,7 -0,83555657 -0,30 -0,95 -0,063 -0,25 0,28 -1,9 1,058 8,9 32 0,57 3,0 1,1596061 0,28 6,0 -1,9 0,0051 2,76263 0,47 1,0 0,28 0,26 0,25 55 1864 5,6 19 0,89 1,0 -0,1265 -0,25 -1,1 0,067 -0,35 -1,1 4,0 -0,696667686970 50 56 50 1,1 -0,67

Laboratories' Z-scores: Veal-2019, fresh weight

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LAB Sum TE Sum TE Sum TE Sum TE Sum Sum PBDE Sum PBDECODE Total TEQ PCDD/PCDF non-ortho PCB mono-orto PCB Indicator PCB Sum with 209 Sum without 209

717273 2,6 5,5 1,6 2,47475 0,45 0,95 0,27 0,22 1,376 -1,177787980 2,2 8,6 -0,11 0,43 0,2581828384858687 0,92 2,2 0,46 0,052 0,1388 0,46 3,7 -0,71 -0,9589 -0,91 -1,1 -0,83 -1,1909192939495 0,042 2,1 -0,71 -0,13 0,30 -0,26 -0,6696979899

100 -0,053 2,5 -0,99 -0,55 -0,81101102103 1,5 4,8 0,29 0,025 -0,21104105 -3,8 -2,7 -3,2106 -0,93 -1,0 -0,92 -0,82 -1,1107108 0,66 3,5 -0,38 -0,31 -0,014 14 40109 0,81 3,0 0,0093 0,47 0,22110111112113 -0,66 -0,73 -0,72 1,3 1,4 3,1 -0,81114 -1,5 0,87 -3,1 16 15115 -0,47 -1,6 -0,079 0,14 0,47 273 4,7116 1,3 -0,03 1,9 -0,21 0,47 2,2117 -2,2 -1,2 -1,1 -0,43118 -0,42 -2,0 0,14 0,68 1,3119120 3,1 4,0 2,8 2,5 1,4

Laboratories' Z-scores: Veal-2019, fresh weight (continued)

Page 83: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

LAB Sum TE Sum TE Sum TE Sum TE Sum Sum PBDE Sum PBDECODE Total TEQ PCDD/PCDF non-ortho PCB mono-orto PCB Indicator PCB Sum with 209 Sum without 209

1234 12 31 5,2 3,0 0,305 -0,13 -1,8 0,50 -0,070 0,5767 -0,11 -1,3 0,36 -0,36 0,2589

10 -0,70 -1,3 -0,48 -0,71 -0,3911 -1,1 -1,6 -0,97 -1,1 -0,46 34 6,212131415 0,61 1,1 0,42 0,32 1,31617 -0,66 -2,9 0,13 0,27 0,35181920 -0,24 -0,25 -0,23 -0,26212223 2,8 10 0,18 0,28 0,025 0,037 2,224 1,3 1,7 1,1 1,2 1,5252627 4,5 5,8 4,2 -0,16 -0,5428 28 103 0,92 -0,48 -1,2293031 -0,28 -0,57 -0,16 -0,51 -0,36 14 3,032 -0,40 -0,43 -0,42 0,18 0,3133 0,22 -0,61 0,52 0,4734 0,36 -0,097 0,53 0,38 1,13536 -0,29 0,66 -0,64 -0,52 4,3 0,5037 -0,60 -1,2 -0,39 -0,74 0,089 -0,71 -3,1383940 -1,4 2,0 -2,7 -0,46 -0,69 -1,4 5,9414243 0,51 5,8 -1,5 -0,34 -0,36 0,69 1244 -0,28 -1,5 0,18 -0,82 -0,8645 0,37 1,8 -0,12 -1,1 -1,246474849 0,36 0,36 0,37 0,19 -0,47 -2,8 1,75051525354 0,30 1,1 0,00089 0,12 -0,083 -3,7 -0,82555657 -0,37 -1,0 -0,13 -0,31 0,20 -1,9 0,9258 12 39 1,7 4,6 2,4596061 -0,48 4,5 -2,3 -0,71 1,66263 0,21 0,73 0,031 0,016 0,0074 52 1764 5,0 17 0,57 0,64 -0,3965 0,20 -0,69 0,55 0,09 -0,73 4,9 -0,296667686970 51 56 51 1,2 -0,62

Laboratories' Z-scores: Veal-2019, lipid weight

Page 84: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

LAB Sum TE Sum TE Sum TE Sum TE Sum Sum PBDE Sum PBDECODE Total TEQ PCDD/PCDF non-ortho PCB mono-orto PCB Indicator PCB Sum with 209 Sum without 209

717273 2,9 5,8 1,8 2,77475 0,40 0,90 0,22 0,17 1,376 -1,777787980 2,2 8,6 -0,105 0,43 0,2581828384858687 0,77 2,0 0,33 -0,070 0,001988 1,2 4,9 -0,13 -0,4089 -0,64 -0,82 -0,56 -0,83909192939495 -0,61 1,15 -1,3 -0,76 -0,38 -0,87 -1,296979899

100 -0,33 2,1 -1,2 -0,80 -1,0101102103 1,6 5,0 0,36 0,087 -0,15104105 -3,4 -2,1 -2,8106 -0,27 -0,32 -0,26 -0,15 -0,48107108 0,66 3,5 -0,38 -0,31 -0,014 14 40109 0,88 3,1 0,072 0,54 -0,33110111112113 -1,1 -1,2 -1,2 0,63 0,76 2,3 -1,2114 3,9 9,9 -0,29 47 11115 -0,1 -1,3 0,29 0,52 -0,98 199 2,1116 0,84 -0,39 1,4 -0,56 0,071 1,7117 -1,9 -0,84 -0,71 0,025118 -0,42 -2,0 0,14 0,68 1,3119120 2,9 3,7 2,6 2,2 1,1

Laboratories' Z-scores: Veal-2019, lipid weight (continued)

Page 85: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

LAB Sum TE Sum TE Sum TE Sum TE Sum Sum PBDE Sum PBDECODE Total TEQ PCDD/PCDF non-ortho PCB mono-orto PCB Indicator PCB Sum with 209 Sum without 209

1234 1,5 1,2 1,7 1,7 -1,45 1,3 1,1 1,5 1,3 -1,667 0,59 0,37 0,76 0,94 -0,7189

1011 -0,020 0,010 -0,030 -0,26 -5,0 0,46 -0,9112 0,49 0,75 0,22 1,0 1,9131415 0,043 0,15 -0,039 -0,11 0,671617 0,34 0,11 0,54 0,46 1,11819 -0,61 -0,53 -0,69 -0,4820 0,16 0,0047 0,31 0,054212223 0,25 0,11 0,38 0,1924 0,42 0,14 0,68 0,29 0,6525 0,58 -1,0 2,1 -0,59 -1,3 0,34 0,402627 -0,070 0,11 -0,21 -0,23 -0,5128 0,27 0,23 0,34 -0,36 -0,472930 0,41 -0,18 0,91 0,68 0,83 2,2 0,9831 -0,28 -0,13 -0,42 -0,19 -0,15 0,68 0,1732 -0,12 0,16 -0,35 -0,24 -0,5533 0,68 0,10 1,1 1,334 -0,18 -0,24 -0,13 -0,25 -0,0213536 -0,16 0,42 -0,66 -0,39 0,19 0,04237 -0,59 -0,77 -0,42 -0,66 0,042 -0,84 -0,8138 0,71 0,59 0,81 0,953940 1,4 0,60 2,1 1,8 1,2 1,6 1,84142 0,52 0,37 0,68 0,10 -2,4 -1,5 -1,443 -0,58 -0,32 -0,79 -0,80 -0,13 -0,031 0,06344 0,52 0,92 0,21 -0,1145 -0,016 0,18 -0,14 -0,85 -0,94464748 -0,073 0,051 -0,20 0,25 0,3649 -0,30 0,26 -0,80 -0,34 -0,63 -0,73 -0,645051525354 0,066 0,17 -0,056 0,55 0,88 0,17 0,27555657 0,68 0,22 1,2 -1,1 0,90 0,26 0,3558 0,40 0,37 0,40 0,70 1,1596061 -1,1 -0,35 -1,8 0,62 -1,26263 0,13 0,12 0,14 0,047 -0,17 0,8 -0,1364 0,019 -0,75 0,66 0,50 1,365 0,35 0,13 0,55 0,16 -0,33 1,2 0,0426667686970

Laboratories' Z-scores: Herring-2019, fresh weight

Page 86: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

LAB Sum TE Sum TE Sum TE Sum TE Sum Sum PBDE Sum PBDECODE Total TEQ PCDD/PCDF non-ortho PCB mono-orto PCB Indicator PCB Sum with 209 Sum without 209

71 0,31 0,68 -0,0018 0,13 -1,4 -4,9 -4,97273 0,52 0,21 0,74 1,37475 0,086 0,10 0,080 -0,054 0,63767778 -1,1 -0,93 -1,3 -0,14 -0,53 -0,16 -0,0597980 -0,24 0,34 -0,79 0,19 -0,07081 -0,95 0,25 -0,81828384 -0,066 0,16 -0,26 -0,12 0,80858687 1,6 3,8 -0,15 -0,18 -0,1388 -0,051 0,12 -0,19 -0,2589 0,15 0,060 0,34 -1,690 -0,053 -0,58 0,37 0,50 -5,0 0,68 -0,219192 0,62 0,97 0,32 0,66939495 -0,21 -0,34 -0,046 -1,0 -0,66 -0,22 -0,2396979899

100 -1,6 -1,6 -1,5 -0,78 -0,037 -0,86 -0,82101102 -0,12 0,060 -0,26 -0,36 0,38 0,28 -0,15103 0,051 0,70 -0,34 -2,8 -0,018104105 -0,42 -3,5 0,46106 -0,65 -0,42 -0,86 -0,61 -0,47107108 -0,54 -0,85 -0,30 -0,19 0,68 3,0 3,2109 -0,54 -0,38 -0,71 0,036 -0,24110 -0,14 -0,43 0,13 -0,28 -3,8111112113 0,43 0,48 0,34 1,1 0,18 -0,69 -0,90114 -4,2 -4,3 -4,5 1,2 24115 0,025 -0,42 0,39 0,32 0,25 3,4 0,46116 0,093 -0,27 0,42 0,049 1,3 1,3117 -0,64 -0,50 -0,76 -0,71 -0,11118 0,52 0,22 0,82 -0,025 -1,6119 -1,4 -1,1 -1,7 -1,6120 0,13 -0,042 0,24 0,72 0,66

Laboratories' Z-scores: Herring-2019, fresh weight (continued)

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LAB Sum TE Sum TE Sum TE Sum TE Sum Sum PBDE Sum PBDECODE Total TEQ PCDD/PCDF non-ortho PCB mono-orto PCB Indicator PCB Sum with 209 Sum without 209

1234 1,3 1,0 1,5 1,5 -1,45 0,87 0,66 1,1 0,91 -1,667 -0,34 -0,53 -0,20 -0,047 -0,7189

1011 -1,2 -1,2 -1,2 -1,4 -5,0 0,46 -0,9112 0,75 1,0 0,47 1,3 1,9131415 0,043 0,15 -0,039 -0,11 0,671617 -0,072 -0,29 0,11 0,036 1,118192021222324 1,2 0,87 1,5 1,0 0,6525 0,83 -0,84 2,4 -0,40 -1,3 0,34 0,402627 -0,31 -0,14 -0,45 -0,46 -0,5128 0,092 0,053 0,16 -0,51 -0,472930 1,0 0,39 1,6 1,3 0,83 2,2 0,9831 -0,20 -0,038 -0,34 -0,10 -0,15 0,68 0,1732 -0,13 0,15 -0,37 -0,25 -0,5533 -0,12 -0,61 0,28 0,4134 -0,11 -0,17 -0,062 -0,18 -0,0213536 0,12 0,74 -0,41 -0,12 0,19 0,04237 -0,61 -0,79 -0,45 -0,69 0,042 -0,84 -0,81383940 0,77 0,034 1,4 1,1 1,2 1,6 1,84142 -2,2 -2,3 -2,2 -2,4 -2,4 -1,5 -1,443 -0,16 0,12 -0,40 -0,40 -0,13 -0,031 0,0634445 -0,19 0,0045 -0,31 -1,0 -0,94464748 -0,21 -0,089 -0,34 0,11 0,3649 -0,26 0,31 -0,76 -0,29 -0,63 -0,73 -0,645051525354 -0,22 -0,12 -0,34 0,23 0,56 -0,12 -0,014555657 0,86 0,38 1,4 -0,99 0,90 0,26 0,3558 1,3 1,3 1,3 1,7 1,1596061 -1,5 -0,80 -2,1 0,072 -1,26263 -0,15 -0,16 -0,14 -0,23 -0,17 0,81 -0,1364 0,39 -0,44 1,1 0,90 1,365 0,35 0,13 0,55 0,16 -0,33 1,2 0,0426667686970

Laboratories' Z-scores: Herring-2019, lipid weight

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LAB Sum TE Sum TE Sum TE Sum TE Sum Sum PBDE Sum PBDECODE Total TEQ PCDD/PCDF non-ortho PCB mono-orto PCB Indicator PCB Sum with 209 Sum without 209

71 -1,3 -1,0 -1,5 -1,4 -1,4 -4,9 -4,97273 0,72 0,39 0,95 1,57475 0,036 0,053 0,030 -0,10 0,63767778 -1,7 -1,6 -1,8 -0,90 -0,53 -0,16 -0,0597980 -0,10 0,50 -0,66 0,34 -0,07081 -0,95 0,25 -0,81828384 -0,16 0,056 -0,35 -0,21 0,80858687 1,3 3,3 -0,41 -0,44 -0,1388 1,6 1,8 1,4 1,389 -0,063 -0,15 0,12 -1,790 0,37 -0,20 0,83 0,97 -5,0 0,68 -0,219192 0,26 0,58 -0,031 0,29939495 -0,21 -0,34 -0,046 -1,0 -0,66 -0,22 -0,2396979899

100 -1,4 -1,5 -1,4 -0,65 -0,037 -0,86 -0,82101102 0,20 0,39 0,047 -0,059 0,38 0,28 -0,15103 0,12 0,79 -0,27 -2,8 -0,018104105 1,0 -3,0 0,46106 -0,65 -0,41 -0,86 -0,60 -0,47107108 -0,20 -0,53 0,062 0,18 0,68 3,0 3,2109 -0,82 -0,67 -0,98 -0,28 -0,24110 -3,8 -3,9 -3,8 -3,9 -3,8111112113 -0,33 -0,28 -0,40 0,23 0,18 -0,69 -0,90114 -1,2 -1,6 -2,4 26 24115 -0,053 -0,5 0,31 0,24 0,25 3,4 0,5116 1,3 0,84 1,7 1,2 1,3 1,3117 -0,60 -0,46 -0,71 -0,66 -0,11118 0,018 -0,26 0,29 -0,48 -1,6119 0,21 0,66 -0,16 -0,13120 0,46 0,28 0,58 1,1 0,66

Laboratories' Z-scores: Herring-2019, lipid weight (continued)

Page 89: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

LAB Sum TE Sum TE Sum TE Sum TE Sum Sum PBDE Sum PBDECODE Total TEQ PCDD/PCDF non-ortho PCB mono-orto PCB Indicator PCB Sum with 209 Sum without 209

1234 -0,42 -0,90 0,20 0,94 0,995 1,8 1,5 2,3 1,7 0,9967 -0,12 -0,44 0,31 0,45 -1,689

10 0,34 0,22 0,51 0,11 0,7811 0,049 0,062 0,028 0,12 0,23 10 0,5512131415 0,091 -0,013 0,24 0,085 0,641617 0,19 0,027 0,42 0,38 1,61819 -0,46 -0,41 -0,52 -0,56 -0,48 -0,64 -0,05120 -0,90 -1,2 -0,50 -0,31212223 1,3 1,8 0,74 0,14 0,38 4,6 4,724 0,088 0,065 0,11 0,27 -0,1925 -0,015 -0,17 0,23 -0,32 -1,3 -0,11 0,402627 0,038 0,31 -0,35 -0,16 -0,4728 -0,38 -0,77 0,16 -0,30 -0,32293031 -0,29 -0,35 -0,22 -0,096 -0,17 2,3 -0,2132 -0,51 0,19 -1,5 0,054 -0,1633 1,4 0,95 2,1 2,134 -0,22 0,013 -0,55 -0,44 -0,113536 0,11 0,45 -0,35 -0,36 -0,30 -0,163738 0,77 0,86 0,64 0,84 0,113940 -0,14 -0,12 -0,23 1,4 2,3 0,41 1,14414243 -0,42 -0,29 -0,61 -0,27 0,72 2,2 2,04445 0,21 0,28 0,16 -0,82 -0,8146474849 -0,093 0,26 -0,60 -0,25 -0,67 -1,3 -0,775051525354 0,51 0,97 -0,16 0,56 0,15 -1,2 -0,66555657 0,46 0,80 0,027 -0,62 0,70 -0,64 -0,3358 1,5 1,2 2,0 0,58 0,19596061 -1,4 -1,1 -1,8 0,21 1,66263 0,36 0,39 0,35 0,012 0,26 11 1,16465 0,30 0,39 0,16 0,36 0,67 -0,069 -0,0836667686970 -0,93 0,27 -2,7 0,0097 -0,020

Laboratories' Z-scores: Brown meat-2019, fresh weight

Page 90: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

LAB Sum TE Sum TE Sum TE Sum TE Sum Sum PBDE Sum PBDECODE Total TEQ PCDD/PCDF non-ortho PCB mono-orto PCB Indicator PCB Sum with 209 Sum without 209

717273 -0,0527475 0,087 -0,045 0,28 0,036 0,5476 -0,2477 0,64 0,22 1,2 1,0 0,84 9,1 1,3787980 0,17 0,66 -0,54 0,35 -0,2981 -1,3 -2,3 -1,9828384858687 5,2 9,2 -0,12 -0,33 0,1088 -0,21 -0,37 0,018 0,0003489 -0,11 0,044 -0,30 -0,5490 -0,16 -0,26 -0,027 0,080 -5,0 6,0 -0,8891 0,072 -0,033 0,22 0,2092 0,060 -0,022 0,15 0,749394 -0,35 -0,31 -0,41 -0,31 -0,40 2,9 -0,1395 0,29 0,18 0,49 -0,74 -0,22 -0,11 -0,09296979899

100 -0,46 -0,50 -0,43 -0,032 1,2101102 0,37 0,47 0,24 0,17 0,24 34 0,29103 -0,17 -0,17 -0,18 -0,073 -0,29104105 1,1 4,4 -2,2106 -0,40 -0,30 -0,55 -0,62 -0,62107108 -0,32 -0,57 0,020 -0,025 0,32 3,5 3,5109 -0,59 -0,73 -0,43 0,14 0,039110111112113 0,91 -0,024 2,2 2,1 3,6 5,8 0,58114 -4,4 -4,5 -4,5 0,44 0,53115116 0,35 0,13 0,66 0,67 0,054 0,066117 -0,34 -0,34 -0,35 -0,21 0,53118119 0,14 0,35 -0,15 -0,13120 -0,24 -0,35 -0,10 0,41 -0,13

Laboratories' Z-scores: Brown meat-2019, fresh weight (continued)

Page 91: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

LAB Sum TE Sum TE Sum TE Sum TE Sum Sum PBDE Sum PBDECODE Total TEQ PCDD/PCDF non-ortho PCB mono-orto PCB Indicator PCB Sum with 209 Sum without 209

1234 0,19 -0,36 0,90 1,7 1,85 1,5 1,2 1,9 1,3 0,6567 -0,66 -0,95 -0,27 -0,16 -2,089

10 -0,19 -0,29 -0,028 -0,39 0,2111 -0,30 -0,28 -0,32 -0,23 -0,12 9,0 0,1712131415 1,6 1,5 1,8 1,6 2,31617 -0,052 -0,21 0,17 0,13 1,3181920 -1,3 -1,5 -0,88 -0,71212223 1,1 1,5 0,56 -0,015 0,22 4,3 4,424 0,30 0,27 0,32 0,49 0,007625 0,37 0,20 0,64 0,049 -0,97 0,27 0,822627 -0,12 0,15 -0,50 -0,32 -0,6128 -0,88 -1,2 -0,39 -0,81 -0,82293031 0,011 -0,051 0,091 0,22 0,14 2,8 0,1032 -0,47 0,23 -1,5 0,097 -0,1133 -0,0049 -0,38 0,51 0,5234 0,36 0,62 -0,013 0,12 0,483536 0,23 0,57 -0,24 -0,25 -0,19 -0,04537383940 -0,36 -0,35 -0,45 1,1 2,0 0,16 0,85414243 -0,42 -0,29 -0,61 -0,27 0,72 2,2 2,04445 0,41 0,48 0,35 -0,67 -0,6546474849 0,36 0,75 -0,19 0,19 -0,27 -0,93 -0,385051525354 0,68 1,2 -0,0065 0,74 0,31 -1,1 -0,54555657 1,2 1,6 0,75 0,0059 1,5 -0,014 0,3458 3,1 2,7 3,7 1,9 1,4596061 -1,8 -1,6 -2,2 -0,42 0,846263 0,0015 0,024 -0,015 -0,33 -0,097 9,7 0,716465 0,30 0,39 0,16 0,36 0,67 -0,069 -0,0836667686970 -0,67 0,61 -2,5 0,33 0,30

Laboratories' Z-scores: Brown meat-2019, lipid weight

Page 92: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

LAB Sum TE Sum TE Sum TE Sum TE Sum Sum PBDE Sum PBDECODE Total TEQ PCDD/PCDF non-ortho PCB mono-orto PCB Indicator PCB Sum with 209 Sum without 209

717273 -1,6 0,937475 1,5 1,3 1,7 1,4 2,076 -0,8977 2,3 1,8 3,1 2,8 2,6 13 3,2787980 0,50 1,0 -0,25 0,70 0,01181 -1,5 -2,4 -2,1828384858687 4,6 8,2 -0,45 -0,64 -0,2488 2,4 2,1 2,7 2,789 -0,11 0,044 -0,30 -0,5490 0,99 0,87 1,2 1,3 -5,0 8,6 0,10691 0,0237 -0,080 0,17 0,1592 0,0054 -0,076 0,090 0,689394 -0,89 -0,86 -0,95 -0,86 -0,94 1,9 -0,7095 0,22 0,12 0,43 -0,79 -0,27 -0,17 -0,1596979899

100 -0,75 -0,78 -0,72 -0,34 0,81101102 0,50 0,60 0,36 0,30 0,36 35 0,41103 0,34 0,34 0,34 0,45 0,22104105 0,61 3,7 -2,4106 0,026 0,14 -0,13 -0,21 -0,21107108 -0,21 -0,46 0,14 0,098 0,45 3,7 3,7109 -0,96 -1,1 -0,81 -0,29 -0,38110111112113 -0,011 -0,80 1,1 1,0 2,2 4,2 -0,29114 -2,1 -2,6 -2,5 20 21115116 -1,2 -1,4 -1,0 -1,0 -1,4 -1,4117 0,14 0,15 0,14 0,29 1,1118119 0,31 0,53 0,015 0,038120 -0,50 -0,61 -0,38 0,11 -0,40

Laboratories' Z-scores: Brown meat-2019, lipid weight (continued)

Page 93: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

 

Page 94: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Z-score analyte solution; total TEQ

-5

-4

-3

-2

-1

0

1

2

3

4

5

70 77 90 110 40 87 36 42 106 44 25 49 38 116

120 84 109 28 76 57 48 89 113 33 115 92 37 63 100 10 7 91 94 54 12 45 31 71 88 24 15 5

102 20 75 34 58 17 61 56 119

118 64 11 95 23 80 114 65 73 32 103

Z-sc

ore

Lab code

Page 95: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Z-score analyte solution; PCDD/PCDF TEQ

-5

-4

-3

-2

-1

0

1

2

3

4

570 90 11

0 40 42 87 25 106 44 116 38 36 120 49 28 109 89 76 84 48 57 54 113

115 33 10 100 37 63 91 92 94 24 12 88 45 15 7 31 71 102 20 75 5 17 61 34 58 56 64 119

118 11 80 23 95 114 65 73 32 103

Z-sc

ore

Lab code

Page 96: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Z-score analyte solution; non-ortho PCB TEQ

-5

-4

-3

-2

-1

0

1

2

3

4

5

70 110 36 92 49 95 84 7

106 44 118 63 103 37 119 32 5

120 38 58 87 57 113 33 115 40 34 31 90 114 71 12 94 48 91 73 11 77 109 45 116

102

100 23 56 20 61 17 80 88 76 15 75 42 10 25 24 28 89 65 64 54

Z-sc

ore

Lab code

Page 97: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Z-score analyte solution; mono-ortho PCB TEQ

-5

-4

-3

-2

-1

0

1

2

3

4

5

70 36 42 24 57 61 87 102 90 95 63 25 119 23 103 44 113

110 84 40 33 109 49 120 12 34 20 91 38 94 37 71 48 45 10 15 106 73 75 88 92 115 64 76 31 116 5

118

100 77 80 54 114 89 65 32 11 7 28 17

Z-sc

ore

Lab code

Page 98: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Z-score analyte solution; sum indicator PCB

-5

-4

-3

-2

-1

0

1

2

3

4

5

103 90 70 40 42 25 118 28 7 81 49 65 87 38 57 106 94 120 80 109 95 77 10 44 110

102 63 23 45 115 12 64 15 71 24 75 34 113 48 100 76 54 58 84 61 17 37 31 114

105 32 11

Z-sc

ore

Lab code

Page 99: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Z-score analyte solution; sum PBDE without PBDE-209

-5

-4

-3

-2

-1

0

1

2

3

4

5

81 49 42 57 54 95 100 11 94 40 77 37 63 115

116

102 25 65 36 90 23 113 31

Z-sc

ore

Lab code

Page 100: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Z-score Veal, fresh weight; total TEQ

-5

-4

-3

-2

-1

0

1

2

3

4

5

76 105

117

114 40 106 89 37 34 113 32 17 115

118 31 36 57 65 10 100 49 95 5 24 20 54 61 11 33 75 88 63 15 44 108 7 43 109 45 87 116

103 80 73 120 23 27 64 58 4 28 70

Z-sc

ore

Lab code

Page 101: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Z-score Veal, fresh weight; PCDD/PCDF TEQ

-5

-4

-3

-2

-1

0

1

2

3

4

517 10

5

118 5

115 37 76 89 65 34 106 57 10 44 113 7 31 32 33 11 116 49 20 24 36 114 75 63 15 54 40 95 87 45 100

109

108 88 120

103 27 73 61 43 80 23 64 58 4 70 28

Z-sc

ore

Lab code

Page 102: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Z-score Veal, fresh weight; non-ortho PCB TEQ

-5

-4

-3

-2

-1

0

1

2

3

4

5

114 40 61 43 117

100

106 89 113 88 95 36 37 32 34 108 31 80 115 57 54 24 49 109 10 65 118 20 75 63 103 17 15 45 23 87 58 11 33 5 64 44 28 7 73 116

120 27 4 70

Z-sc

ore

Lab code

Page 103: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Z-score Veal, fresh weight; mono-ortho PCB TEQ

-5

-4

-3

-2

-1

0

1

2

3

4

5

117 89 37 88 106 45 34 31 36 100 40 65 27 108 28 57 10 116 49 95 43 44 32 61 103 24 87 54 115 5 20 75 15 63 7 80 17 109 11 23 33 118 64 70 113 73 120 58 4

114

Z-sc

ore

Lab code

Page 104: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Z-score Veal, fresh weight; sum indicator PCB

-5

-4

-3

-2

-1

0

1

2

3

4

5

105 28 45 100

115 44 65 40 70 27 106 49 11 10 64 95 31 43 109

103 54 108 87 63 23 117 37 57 80 7 4 32 17 5

113

120 34 118 75 15 24 61 58 114

Z-sc

ore

Lab code

Page 105: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Z-score Veal, fresh weight; sum PBDE without PBDE-209

-5

-4

-3

-2

-1

0

1

2

3

4

5

37 113 95 54 65 36 57 116 49 115 23 31 40 11 43 63 108

Z-sc

ore

Lab code

Page 106: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Z-score Veal, lipid weight; total TEQ

-5

-4

-3

-2

-1

0

1

2

3

4

5

76 105

117 40 11 113 10 17 89 95 37 61 118 32 57 100 36 44 31 106 20 115 5 7 65 63 33 54 34 49 45 75 43 15 108 87 116

109 88 24 103 80 23 120 73 114 27 64 58 4 28 70

Z-sc

ore

Lab code

Page 107: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Z-score Veal, lipid weight; PCDD/PCDF TEQ

-5

-4

-3

-2

-1

0

1

2

3

4

5

17 105

118 5 76 11 44 115 7 10 113 37 57 89 65 33 31 32 116

106 20 34 49 36 63 75 54 95 15 24 45 40 87 100

109

108

120 61 88 103 73 27 43 80 114 23 64 4 58 70 28

Z-sc

ore

Lab code

Page 108: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Z-score Veal, lipid weight; non-ortho PCB TEQ

-5

-4

-3

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-1

0

1

2

3

4

5

40 61 43 95 100

113 11 117 36 89 10 32 37 108

114

106 20 31 57 88 45 80 54 63 109 17 118 23 44 75 115 87 7

103 49 15 5 33 34 65 64 28 24 116 58 73 120 27 4 70

Z-sc

ore

Lab code

Page 109: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Z-score Veal, lipid weight; mono-ortho PCB TEQ

-5

-4

-3

-2

-1

0

1

2

3

4

5

45 11 89 44 100 95 37 61 117 10 116 36 31 28 40 88 7 43 57 108 20 27 106 5 87 63 65 103 54 75 32 49 17 23 15 34 80 33 115

109

113 64 118 70 24 120 73 4 58 114

Z-sc

ore

Lab code

Page 110: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Z-score Veal, lipid weight; sum indicator PCB

-5

-4

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-1

0

1

2

3

4

5

105 28 45 100

115 44 65 40 70 27 106 49 11 10 64 95 31 43 109

103 54 108 87 63 23 117 37 57 80 7 4 32 17 5

113

120 34 118 75 15 24 61 58 114

Z-sc

ore

Lab code

Page 111: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Z-score Veal, lipid weight; sum PBDE without PBDE-209

-5

-4

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-1

0

1

2

3

4

5

37 113 95 54 65 36 57 116 49 115 23 31 40 11 43 63 108

Z-sc

ore

Lab code

Page 112: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Z-score Herring, fresh weight; total TEQ

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-1

0

1

2

3

4

5

114

100

119 78 61 106

117 19 37 43 108

109

105 49 31 80 95 34 36 110

102 32 48 27 84 90 88 11 45 64 115 15 103 54 75 116 63 120 89 20 23 28 71 17 65 58 30 24 113 12 118 42 73 44 25 7 92 33 57 38 5 40 4 87

Z-sc

ore

Lab code

Page 113: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Z-score Herring, fresh weight; PCDD/PCDF TEQ

-5

-4

-3

-2

-1

0

1

2

3

4

511

4

105

100

119 25 78 108 37 64 90 19 117

110

115

106

109 61 95 43 116 34 30 31 120 20 11 48 102 89 33 75 27 17 23 63 88 65 24 15 84 32 54 45 73 118 57 28 49 80 7 42 58 36 113 38 40 71 103 12 44 92 5 4 87

Z-sc

ore

Lab code

Page 114: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Z-score Herring, fresh weight; non-ortho PCB TEQ

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-1

0

1

2

3

4

5

114 61 119

100 78 106 49 43 80 117

109 19 36 31 37 32 103

108

102 84 27 48 88 87 45 34 54 95 15 11 71 75 110 63 44 12 120 20 92 89 28 113 90 23 115 58 116 17 65 64 24 42 73 7 38 118 30 33 57 5 4 25 40

Z-sc

ore

Lab code

Page 115: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Z-score Herring, fresh weight; mono-ortho PCB TEQ

-5

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0

1

2

3

4

5

103

119 89 57 95 45 43 100

117 37 106 25 19 36 102 28 49 110 11 34 88 32 27 108 31 87 78 84 15 44 75 118

109 63 116 20 42 71 65 80 23 48 24 115 17 64 90 54 61 92 30 58 120 7 38 12 113

114 33 73 5 4 40

Z-sc

ore

Lab code

Page 116: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Z-score Herring, fresh weight; sum indicator PCB

-5

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0

1

2

3

4

5

11 90 25 4 5

118

105 61 45 49 95 81 43 32 106 65 28 27 31 80 100

117 34 103 24 23 102 37 109 38 63 110 7 87 71 30 58 42 108 78 120

115 44 48 15 75 57 64 114 54 84 113 12 17 40 19

Z-sc

ore

Lab code

Page 117: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Z-score Herring, fresh weight; sum PBDE without BDE-209

-5

-4

-3

-2

-1

0

1

2

3

4

5

71 100 37 49 90 81 102 43 36 95 113 65 116 31 63 25 57 23 54 19 30 11 115 78 42 40 108

Z-sc

ore

Lab code

Page 118: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Z-score Herring, lipid weight; total TEQ

-5

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-2

-1

0

1

2

3

4

5

110 42 78 61 100 71 11 114

109

106 37 117 7

113 27 49 54 95 48 108 31 45 43 84 63 32 33 34 80 17 89 115

118 75 15 28 36 103

102

119 92 65 90 64 120 73 12 40 25 57 5

105 30 24 87 116 58 4 88

Z-sc

ore

Lab code

Page 119: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Z-score Herring, lipid weight; PCDD/PCDF TEQ

-5

-4

-3

-2

-1

0

1

2

3

4

5

110

105 42 114 78 100 11 71 25 61 37 109 33 7

108

115

117 64 106 95 17 113

118 90 34 63 89 27 54 48 31 45 40 28 75 84 43 65 15 32 120 49 57 30 102 73 80 92 5

119 36 103

116 24 12 4 58 88 87

Z-sc

ore

Lab code

Page 120: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Z-score Herring, lipid weight; non-ortho PCB TEQ

-5

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0

1

2

3

4

5

110

114 42 61 78 71 100 11 109

106 49 117 80 27 37 87 36 113 43 32 84 31 48 54 45 103 7

119 63 34 95 15 92 75 102

108 17 89 28 33 118

115 12 65 120 90 73 5 64 58 88 40 57 24 4 30 116 25

Z-sc

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Lab code

Page 121: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Z-score Herring, lipid weight; mono-ortho PCB TEQ

-5

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-3

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0

1

2

3

4

5

110

103 42 89 71 11 95 45 57 78 37 117

100

106 28 118 27 87 43 25 49 109 32 63 84 34 119 36 15 31 75 102 7 17 61 48 65 108

113 54 115 92 80 33 64 5 90 24 120 40 116 12 88 30 4 73 58 114

Z-sc

ore

Lab code

Page 122: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Z-score Herring, lipid weight; sum indicator PCB

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0

1

2

3

4

5

11 90 110 42 118 5 4 71 25 61 81 45 7 95 49 32 78 27 106 28 65 109 63 31 87 43 117 80 100 34 103 37 113

115 48 102

105 54 75 24 120 15 108 84 30 57 58 17 40 64 12 114

Z-sc

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Page 123: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Z-score Herring, lipid weight; sum PBDE without BDE-209

-5

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0

1

2

3

4

5

71 42 11 113

100 37 81 49 95 90 102 63 78 54 36 65 43 31 57 25 115 30 116 40 108

Z-sc

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Page 124: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Z-score Brown meat, fresh weight; total TEQ

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0

1

2

3

4

5

114 76 73 61 70 20 109 32 100 19 4 43 106 28 94 117

108 31 120 34 88 103 90 40 7 89 49 25 27 11 92 91 75 24 15 36 119 80 17 45 95 65 10 116 63 102 57 54 77 38 113

105 23 33 58 5 87

Z-sc

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Lab code

Page 125: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Z-score Brown meat, fresh weight; PCDD/PCDF TEQ

-5

-4

-3

-2

-1

0

1

2

3

4

511

4 20 61 4 28 109

108

100 7 19 88 31 120

117 94 106 43 90 76 25 103 40 73 75 91 113 92 15 34 17 89 11 24 116 95 32 10 77 49 70 45 27 119 63 65 36 102 80 57 38 33 54 58 5 23 105 87

Z-sc

ore

Lab code

Page 126: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Z-score Brown meat, fresh weight; non-ortho PCB TEQ

-5

-4

-3

-2

-1

0

1

2

3

4

5

114 70 61 32 43 49 34 106 80 19 20 100

109 94 36 27 117 89 40 31 103 54 119 87 120 90 88 108 57 11 24 92 45 28 65 4 91 25 102 15 75 7 63 17 95 10 38 116 23 77 58 33 113 5

Z-sc

ore

Lab code

Page 127: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Z-score Brown meat; mono-ortho PCB TEQ

-5

-4

-3

-2

-1

0

1

2

3

4

5

45 95 57 106 19 89 34 36 87 25 94 20 28 43 49 117 27 119 31 103

100

108 88 70 63 75 32 90 15 10 11 109 23 102 91 61 24 80 65 17 120

114 7 54 58 116 92 38 4 77 40 5 33 113

Z-sc

ore

Lab code

Page 128: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Z-score Brown meat, fresh weight; sum indicator PCB

-5

-4

-3

-2

-1

0

1

2

3

4

5

90 105 7 81 25 45 49 106 19 27 94 28 80 103 95 24 31 32 120 34 70 109 87 38 54 58 11 102 63 108 23 117

114 75 15 65 57 43 10 77 4 5

100

113 17 61 40

Z-sc

ore

Lab code

Page 129: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Z-score Brown meat, fresh weight; sum PBDE without PBDE-209

-5

-4

-3

-2

-1

0

1

2

3

4

5

81 90 49 54 57 31 36 94 95 65 19 116

102 25 11 113 63 40 77 43 108 23

Z-sc

ore

Lab code

Page 130: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Z-score Brown meat, lipid weight; total TEQ

-5

-4

-3

-2

-1

0

1

2

3

4

5

76 114 61 73 20 116

109 94 28 100 70 7

120 32 43 40 11 108 10 27 89 17 113 33 63 92 31 91 106

117 4 95 36 24 65 119

103 34 49 25 45 102 80 105 54 90 23 57 5 75 15 77 88 58 87

Z-sc

ore

Lab code

Page 131: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Z-score Brown meat, lipid weight; PCDD/PCDF TEQ

-5

-4

-3

-2

-1

0

1

2

3

4

5

114 61 20 116 28 109 7 76 94 113

100

120

108 33 4 40 10 43 11 17 91 92 31 63 89 95 106

117 27 25 32 24 103 65 45 119 36 102 70 34 49 90 73 80 5 54 75 15 23 57 77 88 58 105 87

Z-sc

ore

Lab code

Page 132: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Z-score Brown meat, lipid weight; non-ortho PCB TEQ

-5

-4

-3

-2

-1

0

1

2

3

4

5

70 114 61 32 116 94 20 109

100 43 27 40 87 28 120 11 89 7 80 36 49 106 10 63 34 54 119 92 31 117

108 65 91 17 24 103 45 102 95 33 23 25 57 4

113 90 75 15 5 88 77 58

Z-sc

ore

Lab code

Page 133: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Z-score Brown meat, lipid weight; mono-ortho PCB TEQ

-5

-4

-3

-2

-1

0

1

2

3

4

5

116 94 28 95 20 45 87 89 61 10 100 63 27 109 43 36 11 106 7 23 57 119 25 32 108

120 34 17 91 49 31 117

102 70 65 103 24 33 92 80 54 113 40 5 90 75 15 4 58 88 77 114

Z-sc

ore

Lab code

Page 134: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Z-score Brown meat, lipid weight; sum indicator PCB

-5

-4

-3

-2

-1

0

1

2

3

4

5

90 105 7 81 25 94 28 45 27 120

109 95 49 87 106 11 32 63 24 80 31 10 23 103 70 54 102

108 34 5 65 43 100 61 117 17 58 57 4 40 75 113 15 77 114

Z-sc

ore

Lab code

Page 135: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Z-score Brown meat, lipid weight; sum PBDE without BDE-209

-5

-4

-3

-2

-1

0

1

2

3

4

5

81 116 94 54 49 113 95 65 36 31 90 11 57 102 63 25 40 43 77 108 23

Z-sc

ore

Lab code

Page 136: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

 

Page 137: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Appendix 1:

Presentation of resultsfor analyte solution

Page 138: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

 

Page 139: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Appendix 1: Presentation of results: Analyte solution

Statistic calculations for PCDDs, PCDFs, dioxin-like PCBs, indicator PCBs, PBDEs and α-HBCD

The analyte solution contained

� PCDDs/PCDFs at concentrations of 2:5:10 pg/µl for tetra:penta-hexa-hepta:octa

chlorinated dibenzodioxins/furans respectively.

� Non-ortho PCBs at concentration of 10 pg/µl.

� Mono-ortho PCBs and indicator PCBs at concentration of 100 pg/µl.

� PBDE at a concentration of 25 pg/µl, except BDE-209 at 100 pg/µl.

� α-HBCD at a concentration of 500 pg/µl.

These concentrations are called the congeners' target value.

For each congener, the outliers were removed and the consensus calculated according to the

following procedure:

1. The median was calculated from all the reported data.

2. Values outside a range of 50 % to 150 % of this median, were defined as outliers and

removed from the data set.

3. Median, mean and standard deviation were re-calculated from the remaining data. This

median and mean were called consensus median and mean.

The diagram shows the target value and the reported data. Values outside a range of 50 % to

150 % of “median of all values”, were defined as outliers and are not shown in the plot.

Z-Scores of individual congeners

Z-scores of each congener were calculated for each laboratory according to the following

equation:

z = (x – X)/σσσσ

Where x = reported value; X = assigned value (consensus); σ = target value for standard

deviation. A σ of 20% of the consensus was used, i.e. z-scores between +1 and -1 reflect a

deviation of ± 20% from the consensus value.

2,3,7,8 TCDD

0.0

0.5

1.0

1.5

2.0

2.5

3.0

3.5

4.0

4.5

1 2 4 5 6 7 8 11 15 16 17 20 21 22 24 25 29 30 31 32 33 34 35 36 38 39 40 41 42 46 48 50 52 55 56 57 59 60

Labcode

pg

/µL

Datapoint Target

value

Page 140: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

 

Page 141: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code5 2,1 0,24 92 1,8 -0,487 2,0 0,0020 94 1,9 -0,21

10 2,1 0,12 95 2,0 0,09311 2,2 0,52 100 2,0 -0,1312 2,0 -0,0030 102 2,1 0,2915 2,0 -0,0070 103 2,3 0,6617 2,3 0,62 106 2,0 -0,007020 2,1 0,19 109 1,9 -0,2723 2,1 0,32 110 1,9 -0,2824 2,0 -0,0020 113 2,0 -0,09725 1,6 -0,93 114 2,1 0,1528 1,8 -0,53 115 1,9 -0,1531 2,0 0,028 116 2,1 0,2532 2,1 0,31 118 1,9 -0,1733 2,0 -0,097 119 2,1 0,2934 2,0 0,10 120 1,9 -0,2936 2,1 0,1237 2,0 -0,1138 2,0 0,03540 1,7 -0,6842 1,9 -0,1644 2,0 -0,05745 2,0 0,03348 2,0 -0,007049 1,9 -0,3154 2,2 0,5756 1,8 -0,5557 2,0 -0,07458 2,1 0,3261 2,1 0,2963 2,0 -0,08464 2,1 0,2865 2,2 0,5770 0,0000019 -5,0 Outlier71 2,0 0,02273 2,0 -0,082 Consensus median, pg/g 2,075 2,0 0,068 Median all values pg/g 2,076 2,1 0,18 Consensus mean, pg/g 2,080 2,2 0,47 Standard deviation, pg/g 0,1384 1,9 -0,20 Relative standard deviation, % 6,387 2,0 -0,027 No. of values reported 6188 2,0 0,040 No. of values removed 189 1,9 -0,26 No. of reported non-detects 090 1,8 -0,4691 2,0 0,093

Analyte solutionCongener: 2,3,7,8 TCDD

Consenus statistics

Page 142: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,497

0,003

0,503

1,003

1,503

2,003

2,503

3,0035 7 10 11 12 15 17 20 23 24 25 28 31 32 33 34 36 37 38 40 42 44 45 48 49 54 56 57 58 61 63 64 65 70 71 73 75 76 80 84 87 88 89 90 91 92 94 95 100

102

103

106

109

110

113

114

115

116

118

119

120

pg/g

fw

Labcode

2,3,7,8 TCDD

-5

-4

-3

-2

-1

0

1

2

3

4

5

70 25 40 56 28 92 90 49 120

110

109 89 94 84 118 42 115

100 37 33 113 63 73 57 44 87 15 48 106 12 24 7 71 31 45 38 88 75 91 95 34 10 36 114 76 20 5

116 64 119 61 102 32 23 58 80 11 54 65 17 103

Labcode

Z-score: 2,3,7,8 TCDD

Page 143: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code5 5,3 0,28 92 5,5 0,537 4,8 -0,19 94 5,2 0,20

10 4,7 -0,30 95 5,7 0,7011 5,3 0,30 100 4,9 -0,05812 5,0 0,015 102 5,1 0,07315 5,1 0,10 103 5,6 0,6517 5,0 -0,029 106 4,3 -0,6620 5,0 -0,011 109 4,9 -0,06123 5,2 0,16 110 4,8 -0,2024 5,0 0,0075 113 5,0 0,02725 4,9 -0,12 114 5,6 0,5828 5,3 0,29 115 5,0 -0,008531 5,0 0,036 116 4,9 -0,1132 5,8 0,82 118 5,6 0,5733 5,0 0,027 119 5,1 0,1534 5,1 0,063 120 4,8 -0,1636 4,7 -0,3137 5,0 -0,04838 4,9 -0,06040 4,8 -0,2042 4,7 -0,3344 4,5 -0,4845 5,0 0,009448 4,9 -0,09849 4,7 -0,3354 4,4 -0,5756 5,1 0,09357 5,0 0,05158 5,0 -0,01861 5,0 -0,007563 5,1 0,09564 5,2 0,2565 5,3 0,2970 0,0000052 -5,0 Outlier71 5,0 0,04773 4,9 -0,12 Consensus median, pg/g 5,075 5,2 0,15 Median all values pg/g 5,076 4,8 -0,17 Consensus mean, pg/g 5,080 5,3 0,34 Standard deviation, pg/g 0,2984 4,9 -0,13 Relative standard deviation, % 5,987 4,8 -0,24 No. of values reported 6188 5,1 0,071 No. of values removed 189 4,8 -0,20 No. of reported non-detects 090 4,5 -0,4791 4,9 -0,088

Analyte solutionCongener: 1,2,3,7,8 PeCDD

Consenus statistics

Page 144: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,515

0,485

1,485

2,485

3,485

4,485

5,485

6,485

7,4855 7 10 11 12 15 17 20 23 24 25 28 31 32 33 34 36 37 38 40 42 44 45 48 49 54 56 57 58 61 63 64 65 70 71 73 75 76 80 84 87 88 89 90 91 92 94 95 100

102

103

106

109

110

113

114

115

116

118

119

120

pg/g

fw

Labcode

1,2,3,7,8 PeCDD

-5

-4

-3

-2

-1

0

1

2

3

4

5

70 106 54 44 90 42 49 36 10 87 40 89 110 7 76 120 84 25 73 116 48 91 109 38 100 37 17 58 20 115 61 24 45 12 33 113 31 71 57 34 88 102 56 63 15 119 75 23 94 64 5 28 65 11 80 92 118

114

103 95 32

Labcode

Z-score: 1,2,3,7,8 PeCDD

Page 145: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code5 5,1 0,16 92 4,9 -0,137 5,2 0,21 94 5,2 0,22

10 4,7 -0,25 95 5,4 0,3911 5,3 0,31 100 4,9 -0,03912 5,0 0,017 102 4,9 -0,03915 5,1 0,12 103 5,2 0,2017 4,9 -0,031 106 5,1 0,1320 4,9 -0,10 109 4,6 -0,4023 5,9 0,97 110 4,3 -0,7224 5,0 0,018 113 5,0 0,0025 4,6 -0,41 114 5,0 0,04928 4,7 -0,29 115 4,8 -0,1931 5,0 0,015 116 4,8 -0,1832 5,0 -0,0068 118 5,2 0,2333 5,0 0,00 119 5,2 0,1834 5,1 0,13 120 4,9 -0,1036 4,6 -0,3737 5,1 0,1538 4,7 -0,2340 4,8 -0,1842 4,7 -0,3344 4,9 -0,05945 5,0 0,02748 4,8 -0,1849 5,2 0,2054 5,0 0,04156 6,5 1,657 4,5 -0,4358 5,6 0,5861 5,0 -0,008863 4,7 -0,3364 5,0 0,03565 5,4 0,4370 0,0000045 -5,0 Outlier71 5,0 0,01073 4,8 -0,20 Consensus median, pg/g 5,075 4,9 -0,099 Median all values pg/g 5,076 4,6 -0,35 Consensus mean, pg/g 5,080 5,0 0,041 Standard deviation, pg/g 0,3584 4,9 -0,077 Relative standard deviation, % 7,087 4,5 -0,46 No. of values reported 6188 5,2 0,23 No. of values removed 189 5,0 0,021 No. of reported non-detects 090 4,3 -0,6891 5,1 0,072

Analyte solutionCongener: 1,2,3,4,7,8 HxCDD

Consenus statistics

Page 146: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,532

0,468

1,468

2,468

3,468

4,468

5,468

6,468

7,4685 7 10 11 12 15 17 20 23 24 25 28 31 32 33 34 36 37 38 40 42 44 45 48 49 54 56 57 58 61 63 64 65 70 71 73 75 76 80 84 87 88 89 90 91 92 94 95 100

102

103

106

109

110

113

114

115

116

118

119

120

pg/g

fw

Labcode

1,2,3,4,7,8 HxCDD

-5

-4

-3

-2

-1

0

1

2

3

4

5

70 110 90 87 57 25 109 36 76 42 63 28 10 38 73 115

116 40 48 92 20 120 75 84 44 100

102 17 61 32 33 113 71 31 12 24 89 45 64 54 80 114 91 15 34 106 37 5

119

103 49 7 94 88 118 11 95 65 58 23 56

Labcode

Z-score: 1,2,3,4,7,8 HxCDD

Page 147: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code5 5,0 0,015 92 4,4 -0,517 5,1 0,13 94 5,2 0,25

10 5,2 0,21 95 4,5 -0,4211 5,2 0,26 100 5,0 0,03512 5,0 0,025 102 4,9 -0,01515 4,8 -0,16 103 5,6 0,6217 4,9 -0,046 106 5,0 0,01520 5,0 0,069 109 5,1 0,1123 5,6 0,65 110 4,1 -0,8824 5,0 0,047 113 4,8 -0,1525 5,7 0,70 114 5,0 0,01428 4,7 -0,24 115 5,0 0,03031 5,2 0,24 116 4,2 -0,7532 5,9 0,91 118 4,7 -0,2833 4,8 -0,15 119 5,1 0,1434 4,9 -0,014 120 4,8 -0,1236 4,7 -0,2737 5,0 0,07538 4,7 -0,3040 4,8 -0,2142 4,5 -0,5044 4,9 -0,09645 5,0 0,05748 4,8 -0,1649 4,9 -0,02654 4,8 -0,1456 5,6 0,7057 4,7 -0,3158 5,3 0,3761 5,6 0,6663 5,0 0,06564 5,1 0,1465 5,3 0,3770 0,0000044 -5,0 Outlier71 5,0 0,04473 5,1 0,13 Consensus median, pg/g 5,075 5,1 0,12 Median all values pg/g 4,976 4,6 -0,36 Consensus mean, pg/g 4,980 4,4 -0,54 Standard deviation, pg/g 0,3784 4,9 -0,046 Relative standard deviation, % 7,487 4,4 -0,61 No. of values reported 6188 4,7 -0,25 No. of values removed 189 4,8 -0,16 No. of reported non-detects 090 4,0 -0,9691 4,9 -0,036

Analyte solutionCongener: 1,2,3,6,7,8 HxCDD

Consenus statistics

Page 148: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,588

0,412

1,412

2,412

3,412

4,412

5,412

6,412

7,4125 7 10 11 12 15 17 20 23 24 25 28 31 32 33 34 36 37 38 40 42 44 45 48 49 54 56 57 58 61 63 64 65 70 71 73 75 76 80 84 87 88 89 90 91 92 94 95 100

102

103

106

109

110

113

114

115

116

118

119

120

pg/g

fw

Labcode

1,2,3,6,7,8 HxCDD

-5

-4

-3

-2

-1

0

1

2

3

4

5

70 90 110

116 87 80 92 42 95 76 57 38 118 36 88 28 40 15 48 89 33 113 54 120 44 17 84 91 49 102 34 114

106 5 12 115

100 71 24 45 63 20 37 109 75 73 7

119 64 10 31 94 11 58 65 103 23 61 56 25 32

Labcode

Z-score: 1,2,3,6,7,8 HxCDD

Page 149: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code5 4,9 -0,13 92 4,7 -0,307 5,1 0,054 94 5,2 0,20

10 6,0 0,99 95 5,2 0,2211 5,1 0,059 100 5,1 0,06912 5,0 0,00075 102 5,0 0,01915 5,1 0,099 103 5,7 0,7517 5,3 0,28 106 4,9 -0,1120 5,1 0,089 109 5,0 -0,001123 5,5 0,47 110 4,5 -0,5324 5,0 0,0022 113 5,0 0,01325 6,4 1,3 114 5,1 0,07028 4,8 -0,20 115 5,0 0,04731 5,4 0,43 116 4,7 -0,2932 5,5 0,54 118 4,8 -0,2433 5,0 0,0015 119 5,1 0,1134 5,5 0,48 120 4,9 -0,1236 4,8 -0,2337 4,7 -0,2738 4,9 -0,1140 4,1 -0,9242 4,5 -0,4844 4,9 -0,1245 5,0 -0,004948 4,9 -0,1049 4,9 -0,1354 5,8 0,7756 5,8 0,7957 4,9 -0,05858 5,1 0,09961 4,7 -0,3063 4,8 -0,1564 4,9 -0,08965 4,9 -0,06170 0,0000045 -5,0 Outlier71 5,0 -0,009373 5,0 0,019 Consensus median, pg/g 5,075 4,9 -0,10 Median all values pg/g 5,076 5,0 0,018 Consensus mean, pg/g 5,080 5,0 -0,00075 Standard deviation, pg/g 0,3784 4,8 -0,18 Relative standard deviation, % 7,487 4,7 -0,28 No. of values reported 6188 5,1 0,14 No. of values removed 189 4,9 -0,10 No. of reported non-detects 090 4,4 -0,5791 5,1 0,11

Analyte solutionCongener: 1,2,3,7,8,9 HxCDD

Consenus statistics

Page 150: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,500

0,500

1,500

2,500

3,500

4,500

5,500

6,500

7,5005 7 10 11 12 15 17 20 23 24 25 28 31 32 33 34 36 37 38 40 42 44 45 48 49 54 56 57 58 61 63 64 65 70 71 73 75 76 80 84 87 88 89 90 91 92 94 95 100

102

103

106

109

110

113

114

115

116

118

119

120

pg/g

fw

Labcode

1,2,3,7,8,9 HxCDD

-5

-4

-3

-2

-1

0

1

2

3

4

5

70 40 90 110 42 92 61 116 87 37 118 36 28 84 63 5 49 120 44 106 38 48 75 89 64 65 57 71 45 109 80 12 33 24 113 76 73 102

115 7 11 100

114 20 15 58 119 91 88 94 95 17 31 23 34 32 103 54 56 10 25

Labcode

Z-score: 1,2,3,7,8,9 HxCDD

Page 151: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code5 5,1 0,14 92 4,8 -0,167 5,3 0,27 94 5,0 0,00

10 5,1 0,080 95 5,1 0,1111 5,1 0,050 100 5,0 -0,03012 5,0 -0,0075 102 4,9 -0,07015 5,0 0,00 103 5,4 0,4317 5,0 0,00 106 5,1 0,05020 4,9 -0,069 109 4,8 -0,2023 5,5 0,45 110 4,3 -0,6624 5,0 0,0070 113 5,0 0,005125 5,1 0,060 114 5,3 0,2928 4,7 -0,30 115 5,0 0,01231 4,9 -0,090 116 4,7 -0,3532 5,7 0,75 118 5,4 0,4233 5,0 0,0051 119 5,1 0,05234 5,0 -0,0051 120 5,0 -0,03936 4,7 -0,3237 5,2 0,1938 4,8 -0,2540 3,9 -1,142 4,6 -0,3944 5,1 0,06045 5,0 0,03448 4,8 -0,2049 4,8 -0,2354 4,4 -0,5756 5,8 0,7957 4,7 -0,3058 5,3 0,2861 10 5,5 Outlier63 4,5 -0,5264 4,9 -0,09865 5,6 0,5970 0,0000045 -5,0 Outlier71 5,1 0,06273 4,8 -0,16 Consensus median, pg/g 5,075 5,0 0,010 Median all values pg/g 5,076 4,7 -0,29 Consensus mean, pg/g 5,080 4,9 -0,14 Standard deviation, pg/g 0,3384 4,9 -0,067 Relative standard deviation, % 6,787 4,5 -0,48 No. of values reported 6188 5,1 0,14 No. of values removed 289 5,3 0,30 No. of reported non-detects 090 4,3 -0,6891 5,1 0,080

Analyte solutionCongener: 1,2,3,4,6,7,8 HpCDD

Consenus statistics

Page 152: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,500

0,500

1,500

2,500

3,500

4,500

5,500

6,500

7,5005 7 10 11 12 15 17 20 23 24 25 28 31 32 33 34 36 37 38 40 42 44 45 48 49 54 56 57 58 61 63 64 65 70 71 73 75 76 80 84 87 88 89 90 91 92 94 95 100

102

103

106

109

110

113

114

115

116

118

119

120

pg/g

fw

Labcode

1,2,3,4,6,7,8 HpCDD

-5

-4

-3

-2

-1

0

1

2

3

4

5

70 40 90 110 54 63 87 42 116 36 28 57 76 38 49 109 48 73 92 80 64 31 102 20 84 120

100 12 34 15 17 94 33 113 24 75 115 45 11 106

119 25 44 71 10 91 95 88 5 37 7 58 114 89 118

103 23 65 32 56 61

Labcode

Z-score: 1,2,3,4,6,7,8 HpCDD

Page 153: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code5 9,8 0,0051 92 9,4 -0,217 11 0,64 94 11 0,50

10 10 0,14 95 8,5 -0,6711 10 0,25 100 10 0,06812 10 0,10 102 9,8 -0,008415 10 0,093 103 11 0,4717 9,6 -0,12 106 9,8 -0,01320 9,9 0,039 109 9,2 -0,2923 10 0,25 110 8,7 -0,5924 10 0,093 113 9,9 0,03725 9,8 -0,0033 114 10 0,1528 9,3 -0,26 115 9,6 -0,1131 11 0,41 116 9,0 -0,4032 11 0,65 118 11 0,3933 9,9 0,037 119 9,8 -0,03034 9,2 -0,29 120 9,6 -0,09236 8,9 -0,4437 10 0,06838 9,6 -0,1340 8,5 -0,6742 9,2 -0,3344 9,8 -0,01345 10 0,1448 9,4 -0,2149 9,3 -0,2654 9,3 -0,2756 11 0,7957 9,8 -0,02658 11 0,5861 11 0,8063 9,5 -0,1864 11 0,3765 11 0,3870 0,0000089 -5,0 Outlier71 10 0,07773 5,0 -2,5 Consensus median, pg/g 9,875 10 0,20 Median all values pg/g 9,876 9,1 -0,36 Consensus mean, pg/g 9,880 9,7 -0,085 Standard deviation, pg/g 0,9184 9,9 0,051 Relative standard deviation, % 9,387 9,0 -0,42 No. of values reported 6188 9,8 0,0033 No. of values removed 189 9,5 -0,16 No. of reported non-detects 090 8,7 -0,5591 10 0,073

Analyte solutionCongener: OCDD

Consenus statistics

Page 154: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-1,29

0,72

2,72

4,72

6,72

8,72

10,72

12,72

14,725 7 10 11 12 15 17 20 23 24 25 28 31 32 33 34 36 37 38 40 42 44 45 48 49 54 56 57 58 61 63 64 65 70 71 73 75 76 80 84 87 88 89 90 91 92 94 95 100

102

103

106

109

110

113

114

115

116

118

119

120

pg/g

fw

Labcode

OCDD

-5

-4

-3

-2

-1

0

1

2

3

4

5

70 73 40 95 110 90 36 87 116 76 42 109 34 54 28 49 92 48 63 89 38 17 115

120 80 119 57 44 106

102 25 88 5 33 113 20 84 37 100 91 71 15 24 12 45 10 114 75 11 23 64 65 118 31 103 94 58 7 32 56 61

Labcode

Z-score: OCDD

Page 155: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code5 1,9 -0,060 92 2,0 0,147 2,2 0,48 94 2,0 -0,0079

10 2,0 0,069 95 2,1 0,2511 2,0 0,17 100 2,1 0,2712 2,0 0,085 102 1,9 -0,08415 1,9 -0,16 103 2,3 0,8917 1,9 -0,20 106 2,2 0,5320 2,1 0,24 109 1,9 -0,1523 2,1 0,32 110 1,7 -0,6724 2,0 0,084 113 1,9 -0,05425 1,9 -0,11 114 2,1 0,3228 1,7 -0,62 115 1,9 -0,07931 2,0 0,00 116 1,9 -0,08432 2,4 1,0 118 1,9 -0,1433 1,9 -0,054 119 2,1 0,2734 2,0 -0,029 120 1,9 -0,09236 1,9 -0,2537 1,9 -0,08438 1,7 -0,5740 1,7 -0,5942 1,9 -0,2944 2,0 -0,007945 2,0 0,1348 1,9 -0,1649 2,0 0,01854 2,1 0,3056 2,3 0,7957 1,7 -0,5958 2,0 0,1661 2,0 0,1263 2,1 0,2764 2,0 0,1465 2,3 0,7670 0,0000019 -5,0 Outlier71 2,0 0,1273 5,0 7,7 Outlier Consensus median, pg/g 2,075 2,0 0,12 Median all values pg/g 2,076 1,9 -0,12 Consensus mean, pg/g 2,080 2,1 0,27 Standard deviation, pg/g 0,1384 1,9 -0,044 Relative standard deviation, % 6,887 1,9 -0,28 No. of values reported 6188 2,0 -0,0079 No. of values removed 289 2,1 0,35 No. of reported non-detects 090 1,8 -0,3791 2,0 0,094

Analyte solutionCongener: 2,3,7,8 TCDF

Consenus statistics

Page 156: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,055

0,445

0,945

1,445

1,945

2,445

2,9455 7 10 11 12 15 17 20 23 24 25 28 31 32 33 34 36 37 38 40 42 44 45 48 49 54 56 57 58 61 63 64 65 70 71 73 75 76 80 84 87 88 89 90 91 92 94 95 100

102

103

106

109

110

113

114

115

116

118

119

120

pg/g

fw

Labcode

2,3,7,8 TCDF

-5

-4

-3

-2

-1

0

1

2

3

4

5

70 110 28 57 40 38 90 42 87 36 17 15 48 109

118 76 25 120 37 102

116

115 5 33 113 84 34 44 88 94 31 49 10 24 12 91 71 61 75 45 92 64 58 11 20 95 63 80 100

119 54 114 23 89 7

106 65 56 103 32 73

Labcode

Z-score: 2,3,7,8 TCDF

Page 157: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code5 5,3 0,36 92 4,8 -0,107 4,9 -0,050 94 5,6 0,67

10 5,1 0,13 95 5,4 0,4211 4,8 -0,13 100 5,0 0,04012 5,0 0,077 102 4,4 -0,5115 4,9 -0,041 103 5,4 0,4417 5,0 0,080 106 4,9 -0,0009420 4,8 -0,13 109 4,9 0,004723 5,4 0,42 110 4,5 -0,4924 5,0 0,059 113 4,8 -0,1825 5,6 0,70 114 5,6 0,7128 4,7 -0,29 115 4,8 -0,1031 5,2 0,27 116 4,8 -0,1232 5,8 0,83 118 5,3 0,3333 4,8 -0,13 119 5,1 0,1834 4,9 -0,083 120 4,6 -0,3136 4,8 -0,1137 5,0 0,06038 4,9 -0,03040 4,5 -0,5042 4,6 -0,3044 4,9 -0,02145 5,0 0,07148 4,7 -0,2449 4,7 -0,2854 4,7 -0,2656 5,4 0,5157 4,9 0,0009458 5,2 0,2761 5,3 0,3463 4,7 -0,2064 5,0 0,05865 5,3 0,3470 0,0000050 -5,0 Outlier71 5,0 0,07273 5,0 0,0092 Consensus median, pg/g 4,975 5,0 0,090 Median all values pg/g 4,976 4,7 -0,23 Consensus mean, pg/g 5,080 5,0 0,090 Standard deviation, pg/g 0,3184 4,8 -0,13 Relative standard deviation, % 6,387 4,3 -0,64 No. of values reported 6188 4,6 -0,30 No. of values removed 189 4,7 -0,24 No. of reported non-detects 090 4,4 -0,5291 5,0 0,040

Analyte solutionCongener: 1,2,3,7,8 PeCDF

Consenus statistics

Page 158: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,590

0,410

1,410

2,410

3,410

4,410

5,410

6,410

7,4105 7 10 11 12 15 17 20 23 24 25 28 31 32 33 34 36 37 38 40 42 44 45 48 49 54 56 57 58 61 63 64 65 70 71 73 75 76 80 84 87 88 89 90 91 92 94 95 100

102

103

106

109

110

113

114

115

116

118

119

120

pg/g

fw

Labcode

1,2,3,7,8 PeCDF

-5

-4

-3

-2

-1

0

1

2

3

4

5

70 87 90 102 40 110

120 42 88 28 49 54 48 89 76 63 113 11 20 84 33 116 36 115 92 34 7 15 38 44 106 57 109 73 91 100 64 24 37 45 71 12 17 75 80 10 119 58 31 118 61 65 5 23 95 103 56 94 25 114 32

Labcode

Z-score: 1,2,3,7,8 PeCDF

Page 159: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code5 4,6 -0,33 92 4,4 -0,457 5,2 0,33 94 4,8 -0,082

10 4,8 -0,12 95 4,8 -0,07211 5,2 0,30 100 5,0 0,09212 5,0 0,11 102 5,0 0,1015 4,9 0,020 103 5,1 0,1917 4,9 0,052 106 4,9 0,01020 5,2 0,35 109 4,8 -0,08623 5,2 0,33 110 4,2 -0,6624 5,0 0,11 113 4,6 -0,3125 4,0 -0,86 114 5,4 0,4928 4,2 -0,69 115 4,8 -0,04031 4,8 -0,067 116 4,2 -0,7432 5,1 0,18 118 4,8 -0,07733 4,7 -0,23 119 5,2 0,3834 5,0 0,13 120 4,8 -0,08536 4,7 -0,2037 4,8 -0,06138 4,2 -0,6540 4,4 -0,4942 4,6 -0,3044 4,9 0,0045 5,0 0,1548 4,8 -0,08249 5,0 0,1054 5,1 0,2556 5,0 0,1557 4,6 -0,2758 4,9 0,01361 4,8 -0,07263 4,8 -0,1264 5,0 0,1665 5,3 0,4270 0,0000041 -5,0 Outlier71 5,0 0,1473 9,7 4,9 Outlier Consensus median, pg/g 4,975 4,9 0,010 Median all values pg/g 4,976 4,8 -0,095 Consensus mean, pg/g 4,880 5,7 0,80 Standard deviation, pg/g 0,3284 4,8 -0,039 Relative standard deviation, % 6,687 4,4 -0,50 No. of values reported 6188 5,0 0,13 No. of values removed 289 5,0 0,12 No. of reported non-detects 090 4,2 -0,7191 4,9 0,041

Analyte solutionCongener: 2,3,4,7,8 PeCDF

Consenus statistics

Page 160: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,680

0,320

1,320

2,320

3,320

4,320

5,320

6,320

7,3205 7 10 11 12 15 17 20 23 24 25 28 31 32 33 34 36 37 38 40 42 44 45 48 49 54 56 57 58 61 63 64 65 70 71 73 75 76 80 84 87 88 89 90 91 92 94 95 100

102

103

106

109

110

113

114

115

116

118

119

120

pg/g

fw

Labcode

2,3,4,7,8 PeCDF

-5

-4

-3

-2

-1

0

1

2

3

4

5

70 25 116 90 28 110 38 87 40 92 5

113 42 57 33 36 10 63 76 109

120 48 94 118 61 95 31 37 115 84 44 75 106 58 15 91 17 100 49 102 24 12 89 34 88 71 45 56 64 32 103 54 11 23 7 20 119 65 114 80 73

Labcode

Z-score: 2,3,4,7,8 PeCDF

Page 161: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code5 4,9 -0,069 92 4,7 -0,277 5,4 0,45 94 4,8 -0,20

10 4,8 -0,17 95 5,2 0,2411 5,1 0,12 100 4,9 -0,1012 5,0 0,0014 102 4,9 -0,1215 5,0 0,00 103 5,5 0,5417 5,1 0,056 106 5,3 0,2520 5,0 -0,040 109 4,5 -0,4623 5,4 0,42 110 4,2 -0,8124 5,0 0,0030 113 4,8 -0,2425 5,0 0,00 114 5,5 0,4928 4,7 -0,28 115 5,0 -0,03131 5,2 0,20 116 4,4 -0,6032 5,5 0,48 118 5,1 0,1033 4,8 -0,24 119 5,1 0,1434 5,0 0,049 120 4,7 -0,3336 4,9 -0,1437 5,1 0,1338 4,6 -0,3740 4,1 -0,9142 4,7 -0,2644 4,9 -0,06045 5,0 -0,004648 5,0 0,0049 5,0 -0,02054 5,4 0,3556 5,0 0,03357 4,7 -0,2758 5,3 0,2661 5,1 0,1363 5,0 -0,01864 5,0 0,006065 5,8 0,8170 0,0000051 -5,0 Outlier71 5,0 0,01173 1,9 -3,1 Outlier Consensus median, pg/g 5,075 5,1 0,090 Median all values pg/g 5,076 4,7 -0,32 Consensus mean, pg/g 5,080 5,3 0,30 Standard deviation, pg/g 0,3284 4,9 -0,14 Relative standard deviation, % 6,487 4,6 -0,45 No. of values reported 6188 4,7 -0,34 No. of values removed 289 5,0 0,00 No. of reported non-detects 090 4,4 -0,6191 5,0 0,00

Analyte solutionCongener: 1,2,3,4,7,8 HxCDF

Consenus statistics

Page 162: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,507

0,493

1,493

2,493

3,493

4,493

5,493

6,493

7,4935 7 10 11 12 15 17 20 23 24 25 28 31 32 33 34 36 37 38 40 42 44 45 48 49 54 56 57 58 61 63 64 65 70 71 73 75 76 80 84 87 88 89 90 91 92 94 95 100

102

103

106

109

110

113

114

115

116

118

119

120

pg/g

fw

Labcode

1,2,3,4,7,8 HxCDF

-5

-4

-3

-2

-1

0

1

2

3

4

5

70 73 40 110 90 116

109 87 38 88 120 76 28 57 92 42 33 113 94 10 36 84 102

100 5 44 20 115 49 63 45 15 25 48 89 91 12 24 64 71 56 34 17 75 118 11 37 61 119 31 95 106 58 80 54 23 7 32 114

103 65

Labcode

Z-score: 1,2,3,4,7,8 HxCDF

Page 163: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code5 4,9 -0,10 92 4,8 -0,187 5,2 0,22 94 5,0 0,025

10 4,8 -0,17 95 5,3 0,3511 5,0 0,055 100 4,9 -0,03512 5,0 0,038 102 5,0 0,02515 4,9 -0,075 103 5,5 0,4817 5,2 0,19 106 5,1 0,1320 4,9 -0,031 109 4,7 -0,3123 5,5 0,57 110 4,2 -0,7524 5,0 0,026 113 5,0 0,03525 4,5 -0,49 114 5,1 0,08228 4,5 -0,51 115 4,9 -0,05931 4,9 -0,030 116 4,6 -0,3732 5,6 0,66 118 4,8 -0,1733 5,0 0,035 119 5,2 0,2034 5,4 0,44 120 4,8 -0,1436 4,7 -0,2337 5,2 0,2138 4,5 -0,5240 4,5 -0,4542 4,8 -0,1944 5,0 0,01545 5,0 0,05648 4,9 -0,07549 4,4 -0,5854 4,9 -0,1356 5,8 0,8457 5,1 0,1558 5,1 0,1561 4,8 -0,1763 4,9 -0,08864 5,2 0,1865 5,6 0,6470 0,0000047 -5,0 Outlier71 5,0 0,03373 5,0 0,025 Consensus median, pg/g 5,075 5,1 0,075 Median all values pg/g 5,076 4,9 -0,11 Consensus mean, pg/g 5,080 5,0 -0,015 Standard deviation, pg/g 0,3084 5,0 0,055 Relative standard deviation, % 6,187 4,5 -0,51 No. of values reported 6188 4,9 -0,055 No. of values removed 189 4,9 -0,075 No. of reported non-detects 090 4,6 -0,3991 5,0 0,025

Analyte solutionCongener: 1,2,3,6,7,8 HxCDF

Consenus statistics

Page 164: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,560

0,440

1,440

2,440

3,440

4,440

5,440

6,440

7,4405 7 10 11 12 15 17 20 23 24 25 28 31 32 33 34 36 37 38 40 42 44 45 48 49 54 56 57 58 61 63 64 65 70 71 73 75 76 80 84 87 88 89 90 91 92 94 95 100

102

103

106

109

110

113

114

115

116

118

119

120

pg/g

fw

Labcode

1,2,3,6,7,8 HxCDF

-5

-4

-3

-2

-1

0

1

2

3

4

5

70 110 49 38 87 28 25 40 90 116

109 36 42 92 118 10 61 120 54 76 5 63 15 48 89 115 88 100 20 31 80 44 73 91 94 102 24 71 33 113 12 84 11 45 75 114

106 58 57 64 17 119 37 7 95 34 103 23 65 32 56

Labcode

Z-score: 1,2,3,6,7,8 HxCDF

Page 165: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code5 4,8 -0,24 92 4,6 -0,367 5,4 0,45 94 3,6 -1,4

10 5,4 0,39 95 5,2 0,1811 5,0 0,040 100 5,0 -0,04012 5,0 0,0040 102 5,0 -0,03015 5,0 0,010 103 5,5 0,5417 5,1 0,070 106 5,2 0,1720 5,0 0,0026 109 4,7 -0,2723 5,1 0,10 110 4,2 -0,7624 5,0 0,014 113 4,8 -0,2125 4,4 -0,63 114 5,3 0,3228 4,4 -0,56 115 4,7 -0,2831 4,9 -0,071 116 4,4 -0,5732 5,0 0,039 118 4,9 -0,1233 4,8 -0,21 119 5,1 0,09234 5,2 0,20 120 4,8 -0,1936 4,9 -0,08437 5,3 0,2638 4,5 -0,4840 4,6 -0,3842 4,8 -0,2244 4,8 -0,1845 5,0 0,04848 4,7 -0,2949 5,1 0,1154 4,8 -0,2156 5,1 0,1257 4,8 -0,1958 5,0 0,04661 4,9 -0,07063 5,0 -0,002664 5,0 0,03465 5,8 0,7970 0,0000041 -5,0 Outlier71 5,0 0,01173 5,0 0,040 Consensus median, pg/g 5,075 5,1 0,071 Median all values pg/g 5,076 4,6 -0,38 Consensus mean, pg/g 4,980 4,8 -0,24 Standard deviation, pg/g 0,3484 5,0 0,026 Relative standard deviation, % 6,987 4,5 -0,46 No. of values reported 6188 5,3 0,28 No. of values removed 189 5,2 0,21 No. of reported non-detects 090 4,4 -0,5491 5,1 0,061

Analyte solutionCongener: 2,3,4,6,7,8 HxCDF

Consenus statistics

Page 166: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,520

0,481

1,481

2,481

3,481

4,481

5,481

6,481

7,4815 7 10 11 12 15 17 20 23 24 25 28 31 32 33 34 36 37 38 40 42 44 45 48 49 54 56 57 58 61 63 64 65 70 71 73 75 76 80 84 87 88 89 90 91 92 94 95 100

102

103

106

109

110

113

114

115

116

118

119

120

pg/g

fw

Labcode

2,3,4,6,7,8 HxCDF

-5

-4

-3

-2

-1

0

1

2

3

4

5

70 94 110 25 116 28 90 38 87 76 40 92 48 115

109 80 5 42 54 33 113

120 57 44 118 36 31 61 100

102 63 20 12 15 71 24 84 64 32 11 73 58 45 91 17 75 119 23 49 56 106 95 34 89 37 88 114 10 7

103 65

Labcode

Z-score: 2,3,4,6,7,8 HxCDF

Page 167: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code5 4,9 -0,10 92 4,8 -0,187 5,3 0,26 94 4,8 -0,20

10 5,7 0,69 95 5,3 0,3211 5,3 0,33 100 5,1 0,04912 5,0 0,012 102 5,0 -0,0005015 5,0 -0,00050 103 5,8 0,8217 5,0 -0,044 106 5,2 0,1720 5,1 0,11 109 4,7 -0,2823 5,0 0,019 110 4,6 -0,4024 5,0 0,00050 113 5,0 0,04725 4,9 -0,070 114 5,3 0,3328 4,5 -0,55 115 5,0 -0,04231 5,0 -0,036 116 4,7 -0,3132 5,6 0,64 118 5,4 0,4033 5,0 0,047 119 4,8 -0,1534 5,4 0,38 120 4,7 -0,2936 4,9 -0,08837 5,1 0,1438 4,7 -0,3440 4,6 -0,4142 4,5 -0,5144 5,0 0,009545 5,0 -0,004448 5,0 -0,0005049 5,3 0,3154 5,2 0,1956 5,1 0,1057 5,0 -0,04358 5,6 0,6261 5,1 0,05963 5,1 0,09264 5,0 0,04265 5,4 0,3870 0,0000051 -5,0 Outlier71 5,0 -0,01473 5,1 0,069 Consensus median, pg/g 5,075 5,0 0,029 Median all values pg/g 5,076 4,9 -0,13 Consensus mean, pg/g 5,080 5,0 -0,040 Standard deviation, pg/g 0,2984 4,9 -0,083 Relative standard deviation, % 5,887 4,7 -0,33 No. of values reported 6188 4,6 -0,35 No. of values removed 189 4,5 -0,50 No. of reported non-detects 090 4,7 -0,2791 5,1 0,049

Analyte solutionCongener: 1,2,3,7,8,9 HxCDF

Consenus statistics

Page 168: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,500

0,500

1,500

2,500

3,500

4,500

5,500

6,500

7,5005 7 10 11 12 15 17 20 23 24 25 28 31 32 33 34 36 37 38 40 42 44 45 48 49 54 56 57 58 61 63 64 65 70 71 73 75 76 80 84 87 88 89 90 91 92 94 95 100

102

103

106

109

110

113

114

115

116

118

119

120

pg/g

fw

Labcode

1,2,3,7,8,9 HxCDF

-5

-4

-3

-2

-1

0

1

2

3

4

5

70 28 42 89 40 110 88 38 87 116

120

109 90 94 92 119 76 5 36 84 25 17 57 115 80 31 71 45 15 48 102 24 44 12 23 75 64 33 113 91 100 61 73 63 56 20 37 106 54 7 49 95 11 114 34 65 118 58 32 10 103

Labcode

Z-score: 1,2,3,7,8,9 HxCDF

Page 169: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code5 4,7 -0,16 92 4,8 -0,0637 5,1 0,14 94 6,2 1,3

10 4,9 -0,010 95 5,4 0,4911 4,8 -0,16 100 4,9 0,03112 5,0 0,12 102 4,9 -0,05115 4,9 -0,010 103 5,4 0,5017 4,8 -0,082 106 5,2 0,2620 5,1 0,21 109 4,7 -0,2323 5,5 0,55 110 4,0 -0,9624 5,0 0,10 113 5,0 0,1325 4,8 -0,11 114 5,0 0,1228 4,6 -0,30 115 4,7 -0,2231 5,4 0,52 116 5,2 0,2632 5,5 0,61 118 5,4 0,5033 5,0 0,13 119 5,2 0,3434 5,0 0,11 120 4,8 -0,1636 4,6 -0,3437 5,1 0,1638 4,7 -0,1840 4,1 -0,8542 4,9 0,0044 4,9 -0,05145 5,0 0,08448 4,7 -0,2149 4,7 -0,2554 4,8 -0,1356 5,7 0,8457 4,6 -0,2858 5,4 0,5261 9,7 4,8 Outlier63 4,8 -0,08964 5,2 0,3065 5,7 0,8570 0,0000042 -5,0 Outlier71 5,1 0,1673 4,9 -0,020 Consensus median, pg/g 4,975 5,0 0,081 Median all values pg/g 4,976 4,9 -0,041 Consensus mean, pg/g 5,080 4,9 -0,020 Standard deviation, pg/g 0,3784 4,9 -0,0085 Relative standard deviation, % 7,487 4,5 -0,38 No. of values reported 6188 5,0 0,079 No. of values removed 289 4,9 -0,010 No. of reported non-detects 090 4,4 -0,5191 5,0 0,13

Analyte solutionCongener: 1,2,3,4,6,7,8 HpCDF

Consenus statistics

Page 170: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,635

0,365

1,365

2,365

3,365

4,365

5,365

6,365

7,3655 7 10 11 12 15 17 20 23 24 25 28 31 32 33 34 36 37 38 40 42 44 45 48 49 54 56 57 58 61 63 64 65 70 71 73 75 76 80 84 87 88 89 90 91 92 94 95 100

102

103

106

109

110

113

114

115

116

118

119

120

pg/g

fw

Labcode

1,2,3,4,6,7,8 HpCDF

-5

-4

-3

-2

-1

0

1

2

3

4

5

70 110 40 90 87 36 28 57 49 109

115 48 38 5 11 120 54 25 63 17 92 44 102 76 73 80 10 15 89 84 42 100 88 75 45 24 34 12 114 33 113 91 7 71 37 20 116

106 64 119 95 118

103 31 58 23 32 56 65 94 61

Labcode

Z-score: 1,2,3,4,6,7,8 HpCDF

Page 171: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code5 4,7 -0,28 92 4,8 -0,137 5,2 0,23 94 4,2 -0,77

10 4,7 -0,23 95 4,9 -0,07511 5,3 0,30 100 5,0 0,02512 5,0 0,028 102 4,7 -0,2815 5,0 0,036 103 5,3 0,3417 5,4 0,43 106 5,1 0,08620 5,0 0,053 109 4,6 -0,3623 5,0 0,076 110 4,1 -0,8724 5,0 0,039 113 5,0 0,0025 5,0 0,0053 114 5,0 0,06828 4,1 -0,86 115 4,8 -0,1631 4,8 -0,18 116 4,5 -0,5132 5,4 0,43 118 5,3 0,3733 5,0 0,00 119 5,0 0,008434 4,8 -0,14 120 4,5 -0,4636 5,0 0,08637 5,3 0,3338 4,6 -0,3940 4,6 -0,3942 4,5 -0,4744 5,0 -0,004745 5,0 0,03448 4,8 -0,1749 4,8 -0,1754 5,3 0,3256 6,5 1,557 4,7 -0,2858 4,7 -0,2261 11 6,5 Outlier63 5,1 0,1264 5,1 0,1165 5,3 0,2970 0,0000043 -5,0 Outlier71 5,0 0,03773 5,0 -0,015 Consensus median, pg/g 5,075 4,9 -0,075 Median all values pg/g 5,076 4,7 -0,25 Consensus mean, pg/g 4,980 5,2 0,19 Standard deviation, pg/g 0,3684 5,0 0,032 Relative standard deviation, % 7,487 4,5 -0,45 No. of values reported 6188 4,7 -0,25 No. of values removed 289 4,6 -0,37 No. of reported non-detects 090 4,3 -0,6391 5,0 0,015

Analyte solutionCongener: 1,2,3,4,7,8,9 HpCDF

Consenus statistics

Page 172: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,553

0,447

1,447

2,447

3,447

4,447

5,447

6,447

7,4475 7 10 11 12 15 17 20 23 24 25 28 31 32 33 34 36 37 38 40 42 44 45 48 49 54 56 57 58 61 63 64 65 70 71 73 75 76 80 84 87 88 89 90 91 92 94 95 100

102

103

106

109

110

113

114

115

116

118

119

120

pg/g

fw

Labcode

1,2,3,4,7,8,9 HpCDF

-5

-4

-3

-2

-1

0

1

2

3

4

5

70 110 28 94 90 116 42 120 87 38 40 89 109 57 102 5 76 88 10 58 31 48 49 115 34 92 75 95 73 44 33 113 25 119 91 100 12 84 45 15 71 24 20 114 23 36 106 64 63 80 7 65 11 54 37 103

118 17 32 56 61

Labcode

Z-score: 1,2,3,4,7,8,9 HpCDF

Page 173: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code5 11 0,37 92 9,3 -0,357 8,7 -0,61 94 8,4 -0,78

10 9,8 -0,091 95 10 0,02011 11 0,42 100 10 0,1212 10 0,019 102 9,6 -0,1815 10 0,020 103 11 0,3617 10 0,13 106 10 0,1920 10 -0,0012 109 9,2 -0,3623 10 0,17 110 8,4 -0,8124 10 0,021 113 9,6 -0,2025 9,4 -0,29 114 11 0,2928 8,3 -0,82 115 9,7 -0,1331 10 0,0077 116 9,5 -0,2332 12 0,89 118 11 0,6433 9,6 -0,20 119 9,8 -0,0634 10 0,22 120 9,6 -0,1636 8,5 -0,7637 10 0,1038 9,0 -0,5040 8,7 -0,6542 8,9 -0,5344 9,9 -0,01145 10 0,03948 9,9 -0,03149 10 0,1154 9,5 -0,2456 10 0,1957 9,4 -0,2658 11 0,5461 12 0,8663 10 0,0005064 10 0,07265 11 0,4970 0,0000087 -5,0 Outlier71 10 0,02073 10 -0,00050 Consensus median, pg/g 1075 10 0,070 Median all values pg/g 1076 9,1 -0,42 Consensus mean, pg/g 9,880 10 0,10 Standard deviation, pg/g 0,7784 10 0,11 Relative standard deviation, % 7,987 9,5 -0,25 No. of values reported 6188 9,1 -0,46 No. of values removed 189 9,5 -0,23 No. of reported non-detects 090 8,1 -0,9491 10 0,020

Analyte solutionCongener: OCDF

Consenus statistics

Page 174: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-1,06

0,94

2,94

4,94

6,94

8,94

10,94

12,94

14,945 7 10 11 12 15 17 20 23 24 25 28 31 32 33 34 36 37 38 40 42 44 45 48 49 54 56 57 58 61 63 64 65 70 71 73 75 76 80 84 87 88 89 90 91 92 94 95 100

102

103

106

109

110

113

114

115

116

118

119

120

pg/g

fw

Labcode

OCDF

-5

-4

-3

-2

-1

0

1

2

3

4

5

70 90 28 110 94 36 40 7 42 38 88 76 109 92 25 57 87 54 116 89 33 113

102

120

115 10 119 48 44 20 73 63 31 12 15 91 95 71 24 45 75 64 37 80 49 84 100 17 23 106 56 34 114

103 5 11 65 58 118 61 32

Labcode

Z-score: OCDF

Page 175: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code5 8,1 -0,94 91 11 0,357 9,1 -0,43 92 9,0 -0,51

10 10 0,00 94 9,8 -0,1011 10 0,15 95 8,9 -0,5412 10 0,00060 100 10 0,2015 9,9 -0,045 102 11 0,4017 11 0,35 103 9,0 -0,4920 10 0,085 106 9,4 -0,2823 9,6 -0,19 109 10 0,03424 10 0,016 110 8,7 -0,6525 9,7 -0,13 113 9,9 -0,06028 10 0,10 114 11 0,3731 11 0,49 115 11 0,6332 9,3 -0,35 116 9,4 -0,3133 9,9 -0,060 118 9,7 -0,1634 10 0,13 119 9,6 -0,2136 7,8 -1,1 120 9,6 -0,1937 10 0,03538 9,7 -0,1340 10 0,0042 11 0,2544 9,2 -0,3945 10 0,06148 9,8 -0,1049 9,9 -0,05754 11 0,7456 11 0,4257 9,6 -0,1958 9,9 -0,05561 10 0,005063 9,3 -0,3664 10 0,2465 10 0,2470 0,0095 -5,0 Outlier71 10 0,03073 10 0,010 Consensus median, pg/g 1075 10 0,050 Median all values pg/g 1076 11 0,26 Consensus mean, pg/g 9,977 9,9 -0,045 Standard deviation, pg/g 0,6680 10 0,11 Relative standard deviation, % 6,784 10 -0,013 No. of values reported 6287 10 0,030 No. of values removed 288 10 0,0060 No. of reported non-detects 089 100 45 Outlier90 9,7 -0,15

Analyte solutionCongener: PCB 77

Consenus statistics

Page 176: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-1,00

1,00

3,00

5,00

7,00

9,00

11,00

13,00

15,005 7 10 11 12 15 17 20 23 24 25 28 31 32 33 34 36 37 38 40 42 44 45 48 49 54 56 57 58 61 63 64 65 70 71 73 75 76 77 80 84 87 88 89 90 91 92 94 95 100

102

103

106

109

110

113

114

115

116

118

119

120

pg/g

fw

Labcode

PCB 77

-5

-4

-3

-2

-1

0

1

2

3

4

5

70 36 5

110 95 92 103 7 44 63 32 116

106

119 57 120 23 118 90 38 25 48 94 33 113 49 58 15 77 84 10 40 12 61 88 73 24 71 87 109 37 75 45 20 28 80 34 11 100 65 64 42 76 17 91 114

102 56 31 115 54 89

Labcode

Z-score: PCB 77

Page 177: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code5 9,4 -0,31 91 9,9 -0,0407 9,1 -0,44 92 8,7 -0,62

10 11 0,31 94 10 0,004911 10 0,0049 95 8,8 -0,6012 10 0,00 100 10 0,1115 10 0,21 102 10 0,05517 10 0,080 103 9,7 -0,1620 10 0,19 106 9,4 -0,3023 10 0,21 109 10 0,01524 11 0,33 110 8,2 -0,9025 11 0,51 113 9,9 -0,04628 11 0,46 114 10 0,01331 10 -0,0049 115 9,9 -0,07032 9,6 -0,18 116 10 0,02733 9,9 -0,046 118 9,4 -0,3134 9,9 -0,066 119 9,6 -0,1936 8,2 -0,91 120 9,6 -0,2037 9,5 -0,2538 9,8 -0,1140 9,9 -0,04542 10 0,2144 9,1 -0,4645 10 0,03848 10 0,004949 8,7 -0,6454 12 0,7956 10 0,1957 9,6 -0,1858 9,7 -0,1761 10 0,1763 9,2 -0,3964 11 0,5265 11 0,6670 0,0098 -5,0 Outlier71 10 -0,005373 10 0,015 Consensus median, pg/g 1075 11 0,26 Median all values pg/g 1076 10 0,051 Consensus mean, pg/g 9,977 9,9 -0,035 Standard deviation, pg/g 0,6780 10 0,12 Relative standard deviation, % 6,784 9,0 -0,50 No. of values reported 6287 9,7 -0,15 No. of values removed 188 10 0,080 No. of reported non-detects 089 11 0,5290 10 0,0016

Analyte solutionCongener: PCB 126

Consenus statistics

Page 178: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-1,02

0,98

2,98

4,98

6,98

8,98

10,98

12,98

14,985 7 10 11 12 15 17 20 23 24 25 28 31 32 33 34 36 37 38 40 42 44 45 48 49 54 56 57 58 61 63 64 65 70 71 73 75 76 77 80 84 87 88 89 90 91 92 94 95 100

102

103

106

109

110

113

114

115

116

118

119

120

pg/g

fw

Labcode

PCB 126

-5

-4

-3

-2

-1

0

1

2

3

4

5

70 36 110 49 92 95 84 44 7 63 118 5

106 37 120

119 57 32 58 103 87 38 115 34 33 113 40 91 77 71 31 12 90 11 48 94 114 73 109

116 45 76 102 17 88 100 80 61 20 56 15 23 42 75 10 24 28 25 64 89 65 54

Labcode

Z-score: PCB 126

Page 179: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code5 10 0,27 91 10 0,217 9,0 -0,45 92 9,1 -0,41

10 10 0,11 94 10 0,06111 10 0,11 95 9,1 -0,3912 10 0,051 100 9,8 -0,05615 10 0,11 102 10 0,1117 10 0,26 103 8,8 -0,5520 9,6 -0,16 106 8,8 -0,5723 9,3 -0,27 109 10 0,1024 10 0,17 110 7,8 -1,125 9,0 -0,47 113 9,5 -0,2228 11 0,31 114 9,8 -0,03331 9,7 -0,075 115 9,8 -0,01832 9,4 -0,23 116 10 0,1133 9,5 -0,22 118 9,7 -0,1034 9,9 0,0025 119 9,5 -0,2136 8,3 -0,82 120 9,9 -0,002037 9,6 -0,1338 9,5 -0,1840 9,7 -0,09142 11 0,3644 9,9 -0,01045 10 0,06748 10 0,06149 9,2 -0,3454 12 0,9056 9,5 -0,1957 10 0,2058 9,9 0,0061 9,7 -0,08163 10 0,1864 11 0,5265 9,9 -0,01570 0,010 -5,0 Outlier71 10 0,05573 10 0,071 Consensus median, pg/g 9,975 10 0,16 Median all values pg/g 9,976 11 0,54 Consensus mean, pg/g 9,877 10 0,26 Standard deviation, pg/g 0,6380 10 0,26 Relative standard deviation, % 6,484 9,4 -0,25 No. of values reported 6287 9,9 0,025 No. of values removed 188 11 0,43 No. of reported non-detects 089 10 0,1990 9,7 -0,086

Analyte solutionCongener: PCB 169

Consenus statistics

Page 180: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-1,18

0,82

2,82

4,82

6,82

8,82

10,82

12,82

14,825 7 10 11 12 15 17 20 23 24 25 28 31 32 33 34 36 37 38 40 42 44 45 48 49 54 56 57 58 61 63 64 65 70 71 73 75 76 77 80 84 87 88 89 90 91 92 94 95 100

102

103

106

109

110

113

114

115

116

118

119

120

pg/g

fw

Labcode

PCB 169

-5

-4

-3

-2

-1

0

1

2

3

4

5

70 110 36 106

103 25 7 92 95 49 23 84 32 33 113

119 56 38 20 37 118 40 90 61 31 100

114

115 65 44 120 58 34 87 12 71 48 94 45 73 109 10 11 15 102

116 75 24 63 89 57 91 17 80 77 5 28 42 88 64 76 54

Labcode

Z-score: PCB 169

Page 181: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code5 8,3 -0,83 91 11 0,327 9,5 -0,24 92 9,0 -0,47

10 10 0,17 94 9,6 -0,1811 10 0,021 95 9,0 -0,5012 10 0,026 100 10 0,07115 9,8 -0,069 102 9,9 -0,04417 11 0,34 103 9,7 -0,1120 10 0,091 106 9,7 -0,1523 10 0,12 109 11 0,3224 10 0,0079 110 8,1 -0,9525 9,0 -0,49 113 9,1 -0,4228 10 0,12 114 10 0,1531 10 0,14 115 11 0,3032 9,9 -0,026 116 9,7 -0,1133 9,4 -0,30 118 9,6 -0,1834 9,9 -0,0059 119 9,5 -0,2436 8,2 -0,90 120 9,7 -0,1437 9,8 -0,07938 9,1 -0,4140 10 0,1242 11 0,4244 9,3 -0,3245 10 0,05348 10 0,02149 10 0,1154 11 0,6756 12 1,357 10 0,1258 9,9 -0,01961 10 0,08163 10 0,07164 10 0,2665 11 0,4270 0,0098 -5,0 Outlier71 10 -0,003873 10 0,091 Consensus median, pg/g 1075 9,8 -0,079 Median all values pg/g 1076 10 0,10 Consensus mean, pg/g 9,977 11 0,27 Standard deviation, pg/g 0,6980 9,6 -0,16 Relative standard deviation, % 6,984 9,6 -0,20 No. of values reported 6287 9,5 -0,23 No. of values removed 188 10 0,088 No. of reported non-detects 089 10 0,0090 9,9 -0,014

Analyte solutionCongener: PCB 81

Consenus statistics

Page 182: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-1,07

0,93

2,93

4,93

6,93

8,93

10,93

12,93

14,935 7 10 11 12 15 17 20 23 24 25 28 31 32 33 34 36 37 38 40 42 44 45 48 49 54 56 57 58 61 63 64 65 70 71 73 75 76 77 80 84 87 88 89 90 91 92 94 95 100

102

103

106

109

110

113

114

115

116

118

119

120

pg/g

fw

Labcode

PCB 81

-5

-4

-3

-2

-1

0

1

2

3

4

5

70 110 36 5 95 25 92 113 38 44 33 119 7 87 84 118 94 80 106

120

116

103 37 75 15 102 32 58 90 34 71 89 24 11 48 12 45 63 100 61 88 20 73 76 49 23 28 40 57 31 114 10 64 77 115

109 91 17 42 65 54 56

Labcode

Z-score: PCB 81

Page 183: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code5 102 0,11 94 98 -0,0967 102 0,099 95 95 -0,24

10 94 -0,27 100 104 0,2111 110 0,53 102 94 -0,3112 98 -0,081 103 100 -0,0004515 98 -0,11 106 94 -0,3117 115 0,76 109 105 0,2920 104 0,20 110 97 -0,1523 95 -0,23 113 103 0,1724 104 0,21 114 99 -0,03625 103 0,14 115 97 -0,1228 106 0,31 116 96 -0,1931 101 0,057 118 108 0,4032 106 0,33 119 98 -0,1033 103 0,17 120 100 -0,001734 100 0,0036 83 -0,8537 99 -0,03438 105 0,2740 99 -0,03642 86 -0,7044 98 -0,1145 100 0,01948 98 -0,08649 100 0,01654 106 0,3157 93 -0,3261 92 -0,3663 100 0,02764 101 0,07965 115 0,7670 0,094 -5,0 Outlier71 98 -0,1073 101 0,04275 98 -0,1176 99 -0,040 Consensus median, pg/g 10077 104 0,23 Median all values pg/g 10080 98 -0,11 Consensus mean, pg/g 10084 98 -0,071 Standard deviation, pg/g 6,387 94 -0,30 Relative standard deviation, % 6,388 104 0,19 No. of values reported 6089 122 1,1 No. of values removed 190 100 0,0085 No. of reported non-detects 091 105 0,2692 103 0,14

Analyte solutionCongener: PCB 105

Consenus statistics

Page 184: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-10,4

9,6

29,6

49,6

69,6

89,6

109,6

129,6

149,65 7 10 11 12 15 17 20 23 24 25 28 31 32 33 34 36 37 38 40 42 44 45 48 49 54 57 61 63 64 65 70 71 73 75 76 77 80 84 87 88 89 90 91 92 94 95 100

102

103

106

109

110

113

114

115

116

118

119

120

pg/g

fw

Labcode

PCB 105

-5

-4

-3

-2

-1

0

1

2

3

4

5

70 36 42 61 57 106

102 87 10 95 23 116

110

115 15 44 75 80 71 119 94 48 12 84 76 40 114 37 120

103 34 90 49 45 63 73 31 64 7 5 25 92 33 113 88 20 24 100 77 91 38 109 54 28 32 118 11 65 17 89

Labcode

Z-score: PCB 105

Page 185: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code5 97 -0,11 94 92 -0,397 137 1,9 95 96 -0,17

10 101 0,075 100 102 0,1311 109 0,50 102 96 -0,1712 100 0,028 103 97 -0,1415 97 -0,14 106 98 -0,09517 115 0,79 109 102 0,1220 97 -0,14 110 98 -0,1023 95 -0,23 113 96 -0,1624 103 0,16 114 98 -0,07525 100 0,00 115 102 0,1028 113 0,68 116 98 -0,08831 100 0,043 118 105 0,2732 117 0,86 119 98 -0,09233 96 -0,16 120 100 0,004934 100 0,02536 86 -0,6737 98 -0,07538 95 -0,2240 101 0,07542 88 -0,6044 97 -0,1345 100 0,02948 99 -0,02549 102 0,1454 107 0,4057 93 -0,3261 88 -0,5863 100 0,02364 102 0,1565 116 0,8170 0,096 -5,0 Outlier71 98 -0,06273 100 0,03675 96 -0,1676 106 0,35 Consensus median, pg/g 10077 100 0,030 Median all values pg/g 9980 105 0,26 Consensus mean, pg/g 10084 101 0,061 Standard deviation, pg/g 7,787 98 -0,086 Relative standard deviation, % 7,688 98 -0,083 No. of values reported 6089 105 0,30 No. of values removed 190 95 -0,24 No. of reported non-detects 091 96 -0,2092 101 0,095

Analyte solutionCongener: PCB 114

Consenus statistics

Page 186: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-11,1

8,9

28,9

48,9

68,9

88,9

108,9

128,9

148,95 7 10 11 12 15 17 20 23 24 25 28 31 32 33 34 36 37 38 40 42 44 45 48 49 54 57 61 63 64 65 70 71 73 75 76 77 80 84 87 88 89 90 91 92 94 95 100

102

103

106

109

110

113

114

115

116

118

119

120

pg/g

fw

Labcode

PCB 114

-5

-4

-3

-2

-1

0

1

2

3

4

5

70 36 42 61 94 57 90 23 38 91 102 95 33 113 75 20 103 15 44 5

110

106

119

116 87 88 37 114 71 48 25 120 63 34 12 45 77 73 31 84 10 40 92 115

109

100 49 64 24 80 118 89 76 54 11 28 17 65 32 7

Labcode

Z-score: PCB 114

Page 187: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code5 107 0,28 94 101 -0,00207 101 -0,0020 95 97 -0,20

10 97 -0,18 100 105 0,2111 111 0,50 102 96 -0,2512 98 -0,14 103 97 -0,2115 101 0,0079 106 93 -0,4117 111 0,49 109 92 -0,4320 101 0,032 110 99 -0,1023 102 0,058 113 103 0,1324 104 0,14 114 120 0,9525 106 0,27 115 101 0,0004028 112 0,55 116 102 0,04831 99 -0,089 118 105 0,1932 109 0,38 119 99 -0,1033 103 0,13 120 100 -0,05834 99 -0,1136 80 -1,037 100 -0,05738 101 0,01840 100 -0,04242 83 -0,8744 98 -0,1645 100 -0,03648 100 -0,04249 96 -0,2254 101 0,0057 91 -0,5061 86 -0,7363 99 -0,1164 101 0,02965 115 0,6870 0,096 -5,0 Outlier71 101 -0,01073 100 -0,03875 102 0,05876 108 0,36 Consensus median, pg/g 10177 105 0,20 Median all values pg/g 10180 104 0,16 Consensus mean, pg/g 10184 102 0,059 Standard deviation, pg/g 6,787 92 -0,43 Relative standard deviation, % 6,788 103 0,10 No. of values reported 6089 104 0,16 No. of values removed 190 95 -0,27 No. of reported non-detects 091 101 0,007992 104 0,14

Analyte solutionCongener: PCB 118

Consenus statistics

Page 188: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-8,8

11,2

31,2

51,2

71,2

91,2

111,2

131,2

151,25 7 10 11 12 15 17 20 23 24 25 28 31 32 33 34 36 37 38 40 42 44 45 48 49 54 57 61 63 64 65 70 71 73 75 76 77 80 84 87 88 89 90 91 92 94 95 100

102

103

106

109

110

113

114

115

116

118

119

120

pg/g

fw

Labcode

PCB 118

-5

-4

-3

-2

-1

0

1

2

3

4

5

70 36 42 61 57 87 109

106 90 102 49 103 95 10 44 12 63 34 119

110 31 120 37 40 48 73 45 71 7 94 54 115 15 91 38 64 20 116 23 75 84 88 33 113 24 92 89 80 118 77 100 25 5 76 32 17 11 28 65 114

Labcode

Z-score: PCB 118

Page 189: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code5 103 0,11 94 97 -0,217 114 0,62 95 96 -0,28

10 100 -0,059 100 105 0,1911 111 0,47 102 101 -0,009812 100 -0,062 103 104 0,1415 101 -0,0098 106 101 -0,03517 113 0,59 109 104 0,1320 102 0,050 110 98 -0,1423 96 -0,24 113 102 0,03424 102 0,054 114 110 0,4325 111 0,48 115 101 0,0028 120 0,93 116 106 0,2331 103 0,086 118 106 0,2532 107 0,26 119 101 -0,03033 102 0,030 120 99 -0,09834 99 -0,08936 79 -1,137 100 -0,03938 105 0,1640 97 -0,2142 88 -0,6644 99 -0,09245 100 -0,05048 101 -0,009849 99 -0,1054 106 0,2257 95 -0,2861 94 -0,3863 97 -0,1964 104 0,1365 115 0,6670 0,10 -5,0 Outlier71 100 -0,05473 100 -0,07475 102 0,04076 103 0,11 Consensus median, pg/g 10177 105 0,16 Median all values pg/g 10180 106 0,23 Consensus mean, pg/g 10284 99 -0,093 Standard deviation, pg/g 6,287 93 -0,42 Relative standard deviation, % 6,188 102 0,018 No. of values reported 6089 104 0,16 No. of values removed 190 98 -0,18 No. of reported non-detects 091 101 -0,009892 102 0,050

Analyte solutionCongener: PCB 123

Consenus statistics

Page 190: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-8,4

11,6

31,6

51,6

71,6

91,6

111,6

131,6

151,65 7 10 11 12 15 17 20 23 24 25 28 31 32 33 34 36 37 38 40 42 44 45 48 49 54 57 61 63 64 65 70 71 73 75 76 77 80 84 87 88 89 90 91 92 94 95 100

102

103

106

109

110

113

114

115

116

118

119

120

pg/g

fw

Labcode

PCB 123

-5

-4

-3

-2

-1

0

1

2

3

4

5

70 36 42 87 61 57 95 23 40 94 63 90 110 49 120 84 44 34 73 12 10 71 45 37 106

119 15 48 91 102

115 88 33 113 75 20 92 24 31 5 76 109 64 103 89 77 38 100 54 80 116

118 32 114 11 25 17 7 65 28

Labcode

Z-score: PCB 123

Page 191: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code5 104 0,17 94 99 -0,0507 105 0,22 95 93 -0,35

10 106 0,29 100 103 0,1411 113 0,62 102 100 -0,01012 101 0,041 103 99 -0,06115 100 -0,015 106 100 0,004817 117 0,83 109 94 -0,3120 97 -0,14 110 105 0,2423 98 -0,10 113 93 -0,3524 10 -4,5 Outlier 114 110 0,4925 86 -0,69 115 104 0,1728 106 0,29 116 113 0,6531 100 0,013 118 102 0,06832 108 0,37 119 98 -0,1233 95 -0,25 120 99 -0,04134 99 -0,04236 90 -0,5337 102 0,09538 100 -0,008340 100 -0,01042 86 -0,7244 98 -0,1145 100 -0,004848 101 0,04049 98 -0,1154 110 0,5157 94 -0,3361 102 0,09863 97 -0,1464 101 0,06365 100 -0,01570 0,19 -5,0 Outlier71 100 0,008373 101 0,01975 104 0,1976 97 -0,15 Consensus median, pg/g 10077 104 0,18 Median all values pg/g 10080 105 0,24 Consensus mean, pg/g 10184 98 -0,13 Standard deviation, pg/g 5,887 97 -0,17 Relative standard deviation, % 5,888 102 0,097 No. of values reported 6089 108 0,38 No. of values removed 290 97 -0,18 No. of reported non-detects 091 98 -0,1192 102 0,075

Analyte solutionCongener: PCB 156

Consenus statistics

Page 192: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-9,9

10,1

30,1

50,1

70,1

90,1

110,1

130,1

150,15 7 10 11 12 15 17 20 23 24 25 28 31 32 33 34 36 37 38 40 42 44 45 48 49 54 57 61 63 64 65 70 71 73 75 76 77 80 84 87 88 89 90 91 92 94 95 100

102

103

106

109

110

113

114

115

116

118

119

120

pg/g

fw

Labcode

PCB 156

-5

-4

-3

-2

-1

0

1

2

3

4

5

70 24 42 25 36 113 95 57 109 33 90 87 76 63 20 84 119 44 91 49 23 103 94 34 120 15 65 40 102 38 45 106 71 31 73 48 12 64 118 92 37 88 61 100 5

115 77 75 7

110 80 10 28 32 89 114 54 11 116 17

Labcode

Z-score: PCB 156

Page 193: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code5 102 0,098 94 105 0,277 110 0,50 95 102 0,12

10 104 0,21 100 101 0,05811 108 0,41 102 86 -0,7012 100 0,0065 103 96 -0,1715 103 0,16 106 107 0,3517 115 0,75 109 102 0,09920 100 0,00 110 96 -0,2223 97 -0,14 113 95 -0,2624 104 0,20 114 98 -0,09225 91 -0,43 115 102 0,09228 109 0,46 116 103 0,1531 98 -0,11 118 99 -0,04132 110 0,50 119 95 -0,2433 97 -0,16 120 99 -0,01834 99 -0,04836 86 -0,7137 99 -0,05238 99 -0,03040 101 0,05842 81 -0,9344 99 -0,05345 100 0,01548 101 0,05849 99 -0,03254 105 0,2857 90 -0,4861 99 -0,04063 93 -0,3464 103 0,1865 108 0,4370 0,19 -5,0 Outlier71 100 -0,01273 102 0,09875 104 0,2176 100 0,028 Consensus median, pg/g 10077 101 0,058 Median all values pg/g 10080 102 0,13 Consensus mean, pg/g 10084 98 -0,068 Standard deviation, pg/g 6,687 94 -0,30 Relative standard deviation, % 6,688 96 -0,17 No. of values reported 6089 122 1,1 No. of values removed 190 95 -0,25 No. of reported non-detects 091 97 -0,1592 98 -0,091

Analyte solutionCongener: PCB 157

Consenus statistics

Page 194: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-10,4

9,6

29,6

49,6

69,6

89,6

109,6

129,6

149,65 7 10 11 12 15 17 20 23 24 25 28 31 32 33 34 36 37 38 40 42 44 45 48 49 54 57 61 63 64 65 70 71 73 75 76 77 80 84 87 88 89 90 91 92 94 95 100

102

103

106

109

110

113

114

115

116

118

119

120

pg/g

fw

Labcode

PCB 157

-5

-4

-3

-2

-1

0

1

2

3

4

5

70 42 36 102 57 25 63 87 113 90 119

110

103 88 33 91 23 31 114 92 84 44 37 34 118 61 49 38 120 71 20 12 45 76 40 48 77 100

115 5 73 109 95 80 116 15 64 24 10 75 94 54 106 11 65 28 32 7 17 89

Labcode

Z-score: PCB 157

Page 195: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code5 101 0,038 94 103 0,157 109 0,46 95 95 -0,23

10 103 0,14 100 104 0,1911 113 0,63 102 97 -0,1512 101 0,044 103 92 -0,3915 103 0,14 106 107 0,3517 113 0,67 109 95 -0,2620 97 -0,14 110 105 0,2423 100 -0,0050 113 95 -0,2724 99 -0,057 114 100 -0,005025 85 -0,75 115 103 0,1628 115 0,74 116 105 0,2331 109 0,44 118 102 0,09232 111 0,53 119 98 -0,1133 98 -0,12 120 100 -0,02434 100 0,01936 85 -0,7437 101 0,04538 92 -0,4140 96 -0,2042 87 -0,6544 98 -0,1145 100 0,0048 100 -0,005049 99 -0,05054 94 -0,2957 87 -0,6361 94 -0,3063 94 -0,2964 103 0,1465 106 0,3170 0,096 -5,0 Outlier71 102 0,08273 103 0,1375 100 -0,005076 104 0,18 Consensus median, pg/g 10077 107 0,33 Median all values pg/g 10080 104 0,20 Consensus mean, pg/g 10084 94 -0,30 Standard deviation, pg/g 6,787 95 -0,24 Relative standard deviation, % 6,788 96 -0,21 No. of values reported 6089 115 0,73 No. of values removed 190 93 -0,35 No. of reported non-detects 091 101 0,04592 100 0,019

Analyte solutionCongener: PCB 167

Consenus statistics

Page 196: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-9,9

10,1

30,1

50,1

70,1

90,1

110,1

130,1

150,15 7 10 11 12 15 17 20 23 24 25 28 31 32 33 34 36 37 38 40 42 44 45 48 49 54 57 61 63 64 65 70 71 73 75 76 77 80 84 87 88 89 90 91 92 94 95 100

102

103

106

109

110

113

114

115

116

118

119

120

pg/g

fw

Labcode

PCB 167

-5

-4

-3

-2

-1

0

1

2

3

4

5

70 25 36 42 57 38 103 90 84 61 54 63 113

109 87 95 88 40 102 20 33 119 44 24 49 120 23 48 75 114 45 92 34 5 12 37 91 71 118 73 64 10 15 94 115 76 100 80 116

110 65 77 106 31 7 32 11 17 89 28

Labcode

Z-score: PCB 167

Page 197: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code5 106 0,29 94 103 0,167 108 0,36 95 98 -0,14

10 98 -0,11 100 104 0,1911 106 0,31 102 92 -0,3912 98 -0,11 103 100 0,001415 102 0,088 106 107 0,3317 119 0,94 109 101 0,03420 98 -0,096 110 93 -0,3523 100 -0,012 113 99 -0,05224 104 0,17 114 100 -0,01225 100 -0,027 115 105 0,2328 111 0,54 116 98 -0,09631 110 0,48 118 100 0,01032 113 0,66 119 98 -0,1233 99 -0,079 120 99 -0,04434 100 -0,008436 85 -0,7537 100 -0,03738 101 0,02240 98 -0,1142 89 -0,5444 100 -0,03445 100 -0,01148 100 -0,01249 101 0,05454 105 0,2257 102 0,1061 91 -0,4463 99 -0,08564 100 -0,01165 105 0,2370 0,094 -5,0 Outlier71 100 0,001773 100 0,01175 102 0,08876 100 0,00 Consensus median, pg/g 10077 104 0,19 Median all values pg/g 10080 108 0,41 Consensus mean, pg/g 10184 101 0,038 Standard deviation, pg/g 5,487 98 -0,13 Relative standard deviation, % 5,488 108 0,38 No. of values reported 6089 98 -0,14 No. of values removed 190 98 -0,094 No. of reported non-detects 091 99 -0,07292 103 0,15

Analyte solutionCongener: PCB 189

Consenus statistics

Page 198: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-9,8

10,2

30,2

50,2

70,2

90,2

110,2

130,2

150,25 7 10 11 12 15 17 20 23 24 25 28 31 32 33 34 36 37 38 40 42 44 45 48 49 54 57 61 63 64 65 70 71 73 75 76 77 80 84 87 88 89 90 91 92 94 95 100

102

103

106

109

110

113

114

115

116

118

119

120

pg/g

fw

Labcode

PCB 189

-5

-4

-3

-2

-1

0

1

2

3

4

5

70 36 42 61 102

110 95 89 87 119 40 12 10 20 116 90 63 33 91 113

120 37 44 25 23 48 114 64 45 34 76 103 71 118 73 38 109 84 49 15 75 57 92 94 24 77 100 54 115 65 5 11 106 7 88 80 31 28 32 17

Labcode

Z-score: PCB 189

Page 199: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code7 98 0,015 109 94 -0,22

10 88 -0,51 110 90 -0,3811 113 0,76 113 99 0,06612 100 0,11 114 100 0,1115 97 -0,066 115 105 0,3717 98 -0,0064 118 89 -0,4823 97 -0,051 120 97 -0,03324 99 0,06025 98 0,005128 96 -0,08731 96 -0,07532 112 0,7334 102 0,2237 99 0,03138 97 -0,07240 79 -0,9742 82 -0,8144 98 -0,01345 100 0,1148 102 0,2149 95 -0,1354 94 -0,1957 91 -0,3358 103 0,2461 104 0,3063 103 0,2864 100 0,1165 99 0,06870 0,11 -5,0 Outlier71 99 0,07975 96 -0,07776 99 0,07077 98 0,0080 98 0,0081 95 -0,1584 98 -0,0057 Consensus median, pg/g 9887 87 -0,54 Median all values pg/g 9890 0,090 -5,0 Outlier Consensus mean, pg/g 9894 99 0,036 Standard deviation, pg/g 6,595 98 -0,010 Relative standard deviation, % 6,6100 106 0,41 No. of values reported 52102 94 -0,18 No. of values removed 3103 0,044 -5,0 Outlier No. of reported non-detects 0105 110 0,62106 88 -0,51

Analyte solutionCongener: PCB 28

Consenus statistics

Page 200: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-13,3

6,7

26,7

46,7

66,7

86,7

106,7

126,7

146,77 10 11 12 15 17 23 24 25 28 31 32 34 37 38 40 42 44 45 48 49 54 57 58 61 63 64 65 70 71 75 76 77 80 81 84 87 90 94 95 100

102

103

105

106

109

110

113

114

115

118

120

pg/g

fw

Labcode

PCB 28

-5

-4

-3

-2

-1

0

1

2

3

4

5

103 90 70 40 42 87 10 106

118

110 57 109 54 102 81 49 28 75 31 38 15 23 120 44 95 17 84 77 80 25 7 37 94 24 113 65 76 71 114 12 45 64 48 34 58 63 61 115

100

105 32 11

Labcode

Z-score: PCB 28

Page 201: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code7 90 -0,37 109 98 0,0067

10 93 -0,22 110 96 -0,08711 112 0,75 113 101 0,1712 100 0,10 114 110 0,6415 97 -0,036 115 99 0,05517 103 0,26 118 89 -0,4623 95 -0,13 120 95 -0,1224 101 0,1825 80 -0,9328 85 -0,6431 109 0,5632 115 0,8934 100 0,1337 105 0,3838 92 -0,3040 78 -1,042 81 -0,8344 98 0,03245 99 0,07748 102 0,2349 95 -0,1354 102 0,2157 91 -0,3558 105 0,4061 99 0,07263 100 0,1364 100 0,1165 92 -0,2870 0,12 -5,0 Outlier71 101 0,2075 97 -0,05676 104 0,3377 95 -0,1480 93 -0,2381 89 -0,4584 103 0,26 Consensus median, pg/g 9887 90 -0,40 Median all values pg/g 9790 0,10 -5,0 Outlier Consensus mean, pg/g 9794 95 -0,14 Standard deviation, pg/g 7,795 98 0,00 Relative standard deviation, % 7,9100 97 -0,056 No. of values reported 52102 97 -0,010 No. of values removed 3103 0,087 -5,0 Outlier No. of reported non-detects 0105 110 0,64106 97 -0,015

Analyte solutionCongener: PCB 52

Consenus statistics

Page 202: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-14,0

6,0

26,0

46,0

66,0

86,0

106,0

126,0

146,07 10 11 12 15 17 23 24 25 28 31 32 34 37 38 40 42 44 45 48 49 54 57 58 61 63 64 65 70 71 75 76 77 80 81 84 87 90 94 95 100

102

103

105

106

109

110

113

114

115

118

120

pg/g

fw

Labcode

PCB 52

-5

-4

-3

-2

-1

0

1

2

3

4

5

103 90 70 40 25 42 28 118 81 87 7 57 38 65 80 10 94 77 49 23 120

110 75 100 15 106

102 95 109 44 115 61 45 12 64 34 63 113 24 71 54 48 17 84 76 37 58 31 105

114 11 32

Labcode

Z-score: PCB 52

Page 203: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code7 98 -0,13 109 95 -0,27

10 98 -0,11 110 106 0,2711 115 0,72 113 105 0,2212 100 -0,00057 114 110 0,4715 104 0,17 115 102 0,0717 105 0,20 118 82 -0,9323 101 0,025 120 95 -0,2924 101 0,04625 76 -1,228 34 -3,3 Outlier31 108 0,3832 102 0,05334 100 0,0005737 106 0,2738 98 -0,1240 81 -0,9742 81 -0,9644 102 0,06145 99 -0,05248 102 0,07549 92 -0,4254 103 0,1557 98 -0,1358 105 0,2261 103 0,1263 97 -0,1664 100 -0,03565 93 -0,3570 0,10 -5,0 Outlier71 98 -0,1075 105 0,2276 109 0,4377 106 0,2580 95 -0,2681 94 -0,3484 105 0,22 Consensus median, pg/g 10087 95 -0,25 Median all values pg/g 10090 0,11 -5,0 Outlier Consensus mean, pg/g 9994 98 -0,12 Standard deviation, pg/g 7,795 96 -0,21 Relative standard deviation, % 7,8100 96 -0,23 No. of values reported 52102 101 0,025 No. of values removed 4103 0,089 -5,0 Outlier No. of reported non-detects 0105 110 0,47106 93 -0,38

Analyte solutionCongener: PCB 101

Consenus statistics

Page 204: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-10,6

9,4

29,4

49,4

69,4

89,4

109,4

129,4

149,47 10 11 12 15 17 23 24 25 28 31 32 34 37 38 40 42 44 45 48 49 54 57 58 61 63 64 65 70 71 75 76 77 80 81 84 87 90 94 95 100

102

103

105

106

109

110

113

114

115

118

120

pg/g

fw

Labcode

PCB 101

-5

-4

-3

-2

-1

0

1

2

3

4

5

103 70 90 28 25 40 42 118 49 106 65 81 120

109 80 87 100 95 63 7 57 94 38 10 71 45 64 12 34 23 102 24 32 44 115 48 61 54 15 17 113 84 58 75 77 37 110 31 76 105

114 11

Labcode

Z-score: PCB 101

Page 205: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code7 74 -1,3 109 102 0,11

10 99 -0,010 110 92 -0,3711 116 0,80 113 107 0,3612 99 -0,029 114 110 0,5215 105 0,27 115 98 -0,08517 127 1,4 118 83 -0,8323 97 -0,13 120 97 -0,1524 101 0,06525 86 -0,6828 90 -0,4831 109 0,4732 107 0,3534 103 0,1937 110 0,5238 95 -0,2540 90 -0,4842 84 -0,7944 96 -0,1945 99 -0,009248 102 0,1249 89 -0,5554 105 0,2857 94 -0,3058 103 0,1761 111 0,5863 97 -0,1264 101 0,05365 89 -0,5370 0,11 -5,0 Outlier71 103 0,1775 106 0,3276 100 0,03077 94 -0,2980 96 -0,1781 89 -0,5284 109 0,50 Consensus median, pg/g 10087 93 -0,33 Median all values pg/g 9990 0,096 -5,0 Outlier Consensus mean, pg/g 9994 100 0,00 Standard deviation, pg/g 9,295 100 0,00 Relative standard deviation, % 9,3100 105 0,27 No. of values reported 52102 101 0,070 No. of values removed 3103 0,087 -5,0 Outlier No. of reported non-detects 0105 110 0,52106 99 -0,020

Analyte solutionCongener: PCB 138

Consenus statistics

Page 206: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-10,9

9,1

29,1

49,1

69,1

89,1

109,1

129,1

149,17 10 11 12 15 17 23 24 25 28 31 32 34 37 38 40 42 44 45 48 49 54 57 58 61 63 64 65 70 71 75 76 77 80 81 84 87 90 94 95 100

102

103

105

106

109

110

113

114

115

118

120

pg/g

fw

Labcode

PCB 138

-5

-4

-3

-2

-1

0

1

2

3

4

5

103 90 70 7

118 42 25 49 65 81 28 40 110 87 57 77 38 44 80 120 23 63 115 12 106 10 45 94 95 76 64 24 102

109 48 58 71 34 15 100 54 75 32 113 31 84 37 105

114 61 11 17

Labcode

Z-score: PCB 138

Page 207: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code7 89 -0,52 109 100 0,059

10 106 0,34 110 98 -0,05111 114 0,73 113 101 0,09012 101 0,083 114 110 0,5415 98 -0,066 115 99 -0,03117 102 0,13 118 82 -0,8923 105 0,29 120 95 -0,2024 99 0,0025 82 -0,8528 106 0,3431 110 0,5632 108 0,4234 100 0,03937 111 0,5938 96 -0,1740 82 -0,8742 83 -0,8344 99 -0,01545 99 0,0006648 102 0,1449 85 -0,7354 104 0,2657 99 -0,01058 105 0,2861 107 0,4263 100 0,04564 100 0,04965 88 -0,5870 0,098 -5,0 Outlier71 100 0,04675 98 -0,07176 99 -0,03277 97 -0,09180 98 -0,05681 89 -0,5184 107 0,39 Consensus median, pg/g 9987 97 -0,13 Median all values pg/g 9990 0,094 -5,0 Outlier Consensus mean, pg/g 9994 91 -0,42 Standard deviation, pg/g 8,095 96 -0,17 Relative standard deviation, % 8,0100 106 0,34 No. of values reported 52102 98 -0,066 No. of values removed 3103 0,091 -5,0 Outlier No. of reported non-detects 0105 112 0,64106 98 -0,051

Analyte solutionCongener: PCB 153

Consenus statistics

Page 208: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-11,6

8,4

28,4

48,4

68,4

88,4

108,4

128,4

148,47 10 11 12 15 17 23 24 25 28 31 32 34 37 38 40 42 44 45 48 49 54 57 58 61 63 64 65 70 71 75 76 77 80 81 84 87 90 94 95 100

102

103

105

106

109

110

113

114

115

118

120

pg/g

fw

Labcode

PCB 153

-5

-4

-3

-2

-1

0

1

2

3

4

5

103 90 70 118 40 25 42 49 65 7 81 94 120 38 95 87 77 75 15 102 80 106

110 76 115 44 57 24 45 34 63 71 64 109 12 113 17 48 54 58 23 10 28 100 84 61 32 114 31 37 105 11

Labcode

Z-score: PCB 153

Page 209: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code7 88 -0,60 109 95 -0,26

10 102 0,10 110 105 0,2511 117 0,85 113 96 -0,2212 101 0,051 114 110 0,5015 101 0,050 115 97 -0,1517 99 -0,031 118 86 -0,6823 100 0,00 120 98 -0,09524 102 0,07925 85 -0,7428 113 0,6531 105 0,2432 128 1,434 100 0,008737 106 0,3038 90 -0,4940 77 -1,242 81 -0,9644 95 -0,2645 100 0,006148 103 0,1549 91 -0,4654 110 0,5157 94 -0,2858 107 0,3561 108 0,4163 96 -0,1864 101 0,03565 87 -0,6470 0,092 -5,0 Outlier71 99 -0,02775 103 0,1576 106 0,2877 95 -0,2380 100 -0,02081 90 -0,5084 109 0,45 Consensus median, pg/g 10087 92 -0,38 Median all values pg/g 10090 0,10 -5,0 Outlier Consensus mean, pg/g 9994 94 -0,32 Standard deviation, pg/g 9,095 97 -0,18 Relative standard deviation, % 9,1100 105 0,25 No. of values reported 52102 101 0,050 No. of values removed 3103 0,094 -5,0 Outlier No. of reported non-detects 0105 100 0,00106 98 -0,12

Analyte solutionCongener: PCB 180

Consenus statistics

Page 210: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-10,7

9,3

29,3

49,3

69,3

89,3

109,3

129,3

149,37 10 11 12 15 17 23 24 25 28 31 32 34 37 38 40 42 44 45 48 49 54 57 58 61 63 64 65 70 71 75 76 77 80 81 84 87 90 94 95 100

102

103

105

106

109

110

113

114

115

118

120

pg/g

fw

Labcode

PCB 180

-5

-4

-3

-2

-1

0

1

2

3

4

5

70 103 90 40 42 25 118 65 7 81 38 49 87 94 57 109 44 77 113 63 95 115

106

120 17 71 80 23 105 45 34 64 15 102 12 24 10 48 75 31 100

110 76 37 58 61 84 114 54 28 11 32

Labcode

Z-score: PCB 180

Page 211: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code11 25 0,0023 26 0,3025 25 -0,03631 26 0,2336 25 0,08137 29 0,9140 24 -0,2642 22 -0,4849 19 -1,154 23 -0,3657 23 -0,3663 25 0,04665 26 0,2877 25 0,1281 22 -0,5390 25 -0,03894 25 0,0095 24 -0,10100 25 0,10102 26 0,18113 26 0,14115 25 0,050116 23 -0,30

Consensus median, pg/g 25Median all values pg/g 25Consensus mean, pg/g 25Standard deviation, pg/g 1,9Relative standard deviation, % 7,9No. of values reported 23No. of values removed 0No. of reported non-detects 0

Analyte solutionCongener: PBDE 28

Consenus statistics

Page 212: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-2,80

2,20

7,20

12,20

17,20

22,20

27,20

32,20

37,2011 23 25 31 36 37 40 42 49 54 57 63 65 77 81 90 94 95 100

102

113

115

116

pg/g

fw

Labcode

PBDE 28

-5

-4

-3

-2

-1

0

1

2

3

4

5

49 81 42 57 54 116 40 95 90 25 11 94 63 115 36 100 77 113

102 31 65 23 37

Labcode

Z-score: PBDE 28

Page 213: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code11 24 -0,1323 24 -0,1725 25 0,002031 26 0,3136 26 0,2537 26 0,2340 25 0,05142 22 -0,5649 22 -0,6254 24 -0,1757 24 -0,1463 24 -0,1165 25 0,0077 24 -0,1981 22 -0,4790 24 -0,08594 24 -0,03195 25 0,071100 25 0,010102 25 0,17113 26 0,38115 25 0,0066116 25 0,018

Consensus median, pg/g 25Median all values pg/g 25Consensus mean, pg/g 24Standard deviation, pg/g 1,2Relative standard deviation, % 5,1No. of values reported 23No. of values removed 0No. of reported non-detects 0

Analyte solutionCongener: PBDE 47

Consenus statistics

Page 214: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-3,18

1,83

6,83

11,83

16,83

21,83

26,83

31,83

36,8311 23 25 31 36 37 40 42 49 54 57 63 65 77 81 90 94 95 100

102

113

115

116

pg/g

fw

Labcode

PBDE 47

-5

-4

-3

-2

-1

0

1

2

3

4

5

49 42 81 77 23 54 57 11 63 90 94 65 25 115

100

116 40 95 102 37 36 31 113

Labcode

Z-score: PBDE 47

Page 215: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code11 25 0,0023 25 0,08025 26 0,1631 26 0,2136 25 0,04037 24 -0,2440 26 0,1242 22 -0,6449 22 -0,7054 21 -0,7057 24 -0,2963 24 -0,1665 25 0,07277 25 -0,04081 21 -0,7590 26 0,1594 25 0,04095 25 -0,020100 24 -0,28102 26 0,12113 26 0,12115 25 0,075116 25 -0,032

Consensus median, pg/g 25Median all values pg/g 25Consensus mean, pg/g 24Standard deviation, pg/g 1,5Relative standard deviation, % 6,3No. of values reported 23No. of values removed 0No. of reported non-detects 0

Analyte solutionCongener: PBDE 99

Consenus statistics

Page 216: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-2,50

2,50

7,50

12,50

17,50

22,50

27,50

32,50

37,5011 23 25 31 36 37 40 42 49 54 57 63 65 77 81 90 94 95 100

102

113

115

116

pg/g

fw

Labcode

PBDE 99

-5

-4

-3

-2

-1

0

1

2

3

4

5

81 54 49 42 57 100 37 63 77 116 95 11 36 94 65 115 23 40 102

113 90 25 31

Labcode

Z-score: PBDE 99

Page 217: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code11 24 -0,1223 25 0,04025 27 0,3031 26 0,2336 26 0,1837 26 0,1040 25 -0,02042 20 -1,049 22 -0,5454 22 -0,6657 24 -0,2963 25 0,07665 26 0,1377 26 0,2481 22 -0,7090 29 0,9094 25 0,0095 25 -0,020100 27 0,42102 25 0,00113 26 0,10115 24 -0,14116 25 -0,073

Consensus median, pg/g 25Median all values pg/g 25Consensus mean, pg/g 25Standard deviation, pg/g 2,0Relative standard deviation, % 8,1No. of values reported 23No. of values removed 0No. of reported non-detects 0

Analyte solutionCongener: PBDE 100

Consenus statistics

Page 218: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-2,50

2,50

7,50

12,50

17,50

22,50

27,50

32,50

37,5011 23 25 31 36 37 40 42 49 54 57 63 65 77 81 90 94 95 100

102

113

115

116

pg/g

fw

Labcode

PBDE 100

-5

-4

-3

-2

-1

0

1

2

3

4

5

42 81 54 49 57 115 11 116 40 95 94 102 23 63 37 113 65 36 31 77 25 100 90

Labcode

Z-score: PBDE 100

Page 219: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code11 26 0,2523 25 0,1425 23 -0,2831 26 0,4036 24 -0,1637 24 -0,1840 24 0,0042 20 -0,8849 19 -1,154 25 0,1957 23 -0,2763 25 0,1065 24 -0,03177 24 -0,04181 18 -1,390 26 0,3794 24 -0,08295 22 -0,47100 25 0,061102 25 0,12113 27 0,49115 25 0,13116 27 0,49

Consensus median, pg/g 24Median all values pg/g 24Consensus mean, pg/g 24Standard deviation, pg/g 2,3Relative standard deviation, % 9,7No. of values reported 23No. of values removed 0No. of reported non-detects 0

Analyte solutionCongener: PBDE 153

Consenus statistics

Page 220: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-3,40

1,60

6,60

11,60

16,60

21,60

26,60

31,60

36,6011 23 25 31 36 37 40 42 49 54 57 63 65 77 81 90 94 95 100

102

113

115

116

pg/g

fw

Labcode

PBDE 153

-5

-4

-3

-2

-1

0

1

2

3

4

5

81 49 42 95 25 57 37 36 94 77 65 40 100 63 102

115 23 54 11 90 31 113

116

Labcode

Z-score: PBDE 153

Page 221: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code11 24 -0,09123 25 0,1625 26 0,3531 26 0,4336 25 0,1437 23 -0,1540 26 0,3942 19 -0,9749 19 -1,054 26 0,5357 24 0,0063 25 0,2965 26 0,4177 24 -0,007181 19 -0,9790 24 0,04494 23 -0,1195 22 -0,36100 23 -0,24102 23 -0,11113 26 0,35115 24 0,010116 23 -0,18

Consensus median, pg/g 24Median all values pg/g 24Consensus mean, pg/g 24Standard deviation, pg/g 2,1Relative standard deviation, % 8,9No. of values reported 23No. of values removed 0No. of reported non-detects 0

Analyte solutionCongener: PBDE 154

Consenus statistics

Page 222: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-4,10

0,90

5,90

10,90

15,90

20,90

25,90

30,90

35,9011 23 25 31 36 37 40 42 49 54 57 63 65 77 81 90 94 95 100

102

113

115

116

pg/g

fw

Labcode

PBDE 154

-5

-4

-3

-2

-1

0

1

2

3

4

5

49 81 42 95 100

116 37 94 102 11 77 57 115 90 36 23 63 25 113 40 65 31 54

Labcode

Z-score: PBDE 154

Page 223: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code11 25 0,0023 27 0,4925 25 0,1331 25 0,06136 26 0,2637 23 -0,3840 24 -0,1242 23 -0,3849 20 -0,9154 24 -0,1857 20 -0,9763 25 0,1565 24 -0,1977 25 0,1281 17 -1,590 22 -0,4994 26 0,2695 24 -0,14100 21 -0,67102 25 0,10113 25 0,020115 27 0,37116 28 0,61

Consensus median, pg/g 25Median all values pg/g 25Consensus mean, pg/g 24Standard deviation, pg/g 2,5Relative standard deviation, % 10No. of values reported 23No. of values removed 0No. of reported non-detects 0

Analyte solutionCongener: PBDE 183

Consenus statistics

Page 224: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-2,95

2,05

7,05

12,05

17,05

22,05

27,05

32,05

37,0511 23 25 31 36 37 40 42 49 54 57 63 65 77 81 90 94 95 100

102

113

115

116

pg/g

fw

Labcode

PBDE 183

-5

-4

-3

-2

-1

0

1

2

3

4

5

81 57 49 100 90 37 42 65 54 95 40 11 113 31 102 77 25 63 36 94 115 23 116

Labcode

Z-score: PBDE 183

Page 225: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code11 129 1,823 96 0,03225 92 -0,1731 98 0,1536 98 0,1137 95 -0,004557 87 -0,4663 0,0 -5,0 Outlier65 95 0,004577 100 0,2681 80 -0,7990 98 0,1394 102 0,3595 92 -0,19100 95 -0,0045102 92 -0,18113 90 -0,26115 97 0,11116 82 -0,69

Consensus median, pg/g 95Median all values pg/g 95Consensus mean, pg/g 96Standard deviation, pg/g 10Relative standard deviation, % 11No. of values reported 19No. of values removed 1No. of reported non-detects 0

Analyte solutionCongener: PBDE 209

Consenus statistics

Page 226: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-17,1

3,0

23,0

43,0

63,0

83,0

103,0

123,0

143,011 23 25 31 36 37 57 63 65 77 81 90 94 95 100

102

113

115

116

pg/g

fw

Labcode

PBDE 209

-5

-4

-3

-2

-1

0

1

2

3

4

5

63 81 116 57 113 95 102 25 37 100 65 23 115 36 90 31 77 94 11

Labcode

Z-score: PBDE 209

Page 227: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code11 455 -0,2417 448 -0,3149 434 -0,4665 509 0,3281 570 0,9795 500 0,24

Consensus median, pg/g 478Median all values pg/g 478Consensus mean, pg/g 486Standard deviation, pg/g 51Relative standard deviation, % 10No. of values reported 6No. of values removed 0No. of reported non-detects 0

Analyte solutionCongener: α-HBCD

Consenus statistics

Page 228: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-83,8

16,3

116,3

216,3

316,3

416,3

516,3

616,3

716,3

11 17 49 65 81 95

pg/g

fw

Labcode

α-HBCD

-5

-4

-3

-2

-1

0

1

2

3

4

5

49 17 11 95 65 81

Labcode

Z-score: α-HBCD

Page 229: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

 

Page 230: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Presentation of results for Veal-2019

Appendix 2:

Page 231: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

 

Page 232: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Appendix 2: Presentation of results: Veal-2019

Statistic calculations for PCDDs, PCDFs and dioxin-like PCBs

For each congener, the outliers were removed and the consensus calculated according to the following procedure: 1. The median was calculated from all the reported data, using the detection limit as

concentration for non-detected congeners.2. Values exceeding 2 this median were defined as outliers and removed from the data set.3. Median, mean and standard deviation were re-calculated from the remaining data. This

second median was called consensus.

Statistic calculations for indicator PCBs, PBDEs and HBCD

For each congener, the outliers were removed and the consensus calculated according to the following procedure: 1. The median was calculated from all the reported data, using the detection limit as

concentration for non-detected congeners (NDs).2. Values exceeding 2 this median were defined as outliers and removed from the data set.

The NDs were also removed.3. Median, mean and standard deviation were re-calculated from the remaining data. This

second median was called consensus.4. For comparison, median, mean and standard deviation were also calculated without

removing NDs.

The diagram shows the reported data up to approximately the limit for outliers (2 the first median).

Z-Scores of individual congeners

Z-scores of each congener were calculated for each laboratory according to the followingequation:

z = (x – X)/ where x = reported value; X = assigned value (consensus); = target value for standard deviation. A of 20% of the consensus was used, i.e. z-scores between +1 and -1 reflect a deviation of ± 20% from the consensus value.

PCB 169

0.0

0.5

1.0

1.5

2.0

2.5

3.0

2 4 5 6 7 8 9 11 15 16 17 18 20 21 22 24 25 29 30 32 33 34 35 36 38 39 42 43 44 46 48 49 52 55 56 59 60

Labcode

Datapoint

Consensus median

2 ×median all data

pg/g

fresh

weig

ht

Page 233: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

 

Page 234: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 0,050 83 Outlier,ND 114 0,0059 5,3 ND5 0,00091 -3,4 115 0,00060 -3,97 0,0020 -1,5 ND 116 0,0050 3,8 ND

10 0,0021 -1,4 118 0,0022 -1,2 ND11 0,0018 -1,9 ND 120 0,0070 7,315 0,0050 3,8 ND17 0,00098 -3,320 0,0046 3,1 ND23 0,019 27 Outlier,ND24 0,0052 4,227 0,0056 4,9 ND28 0,18 311 Outlier,ND31 0,0027 -0,2632 0,0041 2,3 ND33 0,0013 -2,7 ND34 0,0024 -0,79 ND36 0,0030 0,26 ND37 0,0020 -1,5 ND40 0,011 14 Outlier,ND43 0,010 13 Outlier,ND44 0,00091 -3,4 ND45 0,0062 5,8 ND49 0,0020 -1,554 0,00071 -3,857 0,0019 -1,758 0,050 83 Outlier,ND61 0,0095 12 ND63 0,0060 5,5 ND64 0,0090 1165 0,00091 -3,470 0,079 134 Outlier,ND73 0,0069 7,175 0,0050 3,8 ND76 0,0032 0,61 ND80 0,013 17 Outlier,ND87 0,0030 0,26 Consensus median, pg/g 0,002988 0,0010 -3,2 ND Median all values pg/g 0,004889 0,0012 -2,9 Consensus mean, pg/g 0,003695 0,0060 5,5 ND Standard deviation, pg/g 0,0025

100 0,0085 9,8 ND Relative standard deviation, % 69103 0,0050 3,8 ND No. of values reported 50106 0,0019 -1,7 ND No. of values removed 10108 0,010 13 Outlier,ND No. of reported non-detects 35109 0,010 13 Outlier,ND113 0,0013 -2,7 ND

VealCongener: 2,3,7,8 TCDD

Consenus statistics

Page 235: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

0,000

0,001

0,002

0,003

0,004

0,005

0,006

0,007

0,008

0,009

0,0104 5 7 10 11 15 17 20 23 24 27 28 31 32 33 34 36 37 40 43 44 45 49 54 57 58 61 63 64 65 70 73 75 76 80 87 88 89 95 100

103

106

108

109

113

114

115

116

118

120

pg/g

fw

Labcode

2,3,7,8 TCDD

-5

-4

-3

-2

-1

0

1

2

3

4

5

115 54 44 5 65 17 88 89 33 113 11 57 106 7 37 49 10 118 34 31 36 87 76 32 20 15 75 103

116 24 27 114 63 95 45 73 120

100 64 61 43 108

109 40 80 23 4 58 70 28

Labcode

Z-score: 2,3,7,8 TCDD

Page 236: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 0,050 31 Outlier,ND 114 0,0084 1,0 ND5 0,0039 -2,2 115 0,0012 -4,17 0,0050 -1,4 116 0,0057 -0,96 ND

10 0,0053 -1,2 118 0,0045 -1,811 0,0065 -0,35 ND 120 0,011 2,915 0,0080 0,7117 0,0018 -3,720 0,0090 1,423 0,022 11 Outlier,ND24 0,0080 0,7327 0,015 5,5 ND28 0,14 97 Outlier31 0,0050 -1,532 0,0046 -1,733 0,0060 -0,7134 0,0076 0,4336 0,0082 0,8637 0,0022 -3,540 0,0090 1,4 ND43 0,010 2,1 ND44 0,0089 1,445 0,0086 1,1 ND49 0,0070 0,0054 0,0089 1,457 0,0056 -1,058 0,050 31 Outlier,ND61 0,016 6,5 Outlier63 0,0070 0,00 ND64 0,027 14 Outlier65 0,0049 -1,570 0,087 57 Outlier,ND73 0,014 5,275 0,0080 0,7176 0,0042 -2,080 0,013 3,9 ND87 0,010 2,1 Consensus median, pg/g 0,007088 0,0065 -0,38 Median all values pg/g 0,008089 0,0052 -1,3 Consensus mean, pg/g 0,007595 0,0070 0,00 ND Standard deviation, pg/g 0,0032

100 0,0087 1,2 ND Relative standard deviation, % 43103 0,016 6,4 ND No. of values reported 50106 0,0052 -1,3 No. of values removed 7108 0,010 2,1 ND No. of reported non-detects 18109 0,010 2,1 ND113 0,0065 -0,36

VealCongener: 1,2,3,7,8 PeCDD

Consenus statistics

Page 237: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,002

0,000

0,002

0,004

0,006

0,008

0,010

0,012

0,014

0,0164 5 7 10 11 15 17 20 23 24 27 28 31 32 33 34 36 37 40 43 44 45 49 54 57 58 61 63 64 65 70 73 75 76 80 87 88 89 95 100

103

106

108

109

113

114

115

116

118

120

pg/g

fw

Labcode

1,2,3,7,8 PeCDD

-5

-4

-3

-2

-1

0

1

2

3

4

5

115 17 37 5 76 118 32 65 31 7 89 106 10 57 116 33 88 113 11 49 63 95 34 15 75 24 36 114 45 100 44 54 20 40 43 87 108

109

120 80 73 27 103 61 23 64 4 58 70 28

Labcode

Z-score: 1,2,3,7,8 PeCDD

Page 238: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 0,050 58 Outlier,ND 114 0,0053 1,6 ND5 0,0039 -0,17 115 0,0036 -0,487 0,0080 5,0 116 0,0061 2,6 ND

10 0,0025 -1,9 118 0,0016 -3,011 0,0011 -3,6 ND 120 0,010 7,515 0,0050 1,3 ND17 0,0016 -2,920 0,0038 -0,25 ND23 0,019 19 Outlier,ND24 0,0031 -1,127 0,027 28 Outlier,ND28 0,12 145 Outlier,ND31 0,0038 -0,20 ND32 0,0041 0,17 ND33 0,0027 -1,634 0,0031 -1,136 0,0040 0,00 ND37 0,0050 1,3 ND40 0,0050 1,343 0,030 33 Outlier,ND44 0,0039 -0,1345 0,015 14 Outlier,ND49 0,0040 0,0054 0,0099 7,457 0,0025 -1,958 0,050 58 Outlier,ND61 0,019 19 Outlier63 0,0050 1,3 ND64 0,017 16 Outlier65 0,0039 -0,1370 0,097 117 Outlier,ND73 0,0062 2,875 0,0050 1,3 ND76 0,0032 -1,0 ND80 0,025 26 Outlier,ND87 0,0080 5,0 Consensus median, pg/g 0,004088 0,0050 1,3 Median all values pg/g 0,005089 0,0018 -2,8 Consensus mean, pg/g 0,004795 0,010 7,5 ND Standard deviation, pg/g 0,0025

100 0,0079 4,9 ND Relative standard deviation, % 52103 0,0060 2,5 ND No. of values reported 50106 0,0020 -2,5 ND No. of values removed 11108 0,010 7,5 ND No. of reported non-detects 26109 0,0040 0,00113 0,0027 -1,6

Consenus statistics

VealCongener: 1,2,3,4,7,8 HxCDD

Page 239: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

0,000

0,001

0,002

0,003

0,004

0,005

0,006

0,007

0,008

0,009

0,0104 5 7 10 11 15 17 20 23 24 27 28 31 32 33 34 36 37 40 43 44 45 49 54 57 58 61 63 64 65 70 73 75 76 80 87 88 89 95 100

103

106

108

109

113

114

115

116

118

120

pg/g

fw

Labcode

1,2,3,4,7,8 HxCDD

-5

-4

-3

-2

-1

0

1

2

3

4

5

11 118 17 89 106 10 57 33 113 34 24 76 115 20 31 5 44 65 36 49 109 32 15 37 40 63 75 88 114

103

116 73 100 7 87 54 95 108

120 45 64 61 23 80 27 43 4 58 70 28

Labcode

Z-score: 1,2,3,4,7,8 HxCDD

Page 240: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 0,050 23 Outlier,ND 114 0,0070 -1,1 ND5 0,0075 -0,83 115 0,0066 -1,37 0,0080 -0,56 116 0,0059 -1,7 ND

10 0,0095 0,29 118 0,0057 -1,811 0,0091 0,04 ND 120 0,016 3,915 0,011 1,117 0,0095 0,2920 0,0039 -2,8 ND23 0,020 6,1 Outlier,ND24 0,0087 -0,1627 0,029 11 Outlier,ND28 0,12 62 Outlier,ND31 0,0088 -0,1332 0,0078 -0,6933 0,010 0,5634 0,0061 -1,636 0,010 0,6737 0,011 1,440 0,0056 -1,943 0,030 12 Outlier,ND44 0,0060 -1,745 0,015 3,6 ND49 0,013 2,254 0,013 2,257 0,0086 -0,2258 0,050 23 Outlier,ND61 0,017 4,563 0,0080 -0,5664 0,025 9,0 Outlier65 0,0081 -0,5070 0,093 47 Outlier,ND73 0,012 1,475 0,010 0,5676 0,0082 -0,4480 0,025 8,9 Outlier,ND87 0,015 3,3 Consensus median, pg/g 0,009088 0,0090 -0,0050 Median all values pg/g 0,009989 0,011 0,83 Consensus mean, pg/g 0,009695 0,0090 0,00 ND Standard deviation, pg/g 0,0031

100 0,0076 -0,77 ND Relative standard deviation, % 32103 0,016 3,9 No. of values reported 50106 0,0077 -0,73 No. of values removed 9108 0,010 0,56 ND No. of reported non-detects 16109 0,012 1,4113 0,0097 0,39

VealCongener: 1,2,3,6,7,8 HxCDD

Consenus statistics

Page 241: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

0,000

0,002

0,004

0,006

0,008

0,010

0,012

0,014

0,016

0,018

0,0204 5 7 10 11 15 17 20 23 24 27 28 31 32 33 34 36 37 40 43 44 45 49 54 57 58 61 63 64 65 70 73 75 76 80 87 88 89 95 100

103

106

108

109

113

114

115

116

118

120

pg/g

fw

Labcode

1,2,3,6,7,8 HxCDD

-5

-4

-3

-2

-1

0

1

2

3

4

5

20 40 118

116 44 34 115

114 5

100

106 32 7 63 65 76 57 24 31 88 95 11 17 10 113 33 75 108 36 89 15 37 109 73 49 54 87 45 103

120 61 23 80 64 27 43 4 58 70 28

Labcode

Z-score: 1,2,3,6,7,8 HxCDD

Page 242: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 0,050 61 Outlier,ND 114 0,0055 2,2 ND5 0,0027 -1,4 115 0,0024 -1,87 0,0020 -2,4 ND 116 0,0061 3,0 ND

10 0,0026 -1,6 118 0,0016 -2,911 0,0011 -3,6 ND 120 0,012 11 Outlier15 0,0050 1,6 ND17 0,0016 -2,820 0,0038 0,00 ND23 0,019 20 Outlier,ND24 0,0024 -1,827 0,026 30 Outlier,ND28 0,26 331 Outlier31 0,0038 0,048 ND32 0,0041 0,45 ND33 0,0030 -1,134 0,0040 0,2636 0,0050 1,6 ND37 0,0050 1,6 ND40 0,0035 -0,3943 0,030 34 Outlier,ND44 0,0010 -3,7 ND45 0,013 12 Outlier,ND49 0,0040 0,2654 0,0086 6,357 0,0024 -1,858 0,050 61 Outlier,ND61 0,016 16 Outlier63 0,0050 1,6 ND64 0,0089 6,765 0,0031 -0,9270 0,091 115 Outlier,ND73 0,0015 -3,175 0,0050 1,6 ND76 0,0036 -0,2680 0,025 28 Outlier,ND87 0,0070 4,2 Consensus median, pg/g 0,003888 0,0018 -2,6 Median all values pg/g 0,005089 0,0032 -0,74 Consensus mean, pg/g 0,004195 0,011 9,5 Outlier,ND Standard deviation, pg/g 0,0024

100 0,022 24 Outlier Relative standard deviation, % 57103 0,0060 2,9 ND No. of values reported 50106 0,0042 0,55 No. of values removed 13108 0,010 8,2 ND No. of reported non-detects 26109 0,010 8,2 ND113 0,0022 -2,1 ND

Congener: 1,2,3,7,8,9 HxCDD

Consenus statistics

Veal

Page 243: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

0,000

0,001

0,002

0,003

0,004

0,005

0,006

0,007

0,008

0,009

0,0104 5 7 10 11 15 17 20 23 24 27 28 31 32 33 34 36 37 40 43 44 45 49 54 57 58 61 63 64 65 70 73 75 76 80 87 88 89 95 100

103

106

108

109

113

114

115

116

118

120

pg/g

fw

Labcode

1,2,3,7,8,9 HxCDD

-5

-4

-3

-2

-1

0

1

2

3

4

5

44 11 73 118 17 88 7

113 57 115 24 10 5 33 65 89 40 76 20 31 34 49 32 106 15 36 37 63 75 114

103

116 87 54 64 108

109 95 120 45 61 23 100 80 27 43 4 58 70 28

Labcode

Z-score: 1,2,3,7,8,9 HxCDD

Page 244: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 0,050 8,2 Outlier,ND 114 0,016 -0,795 0,0096 -2,5 115 0,026 1,87 0,017 -0,52 116 0,011 -2,1 ND

10 0,017 -0,60 118 0,011 -2,111 0,023 1,1 120 0,063 12 Outlier15 0,024 1,317 0,019 0,1020 0,019 -0,1023 0,025 1,6 ND24 0,015 -0,9627 0,028 2,328 0,085 17 Outlier,ND31 0,031 3,1 ND32 0,017 -0,6033 0,012 -1,734 0,020 0,2936 0,020 0,27 ND37 0,020 0,3540 0,0090 -2,643 0,030 2,9 ND44 0,017 -0,4745 0,015 -0,9949 0,020 0,2754 0,031 3,257 0,015 -1,058 0,050 8,2 Outlier,ND61 0,0095 -2,5 ND63 0,015 -1,064 0,044 6,6 Outlier65 0,018 -0,2670 0,073 14 Outlier,ND73 0,021 0,6075 0,024 1,376 0,012 -1,980 0,050 8,2 Outlier,ND87 0,024 1,3 Consensus median, pg/g 0,01988 0,027 2,0 Median all values pg/g 0,02089 0,018 -0,29 Consensus mean, pg/g 0,01995 0,021 0,53 Standard deviation, pg/g 0,0061

100 0,014 -1,2 Relative standard deviation, % 32103 0,052 8,7 Outlier No. of values reported 50106 0,029 2,7 No. of values removed 8108 0,027 2,1 No. of reported non-detects 11109 0,015 -1,2113 0,022 0,79

VealCongener: 1,2,3,4,6,7,8 HpCDD

Consenus statistics

Page 245: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,005

0,000

0,005

0,010

0,015

0,020

0,025

0,030

0,035

0,0404 5 7 10 11 15 17 20 23 24 27 28 31 32 33 34 36 37 40 43 44 45 49 54 57 58 61 63 64 65 70 73 75 76 80 87 88 89 95 100

103

106

108

109

113

114

115

116

118

120

pg/g

fw

Labcode

1,2,3,4,6,7,8 HpCDD

-5

-4

-3

-2

-1

0

1

2

3

4

5

40 61 5

118

116 76 33 100

109 57 63 45 24 114 10 32 7 44 89 65 20 17 36 49 34 37 95 73 113 11 15 75 87 23 115 88 108 27 106 43 31 54 64 4 58 80 103

120 70 28

Labcode

Z-score: 1,2,3,4,6,7,8 HpCDD

Page 246: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 0,050 0,94 ND 114 0,033 -1,15 0,021 -2,5 115 0,12 8,7 Outlier7 0,026 -1,9 116 0,037 -0,61 ND

10 0,033 -1,1 118 0,020 -2,611 0,080 4,4 120 0,55 60 Outlier15 0,087 5,317 0,025 -2,020 0,041 -0,1223 0,056 1,724 0,024 -2,127 0,075 3,928 0,13 10 Outlier,ND31 0,061 2,3 ND32 0,043 0,1233 0,033 -1,134 0,036 -0,7036 0,024 -2,137 0,055 1,540 0,020 -2,6 ND43 0,050 0,94 ND44 0,062 2,445 0,041 -0,1549 0,044 0,2354 0,081 4,657 0,028 -1,758 0,064 2,661 0,075 3,963 0,048 0,7064 0,079 4,465 0,039 -0,3770 0,14 12 Outlier73 0,030 -1,575 0,084 5,076 0,032 -1,280 0,10 6,9 Outlier,ND87 0,046 0,47 Consensus median, pg/g 0,04288 0,036 -0,73 Median all values pg/g 0,04689 0,032 -1,2 Consensus mean, pg/g 0,04895 0,080 4,5 ND Standard deviation, pg/g 0,021

100 0,046 0,45 Relative standard deviation, % 44103 0,090 5,7 No. of values reported 50106 0,13 10 Outlier No. of values removed 6108 0,080 4,5 ND No. of reported non-detects 9109 0,028 -1,7113 0,040 -0,247

VealCongener: OCDD

Consenus statistics

Page 247: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,008

0,002

0,012

0,022

0,032

0,042

0,052

0,062

0,072

0,082

0,0924 5 7 10 11 15 17 20 23 24 27 28 31 32 33 34 36 37 40 43 44 45 49 54 57 58 61 63 64 65 70 73 75 76 80 87 88 89 95 100

103

106

108

109

113

114

115

116

118

120

pg/g

fw

Labcode

OCDD

-5

-4

-3

-2

-1

0

1

2

3

4

5

118 40 5 36 24 17 7 57 109 73 89 76 33 10 114 88 34 116 65 113 45 20 32 49 100 87 63 4 43 37 23 31 44 58 27 61 64 11 95 108 54 75 15 103 80 115

106 28 70 120

Labcode

Z-score: OCDD

Page 248: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 0,20 208 Outlier,ND 114 0,033 30 Outlier5 0,0027 -2,1 115 0,018 14 Outlier7 0,0040 -0,75 116 0,0040 -0,77 ND

10 0,0024 -2,5 118 0,0024 -2,511 0,0053 0,66 ND 120 0,025 22 Outlier15 0,0050 0,31 ND17 0,0034 -1,320 0,0074 2,9 ND23 0,024 20 Outlier24 0,0035 -1,327 0,014 10 ND28 0,12 123 Outlier,ND31 0,0061 1,5 ND32 0,0044 -0,3633 0,0073 2,834 0,0017 -3,2 ND36 0,0060 1,4 ND37 0,0044 -0,3140 0,0070 2,4 ND43 0,010 5,6 ND44 0,0017 -3,245 0,0031 -1,7 ND49 0,0030 -1,854 0,0022 -2,757 0,0015 -3,4 ND58 0,050 48 Outlier,ND61 0,0095 5,1 ND63 0,0080 3,5 ND64 0,038 35 Outlier65 0,0024 -2,470 0,086 87 Outlier,ND73 0,025 21 Outlier75 0,0050 0,31 ND76 0,0034 -1,480 0,034 31 Outlier87 0,029 26 Outlier Consensus median, pg/g 0,004788 0,058 56 Outlier Median all values pg/g 0,007389 0,0028 -2,1 Consensus mean, pg/g 0,005595 0,018 14 Outlier Standard deviation, pg/g 0,0032

100 0,0073 2,8 ND Relative standard deviation, % 57103 0,0080 3,5 No. of values reported 50106 0,011 6,5 No. of values removed 14108 0,010 5,6 ND No. of reported non-detects 22109 0,010 5,6 ND113 0,0097 5,3

VealCongener: 2,3,7,8 TCDF

Consenus statistics

Page 249: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,001

0,001

0,003

0,005

0,007

0,009

0,011

0,013

0,0154 5 7 10 11 15 17 20 23 24 27 28 31 32 33 34 36 37 40 43 44 45 49 54 57 58 61 63 64 65 70 73 75 76 80 87 88 89 95 100

103

106

108

109

113

114

115

116

118

120

pg/g

fw

Labcode

2,3,7,8 TCDF

-5

-4

-3

-2

-1

0

1

2

3

4

5

57 34 44 54 10 118 65 5 89 49 45 76 17 24 116 7 32 37 15 75 11 36 31 40 33 100 20 63 103 61 113 43 108

109

106 27 95 115 23 73 120 87 114 80 64 58 88 70 28 4

Labcode

Z-score: 2,3,7,8 TCDF

Page 250: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 0,050 55 Outlier,ND 114 0,0060 2,2 ND5 0,0027 -1,7 115 0,0066 3,07 0,0010 -3,8 ND 116 0,0031 -1,2 ND

10 0,0020 -2,6 ND 118 0,0016 -3,111 0,0029 -1,5 ND 120 0,010 7,115 0,0050 1,0 ND17 0,0016 -3,020 0,011 8,3 ND23 0,022 22 Outlier,ND24 0,0024 -2,127 0,017 15 Outlier,ND28 0,11 128 Outlier,ND31 0,0038 -0,37 ND32 0,0041 0,00 ND33 0,0026 -1,934 0,0037 -0,53 ND36 0,0060 2,2 ND37 0,0050 1,0 ND40 0,011 8,343 0,010 7,1 ND44 0,0013 -3,5 ND45 0,0077 4,3 ND49 0,0010 -3,8 ND54 0,0019 -2,757 0,0014 -3,358 0,050 55 Outlier,ND61 0,0095 6,4 ND63 0,0070 3,5 ND64 0,010 7,165 0,0024 -2,170 0,10 115 Outlier,ND73 0,011 8,075 0,0050 1,0 ND76 0,0032 -1,1 ND80 0,013 10 Outlier,ND87 0,0060 2,2 Consensus median, pg/g 0,004188 0,034 36 Outlier Median all values pg/g 0,006089 0,0022 -2,3 Consensus mean, pg/g 0,005195 0,014 12 Outlier Standard deviation, pg/g 0,0033

100 0,0065 2,8 ND Relative standard deviation, % 63103 0,0060 2,2 ND No. of values reported 50106 0,0030 -1,4 ND No. of values removed 9108 0,010 7,1 ND No. of reported non-detects 32109 0,010 7,1 ND113 0,0037 -0,53

VealCongener: 1,2,3,7,8 PeCDF

Consenus statistics

Page 251: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

0,000

0,002

0,004

0,006

0,008

0,010

0,0124 5 7 10 11 15 17 20 23 24 27 28 31 32 33 34 36 37 40 43 44 45 49 54 57 58 61 63 64 65 70 73 75 76 80 87 88 89 95 100

103

106

108

109

113

114

115

116

118

120

pg/g

fw

Labcode

1,2,3,7,8 PeCDF

-5

-4

-3

-2

-1

0

1

2

3

4

5

7 49 44 57 118 17 54 10 89 65 24 33 5 11 106

116 76 34 113 31 32 15 37 75 36 87 103

114

100

115 63 45 61 64 43 108

109

120 73 20 40 80 95 27 23 88 4 58 70 28

Labcode

Z-score: 1,2,3,7,8 PeCDF

Page 252: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 0,050 7,2 Outlier,ND 114 0,011 -2,35 0,018 -0,66 115 0,022 0,307 0,022 0,38 116 0,023 0,69

10 0,020 -0,21 118 0,010 -2,411 0,021 0,23 120 0,026 1,415 0,022 0,3817 0,0079 -3,120 0,013 -1,923 0,022 0,43 ND24 0,020 -0,2227 0,023 0,6928 0,087 16 Outlier,ND31 0,019 -0,3132 0,017 -0,8033 0,021 0,03834 0,011 -2,336 0,022 0,4537 0,017 -0,7940 0,0089 -2,843 0,020 -0,1144 0,012 -2,145 0,020 -0,03849 0,023 0,6254 0,027 1,657 0,019 -0,3058 0,050 7,2 Outlier,ND61 0,0095 -2,7 ND63 0,025 1,164 0,090 17 Outlier65 0,021 0,1470 0,093 18 Outlier,ND73 0,038 4,475 0,021 0,1476 0,015 -1,380 0,036 3,887 0,024 0,87 Consensus median, pg/g 0,02088 0,045 6,0 Outlier Median all values pg/g 0,02189 0,019 -0,26 Consensus mean, pg/g 0,02095 0,023 0,62 Standard deviation, pg/g 0,0065

100 0,016 -1,0 Relative standard deviation, % 33103 0,032 2,8 No. of values reported 50106 0,018 -0,57 No. of values removed 6108 0,027 1,6 No. of reported non-detects 6109 0,022 0,38113 0,014 -1,6

VealCongener: 2,3,4,7,8 PeCDF

Consenus statistics

Page 253: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,003

0,002

0,007

0,012

0,017

0,022

0,027

0,032

0,037

0,0424 5 7 10 11 15 17 20 23 24 27 28 31 32 33 34 36 37 40 43 44 45 49 54 57 58 61 63 64 65 70 73 75 76 80 87 88 89 95 100

103

106

108

109

113

114

115

116

118

120

pg/g

fw

Labcode

2,3,4,7,8 PeCDF

-5

-4

-3

-2

-1

0

1

2

3

4

5

17 40 61 118

114 34 44 20 113 76 100 32 37 5

106 31 57 89 24 10 43 45 33 65 75 11 115 7 15 109 23 36 49 95 27 116 87 63 120 54 108

103 80 73 88 4 58 28 64 70

Labcode

Z-score: 2,3,4,7,8 PeCDF

Page 254: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 0,050 18 Outlier,ND 114 0,0055 -2,55 0,0066 -2,0 115 0,0084 -1,27 0,0060 -2,3 116 0,0031 -3,6

10 0,0093 -0,79 118 0,0067 -1,911 0,015 1,8 120 0,020 4,115 0,011 0,0017 0,0089 -0,9720 0,012 0,2723 0,031 9,2 Outlier,ND24 0,0087 -1,027 0,025 6,5 Outlier,ND28 0,18 79 Outlier31 0,0088 -0,9832 0,0087 -1,133 0,012 0,6434 0,0052 -2,636 0,011 0,04537 0,012 0,3640 0,013 0,9143 0,030 8,6 Outlier,ND44 0,014 1,245 0,015 2,0 ND49 0,011 0,0054 0,017 2,757 0,0082 -1,358 0,050 18 Outlier,ND61 0,018 3,263 0,0080 -1,464 0,17 74 Outlier65 0,011 0,0070 0,068 26 Outlier,ND73 0,024 5,8 Outlier75 0,011 0,0076 0,010 -0,3280 0,025 6,4 Outlier,ND87 0,015 1,8 Consensus median, pg/g 0,01188 0,021 4,3 Median all values pg/g 0,01189 0,0087 -1,0 Consensus mean, pg/g 0,01195 0,018 3,2 Standard deviation, pg/g 0,0043

100 0,0055 -2,5 ND Relative standard deviation, % 39103 0,018 3,2 No. of values reported 50106 0,0068 -1,9 No. of values removed 10108 0,013 0,91 No. of reported non-detects 9109 0,011 0,00113 0,0075 -1,6

VealCongener: 1,2,3,4,7,8 HxCDF

Consenus statistics

Page 255: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,002

0,003

0,008

0,013

0,018

0,0234 5 7 10 11 15 17 20 23 24 27 28 31 32 33 34 36 37 40 43 44 45 49 54 57 58 61 63 64 65 70 73 75 76 80 87 88 89 95 100

103

106

108

109

113

114

115

116

118

120

pg/g

fw

Labcode

1,2,3,4,7,8 HxCDF

-5

-4

-3

-2

-1

0

1

2

3

4

5

116 34 114

100 7 5

118

106

113 63 57 115 32 89 24 31 17 10 76 15 49 65 75 109 36 20 37 33 40 108 44 11 87 45 54 61 95 103

120 88 73 80 27 43 23 4 58 70 64 28

Labcode

Z-score: 1,2,3,4,7,8 HxCDF

Page 256: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 0,050 26 Outlier,ND 114 0,0038 -2,6 ND5 0,0055 -1,6 115 0,0090 0,657 0,0080 0,00 116 0,0031 -3,0 ND

10 0,0078 -0,15 118 0,0040 -2,511 0,0090 0,62 120 0,018 6,315 0,0090 0,6217 0,0089 0,5420 0,0055 -1,623 0,017 5,8 ND24 0,0066 -0,8627 0,014 4,0 ND28 0,068 38 Outlier,ND31 0,0070 -0,6032 0,0083 0,1733 0,012 2,534 0,0055 -1,636 0,0090 0,6237 0,0093 0,8440 0,024 10 Outlier43 0,030 14 Outlier,ND44 0,0078 -0,1345 0,015 4,7 ND49 0,0080 0,0054 0,0067 -0,8157 0,0062 -1,158 0,050 26 Outlier,ND61 0,041 20 Outlier63 0,0070 -0,6364 0,082 46 Outlier65 0,0071 -0,5670 0,066 36 Outlier,ND73 0,018 6,5 Outlier75 0,0090 0,6276 0,0087 0,4480 0,025 11 Outlier,ND87 0,012 2,5 Consensus median, pg/g 0,008088 0,017 5,8 Median all values pg/g 0,009089 0,0081 0,079 Consensus mean, pg/g 0,008895 0,012 2,5 Standard deviation, pg/g 0,0036

100 0,0056 -1,5 ND Relative standard deviation, % 41103 0,019 6,9 Outlier No. of values reported 50106 0,0061 -1,2 No. of values removed 11108 0,0080 0,00 No. of reported non-detects 12109 0,0080 0,00113 0,011 1,9

VealCongener: 1,2,3,6,7,8 HxCDF

Consenus statistics

Page 257: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

0,000

0,002

0,004

0,006

0,008

0,010

0,012

0,014

0,016

0,0184 5 7 10 11 15 17 20 23 24 27 28 31 32 33 34 36 37 40 43 44 45 49 54 57 58 61 63 64 65 70 73 75 76 80 87 88 89 95 100

103

106

108

109

113

114

115

116

118

120

pg/g

fw

Labcode

1,2,3,6,7,8 HxCDF

-5

-4

-3

-2

-1

0

1

2

3

4

5

116

114

118 5 20 34 100

106 57 24 54 63 31 65 10 44 7 49 108

109 89 32 76 17 11 15 36 75 115 37 113 33 87 95 27 45 88 23 120 73 103 40 80 43 61 4 58 70 28 64

Labcode

Z-score: 1,2,3,6,7,8 HxCDF

Page 258: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 0,050 27 Outlier,ND 114 0,0055 -1,55 0,0070 -0,49 115 0,0075 -0,197 0,010 1,4 116 0,0031 -3,0 ND

10 0,0078 0,00 118 0,0051 -1,711 0,010 1,5 ND 120 0,012 2,715 0,010 1,417 0,0056 -1,420 0,0066 -0,7823 0,037 19 Outlier,ND24 0,0066 -0,7627 0,013 3,1 ND28 0,070 40 Outlier,ND31 0,0052 -1,732 0,0071 -0,4533 0,0090 0,7534 0,0062 -1,036 0,0081 0,1837 0,0051 -1,840 0,0070 -0,5243 0,030 14 Outlier,ND44 0,0092 0,8845 0,015 4,9 ND49 0,010 1,454 0,018 6,557 0,0081 0,1858 0,050 27 Outlier,ND61 0,043 22 Outlier63 0,0050 -1,864 0,029 14 Outlier65 0,0083 0,3170 0,064 36 Outlier,ND73 0,020 7,7 Outlier75 0,0090 0,7576 0,0061 -1,180 0,025 11 Outlier,ND87 0,013 3,3 Consensus median, pg/g 0,007888 0,019 7,0 Outlier Median all values pg/g 0,009089 0,0077 -0,062 Consensus mean, pg/g 0,008395 0,011 2,0 Standard deviation, pg/g 0,0031

100 0,028 13 Outlier Relative standard deviation, % 37103 0,026 12 Outlier No. of values reported 50106 0,0041 -2,4 No. of values removed 13108 0,0090 0,75 No. of reported non-detects 11109 0,0085 0,43113 0,0066 -0,78

VealCongener: 2,3,4,6,7,8 HxCDF

Consenus statistics

Page 259: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

0,000

0,002

0,004

0,006

0,008

0,010

0,012

0,014

0,016

0,0184 5 7 10 11 15 17 20 23 24 27 28 31 32 33 34 36 37 40 43 44 45 49 54 57 58 61 63 64 65 70 73 75 76 80 87 88 89 95 100

103

106

108

109

113

114

115

116

118

120

pg/g

fw

Labcode

2,3,4,6,7,8 HxCDF

-5

-4

-3

-2

-1

0

1

2

3

4

5

116

106 63 37 118 31 114 17 76 34 20 113 24 40 5 32 115 89 10 36 57 65 109 33 75 108 44 7 15 49 11 95 120 27 87 45 54 88 73 80 103

100 64 43 23 61 4 58 70 28

Labcode

Z-score: 2,3,4,6,7,8 HxCDF

Page 260: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 0,050 63 Outlier,ND 114 0,0059 3,05 0,0055 2,4 115 0,0033 -0,527 0,0010 -3,6 ND 116 0,0036 -0,18 ND

10 0,0020 -2,3 ND 118 0,00079 -3,9 ND11 0,0035 -0,26 ND 120 0,0040 0,4115 0,0050 1,8 ND17 0,00098 -3,720 0,0023 -1,923 0,024 27 Outlier,ND24 0,0025 -1,6 ND27 0,017 17 Outlier,ND28 0,32 430 Outlier31 0,0038 0,18 ND32 0,0041 0,59 ND33 0,0031 -0,8134 0,0010 -3,6 ND36 0,0040 0,41 ND37 0,0050 1,8 ND40 0,0060 3,1 ND43 0,030 36 Outlier,ND44 0,0014 -3,145 0,015 16 Outlier,ND49 0,0010 -3,6 ND54 0,0045 1,157 0,0024 -1,8 ND58 0,050 63 Outlier,ND61 0,025 28 Outlier63 0,0040 0,41 ND64 0,0091 7,465 0,0014 -3,170 0,067 85 Outlier,ND73 0,012 11 Outlier75 0,0050 1,8 ND76 0,0032 -0,68 ND80 0,025 29 Outlier,ND87 0,0050 1,8 Consensus median, pg/g 0,003788 0,018 20 Outlier Median all values pg/g 0,005089 0,0011 -3,5 Consensus mean, pg/g 0,004095 0,0080 5,8 ND Standard deviation, pg/g 0,0025

100 0,013 13 Outlier Relative standard deviation, % 64103 0,0070 4,5 ND No. of values reported 50106 0,0019 -2,4 ND No. of values removed 14108 0,010 8,5 ND No. of reported non-detects 31109 0,010 8,5 ND113 0,011 9,9 Outlier

VealCongener: 1,2,3,7,8,9 HxCDF

Consenus statistics

Page 261: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

0,000

0,001

0,002

0,003

0,004

0,005

0,006

0,007

0,008

0,009

0,0104 5 7 10 11 15 17 20 23 24 27 28 31 32 33 34 36 37 40 43 44 45 49 54 57 58 61 63 64 65 70 73 75 76 80 87 88 89 95 100

103

106

108

109

113

114

115

116

118

120

pg/g

fw

Labcode

1,2,3,7,8,9 HxCDF

-5

-4

-3

-2

-1

0

1

2

3

4

5

118 17 7 34 49 89 44 65 106 10 20 57 24 33 76 115 11 116 31 36 63 120 32 54 15 37 75 87 5

114 40 103 95 64 108

109

113 73 100 45 27 88 23 61 80 43 4 58 70 28

Labcode

Z-score: 1,2,3,7,8,9 HxCDF

Page 262: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 0,050 25 Outlier,ND 114 0,012 2,2 ND5 0,0050 -2,0 115 0,0078 -0,287 0,0050 -2,0 116 0,0040 -2,6 ND

10 0,0053 -1,8 118 0,0045 -2,311 0,0083 0,00 120 0,022 8,3 Outlier15 0,010 1,017 0,011 1,520 0,0039 -2,723 0,019 6,1 ND24 0,0066 -1,027 0,015 3,8 ND28 0,32 185 Outlier31 0,0077 -0,38 ND32 0,0063 -1,233 0,0063 -1,234 0,0049 -2,036 0,0093 0,6037 0,0054 -1,740 0,015 4,043 0,030 13 Outlier,ND44 0,0059 -1,445 0,015 4,3 ND49 0,0050 -2,054 0,011 1,657 0,0053 -1,858 0,050 25 Outlier,ND61 0,0095 0,70 ND63 0,0070 -0,7864 0,023 8,7 Outlier65 0,0085 0,1270 0,062 33 Outlier,ND73 0,029 12 Outlier75 0,0090 0,4276 0,0039 -2,780 0,050 25 Outlier,ND87 0,013 2,8 Consensus median, pg/g 0,008388 0,052 26 Outlier Median all values pg/g 0,009789 0,010 1,2 Consensus mean, pg/g 0,008795 0,016 4,6 Standard deviation, pg/g 0,0038

100 0,011 1,7 Relative standard deviation, % 43103 0,053 27 Outlier No. of values reported 50106 0,011 1,6 No. of values removed 11108 0,0090 0,42 No. of reported non-detects 12109 0,010 1,0113 0,0056 -1,6

VealCongener: 1,2,3,4,6,7,8 HpCDF

Consenus statistics

Page 263: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,001

0,001

0,003

0,005

0,007

0,009

0,011

0,013

0,015

0,017

0,0194 5 7 10 11 15 17 20 23 24 27 28 31 32 33 34 36 37 40 43 44 45 49 54 57 58 61 63 64 65 70 73 75 76 80 87 88 89 95 100

103

106

108

109

113

114

115

116

118

120

pg/g

fw

Labcode

1,2,3,4,6,7,8 HpCDF

-5

-4

-3

-2

-1

0

1

2

3

4

5

20 76 116

118 34 7 49 5 57 10 37 113 44 33 32 24 63 31 115 11 65 75 108 36 61 109 15 89 17 54 106

100

114 87 27 40 45 95 23 120 64 73 43 4 58 80 88 103 70 28

Labcode

Z-score: 1,2,3,4,6,7,8 HpCDF

Page 264: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 0,050 73 Outlier,ND 114 0,017 22 Outlier,ND5 0,0011 -3,2 115 0,00060 -4,17 0,0010 -3,4 ND 116 0,0078 7,1 ND

10 0,0050 2,8 ND 118 0,0012 -3,1 ND11 0,0037 0,73 ND 120 0,0060 4,415 0,0050 2,8 ND17 0,00082 -3,720 0,0020 -1,9 ND23 0,026 35 Outlier,ND24 0,0010 -3,427 0,017 21 Outlier,ND28 0,097 147 Outlier,ND31 0,0077 7,0 ND32 0,0041 1,5 ND33 0,0014 -2,834 0,00090 -3,6 ND36 0,0020 -1,9 ND37 0,0050 2,8 ND40 0,0080 7,5 ND43 0,030 42 Outlier,ND44 0,00033 -4,5 ND45 0,015 19 Outlier,ND49 0,0020 -1,954 0,011 12 Outlier57 0,0021 -1,758 0,050 73 Outlier,ND61 0,013 16 Outlier63 0,0050 2,8 ND64 0,0080 7,5 ND65 0,0026 -0,9470 0,061 90 Outlier,ND73 0,0065 5,175 0,0050 2,8 ND76 0,0032 0,00 ND80 0,050 73 Outlier,ND87 0,0080 7,5 Consensus median, pg/g 0,003288 0,016 20 Outlier Median all values pg/g 0,005089 0,0027 -0,72 Consensus mean, pg/g 0,003895 0,011 12 Outlier,ND Standard deviation, pg/g 0,0028

100 0,013 15 Outlier Relative standard deviation, % 71103 0,0080 7,5 ND No. of values reported 50106 0,0033 0,16 ND No. of values removed 15108 0,010 11 ND No. of reported non-detects 33109 0,0020 -1,9113 0,0016 -2,5 ND

VealCongener: 1,2,3,4,7,8,9 HpCDF

Consenus statistics

Page 265: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

0,000

0,001

0,002

0,003

0,004

0,005

0,006

0,007

0,008

0,009

0,0104 5 7 10 11 15 17 20 23 24 27 28 31 32 33 34 36 37 40 43 44 45 49 54 57 58 61 63 64 65 70 73 75 76 80 87 88 89 95 100

103

106

108

109

113

114

115

116

118

120

pg/g

fw

Labcode

1,2,3,4,7,8,9 HpCDF

-5

-4

-3

-2

-1

0

1

2

3

4

5

44 115 17 34 7 24 5

118 33 113 20 36 49 109 57 65 89 76 106 11 32 10 15 37 63 75 120 73 31 116 64 40 87 103

108 54 95 100 61 45 88 27 114 23 43 4 58 80 70 28

Labcode

Z-score: 1,2,3,4,7,8,9 HpCDF

Page 266: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 0,20 95 Outlier,ND 114 0,0077 -1,2 ND5 0,00068 -4,7 115 0,024 7,27 0,0080 -1,0 116 0,010 0,24 ND

10 0,010 0,00 ND 118 0,00059 -4,7 ND11 0,0045 -2,7 ND 120 0,023 6,515 0,010 0,00 ND17 0,0030 -3,520 0,012 1,2 ND23 0,030 9,8 Outlier,ND24 0,0045 -2,727 0,26 127 Outlier,ND28 0,64 314 Outlier31 0,015 2,7 ND32 0,0083 -0,86 ND33 0,0071 -1,4 ND34 0,0035 -3,336 0,0030 -3,5 ND37 0,010 0,00 ND40 0,046 18 Outlier,ND43 0,050 20 Outlier,ND44 0,00091 -4,5 ND45 0,039 14 Outlier,ND49 0,0050 -2,554 0,038 14 Outlier57 0,0060 -2,058 0,050 20 Outlier,ND61 0,050 20 Outlier63 0,0080 -1,0 ND64 0,018 4,265 0,0093 -0,3570 0,062 26 Outlier,ND73 0,013 1,775 0,020 5,0 ND76 0,0064 -1,8 ND80 0,10 45 Outlier,ND87 0,012 1,0 Consensus median, pg/g 0,01088 0,026 7,9 Outlier Median all values pg/g 0,01389 0,012 1,0 Consensus mean, pg/g 0,01195 0,025 7,5 ND Standard deviation, pg/g 0,0071

100 0,018 4,1 ND Relative standard deviation, % 65103 0,019 4,5 No. of values reported 50106 0,017 3,7 No. of values removed 13108 0,020 5,0 ND No. of reported non-detects 29109 0,024 7,0113 0,0071 -1,5 ND

VealCongener: OCDF

Consenus statistics

Page 267: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,004

0,001

0,006

0,011

0,016

0,021

0,0264 5 7 10 11 15 17 20 23 24 27 28 31 32 33 34 36 37 40 43 44 45 49 54 57 58 61 63 64 65 70 73 75 76 80 87 88 89 95 100

103

106

108

109

113

114

115

116

118

120

pg/g

fw

Labcode

OCDF

-5

-4

-3

-2

-1

0

1

2

3

4

5

118 5 44 17 36 34 24 11 49 57 76 113 33 114 7 63 32 65 10 15 37 116 87 89 20 73 31 106

100 64 103 75 108

120

109

115 95 88 23 54 45 40 43 58 61 70 80 4 27 28

Labcode

Z-score: OCDF

Page 268: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 2,0 8,8 Outlier,ND 115 0,96 1,65 0,63 -0,68 116 0,59 -0,967 0,76 0,24 117 0,50 -1,6

10 0,66 -0,46 118 0,86 0,9311 1,1 2,9 120 1,5 5,5 Outlier15 0,98 1,817 0,75 0,1420 0,75 0,1723 0,78 0,3424 0,86 0,9427 0,56 -1,128 0,45 -1,9 ND31 0,65 -0,5332 0,60 -0,8433 0,33 -2,734 0,59 -0,9236 0,57 -1,037 0,63 -0,6640 0,71 -0,1043 0,36 -2,544 0,75 0,1745 0,71 -0,1249 0,76 0,2154 0,76 0,2457 0,82 0,6658 0,73 0,03061 0,67 -0,3563 0,79 0,4464 1,4 5,065 0,67 -0,3570 8,9 56 Outlier,ND73 0,95 1,575 0,96 1,680 0,93 1,487 0,93 1,488 0,57 -1,1 Consensus median, pg/g 0,7389 0,53 -1,3 Median all values pg/g 0,7495 0,78 0,38 Consensus mean, pg/g 0,73

100 0,50 -1,6 Standard deviation, pg/g 0,20103 0,73 0,00 Relative standard deviation, % 27106 0,64 -0,55 No. of values reported 50108 0,91 1,3 No. of values removed 3109 0,62 -0,70 No. of reported non-detects 3113 0,60 -0,84114 0,80 0,52

VealCongener: PCB 77

Consenus statistics

Page 269: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,125

0,075

0,275

0,475

0,675

0,875

1,075

1,275

1,4754 5 7 10 11 15 17 20 23 24 27 28 31 32 33 34 36 37 40 43 44 45 49 54 57 58 61 63 64 65 70 73 75 80 87 88 89 95 100

103

106

108

109

113

114

115

116

117

118

120

pg/g

fw

Labcode

PCB 77

-5

-4

-3

-2

-1

0

1

2

3

4

5

33 43 28 117

100 89 27 88 36 116 34 32 113

109 5 37 106 31 10 61 65 45 40 103 58 17 20 44 49 7 54 23 95 63 114 57 118 24 108 80 87 73 115 75 15 11 64 120 4 70

Labcode

Z-score: PCB 77

Page 270: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 0,69 1,3 115 0,54 -0,105 0,64 0,78 116 0,76 1,97 0,68 1,2 117 0,42 -1,2

10 0,55 0,00 118 0,57 0,1311 0,62 0,65 120 0,85 2,715 0,59 0,3517 0,59 0,3120 0,58 0,2623 0,60 0,4224 0,55 0,002327 0,50 -0,4428 0,59 0,35 ND31 0,52 -0,2532 0,49 -0,5933 0,63 0,7334 0,49 -0,5536 0,47 -0,7137 0,48 -0,6940 0,24 -2,843 0,41 -1,344 0,67 1,145 0,59 0,3749 0,53 -0,2054 0,55 -0,009157 0,54 -0,06058 0,62 0,6261 0,34 -1,963 0,58 0,2264 0,64 0,7965 0,55 -0,02370 4,3 34 Outlier,ND73 0,73 1,675 0,58 0,2680 0,54 -0,1087 0,59 0,3888 0,47 -0,74 Consensus median, pg/g 0,5589 0,46 -0,83 Median all values pg/g 0,5595 0,47 -0,74 Consensus mean, pg/g 0,54

100 0,44 -1,0 Standard deviation, pg/g 0,11103 0,58 0,25 Relative standard deviation, % 21106 0,45 -0,90 No. of values reported 50108 0,51 -0,38 No. of values removed 1109 0,55 0,0045 No. of reported non-detects 2113 0,49 -0,55114 0,20 -3,2

VealCongener: PCB 126

Consenus statistics

Page 271: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,098

0,102

0,302

0,502

0,702

0,902

1,1024 5 7 10 11 15 17 20 23 24 27 28 31 32 33 34 36 37 40 43 44 45 49 54 57 58 61 63 64 65 70 73 75 80 87 88 89 95 100

103

106

108

109

113

114

115

116

117

118

120

pg/g

fw

Labcode

PCB 126

-5

-4

-3

-2

-1

0

1

2

3

4

5

114 40 61 43 117

100

106 89 88 95 36 37 32 34 113 27 108 31 49 115 80 57 65 54 10 24 109

118 63 103 20 75 17 15 28 45 87 23 58 11 33 5 64 44 7 4 73 116

120 70

Labcode

Z-score: PCB 126

Page 272: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 2,0 129 Outlier,ND 115 0,082 0,515 0,084 0,67 116 0,087 0,877 0,11 2,4 117 0,054 -1,4

10 0,081 0,47 118 0,076 0,1411 0,074 -0,025 120 0,18 6,8 Outlier15 0,080 0,3717 0,084 0,6520 0,060 -0,9723 0,076 0,1124 0,069 -0,3927 1,7 112 Outlier,ND28 0,38 21 Outlier,ND31 0,064 -0,6832 0,073 -0,1133 0,087 0,8234 0,063 -0,7736 0,065 -0,6237 0,059 -1,040 0,082 0,5143 0,050 -1,6 ND44 0,10 1,745 0,074 0,0049 0,15 5,154 0,071 -0,2357 0,072 -0,1458 0,066 -0,5761 0,056 -1,363 0,10 1,864 0,12 3,365 0,11 2,370 6,7 445 Outlier,ND73 0,078 0,2475 0,080 0,3780 0,070 -0,3087 0,11 2,488 0,075 0,025 Consensus median, pg/g 0,07489 0,062 -0,84 Median all values pg/g 0,07695 0,073 -0,096 Consensus mean, pg/g 0,076

100 0,063 -0,74 Standard deviation, pg/g 0,023103 0,095 1,4 ND Relative standard deviation, % 30106 0,056 -1,3 No. of values reported 50108 0,070 -0,30 No. of values removed 5109 0,077 0,14 No. of reported non-detects 7113 0,0020 -4,9 ND114 0,042 -2,2

VealCongener: PCB 169

Consenus statistics

Page 273: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,007

0,013

0,033

0,053

0,073

0,093

0,113

0,133

0,1534 5 7 10 11 15 17 20 23 24 27 28 31 32 33 34 36 37 40 43 44 45 49 54 57 58 61 63 64 65 70 73 75 80 87 88 89 95 100

103

106

108

109

113

114

115

116

117

118

120

pg/g

fw

Labcode

PCB 169

-5

-4

-3

-2

-1

0

1

2

3

4

5

113

114 43 117

106 61 37 20 89 34 100 31 36 58 24 80 108 54 57 32 95 11 45 88 23 118

109 73 15 75 10 40 115 17 5 33 116

103 44 63 65 7 87 64 49 120 28 27 4 70

Labcode

Z-score: PCB 169

Page 274: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 2,0 183 Outlier,ND 115 0,011 -4,05 0,027 -2,5 116 0,088 3,37 0,054 0,066 117 0,040 -1,2

10 0,050 -0,31 ND 118 0,059 0,5211 0,054 0,053 120 0,12 6,4 Outlier15 0,080 2,517 0,038 -1,420 0,060 0,6323 0,064 1,024 0,052 -0,1327 0,32 25 Outlier,ND28 0,42 34 Outlier,ND31 0,052 -0,1432 0,052 -0,15 ND33 0,026 -2,634 0,043 -0,9736 0,050 -0,3537 0,023 -2,840 0,080 2,5 ND43 0,50 42 Outlier,ND44 0,080 2,545 0,055 0,2049 0,076 2,154 0,043 -0,9757 0,016 -3,5 ND58 0,060 0,6161 0,052 -0,1263 0,059 0,5464 0,21 15 Outlier65 0,053 0,0070 8,8 821 Outlier,ND73 0,87 77 Outlier75 0,080 2,580 0,070 1,687 0,080 2,588 0,056 0,30 Consensus median, pg/g 0,05389 0,047 -0,54 Median all values pg/g 0,05895 0,045 -0,78 Consensus mean, pg/g 0,054

100 0,022 -2,9 Standard deviation, pg/g 0,021103 0,20 14 Outlier Relative standard deviation, % 39106 0,050 -0,33 No. of values reported 50108 0,077 2,2 No. of values removed 9109 0,069 1,4 No. of reported non-detects 9113 0,017 -3,4114 0,10 4,4

VealCongener: PCB 81

Consenus statistics

Page 275: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,005

0,015

0,035

0,055

0,075

0,095

0,1154 5 7 10 11 15 17 20 23 24 27 28 31 32 33 34 36 37 40 43 44 45 49 54 57 58 61 63 64 65 70 73 75 80 87 88 89 95 100

103

106

108

109

113

114

115

116

117

118

120

pg/g

fw

Labcode

PCB 81

-5

-4

-3

-2

-1

0

1

2

3

4

5

115 57 113

100 37 33 5 17 117 34 54 95 89 36 106 10 32 31 24 61 65 11 7 45 88 118 63 58 20 23 109 80 49 108 15 40 44 75 87 116

114

120

103 64 27 28 43 73 4 70

Labcode

Z-score: PCB 81

Page 276: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 13 1,0 115 11 -0,0285 11 0,0019 116 10 -0,297 11 0,28 117 8,1 -1,2

10 9,8 -0,45 118 12 0,7311 12 0,48 120 18 3,215 11 0,04617 11 0,2120 9,1 -0,7923 11 0,2824 11 0,07527 9,6 -0,5528 9,7 -0,5031 10 -0,3532 9,8 -0,4533 13 1,134 9,3 -0,6836 9,7 -0,5037 9,1 -0,7940 9,9 -0,4143 10 -0,1444 9,2 -0,7545 8,7 -0,9849 11 -0,1154 20 4,257 11 0,1258 11 0,1361 11 -0,07163 11 0,2864 15 1,865 11 0,03170 10 -0,3273 16 2,375 11 0,0080 11 0,2787 11 0,2888 8,1 -1,3 Consensus median, pg/g 1189 9,5 -0,58 Median all values pg/g 1195 11 -0,046 Consensus mean, pg/g 11

100 9,0 -0,85 Standard deviation, pg/g 2,2103 11 0,21 Relative standard deviation, % 20106 9,0 -0,86 No. of values reported 50108 11 0,19 No. of values removed 1109 11 0,015 No. of reported non-detects 0113 12 0,69114 37 12 Outlier

VealCongener: PCB 105

Consenus statistics

Page 277: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-3,40

1,60

6,60

11,60

16,60

21,604 5 7 10 11 15 17 20 23 24 27 28 31 32 33 34 36 37 40 43 44 45 49 54 57 58 61 63 64 65 70 73 75 80 87 88 89 95 100

103

106

108

109

113

114

115

116

117

118

120

pg/g

fw

Labcode

PCB 105

-5

-4

-3

-2

-1

0

1

2

3

4

5

88 117 45 106

100 20 37 44 34 89 27 36 28 32 10 40 31 70 116 43 49 61 95 115 75 5

109 65 15 24 57 58 108 17 103 80 23 7 63 87 11 113

118 4 33 64 73 120 54 114

Labcode

Z-score: PCB 105

Page 278: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 10 34 Outlier,ND 115 1,3 -0,0355 1,3 0,18 116 1,1 -0,547 1,3 0,056 117 1,1 -0,57

10 1,3 0,13 118 1,4 0,5811 1,5 0,86 120 1,7 1,815 1,3 0,09517 1,3 0,03220 1,2 -0,1423 1,4 0,4924 1,3 -0,02427 1,1 -0,8728 0,51 -3,0 ND31 1,0 -1,032 1,4 0,3133 1,4 0,5234 1,0 -0,9036 1,1 -0,5937 1,1 -0,7340 1,3 0,05643 1,4 0,4544 1,5 0,8845 1,2 -0,4349 1,1 -0,8654 1,3 -0,1057 1,2 -0,3958 10 34 Outlier,ND61 0,81 -1,863 1,3 -0,1064 1,9 2,665 1,3 0,0070 4,5 13 Outlier,ND73 1,8 2,075 1,4 0,4980 1,0 -1,1 ND87 1,6 1,288 1,0 -0,96 Consensus median, pg/g 1,389 1,0 -1,0 Median all values pg/g 1,395 1,6 1,1 Consensus mean, pg/g 1,3

100 1,0 -0,96 Standard deviation, pg/g 0,25103 1,3 0,12 Relative standard deviation, % 20106 2,6 5,2 Outlier,ND No. of values reported 50108 1,3 -0,022 No. of values removed 5109 1,3 0,064 No. of reported non-detects 7113 1,5 1,0114 6,8 22 Outlier,ND

VealCongener: PCB 114

Consenus statistics

Page 279: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,420

0,080

0,580

1,080

1,580

2,080

2,5804 5 7 10 11 15 17 20 23 24 27 28 31 32 33 34 36 37 40 43 44 45 49 54 57 58 61 63 64 65 70 73 75 80 87 88 89 95 100

103

106

108

109

113

114

115

116

117

118

120

pg/g

fw

Labcode

PCB 114

-5

-4

-3

-2

-1

0

1

2

3

4

5

28 61 80 31 89 100 88 34 27 49 37 36 117

116 45 57 20 54 63 115 24 108 65 17 7 40 109 15 103 10 5 32 43 23 75 33 118 11 44 113 95 87 120 73 64 106 70 114 4 58

Labcode

Z-score: PCB 114

Page 280: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 73 1,2 115 60 0,0565 62 0,21 116 56 -0,317 63 0,31 117 46 -1,1

10 56 -0,27 118 68 0,7611 65 0,52 120 88 2,415 61 0,1817 65 0,4520 63 0,3523 66 0,5524 60 0,08727 56 -0,3128 58 -0,1531 51 -0,6732 59 0,01833 66 0,5834 51 -0,6636 51 -0,6937 46 -1,140 54 -0,4543 58 -0,09844 58 -0,08545 51 -0,7049 57 -0,1654 52 -0,6157 59 -0,04658 61 0,1161 59 0,0063 62 0,2664 68 0,7665 53 -0,5070 60 0,09473 88 2,475 61 0,1680 64 0,4087 59 -0,05888 48 -0,96 Consensus median, pg/g 5989 44 -1,3 Median all values pg/g 5995 57 -0,23 Consensus mean, pg/g 60

100 54 -0,41 Standard deviation, pg/g 9,1103 59 0,014 Relative standard deviation, % 15106 44 -1,3 No. of values reported 50108 55 -0,37 No. of values removed 1109 66 0,57 No. of reported non-detects 0113 78 1,6114 230 14 Outlier

VealCongener: PCB 118

Consenus statistics

Page 281: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-1,3

18,7

38,7

58,7

78,7

98,7

118,74 5 7 10 11 15 17 20 23 24 27 28 31 32 33 34 36 37 40 43 44 45 49 54 57 58 61 63 64 65 70 73 75 80 87 88 89 95 100

103

106

108

109

113

114

115

116

117

118

120

pg/g

fw

Labcode

PCB 118

-5

-4

-3

-2

-1

0

1

2

3

4

5

106 89 117 37 88 45 36 31 34 54 65 40 100

108

116 27 10 95 49 28 43 44 87 57 61 103 32 115 24 70 58 75 15 5 63 7 20 80 17 11 23 109 33 118 64 4

113

120 73 114

Labcode

Z-score: PCB 118

Page 282: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 10 57 Outlier,ND 115 0,91 0,685 0,68 -0,74 116 0,90 0,597 0,98 1,1 117 0,73 -0,47

10 0,87 0,42 118 0,54 -1,611 0,68 -0,78 120 1,1 1,815 1,1 1,817 2,0 7,5 Outlier20 1,5 4,523 1,7 5,324 0,83 0,1627 0,85 0,3128 0,52 -1,8 ND31 0,72 -0,5432 1,1 2,033 1,6 5,034 0,44 -2,336 0,51 -1,837 0,58 -1,440 0,64 -1,043 1,6 4,844 2,3 9,3 Outlier45 0,31 -3,149 0,53 -1,754 0,74 -0,3957 0,0089 -4,9 ND58 10 57 Outlier,ND61 2,5 11 Outlier63 0,94 0,8864 1,2 2,865 1,7 5,670 4,9 26 Outlier,ND73 3,9 19 Outlier75 1,1 1,880 1,0 1,2 ND87 0,79 -0,1088 0,78 -0,15 Consensus median, pg/g 0,8089 0,75 -0,32 Median all values pg/g 0,9195 0,79 -0,081 Consensus mean, pg/g 0,87

100 0,69 -0,68 Standard deviation, pg/g 0,37103 0,56 -1,5 Relative standard deviation, % 42106 3,0 14 Outlier,ND No. of values reported 50108 0,80 0,00 No. of values removed 9109 0,97 1,1 No. of reported non-detects 8113 1,0 1,4114 13 76 Outlier,ND

VealCongener: PCB 123

Consenus statistics

Page 283: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,190

0,010

0,210

0,410

0,610

0,810

1,010

1,210

1,410

1,610

1,8104 5 7 10 11 15 17 20 23 24 27 28 31 32 33 34 36 37 40 43 44 45 49 54 57 58 61 63 64 65 70 73 75 80 87 88 89 95 100

103

106

108

109

113

114

115

116

117

118

120

pg/g

fw

Labcode

PCB 123

-5

-4

-3

-2

-1

0

1

2

3

4

5

57 45 34 36 28 49 118

103 37 40 11 5

100 31 117 54 89 88 87 95 108 24 27 10 116

115 63 109 7 80 113

120 15 75 32 64 20 43 33 23 65 17 44 61 106 73 70 4 58 114

Labcode

Z-score: PCB 123

Page 284: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 10 3,8 ND 115 6,4 0,645 5,8 0,073 116 6,4 0,617 6,3 0,47 117 4,5 -1,0

10 5,6 -0,096 118 6,1 0,3711 6,2 0,47 120 8,0 2,015 6,1 0,3417 6,2 0,4620 5,7 0,0023 5,5 -0,2024 5,4 -0,2727 5,4 -0,2828 5,2 -0,4931 4,9 -0,7232 5,5 -0,1833 6,0 0,3034 4,9 -0,7036 5,9 0,1537 4,8 -0,8240 5,1 -0,5043 4,9 -0,6944 5,4 -0,3245 4,8 -0,8449 5,3 -0,3754 5,4 -0,3057 5,9 0,1758 10 3,8 ND61 5,6 -0,1263 5,8 0,1164 6,6 0,8165 5,0 -0,6270 6,9 1,0 ND73 7,2 1,375 6,4 0,6080 6,3 0,4987 5,9 0,1788 4,9 -0,73 Consensus median, pg/g 5,789 4,7 -0,92 Median all values pg/g 5,895 5,9 0,16 Consensus mean, pg/g 5,8

100 4,6 -1,0 Standard deviation, pg/g 1,1103 5,6 -0,082 Relative standard deviation, % 19106 4,6 -0,96 No. of values reported 50108 4,7 -0,93 No. of values removed 1109 6,1 0,38 No. of reported non-detects 3113 6,2 0,39114 19 12 Outlier

VealCongener: PCB 156

Consenus statistics

Page 285: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,50

1,50

3,50

5,50

7,50

9,50

11,504 5 7 10 11 15 17 20 23 24 27 28 31 32 33 34 36 37 40 43 44 45 49 54 57 58 61 63 64 65 70 73 75 80 87 88 89 95 100

103

106

108

109

113

114

115

116

117

118

120

pg/g

fw

Labcode

PCB 156

-5

-4

-3

-2

-1

0

1

2

3

4

5

117

100

106

108 89 45 37 88 31 34 43 65 40 28 49 44 54 27 24 23 32 61 10 103 20 5 63 36 95 87 57 33 15 118

109

113 17 11 7 80 75 116

115 64 70 73 120 4 58 114

Labcode

Z-score: PCB 156

Page 286: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 10 37 Outlier,ND 115 1,6 1,65 1,3 0,26 116 1,2 0,167 1,4 0,81 117 1,2 -0,18

10 1,3 0,26 118 1,2 0,007211 1,3 0,61 120 1,8 2,515 1,4 0,8517 1,3 0,4020 1,2 -0,1123 0,98 -0,9024 1,1 -0,3827 1,1 -0,2428 1,7 1,931 0,99 -0,8832 1,2 -0,007233 1,4 0,9434 0,97 -0,9336 1,2 -0,03837 0,98 -0,9340 1,1 -0,2843 0,93 -1,144 1,2 0,1845 1,2 -0,1649 0,98 -0,9054 1,2 0,1857 1,2 -0,1458 10 37 Outlier,ND61 0,71 -2,063 1,3 0,4364 1,6 1,765 1,2 -0,1970 6,9 24 Outlier,ND73 1,5 1,375 1,3 0,4380 1,3 0,6087 1,3 0,3588 1,1 -0,47 Consensus median, pg/g 1,289 1,1 -0,30 Median all values pg/g 1,295 1,2 0,053 Consensus mean, pg/g 1,2

100 0,96 -0,97 Standard deviation, pg/g 0,20103 1,4 0,72 Relative standard deviation, % 17106 1,2 -0,20 No. of values reported 50108 1,0 -0,66 No. of values removed 4109 1,2 0,17 No. of reported non-detects 4113 1,2 -0,15114 4,5 14 Outlier,ND

VealCongener: PCB 157

Consenus statistics

Page 287: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,055

0,445

0,945

1,445

1,945

2,4454 5 7 10 11 15 17 20 23 24 27 28 31 32 33 34 36 37 40 43 44 45 49 54 57 58 61 63 64 65 70 73 75 80 87 88 89 95 100

103

106

108

109

113

114

115

116

117

118

120

pg/g

fw

Labcode

PCB 157

-5

-4

-3

-2

-1

0

1

2

3

4

5

61 43 100 34 37 23 49 31 108 88 24 89 40 27 106 65 117 45 113 57 20 36 32 118 95 116

109 44 54 5 10 87 17 63 75 80 11 103 7 15 33 73 115 64 28 120

114 70 4 58

Labcode

Z-score: PCB 157

Page 288: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 10 11 Outlier,ND 115 3,5 0,745 3,4 0,56 116 3,2 0,227 4,1 1,7 117 2,3 -1,3

10 3,4 0,45 118 3,5 0,7311 3,4 0,57 120 4,7 2,715 3,6 0,8617 3,2 0,1520 3,0 -0,1723 3,9 1,324 2,9 -0,3327 2,7 -0,5828 2,2 -1,531 2,9 -0,2832 3,0 -0,03833 3,4 0,5934 2,7 -0,6736 2,9 -0,2437 2,3 -1,340 2,5 -0,9843 2,8 -0,3844 3,0 -0,1845 2,9 -0,2649 3,1 0,03854 3,0 -0,06857 0,031 -4,9 ND58 10 11 Outlier,ND61 2,7 -0,6063 3,3 0,3464 3,5 0,7465 2,9 -0,2670 6,4 5,4 Outlier,ND73 4,2 1,875 3,5 0,7080 3,7 1,087 3,4 0,4788 2,7 -0,56 Consensus median, pg/g 3,189 2,7 -0,59 Median all values pg/g 3,295 3,2 0,16 Consensus mean, pg/g 3,1

100 2,6 -0,82 Standard deviation, pg/g 0,68103 3,0 -0,083 Relative standard deviation, % 22106 2,8 -0,41 No. of values reported 50108 3,2 0,13 No. of values removed 4109 3,3 0,29 No. of reported non-detects 5113 3,4 0,55114 29 42 Outlier,ND

VealCongener: PCB 167

Consenus statistics

Page 289: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,688

0,312

1,312

2,312

3,312

4,312

5,312

6,3124 5 7 10 11 15 17 20 23 24 27 28 31 32 33 34 36 37 40 43 44 45 49 54 57 58 61 63 64 65 70 73 75 80 87 88 89 95 100

103

106

108

109

113

114

115

116

117

118

120

pg/g

fw

Labcode

PCB 167

-5

-4

-3

-2

-1

0

1

2

3

4

5

57 28 117 37 40 100 34 61 89 27 88 106 43 24 31 45 65 36 44 20 103 54 32 49 108 17 95 116

109 63 10 87 113 5 11 33 75 118 64 115 15 80 23 7 73 120 70 4 58 114

Labcode

Z-score: PCB 167

Page 290: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 10 123 Outlier,ND 115 0,43 0,505 0,37 -0,20 116 0,33 -0,767 0,42 0,38 117 0,34 -0,64

10 0,37 -0,28 118 0,38 -0,08411 0,43 0,49 120 0,68 3,715 1,0 7,8 Outlier,ND17 0,44 0,5820 0,41 0,2623 0,38 -0,1224 0,35 -0,5527 0,87 6,2 Outlier,ND28 0,32 -0,90 ND31 0,61 2,9 ND32 1,0 8,3 Outlier,ND33 0,46 0,8434 0,36 -0,3336 0,38 -0,1237 0,39 0,01340 0,39 0,0043 0,39 0,0044 0,38 -0,1345 0,33 -0,7249 0,98 7,6 Outlier54 0,58 2,457 0,41 0,2358 10 123 Outlier,ND61 0,36 -0,4363 0,47 1,164 0,66 3,565 0,40 0,1670 0,28 -1,4 ND73 0,49 1,375 0,50 1,4 ND80 1,0 7,8 Outlier,ND87 0,47 1,188 0,37 -0,26 Consensus median, pg/g 0,3989 0,38 -0,12 Median all values pg/g 0,4195 0,51 1,5 Consensus mean, pg/g 0,42

100 0,29 -1,2 Standard deviation, pg/g 0,093103 0,36 -0,40 Relative standard deviation, % 22106 1,7 17 Outlier,ND No. of values reported 50108 0,37 -0,27 No. of values removed 9109 0,57 2,4 No. of reported non-detects 12113 0,38 -0,10114 2,5 27 Outlier,ND

VealCongener: PCB 189

Consenus statistics

Page 291: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,082

0,018

0,118

0,218

0,318

0,418

0,518

0,618

0,718

0,8184 5 7 10 11 15 17 20 23 24 27 28 31 32 33 34 36 37 40 43 44 45 49 54 57 58 61 63 64 65 70 73 75 80 87 88 89 95 100

103

106

108

109

113

114

115

116

117

118

120

pg/g

fw

Labcode

PCB 189

-5

-4

-3

-2

-1

0

1

2

3

4

5

70 100 28 116 45 117 24 61 103 34 10 108 88 5 44 89 23 36 113

118 40 43 37 65 57 20 7 11 115 17 33 63 87 73 75 95 109 54 31 64 120 27 49 15 80 32 106

114 4 58

Labcode

Z-score: PCB 189

Page 292: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code4 32 0,705 32 0,707 50 3,9

10 35 1,211 43 2,715 42 2,517 24 -0,6723 27 -0,2224 43 2,627 16 -2,228 27 -0,1931 22 -1,132 34 1,1134 38 1,737 32 0,7840 23 -0,8543 10 -3,2 ND44 22 -1,145 23 -1,049 21 -1,254 23 -0,9557 26 -0,358 50 3,9 ND61 77 8,80 Outlier63 27 -0,1764 26 -0,4565 29 0,270 21 -1,375 41 2,380 35 1,287 25 -0,5195 30 0,38100 22 -1,0103 27 -0,19105 12 -2,9106 23 -0,99 Consensus median, pg/g 28108 30 0,29 Median all values pg/g 30109 30 0,37 Consensus mean, pg/g 29113 42 2,5 Standard deviation, pg/g 9,2114 125 17 Outlier Relative standard deviation, % 31115 86 10 Outlier No. of values reported 44117 34 1,0 No. of values removed 4118 64 6,5 Outlier No. of reported non-detects 2120 31 0,46

VealCongener: PCB 28

Consenus statistics

Page 293: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,15

9,85

19,85

29,85

39,85

49,85

59,854 5 7 10 11 15 17 23 24 27 28 31 32 34 37 40 43 44 45 49 54 57 58 61 63 64 65 70 75 80 87 95 100

103

105

106

108

109

113

114

115

117

118

120

pg/g

fw

Labcode

PCB 28

-5

-4

-3

-2

-1

0

1

2

3

4

5

43 105 27 70 49 44 31 100

106 45 54 40 17 87 64 57 23 28 103 63 65 108

109 95 120 4 5 37 117 32 80 10 34 75 15 113 24 11 7 58 118 61 115

114

Labcode

Z-score: PCB 28

Page 294: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code4 27 0,855 27 0,857 33 2,1

10 24 0,2211 47 5,115 37 3,017 21 -0,5223 25 0,4824 27 0,9227 19 -0,9428 16 -1,631 21 -0,4032 37 2,934 19 -0,9737 33 2,140 19 -0,9043 21 -0,4544 23 0,02645 18 -1,049 20 -0,7554 18 -1,157 22 -0,3058 50 5,8 Outlier,ND61 28 1,163 23 0,0064 21 -0,3765 19 -0,9270 16 -1,575 35 2,680 25 0,4887 22 -0,1995 28 0,96100 15 -1,7103 25 0,42105 11 -2,6106 19 -0,86 Consensus median, pg/g 23108 25 0,40 Median all values pg/g 24109 25 0,49 Consensus mean, pg/g 24113 43 4,2 Standard deviation, pg/g 7,4114 130 23 Outlier Relative standard deviation, % 31115 25 0,45 No. of values reported 44117 21 -0,45 No. of values removed 3118 19 -0,78 No. of reported non-detects 1120 74 11 Outlier

VealCongener: PCB 52

Consenus statistics

Page 295: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-2,71

2,29

7,29

12,29

17,29

22,29

27,29

32,29

37,29

42,29

47,294 5 7 10 11 15 17 23 24 27 28 31 32 34 37 40 43 44 45 49 54 57 58 61 63 64 65 70 75 80 87 95 100

103

105

106

108

109

113

114

115

117

118

120

pg/g

fw

Labcode

PCB 52

-5

-4

-3

-2

-1

0

1

2

3

4

5

105

100 28 70 54 45 34 27 65 40 106

118 49 17 117 43 31 64 57 87 63 44 10 108

103

115 23 80 109 4 5 24 95 61 7 37 75 32 15 113 11 58 120

114

Labcode

Z-score: PCB 52

Page 296: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code4 43 0,805 43 0,807 38 0,16

10 36 -0,2011 50 1,715 50 1,717 37 0,0023 42 0,7224 36 -0,1827 30 -0,9328 11 -3,631 38 0,09032 43 0,8434 33 -0,5437 37 -0,06640 31 -0,8343 34 -0,4244 40 0,4045 32 -0,7549 33 -0,6254 36 -0,1657 40 0,4558 50 1,7 ND61 45 1,163 39 0,2464 38 0,09465 31 -0,8570 29 -1,175 51 1,980 44 0,9787 37 -0,02595 40 0,42100 27 -1,4103 35 -0,28105 13 -3,2106 26 -1,6 Consensus median, pg/g 37108 41 0,51 Median all values pg/g 37109 37 0,014 Consensus mean, pg/g 37113 47 1,4 Standard deviation, pg/g 8,5114 170 18 Outlier Relative standard deviation, % 23115 40 0,43 No. of values reported 44117 34 -0,42 No. of values removed 2118 34 -0,44 No. of reported non-detects 1120 77 5,3 Outlier

VealCongener: PCB 101

Consenus statistics

Page 297: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-5,06

4,94

14,94

24,94

34,94

44,94

54,94

64,94

74,944 5 7 10 11 15 17 23 24 27 28 31 32 34 37 40 43 44 45 49 54 57 58 61 63 64 65 70 75 80 87 95 100

103

105

106

108

109

113

114

115

117

118

120

pg/g

fw

Labcode

PCB 101

-5

-4

-3

-2

-1

0

1

2

3

4

5

28 105

106

100 70 27 65 40 45 49 34 118

117 43 103 10 24 54 37 87 17 109 31 64 7 63 44 95 115 57 108 23 4 5 32 80 61 113 15 58 11 75 120

114

Labcode

Z-score: PCB 101

Page 298: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code4 83 0,395 83 0,397 96 1,2

10 77 -0,03211 94 1,115 95 1,217 117 2,623 78 0,09124 74 -0,2127 71 -0,4128 61 -1,031 74 -0,2132 62 -0,9534 71 -0,3837 66 -0,7540 70 -0,4743 122 2,944 79 0,1145 70 -0,4349 66 -0,6954 81 0,2857 90 0,8558 72 -0,3261 129 3,463 83 0,3864 65 -0,8065 56 -1,370 84 0,4275 97 1,380 77 0,0087 84 0,4795 80 0,19100 73 -0,27103 75 -0,13105 23 -3,5106 65 -0,77 Consensus median, pg/g 77108 72 -0,36 Median all values pg/g 78109 81 0,23 Consensus mean, pg/g 79113 99 1,4 Standard deviation, pg/g 18114 310 15 Outlier Relative standard deviation, % 23115 88 0,68 No. of values reported 44117 69 -0,51 No. of values removed 1118 98 1,3 No. of reported non-detects 0120 67 -0,66

VealCongener: PCB 138

Consenus statistics

Page 299: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-4,6

15,4

35,4

55,4

75,4

95,4

115,4

135,4

155,44 5 7 10 11 15 17 23 24 27 28 31 32 34 37 40 43 44 45 49 54 57 58 61 63 64 65 70 75 80 87 95 100

103

105

106

108

109

113

114

115

117

118

120

pg/g

fw

Labcode

PCB 138

-5

-4

-3

-2

-1

0

1

2

3

4

5

105 65 28 32 64 106 37 49 120

117 40 45 27 34 108 58 100 24 31 103 10 80 23 44 95 109 54 63 4 5 70 87 115 57 11 15 7 75 118

113 17 43 61 114

Labcode

Z-score: PCB 138

Page 300: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code4 137 1,45 137 1,47 125 0,85

10 107 0,006111 116 0,4115 120 0,6117 107 0,02323 114 0,3324 110 0,1427 105 -0,07428 93 -0,6531 108 0,07332 101 -0,2734 110 0,1537 94 -0,6140 92 -0,6843 88 -0,8844 104 -0,1545 83 -1,149 88 -0,8754 105 -0,08757 112 0,2558 95 -0,5661 146 1,863 114 0,3464 114 0,3565 79 -1,370 89 -0,8275 124 0,8080 105 -0,1187 112 0,2495 112 0,24100 93 -0,63103 97 -0,46105 41 -3,1106 82 -1,2 Consensus median, pg/g 107108 105 -0,087 Median all values pg/g 107109 108 0,056 Consensus mean, pg/g 104113 125 0,85 Standard deviation, pg/g 19114 360 12 Outlier Relative standard deviation, % 18115 68 -1,8 No. of values reported 44117 90 -0,79 No. of values removed 1118 127 0,92 No. of reported non-detects 0120 107 0,00

VealCongener: PCB 153

Consenus statistics

Page 301: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-36,1

13,9

63,9

113,9

163,9

213,94 5 7 10 11 15 17 23 24 27 28 31 32 34 37 40 43 44 45 49 54 57 58 61 63 64 65 70 75 80 87 95 100

103

105

106

108

109

113

114

115

117

118

120

pg/g

fw

Labcode

PCB 153

-5

-4

-3

-2

-1

0

1

2

3

4

5

105

115 65 106 45 43 49 70 117 40 28 100 37 58 103 32 44 80 54 108 27 120 10 17 109 31 24 34 87 95 57 23 63 64 11 15 75 7

113

118 4 5 61 114

Labcode

Z-score: PCB 153

Page 302: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code4 30 0,385 30 0,387 25 -0,57

10 30 0,3911 31 0,5415 32 0,7317 28 -0,06923 29 0,1824 29 0,1927 19 -1,628 28 -0,05531 26 -0,3432 31 0,5634 26 -0,2737 24 -0,6640 24 -0,6343 18 -1,844 26 -0,3645 24 -0,7049 26 -0,2754 31 0,5757 27 -0,1458 50 4,0 ND61 40 2,263 30 0,3964 30 0,3965 21 -1,270 22 -1,175 33 0,9180 30 0,3487 28 -0,0009095 29 0,20100 22 -1,0103 29 0,20105 6,8 -3,8106 21 -1,3 Consensus median, pg/g 28108 28 0,017 Median all values pg/g 28109 33 0,88 Consensus mean, pg/g 28113 31 0,61 Standard deviation, pg/g 6,4114 100 13 Outlier Relative standard deviation, % 23115 23 -0,85 No. of values reported 44117 27 -0,17 No. of values removed 1118 35 1,2 No. of reported non-detects 1120 28 0,00090

VealCongener: PCB 180

Consenus statistics

Page 303: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-4,09

5,91

15,91

25,91

35,91

45,91

55,914 5 7 10 11 15 17 23 24 27 28 31 32 34 37 40 43 44 45 49 54 57 58 61 63 64 65 70 75 80 87 95 100

103

105

106

108

109

113

114

115

117

118

120

pg/g

fw

Labcode

PCB 180

-5

-4

-3

-2

-1

0

1

2

3

4

5

105 43 27 106 65 70 100

115 45 37 40 7 44 31 34 49 117 57 17 28 87 120

108 23 24 95 103 80 4 5 63 64 10 11 32 54 113 15 109 75 118 61 58 114

Labcode

Z-score: PCB 180

Page 304: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code11 0,96 27 Outlier,ND23 0,15 0,06931 0,77 21 Outlier,ND36 0,25 3,437 0,13 -0,6140 0,35 6,843 1,0 29 Outlier,ND49 0,043 -3,5 ND54 0,15 0,06957 0,13 -0,4863 2,6 82 Outlier65 0,15 -0,06995 0,080 -2,3 ND108 2,2 68 Outlier113 0,81 22 Outlier115 0,62 16 Outlier116 0,10 -1,5

Consensus median, pg/g 0,15Median all values pg/g 0,25Consensus mean, pg/g 0,15Standard deviation, pg/g 0,088Relative standard deviation, % 57No. of values reported 17No. of values removed 7No. of reported non-detects 5

VealCongener: PBDE 28

Consenus statistics

Page 305: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

0,000

0,050

0,100

0,150

0,200

0,250

0,300

0,350

0,400

0,450

0,50011 23 31 36 37 40 43 49 54 57 63 65 95 108

113

115

116

pg/g

fw

Labcode

PBDE 28

-5

-4

-3

-2

-1

0

1

2

3

4

5

49 95 116 37 57 65 23 54 36 40 115 31 113 11 43 108 63

Labcode

Z-score: PBDE 28

Page 306: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code11 2,9 0,3723 3,7 1,931 3,1 0,68 ND36 3,3 1,037 0,31 -4,440 2,2 -1,043 13 19 Outlier49 2,7 0,0054 2,3 -0,8057 3,8 2,063 12 17 Outlier65 2,4 -0,6195 2,6 -0,17108 6,6 7,2 Outlier113 3,5 1,5115 4,4 3,1116 2,1 -1,1

Consensus median, pg/g 2,7Median all values pg/g 3,1Consensus mean, pg/g 2,8Standard deviation, pg/g 0,98Relative standard deviation, % 35No. of values reported 17No. of values removed 3No. of reported non-detects 1

VealCongener: PBDE 47

Consenus statistics

Page 307: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,862

0,138

1,138

2,138

3,138

4,138

5,138

6,13811 23 31 36 37 40 43 49 54 57 63 65 95 108

113

115

116

pg/g

fw

Labcode

PBDE 47

-5

-4

-3

-2

-1

0

1

2

3

4

5

37 116 40 54 65 95 49 11 31 36 113 23 57 115

108 63 43

Labcode

Z-score: PBDE 47

Page 308: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code11 2,4 4,123 3,3 7,5 Outlier31 1,5 0,84 ND36 1,5 0,8637 0,54 -2,940 1,3 -0,01643 1,0 -1,2 ND49 2,9 5,954 1,1 -0,8957 1,9 2,363 4,9 13 Outlier65 1,3 0,0095 1,1 -0,74108 29 104 Outlier113 0,14 -4,5115 1,7 1,3116 3,6 8,6 Outlier

Consensus median, pg/g 1,3Median all values pg/g 1,5Consensus mean, pg/g 1,4Standard deviation, pg/g 0,72Relative standard deviation, % 51No. of values reported 17No. of values removed 4No. of reported non-detects 2

VealCongener: PBDE 99

Consenus statistics

Page 309: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,420

0,080

0,580

1,080

1,580

2,080

2,580

3,08011 23 31 36 37 40 43 49 54 57 63 65 95 108

113

115

116

pg/g

fw

Labcode

PBDE 99

-5

-4

-3

-2

-1

0

1

2

3

4

5

113 37 43 54 95 40 65 31 36 115 57 11 49 23 116 63 108

Labcode

Z-score: PBDE 99

Page 310: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code11 1,9 16 Outlier,ND23 0,69 2,631 1,5 12 Outlier,ND36 0,43 -0,2837 0,20 -2,840 0,71 2,843 2,9 27 Outlier49 0,94 5,354 0,24 -2,457 0,48 0,2863 1,8 15 Outlier65 0,37 -0,9295 0,35 -1,2108 3,8 36 Outlier113 0,14 -3,5115 0,56 1,1116 0,56 1,2

Consensus median, pg/g 0,46Median all values pg/g 0,56Consensus mean, pg/g 0,47Standard deviation, pg/g 0,23Relative standard deviation, % 49No. of values reported 17No. of values removed 5No. of reported non-detects 2

VealCongener: PBDE 100

Consenus statistics

Page 311: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,072

0,128

0,328

0,528

0,728

0,928

1,12811 23 31 36 37 40 43 49 54 57 63 65 95 108

113

115

116

pg/g

fw

Labcode

PBDE 100

-5

-4

-3

-2

-1

0

1

2

3

4

5

113 37 54 95 65 36 57 115

116 23 40 49 31 63 11 43 108

Labcode

Z-score: PBDE 100

Page 312: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code11 2,9 29 Outlier,ND23 0,57 1,831 0,77 4,2 ND36 0,39 -0,3437 0,21 -2,540 2,4 24 Outlier43 1,0 7,0 ND49 0,45 0,3954 0,36 -0,7057 0,42 0,06263 2,6 25 Outlier,ND65 0,42 0,0095 0,47 0,62108 7,4 84 Outlier113 0,14 -3,3115 2,0 19 Outlier116 1,4 11 Outlier

Consensus median, pg/g 0,42Median all values pg/g 0,57Consensus mean, pg/g 0,47Standard deviation, pg/g 0,24Relative standard deviation, % 51No. of values reported 17No. of values removed 6No. of reported non-detects 4

VealCongener: PBDE 153

Consenus statistics

Page 313: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,060

0,140

0,340

0,540

0,740

0,940

1,14011 23 31 36 37 40 43 49 54 57 63 65 95 108

113

115

116

pg/g

fw

Labcode

PBDE 153

-5

-4

-3

-2

-1

0

1

2

3

4

5

113 37 54 36 65 57 49 95 23 31 43 116

115 40 63 11 108

Labcode

Z-score: PBDE 153

Page 314: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code11 2,9 52 Outlier,ND23 0,41 3,131 0,77 10 ND36 0,25 -0,06837 0,21 -0,8640 1,9 33 Outlier43 1,0 15 Outlier,ND49 0,28 0,4654 0,22 -0,6657 0,31 1,263 2,3 40 Outlier,ND65 0,25 0,0095 0,12 -2,6108 4,7 88 Outlier113 0,14 -2,2115 0,56 6,0116 0,77 10

Consensus median, pg/g 0,25Median all values pg/g 0,41Consensus mean, pg/g 0,36Standard deviation, pg/g 0,22Relative standard deviation, % 63No. of values reported 17No. of values removed 5No. of reported non-detects 4

VealCongener: PBDE 154

Consenus statistics

Page 315: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,080

0,020

0,120

0,220

0,320

0,420

0,520

0,620

0,720

0,82011 23 31 36 37 40 43 49 54 57 63 65 95 108

113

115

116

pg/g

fw

Labcode

PBDE 154

-5

-4

-3

-2

-1

0

1

2

3

4

5

95 113 37 54 36 65 49 57 23 115

116 31 43 40 63 11 108

Labcode

Z-score: PBDE 154

Page 316: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code11 4,8 81 Outlier,ND23 0,16 -2,131 0,77 8,8 Outlier,ND36 0,37 1,637 0,56 5,140 4,1 69 Outlier43 1,0 13 Outlier,ND49 0,23 -0,8054 0,32 0,7557 0,16 -2,263 1,7 25 Outlier,ND65 0,28 0,0095 0,44 2,9108 0,33 0,93113 0,14 -2,5115 1,8 28 Outlier116 0,14 -2,4

Consensus median, pg/g 0,28Median all values pg/g 0,37Consensus mean, pg/g 0,28Standard deviation, pg/g 0,14Relative standard deviation, % 48No. of values reported 17No. of values removed 6No. of reported non-detects 4

VealCongener: PBDE 183

Consenus statistics

Page 317: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,060

0,040

0,140

0,240

0,340

0,440

0,540

0,640

0,74011 23 31 36 37 40 43 49 54 57 63 65 95 108

113

115

116

pg/g

fw

Labcode

PBDE 183

-5

-4

-3

-2

-1

0

1

2

3

4

5

113

116 57 23 49 65 54 108 36 95 37 31 43 63 115 40 11

Labcode

Z-score: PBDE 183

Page 318: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code11 181 68 Outlier23 10 -0,8331 61 20 Outlier,ND36 27 5,9 ND37 13 0,06143 1,0 -4,6 ND57 4,2 -3,363 191 72 Outlier,ND65 28 6,395 12 -0,061108 17 2,0113 25 5,0115 1007 403 Outlier116 11 -0,38

Consensus median, pg/g 12Median all values pg/g 21Consensus mean, pg/g 15Standard deviation, pg/g 9,3Relative standard deviation, % 62No. of values reported 14No. of values removed 4No. of reported non-detects 4

VealCongener: PBDE 209

Consenus statistics

Page 319: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-3,00

2,00

7,00

12,00

17,00

22,00

27,00

32,00

37,00

42,0011 23 31 36 37 43 57 63 65 95 108

113

115

116

pg/g

fw

Labcode

PBDE 209

-5

-4

-3

-2

-1

0

1

2

3

4

5

43 57 23 116 95 37 108

113 36 65 31 11 63 115

Labcode

Z-score: PBDE 209

Page 320: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code11 6,0 -1,3 ND17 14 3,549 15 4,4 ND65 2,4 -3,595 10 1,2 ND

Consensus median, pg/g 8,0Median all values pg/g 10Consensus mean, pg/g 9,4Standard deviation, pg/g 5,2Relative standard deviation, % 56No. of values reported 5No. of values removed 0No. of reported non-detects 3

VealCongener: α-HBCD

Consenus statistics

Page 321: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

0,00

2,00

4,00

6,00

8,00

10,00

12,00

14,00

16,00

18,00

20,00

11 17 49 65 95

pg/g

fw

Labcode

α-HBCD

-5

-4

-3

-2

-1

0

1

2

3

4

5

65 11 95 17 49

Labcode

Z-score: α-HBCD

Page 322: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code11 6,0 4,6 ND17 5,7 4,049 15 19 Outlier,ND65 0,60 -4,095 5,0 3,0 ND

Consensus median, pg/g 3,1Median all values pg/g 5,7Consensus mean, pg/g 4,3Standard deviation, pg/g 2,5Relative standard deviation, % 58No. of values reported 5No. of values removed 1No. of reported non-detects 3

VealCongener: β-HBCD

Consenus statistics

Page 323: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,68

1,32

3,32

5,32

7,32

9,32

11,32

11 17 49 65 95

pg/g

fw

Labcode

β-HBCD

-5

-4

-3

-2

-1

0

1

2

3

4

5

65 95 17 11 49

Labcode

Z-score: β-HBCD

Page 324: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code11 6,0 -0,51 ND17 11 3,349 15 6,2 ND65 2,3 -3,395 10 2,5 ND

Consensus median, pg/g 6,7Median all values pg/g 10Consensus mean, pg/g 8,9Standard deviation, pg/g 4,9Relative standard deviation, % 55No. of values reported 5No. of values removed 0No. of reported non-detects 3

VealCongener: γ-HBCD

Consenus statistics

Page 325: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

0,00

2,00

4,00

6,00

8,00

10,00

12,00

14,00

16,00

18,00

20,00

11 17 49 65 95

pg/g

fw

Labcode

γ-HBCD

-5

-4

-3

-2

-1

0

1

2

3

4

5

65 11 95 17 49

Labcode

Z-score: γ-HBCD

Page 326: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code17 30 34 Outlier65 5,2 1,7108 2,5 -1,7

Consensus median, pg/g 3,9Median all values pg/g 5,2Consensus mean, pg/g 3,9Standard deviation, pg/g 1,9Relative standard deviation, % 49No. of values reported 3No. of values removed 1No. of reported non-detects 0

VealCongener: total HBCD

Consenus statistics

Page 327: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-1,60

0,40

2,40

4,40

6,40

8,40

10,40

17 65 108

pg/g

fw

Labcode

total HBCD

-5

-4

-3

-2

-1

0

1

2

3

4

5

108 65 17

Labcode

Z-score: total HBCD

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Presentation of results for Herring-2019

Appendix 3:

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Appendix 3: Presentation of results: Herring-2019

Statistic calculations for PCDDs, PCDFs and dioxin-like PCBs

For each congener, the outliers were removed and the consensus calculated according to the following procedure: 1. The median was calculated from all the reported data, using the detection limit as

concentration for non-detected congeners.2. Values exceeding 2 this median were defined as outliers and removed from the data set.3. Median, mean and standard deviation were re-calculated from the remaining data. This

second median was called consensus.

Statistic calculations for indicator PCBs, PBDEs and HBCD

For each congener, the outliers were removed and the consensus calculated according to the following procedure: 1. The median was calculated from all the reported data, using the detection limit as

concentration for non-detected congeners (NDs).2. Values exceeding 2 this median were defined as outliers and removed from the data set.

The NDs were also removed.3. Median, mean and standard deviation were re-calculated from the remaining data. This

second median was called consensus.4. For comparison, median, mean and standard deviation were also calculated without

removing NDs.

The diagram shows the reported data up to approximately the limit for outliers (2 the first median).

Z-Scores of individual congeners

Z-scores of each congener were calculated for each laboratory according to the followingequation:

z = (x – X)/ where x = reported value; X = assigned value (consensus); = target value for standard deviation. A of 20% of the consensus was used, i.e. z-scores between +1 and -1 reflect a deviation of ± 20% from the consensus value.

PCB 169

0.0

0.5

1.0

1.5

2.0

2.5

3.0

2 4 5 6 7 8 9 11 15 16 17 18 20 21 22 24 25 29 30 32 33 34 35 36 38 39 42 43 44 46 48 49 52 55 56 59 60

Labcode

Datapoint

Consensus median

2 ×median all data

pg/g

fresh

weig

ht

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Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 0,10 1,2 90 0,072 -0,545 0,10 1,5 92 0,078 -0,147 0,081 0,034 95 0,074 -0,40

11 0,079 -0,072 100 0,031 -3,112 0,088 0,46 102 0,10 1,215 0,089 0,53 103 0,069 -0,7117 0,096 0,94 106 0,076 -0,2619 0,079 -0,096 108 0,064 -1,020 0,079 -0,072 109 0,076 -0,2823 0,082 0,12 110 0,060 -1,324 0,085 0,25 113 0,080 -0,02825 0,040 -2,5 114 0,0082 -4,527 0,085 0,31 115 0,066 -0,8728 0,20 7,4 Outlier,ND 116 0,10 1,230 0,089 0,53 117 0,068 -0,7731 0,082 0,092 118 0,080 -0,006732 0,076 -0,28 119 0,066 -0,9133 0,075 -0,31 120 0,080 -0,01134 0,093 0,8036 0,084 0,2237 0,059 -1,338 0,10 1,240 0,031 -3,1 ND42 0,086 0,3443 0,070 -0,6544 0,13 2,845 0,093 0,7748 0,083 0,1649 0,089 0,5354 0,076 -0,2857 0,084 0,2058 0,087 0,4161 0,077 -0,2363 0,080 -0,02864 0,049 -1,965 0,080 -0,059 Consensus median, pg/g 0,08071 0,072 -0,53 Median all values pg/g 0,08173 0,083 0,13 Consensus mean, pg/g 0,07975 0,087 0,41 Standard deviation, pg/g 0,01978 0,085 0,27 ND Relative standard deviation, % 2480 0,091 0,66 No. of values reported 6384 0,081 0,0067 No. of values removed 187 0,11 1,7 No. of reported non-detects 388 0,093 0,7889 0,089 0,52

HerringCongener: 2,3,7,8 TCDD

Consenus statistics

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-0,019

0,001

0,021

0,041

0,061

0,081

0,101

0,121

0,141

0,1614 5 7 11 12 15 17 19 20 23 24 25 27 28 30 31 32 33 34 36 37 38 40 42 43 44 45 48 49 54 57 58 61 63 64 65 71 73 75 78 80 84 87 88 89 90 92 95 100

102

103

106

108

109

110

113

114

115

116

117

118

119

120

pg/g

fw

Labcode

2,3,7,8 TCDD

-5

-4

-3

-2

-1

0

1

2

3

4

5

114 40 100 25 64 37 110

108

119

115

117

103 43 90 71 95 33 32 54 109

106 61 92 19 11 20 65 63 113

120

118 84 7 31 23 73 48 57 36 24 78 27 42 58 75 12 89 30 15 49 80 45 88 34 17 116 4

102 38 5 87 44 28

Labcode

Z-score: 2,3,7,8 TCDD

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Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 0,31 2,0 90 0,20 -0,435 0,24 0,34 92 0,31 2,17 0,22 -0,045 95 0,21 -0,29

11 0,23 0,061 100 0,17 -1,212 0,21 -0,23 102 0,25 0,5815 0,24 0,27 103 0,20 -0,5217 0,23 0,21 106 0,19 -0,7819 0,18 -1,1 108 0,19 -0,8520 0,22 -0,16 109 0,22 -0,04523 0,23 0,22 110 0,22 0,0024 0,23 0,26 113 0,26 0,8325 0,18 -0,86 114 0,030 -4,327 0,24 0,34 115 0,21 -0,2428 0,11 -2,5 ND 116 0,21 -0,2030 0,25 0,65 117 0,21 -0,4031 0,20 -0,56 118 0,25 0,6132 0,23 0,15 119 0,18 -0,9533 0,25 0,51 120 0,22 -0,1334 0,22 -0,08136 0,24 0,3837 0,19 -0,7538 0,28 1,240 0,27 1,142 0,25 0,6143 0,22 -0,06744 0,22 -0,08145 0,21 -0,2748 0,20 -0,5249 0,22 -0,06754 0,26 0,8357 0,24 0,3658 0,23 0,08361 0,26 0,9363 0,22 0,0064 0,33 2,465 0,24 0,33 Consensus median, pg/g 0,2271 0,21 -0,27 Median all values pg/g 0,2273 0,21 -0,32 Consensus mean, pg/g 0,2275 0,23 0,18 Standard deviation, pg/g 0,04378 0,17 -1,2 Relative standard deviation, % 1980 0,26 0,85 No. of values reported 6384 0,24 0,28 No. of values removed 087 0,26 0,83 No. of reported non-detects 188 0,23 0,09089 0,23 0,26

HerringCongener: 1,2,3,7,8 PeCDD

Consenus statistics

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-0,004

0,046

0,096

0,146

0,196

0,246

0,296

0,346

0,396

0,4464 5 7 11 12 15 17 19 20 23 24 25 27 28 30 31 32 33 34 36 37 38 40 42 43 44 45 48 49 54 57 58 61 63 64 65 71 73 75 78 80 84 87 88 89 90 92 95 100

102

103

106

108

109

110

113

114

115

116

117

118

119

120

pg/g

fw

Labcode

1,2,3,7,8 PeCDD

-5

-4

-3

-2

-1

0

1

2

3

4

5

114 28 100 78 19 119 25 108

106 37 31 48 103 90 117 73 95 45 71 115 12 116 20 120 34 44 43 49 7

109 63 110 11 58 88 32 75 17 23 89 24 15 84 65 5 27 57 36 33 102 42 118 30 54 87 113 80 61 40 38 4 92 64

Labcode

Z-score: 1,2,3,7,8 PeCDD

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Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 0,060 3,8 90 0,028 -0,915 0,019 -2,2 92 0,036 0,257 0,042 1,1 95 0,035 0,12

11 0,035 0,11 100 0,020 -2,0 ND12 0,027 -1,1 102 0,035 0,1215 0,036 0,27 103 0,031 -0,4717 0,029 -0,70 106 0,042 1,119 0,010 -3,5 ND 108 0,027 -1,120 0,032 -0,39 109 0,039 0,6623 0,026 -1,2 110 0,040 0,8524 0,034 -0,073 113 0,027 -1,125 0,036 0,27 114 0,0050 -4,3 ND27 0,034 0,00 115 0,032 -0,3128 0,16 18 Outlier,ND 116 0,025 -1,330 0,048 2,0 117 0,030 -0,6131 0,036 0,27 118 0,033 -0,1932 0,029 -0,79 119 0,032 -0,3233 0,033 -0,20 120 0,035 0,05134 0,030 -0,5536 0,037 0,4137 0,046 1,738 0,10 9,6 Outlier,ND40 0,077 6,3 Outlier42 0,039 0,7043 0,030 -0,6144 0,036 0,2145 0,038 0,4948 0,033 -0,1749 0,039 0,7054 0,041 1,057 0,029 -0,8358 0,050 2,3 ND61 0,028 -0,9163 0,031 -0,4764 0,028 -0,9365 0,034 -0,058 Consensus median, pg/g 0,03471 0,021 -2,0 Median all values pg/g 0,03573 0,037 0,34 Consensus mean, pg/g 0,03475 0,037 0,41 Standard deviation, pg/g 0,009078 0,077 6,3 Outlier,ND Relative standard deviation, % 2780 0,043 1,3 No. of values reported 6384 0,042 1,2 No. of values removed 487 0,054 2,9 No. of reported non-detects 788 0,038 0,5689 0,036 0,23

HerringCongener: 1,2,3,4,7,8 HxCDD

Consenus statistics

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0,000

0,010

0,020

0,030

0,040

0,050

0,060

0,0704 5 7 11 12 15 17 19 20 23 24 25 27 28 30 31 32 33 34 36 37 38 40 42 43 44 45 48 49 54 57 58 61 63 64 65 71 73 75 78 80 84 87 88 89 90 92 95 100

102

103

106

108

109

110

113

114

115

116

117

118

119

120

pg/g

fw

Labcode

1,2,3,4,7,8 HxCDD

-5

-4

-3

-2

-1

0

1

2

3

4

5

114 19 5

100 71 116 23 12 108

113 64 61 90 57 32 17 43 117 34 63 103 20 119

115 33 118 48 24 65 27 120 11 95 102 44 89 92 15 25 31 73 36 75 45 88 109 42 49 110 54 7

106 84 80 37 30 58 87 4 40 78 38 28

Labcode

Z-score: 1,2,3,4,7,8 HxCDD

Page 339: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 0,17 0,57 90 0,13 -0,765 0,17 0,52 92 0,18 0,747 0,17 0,70 95 0,12 -1,1

11 0,15 0,047 100 0,082 -2,312 0,16 0,15 102 0,12 -1,115 0,15 -0,15 103 0,18 0,9017 0,16 0,12 106 0,15 -0,02219 0,11 -1,5 108 0,13 -0,8720 0,15 -0,25 109 0,13 -0,6223 0,075 -2,5 110 0,13 -0,7424 0,15 -0,19 113 0,16 0,2425 0,13 -0,84 114 0,015 -4,527 0,15 -0,014 115 0,15 0,0028 0,31 5,0 116 0,13 -0,7230 0,12 -1,1 117 0,13 -0,8431 0,16 0,39 118 0,16 0,2932 0,14 -0,37 119 0,12 -1,033 0,15 0,054 120 0,15 -0,07234 0,16 0,2336 0,17 0,5137 0,13 -0,7138 0,10 -1,7 ND40 0,17 0,5742 0,17 0,5743 0,13 -0,7444 0,18 0,7945 0,16 0,2348 0,15 -0,08449 0,18 0,9054 0,17 0,5757 0,15 -0,1258 0,18 0,8761 0,071 -2,763 0,17 0,4464 0,15 -0,1765 0,16 0,28 Consensus median, pg/g 0,1571 0,16 0,31 Median all values pg/g 0,1573 0,20 1,5 Consensus mean, pg/g 0,1575 0,15 -0,25 Standard deviation, pg/g 0,03778 0,083 -2,3 ND Relative standard deviation, % 2580 0,15 0,014 No. of values reported 6384 0,16 0,17 No. of values removed 087 0,18 0,74 No. of reported non-detects 288 0,15 0,04789 0,15 0,075

HerringCongener: 1,2,3,6,7,8 HxCDD

Consenus statistics

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-0,045

0,005

0,055

0,105

0,155

0,205

0,255

0,3054 5 7 11 12 15 17 19 20 23 24 25 27 28 30 31 32 33 34 36 37 38 40 42 43 44 45 48 49 54 57 58 61 63 64 65 71 73 75 78 80 84 87 88 89 90 92 95 100

102

103

106

108

109

110

113

114

115

116

117

118

119

120

pg/g

fw

Labcode

1,2,3,6,7,8 HxCDD

-5

-4

-3

-2

-1

0

1

2

3

4

5

114 61 23 100 78 38 19 30 102 95 119

108 25 117 90 43 110

116 37 109 32 20 75 24 64 15 57 48 120

106 27 115 80 11 88 33 89 17 12 84 34 45 113 65 118 71 31 63 36 5 4 40 42 54 7 87 92 44 58 49 103 73 28

Labcode

Z-score: 1,2,3,6,7,8 HxCDD

Page 341: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 0,050 4,3 ND 90 0,023 -0,805 0,029 0,35 92 0,077 9,3 Outlier7 0,025 -0,36 95 0,033 1,1

11 0,028 0,11 100 0,021 -1,0 ND12 0,039 2,2 ND 102 0,028 0,20 ND15 0,026 -0,17 103 0,033 1,117 0,028 0,13 106 0,033 1,119 0,016 -2,0 ND 108 0,021 -1,120 0,030 0,50 109 0,028 0,2023 0,019 -1,4 ND 110 0,060 6,1 Outlier,ND24 0,023 -0,65 113 0,037 1,925 0,024 -0,48 114 0,0052 -4,0 ND27 0,031 0,70 115 0,021 -1,028 0,23 38 Outlier 116 0,020 -1,330 0,045 3,4 117 0,026 -0,1731 0,028 0,13 118 0,027 0,03632 0,025 -0,39 119 0,025 -0,4533 0,034 1,4 120 0,027 -0,01534 0,024 -0,5136 0,024 -0,5637 0,021 -1,138 0,10 14 Outlier,ND40 0,037 1,942 0,033 1,143 0,030 0,57 ND44 0,040 2,445 0,025 -0,2948 0,027 0,01549 0,029 0,3954 0,028 0,2057 0,024 -0,5158 0,050 4,3 ND61 0,040 2,563 0,026 -0,1764 0,025 -0,3965 0,024 -0,57 Consensus median, pg/g 0,02771 0,017 -1,9 Median all values pg/g 0,02873 0,016 -2,0 Consensus mean, pg/g 0,02875 0,026 -0,17 Standard deviation, pg/g 0,008378 0,087 11 Outlier,ND Relative standard deviation, % 3080 0,028 0,20 No. of values reported 6384 0,028 0,17 No. of values removed 587 0,048 3,9 No. of reported non-detects 1288 0,023 -0,7389 0,021 -1,1

HerringCongener: 1,2,3,7,8,9 HxCDD

Consenus statistics

Page 342: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,005

0,005

0,015

0,025

0,035

0,045

0,0554 5 7 11 12 15 17 19 20 23 24 25 27 28 30 31 32 33 34 36 37 38 40 42 43 44 45 48 49 54 57 58 61 63 64 65 71 73 75 78 80 84 87 88 89 90 92 95 100

102

103

106

108

109

110

113

114

115

116

117

118

119

120

pg/g

fw

Labcode

1,2,3,7,8,9 HxCDD

-5

-4

-3

-2

-1

0

1

2

3

4

5

114 19 73 71 23 116 37 108 89 115

100 90 88 24 65 36 34 57 25 119 32 64 7 45 15 63 75 117

120 48 118 11 17 31 84 54 80 102

109 5 49 20 43 27 106 42 95 103 33 40 113 12 44 61 30 87 4 58 110 92 78 38 28

Labcode

Z-score: 1,2,3,7,8,9 HxCDD

Page 343: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 0,070 3,8 90 0,033 -0,835 0,073 4,1 92 0,65 77 Outlier7 0,027 -1,6 95 0,039 -0,13

11 0,040 -0,063 100 0,032 -0,96 ND12 0,033 -0,87 102 0,030 -1,3 ND15 0,045 0,63 103 0,054 1,817 0,039 -0,18 106 0,073 4,119 0,049 1,1 ND 108 0,030 -1,320 0,063 2,8 109 0,037 -0,4223 0,045 0,58 ND 110 0,060 2,5 ND24 0,035 -0,67 113 0,042 0,2525 0,047 0,88 114 0,014 -3,327 0,041 0,12 115 0,057 2,128 0,53 61 Outlier 116 0,011 -3,6 ND30 0,040 -0,013 117 0,040 0,0031 0,032 -1,0 ND 118 0,038 -0,2932 0,032 -1,0 119 0,048 1,133 0,037 -0,41 120 0,066 3,234 0,038 -0,2136 0,040 -0,06337 0,053 1,738 0,10 7,5 Outlier,ND40 0,064 3,042 0,051 1,443 0,030 -1,344 0,039 -0,1345 0,038 -0,2548 0,032 -1,049 0,040 0,0054 0,041 0,1357 0,030 -1,258 0,050 1,3 ND61 0,052 1,563 0,045 0,6364 0,12 10 Outlier65 0,037 -0,40 Consensus median, pg/g 0,04071 0,00039 -5,0 ND Median all values pg/g 0,04173 0,057 2,1 Consensus mean, pg/g 0,04375 0,046 0,75 Standard deviation, pg/g 0,01478 0,42 48 Outlier Relative standard deviation, % 3380 0,054 1,8 No. of values reported 6384 0,037 -0,36 No. of values removed 587 0,058 2,3 No. of reported non-detects 1088 0,051 1,489 0,042 0,19

HerringCongener: 1,2,3,4,6,7,8 HpCDD

Consenus statistics

Page 344: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,008

0,002

0,012

0,022

0,032

0,042

0,052

0,062

0,072

0,0824 5 7 11 12 15 17 19 20 23 24 25 27 28 30 31 32 33 34 36 37 38 40 42 43 44 45 48 49 54 57 58 61 63 64 65 71 73 75 78 80 84 87 88 89 90 92 95 100

102

103

106

108

109

110

113

114

115

116

117

118

119

120

pg/g

fw

Labcode

1,2,3,4,6,7,8 HpCDD

-5

-4

-3

-2

-1

0

1

2

3

4

5

71 116

114 7 43 102

108 57 31 32 48 100 12 90 24 109 33 65 84 118 45 34 17 44 95 11 36 30 49 117 27 54 89 113 23 15 63 75 25 119 19 58 42 88 61 37 80 103

115 73 87 110 20 40 120 4

106 5 38 64 78 28 92

Labcode

Z-score: 1,2,3,4,6,7,8 HpCDD

Page 345: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 0,070 2,6 90 0,029 -25 0,0064 -4,3 92 2,3 247 Outlier7 0,030 -1,7 95 0,043 -0,33

11 0,061 1,6 100 0,064 2,012 0,062 1,7 102 0,037 -0,98 ND15 0,067 2,3 103 0,046 0,0017 0,034 -1,3 106 0,23 20 Outlier19 0,026 -2,2 ND 108 0,080 3,7 ND20 0,025 -2,3 109 0,042 -0,4323 0,064 1,9 110 0,090 4,824 0,023 -2,5 113 0,035 -1,225 0,062 1,7 114 0,037 -0,9827 0,069 2,5 115 0,20 16 Outlier28 0,13 9,1 Outlier,ND 116 0,046 0,048 ND30 0,046 0,033 117 0,059 1,431 0,063 1,9 ND 118 0,028 -2,032 0,027 -2,1 119 0,058 1,333 0,039 -0,82 120 0,16 12 Outlier34 0,043 -0,3436 0,036 -1,137 0,061 1,638 0,20 17 Outlier,ND40 0,048 0,22 ND42 0,38 36 Outlier,ND43 0,050 0,43 ND44 0,048 0,1745 0,036 -1,148 0,020 -2,849 0,040 -0,6554 0,031 -1,657 0,025 -2,358 0,050 0,43 ND61 0,047 0,06163 0,066 2,264 0,075 3,265 0,026 -2,2 Consensus median, pg/g 0,04671 0,18 14 Outlier Median all values pg/g 0,04873 0,050 0,46 Consensus mean, pg/g 0,04675 0,072 2,8 Standard deviation, pg/g 0,01878 0,30 28 Outlier,ND Relative standard deviation, % 3980 0,10 5,9 Outlier,ND No. of values reported 6384 0,029 -1,9 No. of values removed 1087 0,058 1,3 No. of reported non-detects 1388 0,046 0,0089 0,024 -2,4

HerringCongener: OCDD

Consenus statistics

Page 346: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,004

0,006

0,016

0,026

0,036

0,046

0,056

0,066

0,076

0,086

0,0964 5 7 11 12 15 17 19 20 23 24 25 27 28 30 31 32 33 34 36 37 38 40 42 43 44 45 48 49 54 57 58 61 63 64 65 71 73 75 78 80 84 87 88 89 90 92 95 100

102

103

106

108

109

110

113

114

115

116

117

118

119

120

pg/g

fw

Labcode

OCDD

-5

-4

-3

-2

-1

0

1

2

3

4

5

5 48 24 89 57 20 19 65 32 118 90 84 7 54 17 113 45 36 102

114 33 49 109 34 95 88 103 30 116 61 44 40 43 58 73 87 119

117 11 37 25 12 31 23 100 63 15 27 4 75 64 108

110 80 28 120 71 115 38 106 78 42 92

Labcode

Z-score: OCDD

Page 347: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 1,3 -0,39 90 1,3 -0,445 1,8 1,3 92 1,7 0,697 1,6 0,36 95 1,5 0,093

11 1,4 -0,30 100 1,1 -1,212 2,0 1,8 102 1,3 -0,6315 1,5 0,27 103 1,6 0,6417 1,4 -0,34 106 1,3 -0,4219 1,5 0,13 108 1,1 -1,120 1,6 0,55 109 1,3 -0,5723 1,6 0,54 110 1,2 -0,7724 1,4 -0,025 113 1,6 0,4425 1,2 -0,88 114 0,21 -4,327 1,6 0,36 115 1,3 -0,3628 1,2 -0,84 116 1,5 0,009930 1,2 -0,87 117 1,3 -0,5431 1,5 0,029 118 1,5 0,1332 1,6 0,62 119 1,1 -1,333 1,5 0,19 120 1,4 -0,1034 1,2 -0,8536 1,5 0,3237 1,2 -0,7338 1,4 -0,06040 2,0 1,742 1,5 0,1643 1,3 -0,5644 2,0 1,945 1,4 -0,1148 1,5 0,1649 1,5 0,3054 1,5 0,02457 1,5 0,01458 1,5 0,2661 1,3 -0,6263 1,7 0,6864 1,0 -1,465 1,5 -0,0099 Consensus median, pg/g 1,571 1,8 1,3 Median all values pg/g 1,573 1,6 0,38 Consensus mean, pg/g 1,475 1,5 0,30 Standard deviation, pg/g 0,2678 1,3 -0,42 Relative standard deviation, % 1880 1,5 0,12 No. of values reported 6384 1,4 -0,27 No. of values removed 187 7,8 22 Outlier No. of reported non-detects 088 1,4 -0,2989 1,3 -0,52

HerringCongener: 2,3,7,8 TCDF

Consenus statistics

Page 348: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,088

0,412

0,912

1,412

1,912

2,412

2,9124 5 7 11 12 15 17 19 20 23 24 25 27 28 30 31 32 33 34 36 37 38 40 42 43 44 45 48 49 54 57 58 61 63 64 65 71 73 75 78 80 84 87 88 89 90 92 95 100

102

103

106

108

109

110

113

114

115

116

117

118

119

120

pg/g

fw

Labcode

2,3,7,8 TCDF

-5

-4

-3

-2

-1

0

1

2

3

4

5

114 64 119

100

108 25 30 34 28 110 37 102 61 109 43 117 89 90 78 106 4

115 17 11 88 84 45 120 38 24 65 116 57 54 31 95 80 19 118 42 48 33 58 15 49 75 36 27 7 73 113 23 20 32 103 63 92 71 5 40 12 44 87

Labcode

Z-score: 2,3,7,8 TCDF

Page 349: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 0,42 1,2 90 0,32 -0,315 0,52 2,7 92 0,49 2,27 0,34 0,0089 95 0,34 0,024

11 0,32 -0,29 100 0,24 -1,412 0,35 0,14 102 0,33 -0,1715 0,38 0,67 103 0,56 3,217 0,37 0,49 106 0,33 -0,08019 0,30 -0,55 108 0,26 -1,220 0,35 0,24 109 0,28 -0,9223 0,32 -0,23 110 0,32 -0,2724 0,34 0,037 113 0,35 0,1725 0,29 -0,68 114 0,10 -3,527 0,40 0,85 115 0,33 -0,1228 0,57 3,4 116 0,34 0,06630 0,33 -0,18 117 0,32 -0,2931 0,36 0,29 118 0,40 0,8732 0,38 0,64 119 0,27 -1,133 0,33 -0,12 120 0,33 -0,1434 0,31 -0,3636 0,38 0,5837 0,30 -0,6138 0,40 0,9040 0,40 0,9742 0,38 0,6143 0,31 -0,4244 0,41 1,145 0,32 -0,2048 0,33 -0,1249 0,33 -0,1254 0,42 1,257 0,34 0,09658 0,37 0,4761 0,27 -1,063 0,31 -0,4864 0,25 -1,465 0,32 -0,26 Consensus median, pg/g 0,3471 0,85 7,6 Outlier Median all values pg/g 0,3473 0,39 0,79 Consensus mean, pg/g 0,3475 0,38 0,60 Standard deviation, pg/g 0,08078 0,060 -4,1 Relative standard deviation, % 2380 0,34 0,024 No. of values reported 6384 0,33 -0,098 No. of values removed 187 0,37 0,42 No. of reported non-detects 088 0,41 1,189 0,34 -0,0089

HerringCongener: 1,2,3,7,8 PeCDF

Consenus statistics

Page 350: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,022

0,078

0,178

0,278

0,378

0,478

0,578

0,6784 5 7 11 12 15 17 19 20 23 24 25 27 28 30 31 32 33 34 36 37 38 40 42 43 44 45 48 49 54 57 58 61 63 64 65 71 73 75 78 80 84 87 88 89 90 92 95 100

102

103

106

108

109

110

113

114

115

116

117

118

119

120

pg/g

fw

Labcode

1,2,3,7,8 PeCDF

-5

-4

-3

-2

-1

0

1

2

3

4

5

78 114

100 64 108

119 61 109 25 37 19 63 43 34 90 11 117

110 65 23 45 30 102

120 48 49 115 33 84 106 89 7 80 95 24 116 57 12 113 20 31 87 58 17 36 75 42 32 15 73 27 118 38 40 44 88 4 54 92 5

103 28 71

Labcode

Z-score: 1,2,3,7,8 PeCDF

Page 351: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 1,8 1,3 90 1,2 -0,715 1,8 1,4 92 1,5 0,137 1,6 0,66 95 1,3 -0,47

11 1,5 0,13 100 0,92 -1,812 1,7 1,0 102 1,4 -0,1615 1,4 -0,014 103 1,9 1,617 1,4 0,049 106 1,3 -0,3119 1,3 -0,27 108 1,2 -0,7220 1,4 -0,056 109 1,3 -0,4923 1,4 0,021 110 1,3 -0,4724 1,5 0,17 113 1,5 0,4525 1,1 -0,94 114 0,18 -4,427 1,4 -0,20 115 1,3 -0,4928 1,3 -0,44 116 1,2 -0,6330 1,3 -0,51 117 1,3 -0,5031 1,4 -0,012 118 1,4 0,08632 1,4 -0,015 119 1,1 -1,133 1,4 -0,071 120 1,4 0,0034 1,3 -0,2836 1,6 0,5137 1,2 -0,7538 1,4 0,03740 1,6 0,5942 1,5 0,3043 1,3 -0,3044 1,6 0,8045 1,5 0,4248 1,5 0,3049 1,5 0,3754 1,4 -0,1257 1,5 0,2858 1,5 0,4661 1,2 -0,8463 1,4 0,02164 0,87 -1,965 1,5 0,14 Consensus median, pg/g 1,471 1,8 1,2 Median all values pg/g 1,473 1,5 0,35 Consensus mean, pg/g 1,475 1,4 -0,050 Standard deviation, pg/g 0,2478 0,99 -1,5 Relative standard deviation, % 1880 1,4 0,050 No. of values reported 6384 1,5 0,25 No. of values removed 087 1,4 0,071 No. of reported non-detects 088 1,4 0,02189 1,4 0,11

HerringCongener: 2,3,4,7,8 PeCDF

Consenus statistics

Page 352: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,172

0,328

0,828

1,328

1,828

2,328

2,8284 5 7 11 12 15 17 19 20 23 24 25 27 28 30 31 32 33 34 36 37 38 40 42 43 44 45 48 49 54 57 58 61 63 64 65 71 73 75 78 80 84 87 88 89 90 92 95 100

102

103

106

108

109

110

113

114

115

116

117

118

119

120

pg/g

fw

Labcode

2,3,4,7,8 PeCDF

-5

-4

-3

-2

-1

0

1

2

3

4

5

114 64 100 78 119 25 61 37 108 90 116 30 117

109

115 95 110 28 106 43 34 19 27 102 54 33 20 75 32 15 31 120 23 63 88 38 17 80 87 118 89 11 92 65 24 84 57 42 48 73 49 45 113 58 36 40 7 44 12 71 4 5

103

Labcode

Z-score: 2,3,4,7,8 PeCDF

Page 353: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 0,11 1,3 90 0,0775 0,067 -1,2 92 0,167 0,091 0,20 95 0,082

11 0,084 -0,20 100 0,06912 0,093 0,32 102 0,08915 0,088 0,031 103 0,1417 0,095 0,42 106 0,08019 0,028 -3,4 ND 108 0,07720 0,077 -0,60 109 0,08123 0,098 0,60 110 0,09524 0,087 -0,043 113 0,09325 0,071 -0,96 114 0,004727 0,093 0,33 115 0,07728 0,24 8,7 Outlier 116 0,05930 0,084 -0,20 117 0,07731 0,084 -0,22 118 0,08732 0,088 0,048 119 0,07233 0,093 0,31 120 0,09334 0,085 -0,1236 0,093 0,3237 0,091 0,2338 0,10 0,72 ND40 0,12 1,942 0,092 0,2643 0,080 -0,4344 0,088 0,05445 0,090 0,1248 0,086 -0,08449 0,092 0,2654 0,11 1,357 0,085 -0,1658 0,082 -0,3461 0,047 -2,363 0,091 0,2064 0,043 -2,565 0,091 0,23 Consensus median, pg/g 0,08771 0,058 -1,7 Median all values pg/g 0,08873 0,098 0,61 Consensus mean, pg/g 0,08675 0,089 0,088 Standard deviation, pg/g 0,02278 0,080 -0,4 ND Relative standard deviation, % 2680 0,11 1,2 No. of values reported 6384 0,10 0,77 No. of values removed 187 0,086 -0,084 No. of reported non-detects 388 0,11 1,089 0,079 -0,46

HerringCongener: 1,2,3,4,7,8 HxCDF

Consenus statistics

Page 354: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,004

0,016

0,036

0,056

0,076

0,096

0,116

0,136

0,156

0,1764 5 7 11 12 15 17 19 20 23 24 25 27 28 30 31 32 33 34 36 37 38 40 42 43 44 45 48 49 54 57 58 61 63 64 65 71 73 75 78 80 84 87 88 89 90 92 95 100

102

103

106

108

109

110

113

114

115

116

117

118

119

120

pg/g

fw

Labcode

1,2,3,4,7,8 HxCDF

-5

-4

-3

-2

-1

0

1

2

3

4

5

114 19 64 61 71 116 5

100 25 119 20 115

108

117 90 89 78 43 106

109 58 95 31 11 30 57 34 48 87 24 118 15 32 44 75 102 45 7 63 37 65 42 49 120 33 12 36 113 27 17 110 23 73 38 84 88 80 4 54 40 103 92 28

Labcode

Z-score: 1,2,3,4,7,8 HxCDF

Page 355: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 0,13 0,52 90 0,11 -0,535 0,10 -0,65 92 0,18 2,77 0,13 0,44 95 0,11 -0,54

11 0,14 0,99 100 0,10 -0,7512 0,13 0,67 102 0,12 -0,07115 0,12 0,14 103 0,099 -0,7917 0,12 0,22 106 0,11 -0,1919 0,036 -3,5 ND 108 0,093 -1,020 0,10 -0,58 109 0,10 -0,6923 0,13 0,31 110 0,060 -2,5 ND24 0,11 -0,26 113 0,12 0,09925 0,084 -1,4 114 0,046 -3,027 0,13 0,54 115 0,12 -0,01428 0,13 0,52 ND 116 0,10 -0,7030 0,095 -0,96 117 0,11 -0,2031 0,12 0,016 118 0,13 0,3132 0,24 5,2 Outlier 119 0,094 -0,9933 0,12 0,14 120 0,12 0,06334 0,11 -0,5336 0,13 0,6437 0,10 -0,6738 0,17 2,240 0,097 -0,8842 0,12 0,09943 0,090 -1,244 0,12 -0,09745 0,12 0,2548 0,12 0,09949 0,12 0,09954 0,13 0,5257 0,11 -0,1458 0,13 0,4461 0,081 -1,663 0,13 0,3564 0,096 -0,9465 0,12 0,11 Consensus median, pg/g 0,1271 0,11 -0,45 Median all values pg/g 0,1273 0,14 0,96 Consensus mean, pg/g 0,1175 0,12 0,099 Standard deviation, pg/g 0,02478 0,081 -1,5 ND Relative standard deviation, % 2180 0,13 0,57 No. of values reported 6384 0,12 0,15 No. of values removed 187 0,12 0,014 No. of reported non-detects 488 0,15 1,389 0,11 -0,40

HerringCongener: 1,2,3,6,7,8 HxCDF

Consenus statistics

Page 356: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,014

0,036

0,086

0,136

0,186

0,2364 5 7 11 12 15 17 19 20 23 24 25 27 28 30 31 32 33 34 36 37 38 40 42 43 44 45 48 49 54 57 58 61 63 64 65 71 73 75 78 80 84 87 88 89 90 92 95 100

102

103

106

108

109

110

113

114

115

116

117

118

119

120

pg/g

fw

Labcode

1,2,3,6,7,8 HxCDF

-5

-4

-3

-2

-1

0

1

2

3

4

5

19 114

110 61 78 25 43 108

119 30 64 40 103

100

116

109 37 5 20 95 90 34 71 89 24 117

106 57 44 102

115 87 31 120 42 48 49 75 113 65 33 15 84 17 45 23 118 63 7 58 4 28 54 27 80 36 12 73 11 88 38 92 32

Labcode

Z-score: 1,2,3,6,7,8 HxCDF

Page 357: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 0,14 0,91 90 0,10 -0,645 0,15 1,1 92 0,23 4,77 0,12 0,068 95 0,096 -0,95

11 0,086 -1,4 100 0,072 -2,012 0,12 0,090 102 0,11 -0,2315 0,11 -0,27 103 0,13 0,6217 0,11 -0,23 106 0,11 -0,3719 0,033 -3,6 ND 108 0,095 -0,9920 0,13 0,31 109 0,10 -0,7323 0,087 -1,3 110 0,12 0,06824 0,11 -0,48 113 0,13 0,4925 0,027 -3,8 114 0,013 -4,527 0,13 0,35 115 0,12 -0,01928 0,13 0,49 ND 116 0,11 -0,2930 0,12 0,11 117 0,11 -0,4431 0,11 -0,54 118 0,12 -0,05832 0,12 0,076 119 0,083 -1,533 0,12 0,11 120 0,12 0,1434 0,087 -1,336 0,14 0,7137 0,10 -0,6938 0,17 2,140 0,16 1,642 0,13 0,4943 0,11 -0,3544 0,14 0,7045 0,12 -0,05748 0,12 0,06849 0,11 -0,3554 0,12 0,06857 0,12 -0,09358 0,12 0,1961 0,15 1,363 0,12 0,1564 0,091 -1,265 0,12 -0,13 Consensus median, pg/g 0,1271 0,12 0,19 Median all values pg/g 0,1273 0,13 0,56 Consensus mean, pg/g 0,1275 0,11 -0,23 Standard deviation, pg/g 0,03078 0,12 0,00 ND Relative standard deviation, % 2680 0,13 0,41 No. of values reported 6384 0,13 0,28 No. of values removed 087 0,13 0,32 No. of reported non-detects 388 0,16 1,589 0,12 -0,12

HerringCongener: 2,3,4,6,7,8 HxCDF

Consenus statistics

Page 358: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,013

0,037

0,087

0,137

0,187

0,2374 5 7 11 12 15 17 19 20 23 24 25 27 28 30 31 32 33 34 36 37 38 40 42 43 44 45 48 49 54 57 58 61 63 64 65 71 73 75 78 80 84 87 88 89 90 92 95 100

102

103

106

108

109

110

113

114

115

116

117

118

119

120

pg/g

fw

Labcode

2,3,4,6,7,8 HxCDF

-5

-4

-3

-2

-1

0

1

2

3

4

5

114 25 19 100

119 11 23 34 64 108 95 109 37 90 31 24 117

106 43 49 116 15 17 75 102 65 89 57 118 45 115 78 7 48 54 110 32 12 33 30 120 63 58 71 84 20 87 27 80 28 42 113 73 103 44 36 4 5 61 88 40 38 92

Labcode

Z-score: 2,3,4,6,7,8 HxCDF

Page 359: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 0,050 35 Outlier,ND 90 0,0087 1,95 0,014 6,4 92 0,18 135 Outlier7 0,0010 -4,2 95 0,011 3,7 ND

11 0,0041 -1,8 ND 100 0,021 11 Outlier,ND12 0,026 16 Outlier,ND 102 0,020 11 Outlier,ND15 0,0050 -1,0 103 0,015 6,9 ND17 0,0046 -1,3 106 0,0090 2,119 0,012 4,3 ND 108 0,020 11 Outlier,ND20 0,0032 -2,5 109 0,015 6,9 ND23 0,025 15 Outlier,ND 110 0,060 43 Outlier,ND24 0,0041 -1,8 113 0,012 4,525 0,12 87 Outlier 114 0,0051 -0,95 ND27 0,020 11 Outlier,ND 115 0,011 3,828 0,18 138 Outlier,ND 116 0,0097 2,7 ND30 0,0035 -2,2 ND 117 0,0080 1,331 0,0040 -1,9 ND 118 0,0062 -0,09532 0,0065 0,16 119 0,0053 -0,7933 0,0063 0,00 120 0,0085 1,834 0,0047 -1,336 0,0020 -3,4 ND37 0,010 2,9 ND38 0,10 74 Outlier,ND40 0,018 9,3 Outlier,ND42 0,012 4,5 ND43 0,030 19 Outlier,ND44 0,0019 -3,545 0,016 8,048 0,0060 -0,24 ND49 0,0050 -1,054 0,0078 1,257 0,0073 0,7958 0,050 35 Outlier,ND61 0,0078 1,2 ND63 0,0050 -1,0 ND64 0,0080 1,3 ND65 0,0040 -1,8 Consensus median, pg/g 0,006371 0,0024 -3,1 ND Median all values pg/g 0,008773 0,013 5,0 Consensus mean, pg/g 0,007275 0,0050 -1,0 Standard deviation, pg/g 0,003978 0,18 136 Outlier,ND Relative standard deviation, % 5480 0,025 15 Outlier,ND No. of values reported 6384 0,0071 0,66 No. of values removed 1887 0,0040 -1,8 No. of reported non-detects 3288 0,019 10 Outlier89 0,0031 -2,5

HerringCongener: 1,2,3,7,8,9 HxCDF

Consenus statistics

Page 360: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,001

0,001

0,003

0,005

0,007

0,009

0,011

0,013

0,015

0,0174 5 7 11 12 15 17 19 20 23 24 25 27 28 30 31 32 33 34 36 37 38 40 42 43 44 45 48 49 54 57 58 61 63 64 65 71 73 75 78 80 84 87 88 89 90 92 95 100

102

103

106

108

109

110

113

114

115

116

117

118

119

120

pg/g

fw

Labcode

1,2,3,7,8,9 HxCDF

-5

-4

-3

-2

-1

0

1

2

3

4

5

7 44 36 71 89 20 30 31 65 87 24 11 17 34 15 49 63 75 114

119 48 118 33 32 84 57 61 54 64 117

120 90 106

116 37 95 115 19 42 113 73 5

103

109 45 40 88 27 102

108

100 23 80 12 43 4 58 110 38 25 92 78 28

Labcode

Z-score: 1,2,3,7,8,9 HxCDF

Page 361: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 0,050 4,1 90 0,028 0,005 0,034 1,1 92 0,14 19,6 Outlier7 0,024 -0,65 95 0,031 0,62

11 0,021 -1,2 100 0,041 2,512 0,029 0,32 102 0,023 -0,8315 0,025 -0,47 103 0,039 2,117 0,028 0,0061 106 0,051 4,219 0,017 -1,8 ND 108 0,030 0,44 ND20 0,025 -0,49 109 0,028 0,01623 0,026 -0,25 110 0,060 5,9 Outlier,ND24 0,041 2,4 113 0,025 -0,4725 0,020 -1,4 114 0,0060 -3,9 ND27 0,032 0,80 115 0,037 1,728 0,12 17 Outlier,ND 116 0,018 -1,730 0,018 -1,7 ND 117 0,027 -0,1131 0,026 -0,35 118 0,038 1,832 0,023 -0,78 119 0,048 3,833 0,023 -0,90 120 0,037 1,734 0,022 -0,9936 0,026 -0,2337 0,025 -0,4038 0,10 13 Outlier,ND40 0,071 7,9 Outlier42 0,030 0,4443 0,030 0,44 ND44 0,026 -0,3645 0,024 -0,7048 0,026 -0,2949 0,021 -1,254 0,036 1,557 0,022 -1,058 0,050 4,1 ND61 0,032 0,7763 0,024 -0,6564 0,041 2,465 0,030 0,40 Consensus median, pg/g 0,02871 0,042 2,6 Median all values pg/g 0,03073 0,060 5,8 Outlier Consensus mean, pg/g 0,03075 0,026 -0,29 Standard deviation, pg/g 0,009478 0,091 11 Outlier,ND Relative standard deviation, % 3180 0,050 4,1 ND No. of values reported 6384 0,025 -0,38 No. of values removed 887 0,039 2,1 No. of reported non-detects 1188 0,10 13 Outlier89 0,031 0,62

HerringCongener: 1,2,3,4,6,7,8 HpCDF

Consenus statistics

Page 362: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

0,000

0,010

0,020

0,030

0,040

0,050

0,0604 5 7 11 12 15 17 19 20 23 24 25 27 28 30 31 32 33 34 36 37 38 40 42 43 44 45 48 49 54 57 58 61 63 64 65 71 73 75 78 80 84 87 88 89 90 92 95 100

102

103

106

108

109

110

113

114

115

116

117

118

119

120

pg/g

fw

Labcode

1,2,3,4,6,7,8 HpCDF

-5

-4

-3

-2

-1

0

1

2

3

4

5

114 19 30 116 25 49 11 57 34 33 102 32 45 7 63 20 15 113 37 84 44 31 48 75 23 36 117 90 17 109 12 65 42 43 108 95 89 61 27 5 54 115

120

118 87 103 24 64 100 71 119 4 58 80 106 73 110 40 78 38 88 28 92

Labcode

Z-score: 1,2,3,4,6,7,8 HpCDF

Page 363: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 0,050 44 Outlier,ND 90 0,0051 0,005 0,0070 1,9 92 0,062 56 Outlier7 0,0050 -0,068 95 0,012 7,0 ND

11 0,0035 -1,6 ND 100 0,028 23 Outlier,ND12 0,0036 -1,5 102 0,012 6,8 ND15 0,0050 -0,068 ND 103 0,022 17 Outlier,ND17 0,0042 -0,81 106 0,0089 3,8 ND19 0,024 18 Outlier,ND 108 0,010 4,9 ND20 0,0027 -2,3 ND 109 0,025 20 Outlier,ND23 0,039 33 Outlier,ND 110 0,060 54 Outlier,ND24 0,0041 -1,0 113 0,0032 -1,825 0,00060 -4,4 ND 114 0,0082 3,1 ND27 0,024 19 Outlier,ND 115 0,0057 0,5928 0,14 133 Outlier,ND 116 0,0086 3,5 ND30 0,018 13 Outlier,ND 117 0,010 4,9 ND31 0,0079 2,8 ND 118 0,0026 -2,432 0,0034 -1,6 ND 119 0,0071 2,033 0,0042 -0,86 120 0,0086 3,534 0,0045 -0,5636 0,0040 -1,1 ND37 0,020 15 Outlier,ND38 0,10 94 Outlier,ND40 0,021 16 Outlier,ND42 0,0056 0,52 ND43 0,030 25 Outlier,ND44 0,0011 -3,945 0,013 7,4 ND48 0,0060 0,92 ND49 0,0040 -1,154 0,0069 1,857 0,0054 0,3358 0,050 44 Outlier,ND61 0,014 8,863 0,011 5,8 ND64 0,015 9,665 0,0050 -0,10 Consensus median, pg/g 0,005171 0,0040 -1,0 ND Median all values pg/g 0,007973 0,0078 2,7 Consensus mean, pg/g 0,006375 0,0030 -2,0 Standard deviation, pg/g 0,003578 0,16 148 Outlier,ND Relative standard deviation, % 5580 0,050 44 Outlier,ND No. of values reported 6384 0,0045 -0,5 No. of values removed 1887 0,0020 -3,0 No. of reported non-detects 3688 0,010 4,989 0,0044 -0,62

HerringCongener: 1,2,3,4,7,8,9 HpCDF

Consenus statistics

Page 364: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

0,000

0,002

0,004

0,006

0,008

0,010

0,012

0,014

0,0164 5 7 11 12 15 17 19 20 23 24 25 27 28 30 31 32 33 34 36 37 38 40 42 43 44 45 48 49 54 57 58 61 63 64 65 71 73 75 78 80 84 87 88 89 90 92 95 100

102

103

106

108

109

110

113

114

115

116

117

118

119

120

pg/g

fw

Labcode

1,2,3,4,7,8,9 HpCDF

-5

-4

-3

-2

-1

0

1

2

3

4

5

25 44 87 118 20 75 113 32 11 12 36 49 71 24 33 17 89 34 84 65 7 15 90 57 42 115 48 54 5

119 73 31 114

116

120

106 88 108

117 63 102 95 45 61 64 30 37 40 103 19 27 109

100 43 23 4 58 80 110 92 38 28 78

Labcode

Z-score: 1,2,3,4,7,8,9 HpCDF

Page 365: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 0,20 86 Outlier,ND 90 0,014 1,45 0,0051 -2,7 92 0,30 132 Outlier7 0,028 7,7 95 0,023 5,5

11 0,0057 -2,4 ND 100 0,042 14 Outlier,ND12 0,032 9,6 ND 102 0,037 12 Outlier,ND15 0,011 0,00 103 0,011 0,0017 0,0028 -3,7 106 0,021 4,719 0,018 3,3 ND 108 0,040 13 Outlier,ND20 0,0089 -0,95 ND 109 0,012 0,4523 0,042 14 Outlier,ND 110 0,16 68 Outlier,ND24 0,0087 -1,0 113 0,0025 -3,925 0,033 10 114 0,0069 -1,9 ND27 0,016 2,4 ND 115 0,033 1028 0,73 325 Outlier 116 0,014 1,2 ND30 0,018 3,2 ND 117 0,019 3,631 0,016 2,2 ND 118 0,0042 -3,132 0,0081 -1,3 119 0,027 7,133 0,0025 -3,9 ND 120 0,045 15 Outlier34 0,0089 -0,9536 0,0062 -2,237 0,040 13 Outlier,ND38 0,20 86 Outlier,ND40 0,045 15 Outlier,ND42 0,080 31 Outlier,ND43 0,050 18 Outlier,ND44 0,0021 -4,045 0,032 9,3 ND48 0,010 -0,45 ND49 0,0050 -2,754 0,012 0,4557 0,0070 -1,858 0,050 18 Outlier,ND61 0,16 67 Outlier63 0,0080 -1,4 ND64 0,039 13 Outlier65 0,0099 -0,48 Consensus median, pg/g 0,01171 0,0023 -4,0 ND Median all values pg/g 0,01873 0,025 6,2 Consensus mean, pg/g 0,01375 0,012 0,45 Standard deviation, pg/g 0,009178 0,47 208 Outlier,ND Relative standard deviation, % 6780 0,10 40 Outlier,ND No. of values reported 6384 0,0046 -2,9 No. of values removed 1987 0,016 2,3 No. of reported non-detects 2888 0,020 4,189 0,010 -0,27

HerringCongener: OCDF

Consenus statistics

Page 366: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,004

0,001

0,006

0,011

0,016

0,021

0,026

0,031

0,0364 5 7 11 12 15 17 19 20 23 24 25 27 28 30 31 32 33 34 36 37 38 40 42 43 44 45 48 49 54 57 58 61 63 64 65 71 73 75 78 80 84 87 88 89 90 92 95 100

102

103

106

108

109

110

113

114

115

116

117

118

119

120

pg/g

fw

Labcode

OCDF

-5

-4

-3

-2

-1

0

1

2

3

4

5

44 71 33 113 17 118 84 49 5 11 36 114 57 63 32 24 20 34 65 48 89 15 103 54 75 109

116 90 31 87 27 30 19 117 88 106 95 73 119 7 45 12 115 25 102 64 37 108

100 23 40 120 43 58 42 80 61 110 4 38 92 78 28

Labcode

Z-score: OCDF

Page 367: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 27 1,1 90 26 0,935 29 1,6 92 24 0,537 23 0,18 95 22 0,068

11 23 0,11 100 17 -1,112 23 0,14 102 23 0,1815 25 0,61 103 20 -0,4117 24 0,41 106 18 -0,8219 17 -1,1 108 21 -0,2720 23 0,15 109 20 -0,4323 23 0,16 110 22 -0,1124 21 -0,17 113 24 0,3925 17 -1,3 114 3,0 -4,327 20 -0,54 115 22 0,07428 32 2,4 116 21 -0,1330 23 0,32 117 19 -0,7231 22 -0,047 118 25 0,6432 18 -0,80 119 15 -1,733 29 1,6 120 23 0,2534 21 -0,1836 19 -0,6537 20 -0,4138 23 0,1840 28 1,442 25 0,6843 18 -1,044 21 -0,1245 22 0,02448 22 0,0049 21 -0,3454 19 -0,6657 34 2,758 25 0,6561 18 -0,9163 22 0,0064 27 1,165 21 -0,28 Consensus median, pg/g 2271 24 0,36 Median all values pg/g 2273 24 0,44 Consensus mean, pg/g 2275 25 0,59 Standard deviation, pg/g 4,578 17 -1,2 Relative standard deviation, % 2080 21 -0,15 No. of values reported 6384 23 0,33 No. of values removed 087 21 -0,17 No. of reported non-detects 088 20 -0,4989 13 -2,1

HerringCongener: PCB 77

Consenus statistics

Page 368: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-1,00

4,00

9,00

14,00

19,00

24,00

29,00

34,00

39,00

44,004 5 7 11 12 15 17 19 20 23 24 25 27 28 30 31 32 33 34 36 37 38 40 42 43 44 45 48 49 54 57 58 61 63 64 65 71 73 75 78 80 84 87 88 89 90 92 95 100

102

103

106

108

109

110

113

114

115

116

117

118

119

120

pg/g

fw

Labcode

PCB 77

-5

-4

-3

-2

-1

0

1

2

3

4

5

114 89 119 25 78 19 100 43 61 106 32 117 54 36 27 88 109

103 37 49 65 108 34 24 87 80 116 44 110 31 48 63 45 95 115 11 12 20 23 38 7

102

120 30 84 71 113 17 73 92 75 15 118 58 42 90 64 4 40 5 33 28 57

Labcode

Z-score: PCB 77

Page 369: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 13 1,8 90 10 0,355 13 1,7 92 10 0,307 11 0,75 95 9,6 -0,021

11 9,6 -0,026 100 7,4 -1,212 9,9 0,12 102 9,0 -0,3515 9,4 -0,13 103 9,0 -0,3217 11 0,54 106 7,9 -0,9319 8,2 -0,74 108 9,0 -0,3220 10 0,30 109 8,2 -0,7823 11 0,43 110 10 0,2624 11 0,74 113 10 0,3025 14 2,4 114 1,0 -4,527 7,9 -0,92 115 10 0,2528 11 0,49 116 11 0,5930 11 0,93 117 8,2 -0,7731 8,7 -0,47 118 11 0,7832 9,0 -0,35 119 6,4 -1,733 12 1,1 120 10 0,2034 9,4 -0,1636 8,3 -0,7137 8,9 -0,3938 11 0,7740 14 2,142 11 0,6943 8,1 -0,8144 10 0,2745 9,3 -0,1848 9,3 -0,1949 8,0 -0,8554 9,6 -0,02157 12 1,158 10 0,3161 6,0 -1,963 9,8 0,06264 11 0,6765 11 0,63 Consensus median, pg/g 9,771 9,6 -0,036 Median all values pg/g 9,773 11 0,71 Consensus mean, pg/g 9,775 9,7 0,00 Standard deviation, pg/g 1,978 7,2 -1,3 Relative standard deviation, % 2080 8,2 -0,73 No. of values reported 6384 9,1 -0,30 No. of values removed 087 9,3 -0,19 No. of reported non-detects 088 9,2 -0,2589 11 0,48

HerringCongener: PCB 126

Consenus statistics

Page 370: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,68

1,32

3,32

5,32

7,32

9,32

11,32

13,32

15,32

17,32

19,324 5 7 11 12 15 17 19 20 23 24 25 27 28 30 31 32 33 34 36 37 38 40 42 43 44 45 48 49 54 57 58 61 63 64 65 71 73 75 78 80 84 87 88 89 90 92 95 100

102

103

106

108

109

110

113

114

115

116

117

118

119

120

pg/g

fw

Labcode

PCB 126

-5

-4

-3

-2

-1

0

1

2

3

4

5

114 61 119 78 100

106 27 49 43 109

117 19 80 36 31 37 32 102

103

108 84 88 87 48 45 34 15 71 11 54 95 75 63 12 120

115

110 44 20 92 113 58 90 23 89 28 17 116 65 64 42 73 24 7 38 118 30 33 57 5 4 40 25

Labcode

Z-score: PCB 126

Page 371: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 4,1 1,1 90 3,7 0,595 3,0 -0,47 92 3,7 0,507 4,0 0,92 95 3,2 -0,29

11 3,3 -0,069 100 0,010 -5,0 ND12 4,1 1,2 102 3,7 0,5315 3,9 0,81 103 3,0 -0,4717 3,7 0,55 106 3,2 -0,2019 3,3 -0,13 108 3,3 -0,09920 3,7 0,48 109 3,3 -0,1123 3,3 -0,099 110 2,6 -1,124 3,3 -0,012 113 3,8 0,7225 2,6 -1,1 114 0,30 -4,627 7,7 6,5 Outlier,ND 115 4,5 1,728 2,6 -1,1 116 2,5 -1,330 3,8 0,71 117 2,9 -0,6731 3,4 0,012 118 4,1 1,232 3,1 -0,38 119 2,3 -1,533 4,6 1,9 120 3,7 0,5934 3,4 0,08636 3,2 -0,1637 2,9 -0,7438 4,1 1,240 4,6 1,942 3,7 0,5343 2,9 -0,6444 3,1 -0,3445 3,5 0,2448 3,1 -0,3749 3,1 -0,3254 3,1 -0,3857 4,8 2,258 4,2 1,261 2,5 -1,363 3,9 0,8664 3,7 0,5765 3,2 -0,16 Consensus median, pg/g 3,371 3,6 0,32 Median all values pg/g 3,473 4,0 0,98 Consensus mean, pg/g 3,375 3,9 0,84 Standard deviation, pg/g 0,8278 2,5 -1,3 Relative standard deviation, % 2580 2,5 -1,3 No. of values reported 6384 3,5 0,16 No. of values removed 187 3,5 0,27 No. of reported non-detects 288 3,6 0,4089 2,7 -1,0

HerringCongener: PCB 169

Consenus statistics

Page 372: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,292

0,708

1,708

2,708

3,708

4,708

5,708

6,7084 5 7 11 12 15 17 19 20 23 24 25 27 28 30 31 32 33 34 36 37 38 40 42 43 44 45 48 49 54 57 58 61 63 64 65 71 73 75 78 80 84 87 88 89 90 92 95 100

102

103

106

108

109

110

113

114

115

116

117

118

119

120

pg/g

fw

Labcode

PCB 169

-5

-4

-3

-2

-1

0

1

2

3

4

5

100

114

119 78 80 116 61 110 25 28 89 37 117 43 5

103 54 32 48 44 49 95 106 65 36 19 109 23 108 11 24 31 34 84 45 87 71 88 20 92 42 102 17 64 90 120 30 113 15 75 63 7 73 4 12 118 38 58 115 33 40 57 27

Labcode

Z-score: PCB 169

Page 373: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 2,0 13 Outlier,ND 90 0,59 0,375 0,43 -1,1 92 0,62 0,627 0,57 0,17 95 0,44 -1,0

11 0,45 -0,91 100 0,40 -1,412 0,60 0,42 102 0,61 0,5415 0,58 0,26 103 1,0 4,117 0,87 2,9 106 0,50 -0,4419 0,46 -0,83 108 0,56 0,03920 0,44 -1,0 109 0,49 -0,5323 0,57 0,20 110 0,13 -3,8 ND24 7,5 63 Outlier 113 1,2 5,9 Outlier25 0,22 -3,0 114 0,10 -4,127 1,6 9,8 Outlier,ND 115 0,30 -2,328 1,0 4,1 ND 116 2,9 22 Outlier30 1,1 5,2 117 0,49 -0,5231 0,55 -0,041 118 0,53 -0,2232 0,35 -1,8 119 0,32 -2,133 1,9 12 Outlier 120 0,22 -3,034 0,51 -0,3636 0,51 -0,4237 0,30 -2,338 0,55 -0,03940 0,86 2,842 0,61 0,5343 0,67 1,144 0,56 0,07545 0,46 -0,8748 0,57 0,1749 0,58 0,2654 0,62 0,6257 0,035 -4,7 ND58 0,67 1,161 0,52 -0,3163 0,62 0,5764 0,72 1,665 0,47 -0,77 Consensus median, pg/g 0,5571 0,71 1,5 Median all values pg/g 0,5773 4,8 38 Outlier Consensus mean, pg/g 0,5475 0,60 0,44 Standard deviation, pg/g 0,2178 0,36 -1,7 Relative standard deviation, % 3980 0,53 -0,20 No. of values reported 6384 0,57 0,2 No. of values removed 787 0,95 3,6 No. of reported non-detects 588 0,56 0,1089 0,59 0,33

HerringCongener: PCB 81

Consenus statistics

Page 374: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,060

0,140

0,340

0,540

0,740

0,940

1,1404 5 7 11 12 15 17 19 20 23 24 25 27 28 30 31 32 33 34 36 37 38 40 42 43 44 45 48 49 54 57 58 61 63 64 65 71 73 75 78 80 84 87 88 89 90 92 95 100

102

103

106

108

109

110

113

114

115

116

117

118

119

120

pg/g

fw

Labcode

PCB 81

-5

-4

-3

-2

-1

0

1

2

3

4

5

57 114

110 25 120 37 115

119 32 78 100 5 20 95 11 45 19 65 109

117

106 36 34 61 118 80 31 38 108 44 88 7 48 23 84 15 49 89 90 12 75 42 102 63 54 92 43 58 71 64 40 17 87 28 103 30 113 27 33 4

116 73 24

Labcode

Z-score: PCB 81

Page 375: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 519 1,2 90 470 0,615 518 1,2 92 451 0,387 499 0,95 95 357 -0,74

11 398 -0,25 100 349 -0,8412 520 1,2 102 397 -0,2615 443 0,29 103 437 0,2117 438 0,22 106 373 -0,5519 375 -0,53 108 419 0,0020 358 -0,73 109 366 -0,6323 440 0,25 110 396 -0,2724 457 0,45 113 470 0,6125 401 -0,21 114 390 -0,3527 405 -0,16 115 409 -0,1128 404 -0,18 116 366 -0,6330 480 0,73 117 365 -0,6531 406 -0,15 118 430 0,1432 386 -0,39 119 279 -1,733 556 1,6 120 476 0,6834 421 0,02536 392 -0,3337 362 -0,6838 473 0,6540 604 2,242 424 0,06043 323 -1,144 323 -1,145 338 -0,9748 430 0,1349 392 -0,3254 577 1,957 461 0,5058 477 0,6961 466 0,5663 419 0,0064 451 0,3865 465 0,55 Consensus median, pg/g 41971 397 -0,26 Median all values pg/g 41973 444 0,30 Consensus mean, pg/g 42375 438 0,23 Standard deviation, pg/g 6178 407 -0,14 Relative standard deviation, % 1480 422 0,031 No. of values reported 6384 406 -0,15 No. of values removed 087 404 -0,18 No. of reported non-detects 088 393 -0,3289 332 -1,0

HerringCongener: PCB 105

Consenus statistics

Page 376: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-62

38

138

238

338

438

538

638

738

8384 5 7 11 12 15 17 19 20 23 24 25 27 28 30 31 32 33 34 36 37 38 40 42 43 44 45 48 49 54 57 58 61 63 64 65 71 73 75 78 80 84 87 88 89 90 92 95 100

102

103

106

108

109

110

113

114

115

116

117

118

119

120

pg/g

fw

Labcode

PCB 105

-5

-4

-3

-2

-1

0

1

2

3

4

5

119 44 43 89 45 100 95 20 37 117

116

109

106 19 32 114 36 49 88 110 71 102 11 25 87 28 27 84 31 78 115 63 108 34 80 42 48 118

103 17 75 23 15 73 92 64 24 57 65 61 113 90 38 120 58 30 7 5 4 12 33 54 40

Labcode

Z-score: PCB 105

Page 377: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 34 2,3 90 25 0,255 29 1,1 92 24 0,187 25 0,25 95 24 0,16

11 25 0,31 100 18 -1,212 33 2,0 102 21 -0,4815 25 0,25 103 17 -1,317 22 -0,24 106 39 3,319 18 -1,2 108 21 -0,5220 31 1,6 109 23 -0,03523 26 0,55 110 22 -0,2324 28 1,1 113 49 5,5 Outlier25 18 -1,3 114 47 5,1 ND27 10 -2,8 115 26 0,5028 26 0,65 116 21 -0,4330 28 1,0 117 23 -0,07331 18 -1,1 118 31 1,732 20 -0,75 119 15 -1,733 59 7,6 Outlier 120 26 0,6234 22 -0,2036 22 -0,3737 23 0,01038 19 -0,8840 33 2,142 18 -1,1 ND43 23 -0,1544 26 0,4745 16 -1,548 22 -0,2949 20 -0,6554 22 -0,2157 23 -0,01058 35 2,461 27 0,8763 43 4,264 23 -0,07165 24 0,18 Consensus median, pg/g 2371 18 -1,3 Median all values pg/g 2473 34 2,2 Consensus mean, pg/g 2575 24 0,18 Standard deviation, pg/g 6,778 37 2,9 Relative standard deviation, % 2780 23 -0,050 No. of values reported 6384 27 0,74 No. of values removed 387 51 6,0 Outlier No. of reported non-detects 288 22 -0,2489 18 -1,09

HerringCongener: PCB 114

Consenus statistics

Page 378: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-1,80

3,20

8,20

13,20

18,20

23,20

28,20

33,20

38,20

43,20

48,204 5 7 11 12 15 17 19 20 23 24 25 27 28 30 31 32 33 34 36 37 38 40 42 43 44 45 48 49 54 57 58 61 63 64 65 71 73 75 78 80 84 87 88 89 90 92 95 100

102

103

106

108

109

110

113

114

115

116

117

118

119

120

pg/g

fw

Labcode

PCB 114

-5

-4

-3

-2

-1

0

1

2

3

4

5

27 119 45 103 25 71 19 100 42 89 31 38 32 49 108

102

116 36 48 17 88 110 54 34 43 117 64 80 109 57 37 95 92 65 75 7 15 90 11 44 115 23 120 28 84 61 30 24 5 20 118 12 40 73 4 58 78 106 63 114

113 87 33

Labcode

Z-score: PCB 114

Page 379: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 1948 1,8 90 1556 0,465 1827 1,4 92 1594 0,597 1730 1,1 95 1057 -1,3

11 1350 -0,27 100 1220 -0,7212 1736 1,1 102 1290 -0,4815 1340 -0,30 103 118 -4,617 1512 0,30 106 1187 -0,8419 1284 -0,50 108 1353 -0,2620 1497 0,25 109 1550 0,4423 1450 0,084 110 1336 -0,3224 1508 0,29 113 1794 1,325 1290 -0,48 114 1500 0,2627 1349 -0,27 115 1507 0,2828 1310 -0,41 116 1454 0,09730 1637 0,74 117 1230 -0,6931 1367 -0,21 118 1397 -0,1032 1354 -0,25 119 970 -1,633 1759 1,2 120 1625 0,7034 1319 -0,3736 1278 -0,5237 1210 -0,7638 1493 0,2440 1979 1,942 1450 0,08443 1149 -0,9744 1484 0,2045 1176 -0,8848 1500 0,2649 1310 -0,4154 1524 0,3457 996 -1,558 1544 0,4161 1454 0,09763 1426 0,0064 1575 0,5265 1475 0,17 Consensus median, pg/g 142671 1500 0,26 Median all values pg/g 142673 1743 1,1 Consensus mean, pg/g 140975 1370 -0,20 Standard deviation, pg/g 26978 1339 -0,31 Relative standard deviation, % 1980 1479 0,19 No. of values reported 6384 1397 -0,10 No. of values removed 087 1346 -0,28 No. of reported non-detects 088 1357 -0,2489 935 -1,7

HerringCongener: PCB 118

Consenus statistics

Page 380: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-148

352

852

1352

1852

2352

28524 5 7 11 12 15 17 19 20 23 24 25 27 28 30 31 32 33 34 36 37 38 40 42 43 44 45 48 49 54 57 58 61 63 64 65 71 73 75 78 80 84 87 88 89 90 92 95 100

102

103

106

108

109

110

113

114

115

116

117

118

119

120

pg/g

fw

Labcode

PCB 118

-5

-4

-3

-2

-1

0

1

2

3

4

5

103 89 119 57 95 43 45 106 37 100

117 36 19 25 102 28 49 34 110 78 15 87 27 11 108 32 88 31 75 118 84 63 23 42 116 61 65 80 44 38 20 48 71 114

115 24 17 54 58 109 90 64 92 120 30 7 12 73 33 113 5 4 40

Labcode

Z-score: PCB 118

Page 381: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 18 0,52 90 21 1,55 14 -0,59 92 79 20 Outlier7 20 1,4 95 16 -0,031

11 18 0,53 100 11 -1,712 0,49 -4,8 ND 102 13 -0,8815 18 0,53 103 31 4,817 79 20 Outlier 106 26 3,1 ND19 16 -0,12 108 12 -1,120 25 3,0 109 6 -3,023 32 5,0 110 23 2,324 14 -0,68 113 19 1,125 15 -0,25 114 240 70 Outlier,ND27 21 1,5 115 67 16 Outlier28 72 18 Outlier 116 12 -1,230 15 -0,28 117 12 -1,231 12 -1,3 118 16 -0,1132 23 2,3 119 6,8 -2,933 19 0,94 120 42 8,1 Outlier34 19 0,9536 14 -0,5937 30 4,438 39 7,3 Outlier40 13 -0,8542 30 4,443 38 7,0 Outlier44 19 0,9445 10 -1,848 16 0,03149 11 -1,654 19 0,8557 0,0075 -5,0 ND58 122 33 Outlier61 209 61 Outlier63 17 0,3164 13 -1,065 8,0 -2,5 Consensus median, pg/g 1671 17 0,35 Median all values pg/g 1873 189 54 Outlier Consensus mean, pg/g 1775 18 0,53 Standard deviation, pg/g 7,178 32 5,0 Relative standard deviation, % 4380 16 0,079 No. of values reported 6384 14 -0,45 No. of values removed 1187 11 -1,5 No. of reported non-detects 488 22 2,089 7,3 -2,7

HerringCongener: PCB 123

Consenus statistics

Page 382: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-4,80

0,20

5,20

10,20

15,20

20,20

25,20

30,20

35,204 5 7 11 12 15 17 19 20 23 24 25 27 28 30 31 32 33 34 36 37 38 40 42 43 44 45 48 49 54 57 58 61 63 64 65 71 73 75 78 80 84 87 88 89 90 92 95 100

102

103

106

108

109

110

113

114

115

116

117

118

119

120

pg/g

fw

Labcode

PCB 123

-5

-4

-3

-2

-1

0

1

2

3

4

5

57 12 109

119 89 65 45 100 49 87 31 116

117

108 64 102 40 24 36 5 84 30 25 19 118 95 48 80 63 71 4 11 15 75 54 44 33 34 113 7 90 27 88 32 110 20 106 37 42 103 78 23 43 38 120

115 28 92 17 58 73 61 114

Labcode

Z-score: PCB 123

Page 383: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 253 1,2 90 229 0,565 259 1,3 92 230 0,587 225 0,47 95 174 -0,77

11 190 -0,38 100 166 -0,9612 220 0,35 102 213 0,1815 213 0,18 103 206 0,0017 233 0,67 106 186 -0,4819 193 -0,32 108 188 -0,4320 212 0,14 109 183 -0,5423 200 -0,14 110 190 -0,3724 212 0,17 113 219 0,3325 147 -1,4 114 190 -0,3827 203 -0,071 115 231 0,6228 193 -0,31 116 232 0,6430 225 0,47 117 172 -0,8131 200 -0,13 118 195 -0,2632 199 -0,15 119 137 -1,733 243 0,91 120 232 0,6434 203 -0,07436 213 0,1837 191 -0,3638 211 0,1240 278 1,842 223 0,4243 194 -0,2944 197 -0,2145 177 -0,6948 220 0,3549 201 -0,1154 196 -0,2357 221 0,3858 221 0,3861 218 0,3063 204 -0,04064 240 0,8465 195 -0,27 Consensus median, pg/g 20671 230 0,59 Median all values pg/g 20673 246 0,97 Consensus mean, pg/g 20775 212 0,15 Standard deviation, pg/g 2778 207 0,03 Relative standard deviation, % 1380 221 0,37 No. of values reported 6384 201 -0,11 No. of values removed 087 196 -0,25 No. of reported non-detects 088 198 -0,1889 117 -2,2

HerringCongener: PCB 156

Consenus statistics

Page 384: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-38,7

11,3

61,3

111,3

161,3

211,3

261,3

311,3

361,3

411,34 5 7 11 12 15 17 19 20 23 24 25 27 28 30 31 32 33 34 36 37 38 40 42 43 44 45 48 49 54 57 58 61 63 64 65 71 73 75 78 80 84 87 88 89 90 92 95 100

102

103

106

108

109

110

113

114

115

116

117

118

119

120

pg/g

fw

Labcode

PCB 156

-5

-4

-3

-2

-1

0

1

2

3

4

5

89 119 25 100

117 95 45 109

106

108 11 114

110 37 19 28 43 65 118 87 54 44 88 32 23 31 84 49 34 27 63 103 78 38 20 75 24 36 15 102 61 113 48 12 80 57 58 42 7 30 90 92 71 115

120

116 17 64 33 73 4 5 40

Labcode

Z-score: PCB 156

Page 385: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 67 1,6 90 55 0,445 66 1,5 92 53 0,237 58 0,74 95 41 -0,91

11 47 -0,33 100 40 -1,012 65 1,4 102 43 -0,7915 48 -0,22 103 48 -0,2417 56 0,60 106 49 -0,1119 51 0,099 108 47 -0,3420 50 0,00 109 47 -0,3623 43 -0,72 110 45 -0,5624 52 0,15 113 58 0,7125 37 -1,3 114 55 0,4527 51 0,050 115 59 0,8028 48 -0,24 116 56 0,5730 55 0,48 117 46 -0,4331 48 -0,19 118 46 -0,4132 49 -0,16 119 33 -1,733 67 1,6 120 52 0,1834 45 -0,5736 51 0,02237 47 -0,3638 52 0,1740 73 2,242 47 -0,3043 47 -0,3844 49 -0,1745 47 -0,3248 53 0,2649 48 -0,2854 57 0,6957 52 0,1258 58 0,7061 48 -0,2263 51 0,04864 56 0,5965 51 0,063 Consensus median, pg/g 5071 54 0,36 Median all values pg/g 5073 57 0,68 Consensus mean, pg/g 5175 49 -0,10 Standard deviation, pg/g 7,178 57 0,68 Relative standard deviation, % 1480 56 0,50 No. of values reported 6384 46 -0,48 No. of values removed 087 48 -0,23 No. of reported non-detects 088 47 -0,3789 43 -0,71

HerringCongener: PCB 157

Consenus statistics

Page 386: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-19,2

0,8

20,8

40,8

60,8

80,8

100,84 5 7 11 12 15 17 19 20 23 24 25 27 28 30 31 32 33 34 36 37 38 40 42 43 44 45 48 49 54 57 58 61 63 64 65 71 73 75 78 80 84 87 88 89 90 92 95 100

102

103

106

108

109

110

113

114

115

116

117

118

119

120

pg/g

fw

Labcode

PCB 157

-5

-4

-3

-2

-1

0

1

2

3

4

5

119 25 100 95 102 23 89 34 110 84 117

118 43 88 109 37 108 11 45 42 49 103 28 87 15 61 31 44 32 106 75 20 36 63 27 65 19 57 24 38 120 92 48 71 90 114 30 80 116 64 17 73 78 54 58 113 7

115 12 5 33 4 40

Labcode

Z-score: PCB 157

Page 387: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 172 2,0 90 134 0,515 153 1,3 92 134 0,487 135 0,53 95 116 -0,25

11 114 -0,33 100 106 -0,6612 142 0,82 102 121 -0,04115 122 0,00 103 118 -0,1517 128 0,25 106 124 0,08219 112 -0,42 108 136 0,5720 114 -0,35 109 103 -0,7823 158 1,5 110 122 0,0024 122 0,015 113 143 0,8825 87 -1,5 114 370 10 Outlier,ND27 120 -0,091 115 112 -0,4028 48 -3,0 116 142 0,8130 130 0,33 117 94 -1,131 123 0,050 118 132 0,4232 124 0,099 119 83 -1,633 146 0,97 120 136 0,5634 118 -0,1436 114 -0,3237 100 -0,9238 409 12 Outlier40 111 -0,4542 119 -0,1243 124 0,07244 115 -0,2845 112 -0,4348 140 0,7449 127 0,2054 113 -0,3757 0,50 -5,0 ND58 122 0,003761 125 0,1263 124 0,08264 132 0,4265 119 -0,13 Consensus median, pg/g 12271 103 -0,78 Median all values pg/g 12273 147 1,0 Consensus mean, pg/g 12075 125 0,12 Standard deviation, pg/g 2478 119 -0,12 Relative standard deviation, % 2080 128 0,26 No. of values reported 6384 118 -0,16 No. of values removed 287 126 0,16 No. of reported non-detects 288 113 -0,3789 99 -0,95

HerringCongener: PCB 167

Consenus statistics

Page 388: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-5,8

44,2

94,2

144,2

194,2

244,24 5 7 11 12 15 17 19 20 23 24 25 27 28 30 31 32 33 34 36 37 38 40 42 43 44 45 48 49 54 57 58 61 63 64 65 71 73 75 78 80 84 87 88 89 90 92 95 100

102

103

106

108

109

110

113

114

115

116

117

118

119

120

pg/g

fw

Labcode

PCB 167

-5

-4

-3

-2

-1

0

1

2

3

4

5

57 28 119 25 117 89 37 109 71 100 40 45 19 115 54 88 20 11 36 44 95 84 103 34 65 42 78 27 102 15 110 58 24 31 43 63 106 32 61 75 87 49 17 80 30 118 64 92 90 7

120

108 48 116 12 113 33 73 5 23 4

114 38

Labcode

Z-score: PCB 167

Page 389: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 29 1,3 90 26 0,615 30 1,5 92 26 0,507 25 0,43 95 22 -0,28

11 24 0,10 100 18 -1,212 25 0,47 102 22 -0,2015 25 0,38 103 22 -0,1817 27 0,88 106 25 0,2819 19 -0,89 108 22 -0,3320 23 -0,043 109 22 -0,1723 24 0,060 110 23 -0,1424 25 0,32 113 27 0,7325 20 -0,80 114 21 -0,48 ND27 21 -0,45 115 23 -0,05628 22 -0,26 116 25 0,2930 25 0,44 117 20 -0,7631 23 -0,055 118 26 0,6532 22 -0,20 119 15 -1,733 30 1,4 120 24 0,2334 25 0,3036 23 -0,1237 21 -0,4838 24 0,2340 34 2,242 20 -0,6143 23 0,0044 23 -0,07345 19 -0,8048 21 -0,4849 23 -0,1654 27 0,8157 27 0,7458 26 0,5361 23 -0,012363 23 -0,02664 22 -0,1965 22 -0,25 Consensus median, pg/g 2371 26 0,68 Median all values pg/g 2373 28 1,0 Consensus mean, pg/g 2475 25 0,32 Standard deviation, pg/g 3,178 23 0,017 Relative standard deviation, % 1380 27 0,73 No. of values reported 6384 24 0,083 No. of values removed 087 24 0,060 No. of reported non-detects 188 22 -0,3689 19 -0,99

HerringCongener: PCB 189

Consenus statistics

Page 390: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-3,560

1,440

6,440

11,440

16,440

21,440

26,440

31,440

36,440

41,440

46,4404 5 7 11 12 15 17 19 20 23 24 25 27 28 30 31 32 33 34 36 37 38 40 42 43 44 45 48 49 54 57 58 61 63 64 65 71 73 75 78 80 84 87 88 89 90 92 95 100

102

103

106

108

109

110

113

114

115

116

117

118

119

120

pg/g

fw

Labcode

PCB 189

-5

-4

-3

-2

-1

0

1

2

3

4

5

119

100 89 19 45 25 117 42 37 48 114 27 88 108 95 28 65 32 102 64 103

109 49 110 36 44 115 31 20 63 61 43 78 23 87 84 11 38 120

106

116 34 75 24 15 7 30 12 92 58 90 118 71 80 113 57 54 17 73 4 33 5 40

Labcode

Z-score: PCB 189

Page 391: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code4 300 1,4 105 230 -0,0855 300 1,4 106 191 -0,927 327 2,0 108 257 0,49

11 0,25 -5,0 109 205 -0,6112 265 0,67 110 395 3,415 284 1,1 113 313 1,717 259 0,54 114 245 0,2419 172 -1,3 115 596 7,7 Outlier23 223 -0,24 117 312 1,724 292 1,2 118 355 2,625 219 -0,32 120 185 -1,127 160 -1,628 231 -0,06430 254 0,4331 205 -0,6232 155 -1,734 249 0,3137 231 -0,06438 222 -0,2640 354 2,642 232 -0,04343 27 -4,444 195 -0,8345 207 -0,5848 240 0,1349 212 -0,4754 203 -0,6657 246 0,2658 284 1,161 1290 23 Outlier63 254 0,4364 332 2,165 306 1,571 319 1,875 292 1,278 290 1,2 Consensus median, pg/g 23480 236 0,043 Median all values pg/g 23881 210 -0,51 Consensus mean, pg/g 23484 264 0,63 Standard deviation, pg/g 7887 188 -0,98 Relative standard deviation, % 3390 0,20 -5,0 No. of values reported 5695 200 -0,73 No. of values removed 2100 199 -0,75 No. of reported non-detects 0102 215 -0,41103 109 -2,7

HerringCongener: PCB 28

Consenus statistics

Page 392: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-24,0

26,0

76,0

126,0

176,0

226,0

276,0

326,0

376,0

426,0

476,04 5 7 11 12 15 17 19 23 24 25 27 28 30 31 32 34 37 38 40 42 43 44 45 48 49 54 57 58 61 63 64 65 71 75 78 80 81 84 87 90 95 100

102

103

105

106

108

109

110

113

114

115

117

118

120

pg/g

fw

Labcode

PCB 28

-5

-4

-3

-2

-1

0

1

2

3

4

5

90 11 43 103 32 27 19 120 87 106 44 100 95 54 31 109 45 81 49 102 25 38 23 105 28 37 42 80 48 114 57 34 30 63 108 17 84 12 15 58 78 75 24 4 5 65 117

113 71 7 64 40 118

110

115 61

Labcode

Z-score: PCB 28

Page 393: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code4 700 1,8 105 410 -1,05 700 1,8 106 486 -0,297 619 1,0 108 563 0,46

11 0,55 -5,0 109 476 -0,3912 652 1,3 110 712 1,915 560 0,43 113 698 1,817 569 0,51 114 640 1,219 423 -0,91 115 598 0,8023 519 0,029 117 533 0,1724 471 -0,44 118 565 0,4725 374 -1,4 120 661 1,427 509 -0,06828 394 -1,230 562 0,4531 500 -0,1632 455 -0,6034 435 -0,7837 511 -0,04838 474 -0,4140 724 2,042 556 0,3943 69 -4,344 612 0,9345 442 -0,7148 590 0,7249 494 -0,2154 519 0,02957 498 -0,1858 570 0,5261 692 1,763 538 0,2264 531 0,1465 506 -0,1071 679 1,675 566 0,4878 483 -0,32 Consensus median, pg/g 51680 502 -0,14 Median all values pg/g 51681 430 -0,83 Consensus mean, pg/g 51084 604 0,86 Standard deviation, pg/g 14987 465 -0,49 Relative standard deviation, % 2990 0,51 -5,0 No. of values reported 5695 465 -0,49 No. of values removed 0100 404 -1,1 No. of reported non-detects 0102 513 -0,029103 317 -1,9

HerringCongener: PCB 52

Consenus statistics

Page 394: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-168

32

232

432

632

832

10324 5 7 11 12 15 17 19 23 24 25 27 28 30 31 32 34 37 38 40 42 43 44 45 48 49 54 57 58 61 63 64 65 71 75 78 80 81 84 87 90 95 100

102

103

105

106

108

109

110

113

114

115

117

118

120

pg/g

fw

Labcode

PCB 52

-5

-4

-3

-2

-1

0

1

2

3

4

5

90 11 43 103 25 28 100

105 19 81 34 45 32 87 95 24 38 109 78 106 49 57 31 80 65 27 37 102 23 54 64 117 63 42 15 30 108

118 75 17 58 48 115 84 44 7

114 12 120 71 61 113 4 5

110 40

Labcode

Z-score: PCB 52

Page 395: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code4 2680 2,0 105 1600 -0,845 2680 2,0 106 1550 -0,977 1597 -0,85 108 2120 0,51

11 1,8 -5,0 109 1927 0,008712 2545 1,6 110 1920 -0,008715 2170 0,64 113 2421 1,317 2150 0,59 114 2200 0,7219 1854 -0,18 115 2034 0,2923 2150 0,59 117 1961 0,09824 1859 -0,17 118 1751 -0,4525 1270 -1,7 120 2325 1,027 1673 -0,6528 583 -3,530 1962 0,1031 1919 -0,01032 1742 -0,4734 1855 -0,1837 1910 -0,03538 1867 -0,1540 2766 2,242 2060 0,3643 971 -2,544 1890 -0,08645 1695 -0,5948 2200 0,7249 1780 -0,3754 2321 1,057 1460 -1,258 2034 0,2961 3318 3,663 1990 0,1764 2049 0,3365 2047 0,3271 2090 0,4375 2220 0,7778 1946 0,059 Consensus median, pg/g 192380 1868 -0,14 Median all values pg/g 192381 1640 -0,74 Consensus mean, pg/g 188684 2342 1,1 Standard deviation, pg/g 55787 1715 -0,54 Relative standard deviation, % 3090 2,0 -5,0 No. of values reported 5695 1660 -0,68 No. of values removed 0100 1570 -0,92 No. of reported non-detects 0102 2000 0,20103 1707 -0,56

HerringCongener: PCB 101

Consenus statistics

Page 396: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-153

347

847

1347

1847

2347

2847

3347

38474 5 7 11 12 15 17 19 23 24 25 27 28 30 31 32 34 37 38 40 42 43 44 45 48 49 54 57 58 61 63 64 65 71 75 78 80 81 84 87 90 95 100

102

103

105

106

108

109

110

113

114

115

117

118

120

pg/g

fw

Labcode

PCB 101

-5

-4

-3

-2

-1

0

1

2

3

4

5

11 90 28 43 25 57 106

100 7

105 81 95 27 45 103 87 32 118 49 19 34 24 38 80 44 37 31 110

109 78 117 30 63 102 58 115 65 64 42 71 108 23 17 15 48 114 75 54 120 84 113 12 4 5 40 61

Labcode

Z-score: PCB 101

Page 397: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code4 4350 1,7 105 2600 -1,05 4350 1,7 106 3135 -0,197 3283 0,033 108 3080 -0,28

11 3,1 -5,0 109 3134 -0,2012 4105 1,3 110 2978 -0,4315 3670 0,63 113 3781 0,8017 6190 4,5 114 4400 1,719 2855 -0,62 115 3698 0,6723 3160 -0,16 117 3010 -0,3924 2919 -0,53 118 1256 -3,125 2310 -1,5 120 3106 -0,2427 3137 -0,1928 4000 1,130 3064 -0,3031 2961 -0,4632 2505 -1,234 3238 -0,03637 3400 0,2138 4188 1,440 4444 1,842 2860 -0,6243 4650 2,144 4280 1,645 2781 -0,7448 3400 0,2149 2660 -0,9254 3726 0,7157 4797 2,458 3295 0,05261 3597 0,5163 3529 0,4164 3689 0,6665 2647 -0,9471 2940 -0,4975 3680 0,6478 4442 1,8 Consensus median, pg/g 326280 3205 -0,087 Median all values pg/g 326281 3240 -0,033 Consensus mean, pg/g 333084 3786 0,80 Standard deviation, pg/g 99087 3627 0,56 Relative standard deviation, % 3090 3,1 -5,0 No. of values reported 5695 2750 -0,78 No. of values removed 0100 3950 1,1 No. of reported non-detects 0102 3150 -0,17103 3477 0,33

HerringCongener: PCB 138

Consenus statistics

Page 398: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-477

523

1523

2523

3523

4523

5523

65234 5 7 11 12 15 17 19 23 24 25 27 28 30 31 32 34 37 38 40 42 43 44 45 48 49 54 57 58 61 63 64 65 71 75 78 80 81 84 87 90 95 100

102

103

105

106

108

109

110

113

114

115

117

118

120

pg/g

fw

Labcode

PCB 138

-5

-4

-3

-2

-1

0

1

2

3

4

5

90 11 118 25 32 105 65 49 95 45 19 42 24 71 31 110

117 30 108

120

109

106 27 102 23 80 34 81 7 58 37 48 103 63 61 87 15 75 64 115 54 113 84 100 28 12 38 44 4 5

114 78 40 43 57 17

Labcode

Z-score: PCB 138

Page 399: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code4 701 -4,3 105 4400 -0,725 701 -4,3 106 4720 -0,407 5215 0,077 108 5620 0,47

11 4,9 -5,0 109 5570 0,4212 7044 1,9 110 5170 0,03315 5820 0,67 113 6167 1,017 5715 0,56 114 5500 0,3519 12602 7,3 Outlier 115 5125 -0,01123 4780 -0,35 117 4878 -0,2524 5300 0,16 118 4130 -0,9825 3580 -1,5 120 5517 0,3727 5285 0,1428 5030 -0,1030 5485 0,3431 4998 -0,1332 4656 -0,4734 5138 0,002337 5140 0,003938 4708 -0,4240 7010 1,842 5850 0,7043 3991 -1,144 4900 -0,2345 4142 -0,9748 5700 0,5549 4330 -0,7854 6222 1,157 5830 0,6858 5285 0,1561 581 -4,463 4988 -0,1464 6157 0,9965 4789 -0,3471 5230 0,09275 5830 0,6878 4539 -0,58 Consensus median, pg/g 513680 4789 -0,34 Median all values pg/g 513781 4220 -0,89 Consensus mean, pg/g 475684 6069 0,91 Standard deviation, pg/g 155087 5499 0,35 Relative standard deviation, % 3390 4,9 -5,0 No. of values reported 5695 4500 -0,62 No. of values removed 1100 4630 -0,49 No. of reported non-detects 0102 5280 0,14103 5136 0,00

HerringCongener: PCB 153

Consenus statistics

Page 400: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-1726

274

2274

4274

6274

8274

102744 5 7 11 12 15 17 19 23 24 25 27 28 30 31 32 34 37 38 40 42 43 44 45 48 49 54 57 58 61 63 64 65 71 75 78 80 81 84 87 90 95 100

102

103

105

106

108

109

110

113

114

115

117

118

120

pg/g

fw

Labcode

PCB 153

-5

-4

-3

-2

-1

0

1

2

3

4

5

11 90 61 4 5 25 43 118 45 81 49 105 95 78 100 32 38 106 23 65 80 117 44 63 31 28 115

103 34 37 110 7 71 102 27 58 24 30 87 114

120

109

108 48 17 15 57 75 42 84 64 113 54 40 12 19

Labcode

Z-score: PCB 153

Page 401: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code4 141 -4,4 105 820 -1,45 141 -4,4 106 917 -0,947 1486 1,6 108 1190 0,26

11 1,1 -5,0 109 1060 -0,3112 1415 1,3 110 1260 0,5715 1290 0,71 113 1267 0,6017 1231 0,45 114 1300 0,7519 1810 3,0 115 923 -0,9223 1350 0,97 117 1089 -0,1924 1211 0,36 118 1039 -0,4125 827 -1,3 120 1131 0,002327 738 -1,728 1170 0,1730 1353 0,9831 1013 -0,5232 1358 1,034 1030 -0,4437 1150 0,08638 934 -0,8740 1630 2,242 1220 0,4043 1136 0,02444 1110 -0,09245 959 -0,7648 1300 0,7549 1050 -0,3654 1363 1,057 1098 -0,1458 1226 0,4261 675 -2,063 1130 -0,002364 1409 1,265 1077 -0,2471 1360 1,075 1260 0,5778 1177 0,21 Consensus median, pg/g 113180 1056 -0,33 Median all values pg/g 113181 950 -0,80 Consensus mean, pg/g 108084 1336 0,91 Standard deviation, pg/g 34987 1039 -0,40 Relative standard deviation, % 3290 1,2 -5,0 No. of values reported 5695 1000 -0,58 No. of values removed 0100 964 -0,74 No. of reported non-detects 0102 1130 -0,0023103 1207 0,34

HerringCongener: PCB 180

Consenus statistics

Page 402: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-239

261

761

1261

1761

22614 5 7 11 12 15 17 19 23 24 25 27 28 30 31 32 34 37 38 40 42 43 44 45 48 49 54 57 58 61 63 64 65 71 75 78 80 81 84 87 90 95 100

102

103

105

106

108

109

110

113

114

115

117

118

120

pg/g

fw

Labcode

PCB 180

-5

-4

-3

-2

-1

0

1

2

3

4

5

11 90 4 5 61 27 105 25 106

115 38 81 45 100 95 31 34 118 87 49 80 109 65 117 57 44 63 102

120 43 37 28 78 108

103 24 42 58 17 75 110

113 15 48 114 84 23 30 32 71 54 64 12 7 40 19

Labcode

Z-score: CB 180

Page 403: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code11 10 0,5419 10 0,6523 14 2,925 7,9 -0,6230 9,0 -0,04231 9,5 0,2636 9,8 0,4137 9,1 0,04240 13 2,242 6,3 -1,5 ND43 3,8 -2,949 6,7 -1,354 8,7 -0,2057 8,2 -0,4663 9,8 0,4165 9,7 0,3771 2,1 -3,878 11 0,9881 8,0 -0,5790 8,5 -0,3295 7,3 -0,96100 0,13 -4,9102 9,7 0,35108 24 8,4 Outlier113 13 2,1115 26 9,3 Outlier116 8,9 -0,096

Consensus median, pg/g 9,0Median all values pg/g 9,1Consensus mean, pg/g 8,6Standard deviation, pg/g 3,1Relative standard deviation, % 36No. of values reported 27No. of values removed 2No. of reported non-detects 1

HerringCongener: PBDE 28

Consenus statistics

Page 404: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-1,80

0,20

2,20

4,20

6,20

8,20

10,20

12,20

14,20

16,20

18,2011 19 23 25 30 31 36 37 40 42 43 49 54 57 63 65 71 78 81 90 95 100

102

108

113

115

116

pg/g

fw

Labcode

PBDE 28

-5

-4

-3

-2

-1

0

1

2

3

4

5

100 71 43 42 49 95 25 81 57 90 54 116 30 37 31 102 65 36 63 11 19 78 113 40 23 108

115

Labcode

Z-score: PBDE 28

Page 405: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code11 331 0,5019 325 0,4123 301 0,0025 320 0,3130 320 0,3231 324 0,3836 295 -0,1037 254 -0,7840 469 2,842 432 2,243 273 -0,4649 254 -0,7854 289 -0,2057 295 -0,1063 301 0,006665 305 0,05971 2,0 -5,078 378 1,381 292 -0,1590 262 -0,6495 287 -0,23100 248 -0,88102 285 -0,27108 501 3,3113 299 -0,033115 301 0,0058116 303 0,028

Consensus median, pg/g 301Median all values pg/g 301Consensus mean, pg/g 305Standard deviation, pg/g 86Relative standard deviation, % 28No. of values reported 27No. of values removed 0No. of reported non-detects 0

HerringCongener: PBDE 47

Consenus statistics

Page 406: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-98,0

2,0

102,0

202,0

302,0

402,0

502,0

602,011 19 23 25 30 31 36 37 40 42 43 49 54 57 63 65 71 78 81 90 95 100

102

108

113

115

116

pg/g

fw

Labcode

PBDE 47

-5

-4

-3

-2

-1

0

1

2

3

4

5

71 100 37 49 90 43 102 95 54 81 57 36 113 23 115 63 116 65 25 30 31 19 11 78 42 40 108

Labcode

Z-score: PBDE 47

Page 407: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code11 69 0,1319 72 0,3923 70 0,2325 68 0,04530 65 -0,1631 70 0,2036 65 -0,1637 58 -0,7040 96 2,242 132 4,843 65 -0,1849 51 -1,254 79 0,9157 67 -0,03963 67 0,0065 67 0,01671 2,0 -4,878 71 0,2881 56 -0,8390 52 -1,295 60 -0,56100 50 -1,3102 53 -1,1108 93 1,9113 74 0,47115 68 0,084116 64 -0,22

Consensus median, pg/g 67Median all values pg/g 67Consensus mean, pg/g 67Standard deviation, pg/g 21Relative standard deviation, % 31No. of values reported 27No. of values removed 0No. of reported non-detects 0

HerringCongener: PBDE 99

Consenus statistics

Page 408: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-5,6

14,4

34,4

54,4

74,4

94,4

114,4

134,411 19 23 25 30 31 36 37 40 42 43 49 54 57 63 65 71 78 81 90 95 100

102

108

113

115

116

pg/g

fw

Labcode

PBDE 99

-5

-4

-3

-2

-1

0

1

2

3

4

5

71 100 49 90 102 81 37 95 116 43 30 36 57 63 65 25 115 11 31 23 78 19 113 54 108 40 42

Labcode

Z-score: PBDE 99

Page 409: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code11 88 0,2419 83 -0,05723 84 0,0025 84 -0,02130 86 0,1131 83 -0,05136 86 0,1137 73 -0,6740 127 2,642 110 1,543 81 -0,1849 72 -0,7154 85 0,04257 83 -0,05263 90 0,3665 84 0,02271 2,0 -4,978 89 0,3081 77 -0,4290 77 -0,4095 74 -0,60100 70 -0,81102 71 -0,75108 115 1,8113 90 0,36115 91 0,43116 88 0,24

Consensus median, pg/g 84Median all values pg/g 84Consensus mean, pg/g 83Standard deviation, pg/g 21Relative standard deviation, % 25No. of values reported 27No. of values removed 0No. of reported non-detects 0

HerringCongener: PBDE 100

Consenus statistics

Page 410: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-12,0

8,0

28,0

48,0

68,0

88,0

108,0

128,0

148,0

168,011 19 23 25 30 31 36 37 40 42 43 49 54 57 63 65 71 78 81 90 95 100

102

108

113

115

116

pg/g

fw

Labcode

PBDE 100

-5

-4

-3

-2

-1

0

1

2

3

4

5

71 100

102 49 37 95 81 90 43 19 57 31 25 23 65 54 36 30 11 116 78 63 113

115 42 108 40

Labcode

Z-score: PBDE 100

Page 411: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code11 14 0,9219 12 -0,01823 17 2,025 11 -0,3730 14 0,8831 12 0,01836 11 -0,3537 11 -0,5640 18 2,642 14 0,71 ND43 8,7 -1,349 9,4 -1,054 11 -0,1857 13 0,3663 13 0,3365 13 0,5071 4,0 -3,378 14 1,181 7,0 -2,090 12 -0,04795 12 -0,13100 9,8 -0,86102 14 0,88108 16 1,8113 10 -0,73115 16 1,6116 14 0,97

Consensus median, pg/g 12Median all values pg/g 12Consensus mean, pg/g 12Standard deviation, pg/g 3,0Relative standard deviation, % 24No. of values reported 27No. of values removed 0No. of reported non-detects 1

HerringCongener: PBDE 153

Consenus statistics

Page 412: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-1,28

3,72

8,72

13,72

18,72

23,7211 19 23 25 30 31 36 37 40 42 43 49 54 57 63 65 71 78 81 90 95 100

102

108

113

115

116

pg/g

fw

Labcode

PBDE 153

-5

-4

-3

-2

-1

0

1

2

3

4

5

71 81 43 49 100

113 37 25 36 54 95 90 19 31 63 57 65 42 30 102 11 116 78 115

108 23 40

Labcode

Z-score: PBDE 153

Page 413: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code11 34 -0,6619 38 -0,1823 54 1,925 38 -0,1130 53 1,731 22 -2,236 20 -2,4 ND37 27 -1,640 44 0,5942 43 0,5143 42 0,3549 48 1,254 63 3,157 65 3,363 44 0,5865 37 -0,3071 4,1 -4,578 35 -0,5481 24 -1,990 40 0,1195 47 1,0100 37 -0,22102 32 -0,87108 24 -1,9113 1,1 -4,9115 64 3,2116 41 0,19

Consensus median, pg/g 39Median all values pg/g 38Consensus mean, pg/g 38Standard deviation, pg/g 16Relative standard deviation, % 42No. of values reported 27No. of values removed 0No. of reported non-detects 1

HerringCongener: PBDE 154

Consenus statistics

Page 414: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-3,44

6,56

16,56

26,56

36,56

46,56

56,56

66,56

76,5611 19 23 25 30 31 36 37 40 42 43 49 54 57 63 65 71 78 81 90 95 100

102

108

113

115

116

pg/g

fw

Labcode

PBDE 154

-5

-4

-3

-2

-1

0

1

2

3

4

5

113 71 36 31 81 108 37 102 11 78 65 100 19 25 90 116 43 42 63 40 95 49 30 23 54 115 57

Labcode

Z-score: PBDE 154

Page 415: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code11 4,9 17 Outlier,ND19 4,5 15 Outlier,ND23 1,2 0,2725 0,76 -1,530 1,7 2,531 0,86 -1,1 ND36 1,1 0,0037 0,62 -2,240 2,8 7,742 3,2 9,3 Outlier,ND43 1,0 -0,45 ND49 1,0 -0,2754 5,2 19 Outlier57 0,94 -0,7463 3,0 8,6 Outlier65 0,69 -1,971 4,0 13 Outlier78 1,4 1,481 2,0 4,1 ND90 0,97 -0,6095 1,8 3,4100 0,20 -4,1 ND102 1,4 1,2 ND108 2,5 6,4 ND113 2,3 5,3115 2,1 4,6116 0,82 -1,3

Consensus median, pg/g 1,1Median all values pg/g 1,4Consensus mean, pg/g 1,3Standard deviation, pg/g 0,68Relative standard deviation, % 51No. of values reported 27No. of values removed 6No. of reported non-detects 9

HerringCongener: PBDE 183

Consenus statistics

Page 416: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,200

0,300

0,800

1,300

1,800

2,300

2,80011 19 23 25 30 31 36 37 40 42 43 49 54 57 63 65 71 78 81 90 95 100

102

108

113

115

116

pg/g

fw

Labcode

PBDE 183

-5

-4

-3

-2

-1

0

1

2

3

4

5

100 37 65 25 116 31 57 90 43 49 36 23 102 78 30 95 81 115

113

108 40 63 42 71 19 11 54

Labcode

Z-score: PBDE 183

Page 417: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code11 200 88 Outlier23 58 2225 5,9 -2,330 122 52 Outlier31 63 24 ND36 25 6,6 ND37 6,0 -2,243 1,0 -4,5 ND57 2,5 -3,863 115 48 Outlier,ND65 130 55 Outlier71 0,0 -5,0 ND81 130 55 Outlier,ND90 95 39 Outlier95 11 0,28100 3,9 -3,2 ND102 52 19 ND108 5,0 -2,7 ND113 35 11115 323 144 Outlier116 11 0,00

Consensus median, pg/g 11Median all values pg/g 35Consensus mean, pg/g 20Standard deviation, pg/g 23Relative standard deviation, % 114No. of values reported 21No. of values removed 7No. of reported non-detects 9

HerringCongener: PBDE 209

Consenus statistics

Page 418: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,60

9,40

19,40

29,40

39,40

49,40

59,40

69,4011 23 25 30 31 36 37 43 57 63 65 71 81 90 95 100

102

108

113

115

116

pg/g

fw

Labcode

PBDE 209

-5

-4

-3

-2

-1

0

1

2

3

4

5

71 43 57 100

108 25 37 116 95 36 113

102 23 31 90 63 30 81 65 11 115

Labcode

Z-score: PBDE 209

Page 419: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code11 243 -1,117 302 -0,1249 341 0,5165 317 0,1281 330 0,3395 288 -0,35

Consensus median, pg/g 309Median all values pg/g 309Consensus mean, pg/g 303Standard deviation, pg/g 35Relative standard deviation, % 12No. of values reported 6No. of values removed 0No. of reported non-detects 0

HerringCongener: α-HBCD

Consenus statistics

Page 420: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-81,1

18,9

118,9

218,9

318,9

418,9

518,9

618,9

11 17 49 65 81 95

pg/g

fw

Labcode

α-HBCD

-5

-4

-3

-2

-1

0

1

2

3

4

5

11 95 17 65 81 49

Labcode

Z-score: α-HBCD

Page 421: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code11 6,0 0,56 ND17 4,8 -0,5649 14 8,0 Outlier,ND65 6,0 0,5681 10 4,3 ND95 5,0 -0,37 ND

Consensus median, pg/g 5,4Median all values pg/g 6,0Consensus mean, pg/g 6,4Standard deviation, pg/g 2,1Relative standard deviation, % 33No. of values reported 6No. of values removed 1No. of reported non-detects 4

HerringCongener: β-HBCD

Consenus statistics

Page 422: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

0,00

2,00

4,00

6,00

8,00

10,00

12,00

11 17 49 65 81 95

pg/g

fw

Labcode

β-HBCD

-5

-4

-3

-2

-1

0

1

2

3

4

5

17 95 11 65 81 49

Labcode

Z-score: β-HBCD

Page 423: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code11 6,1 -1,017 9,4 1,049 14 4,0 ND65 29 14 Outlier81 10 1,4 ND95 10 1,4 ND

Consensus median, pg/g 7,8Median all values pg/g 10Consensus mean, pg/g 9,9Standard deviation, pg/g 2,8Relative standard deviation, % 28No. of values reported 6No. of values removed 1No. of reported non-detects 3

HerringCongener: γ-HBCD

Consenus statistics

Page 424: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

0,00

2,00

4,00

6,00

8,00

10,00

12,00

14,00

16,00

18,00

20,00

11 17 49 65 81 95

pg/g

fw

Labcode

γ-HBCD

-5

-4

-3

-2

-1

0

1

2

3

4

5

11 17 81 95 49 65

Labcode

Z-score: γ-HBCD

Page 425: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code11 249 -1,217 316 -0,1949 341 0,1965 352 0,3695 288 -0,62108 381 0,80

Consensus median, pg/g 329Median all values pg/g 329Consensus mean, pg/g 321Standard deviation, pg/g 47Relative standard deviation, % 15No. of values reported 6No. of values removed 0No. of reported non-detects 0

HerringCongener: total HBCD

Consenus statistics

Page 426: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-43,0

57,0

157,0

257,0

357,0

457,0

557,0

657,0

11 17 49 65 95 108

pg/g

fw

Labcode

total HBCD

-5

-4

-3

-2

-1

0

1

2

3

4

5

11 95 17 49 65 108

Labcode

Z-score: total HBCD

Page 427: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)
Page 428: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Presentation of results for Brown meat-2019

Appendix 4:

Page 429: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)
Page 430: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Appendix 4: Presentation of results: Brown meat-2019

Statistic calculations for PCDDs, PCDFs and dioxin-like PCBs

For each congener, the outliers were removed and the consensus calculated according to the following procedure: 1. The median was calculated from all the reported data, using the detection limit as

concentration for non-detected congeners.2. Values exceeding 2 this median were defined as outliers and removed from the data set.3. Median, mean and standard deviation were re-calculated from the remaining data. This

second median was called consensus.

Statistic calculations for indicator PCBs, PBDEs and HBCD

For each congener, the outliers were removed and the consensus calculated according to the following procedure: 1. The median was calculated from all the reported data, using the detection limit as

concentration for non-detected congeners (NDs).2. Values exceeding 2 this median were defined as outliers and removed from the data set.

The NDs were also removed.3. Median, mean and standard deviation were re-calculated from the remaining data. This

second median was called consensus.4. For comparison, median, mean and standard deviation were also calculated without

removing NDs.

The diagram shows the reported data up to approximately the limit for outliers (2 the first median).

Z-Scores of individual congeners

Z-scores of each congener were calculated for each laboratory according to the followingequation:

z = (x – X)/ where x = reported value; X = assigned value (consensus); = target value for standard deviation. A of 20% of the consensus was used, i.e. z-scores between +1 and -1 reflect a deviation of ± 20% from the consensus value.

PCB 169

0.0

0.5

1.0

1.5

2.0

2.5

3.0

2 4 5 6 7 8 9 11 15 16 17 18 20 21 22 24 25 29 30 32 33 34 35 36 38 39 42 43 44 46 48 49 52 55 56 59 60

Labcode

Datapoint

Consensus median

2 ×median all data

pg/g

fresh

weig

ht

Page 431: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

 

Page 432: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 0,060 -1,7 102 0,064 -1,55 0,11 1,2 103 0,10 0,747 0,081 -0,53 106 0,075 -0,86

10 0,091 0,00 108 0,063 -1,511 0,089 -0,092 109 0,080 -0,6115 0,091 0,022 113 0,092 0,07217 0,094 0,21 114 0,0098 -4,519 0,029 -3,4 ND 116 0,13 2,120 0,10 0,52 117 0,084 -0,3623 0,18 5,2 Outlier 119 0,095 0,2624 0,091 0,015 120 0,071 -1,125 0,058 -1,827 0,096 0,2828 0,21 6,6 Outlier,ND31 0,089 -0,07232 0,085 -0,2933 0,099 0,4734 0,13 2,136 0,098 0,3838 0,086 -0,2640 0,036 -3,0 ND43 0,090 -0,03345 0,090 -0,03549 0,094 0,1954 0,12 1,657 0,097 0,3458 0,12 1,461 0,068 -1,263 0,098 0,4165 0,084 -0,3570 0,12 1,473 0,077 -0,7475 0,091 0,02276 0,096 0,2877 0,15 3,3 ND80 0,099 0,46 Consensus median, pg/g 0,09187 0,84 41 Outlier Median all values pg/g 0,09188 0,084 -0,36 Consensus mean, pg/g 0,08889 0,090 -0,060 Standard deviation, pg/g 0,02390 0,098 0,43 Relative standard deviation, % 2691 0,085 -0,31 No. of values reported 5692 0,095 0,26 No. of values removed 394 0,075 -0,86 No. of reported non-detects 495 0,080 -0,58100 0,096 0,28

Brown meatCongener: 2,3,7,8 TCDD

Consenus statistics

Page 433: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,018

0,002

0,022

0,042

0,062

0,082

0,102

0,122

0,142

0,162

0,1824 5 7 10 11 15 17 19 20 23 24 25 27 28 31 32 33 34 36 38 40 43 45 49 54 57 58 61 63 65 70 73 75 76 77 80 87 88 89 90 91 92 94 95 100

102

103

106

108

109

113

114

116

117

119

120

pg/g

fw

Labcode

2,3,7,8 TCDD

-5

-4

-3

-2

-1

0

1

2

3

4

5

114 19 40 25 4

108

102 61 120 94 106 73 109 95 7

117 88 65 91 32 38 11 31 89 45 43 10 24 15 75 113 49 17 119 92 76 100 27 57 36 63 90 80 33 20 103 5 58 70 54 116 34 77 23 28 87

Labcode

Z-score: 2,3,7,8 TCDD

Page 434: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 0,26 -1,5 102 0,56 2,55 0,48 1,4 103 0,36 -0,217 0,33 -0,49 106 0,31 -0,81

10 0,35 -0,25 108 0,43 0,8311 0,38 0,069 109 0,31 -0,8515 0,38 0,13 113 0,26 -1,517 0,37 -0,052 114 0,029 -4,619 0,29 -1,1 116 0,39 0,3020 0,050 -4,3 ND 117 0,37 -0,04423 0,51 1,8 119 0,40 0,3724 0,37 -0,056 120 0,40 0,3625 0,50 1,827 0,37 0,0028 0,10 -3,6 ND31 0,33 -0,6132 0,36 -0,1633 0,46 1,234 0,38 0,1636 0,40 0,4238 0,45 1,140 0,39 0,2743 0,29 -1,145 0,45 1,149 0,37 -0,003454 0,43 0,8157 0,49 1,758 0,47 1,361 0,20 -2,363 0,39 0,2465 0,39 0,2970 0,36 -0,1773 0,40 0,4475 0,38 0,07876 0,33 -0,6077 0,33 -0,4880 0,55 2,4 Consensus median, pg/g 0,3787 1,7 18 Outlier Median all values pg/g 0,3788 0,30 -0,94 Consensus mean, pg/g 0,3689 0,39 0,31 Standard deviation, pg/g 0,1090 0,33 -0,57 Relative standard deviation, % 2891 0,35 -0,27 No. of values reported 5692 0,33 -0,51 No. of values removed 194 0,32 -0,68 No. of reported non-detects 295 0,39 0,20100 0,40 0,36

Brown meatCongener: 1,2,3,7,8 PeCDD

Consenus statistics

Page 435: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,054

0,046

0,146

0,246

0,346

0,446

0,546

0,646

0,7464 5 7 10 11 15 17 19 20 23 24 25 27 28 31 32 33 34 36 38 40 43 45 49 54 57 58 61 63 65 70 73 75 76 77 80 87 88 89 90 91 92 94 95 100

102

103

106

108

109

113

114

116

117

119

120

pg/g

fw

Labcode

1,2,3,7,8 PeCDD

-5

-4

-3

-2

-1

0

1

2

3

4

5

114 20 28 61 4

113 19 43 88 109

106 94 31 76 90 92 7 77 91 10 103 70 32 24 17 117 49 27 11 75 15 34 95 63 40 65 116 89 100

120

119 36 73 54 108 38 45 33 58 5 57 25 23 80 102 87

Labcode

Z-score: 1,2,3,7,8 PeCDD

Page 436: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 0,15 -1,4 102 0,24 0,745 0,33 2,9 103 0,19 -0,527 0,24 0,60 106 0,19 -0,57

10 0,20 -0,33 108 0,17 -0,8611 0,25 0,84 109 0,18 -0,6915 0,21 0,095 113 0,28 1,617 0,19 -0,55 114 0,015 -4,619 0,23 0,42 116 0,20 -0,1420 0,19 -0,48 117 0,19 -0,4323 0,30 2,2 119 0,25 0,8324 0,21 0,098 120 0,21 -0,02425 0,19 -0,5227 0,22 0,1828 0,17 -0,95 ND31 0,22 0,1632 0,21 -0,07133 0,27 1,434 0,22 0,3236 0,22 0,2838 0,23 0,5740 0,22 0,2443 0,20 -0,2445 0,20 -0,1449 0,23 0,4854 0,17 -0,9557 0,20 -0,1658 0,28 1,661 0,19 -0,3763 0,21 0,07165 0,22 0,1570 0,22 0,2473 0,21 -0,05475 0,22 0,1776 0,19 -0,5177 0,22 0,3080 0,22 0,17 Consensus median, pg/g 0,2187 0,50 6,8 Outlier Median all values pg/g 0,2188 0,20 -0,16 Consensus mean, pg/g 0,2189 0,23 0,54 Standard deviation, pg/g 0,04290 0,19 -0,54 Relative standard deviation, % 2091 0,21 0,00 No. of values reported 5692 0,24 0,76 No. of values removed 194 0,19 -0,48 No. of reported non-detects 195 0,19 -0,38100 0,18 -0,83

Consenus statistics

Brown meatCongener: 1,2,3,4,7,8 HxCDD

Page 437: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,027

0,023

0,073

0,123

0,173

0,223

0,273

0,323

0,373

0,4234 5 7 10 11 15 17 19 20 23 24 25 27 28 31 32 33 34 36 38 40 43 45 49 54 57 58 61 63 65 70 73 75 76 77 80 87 88 89 90 91 92 94 95 100

102

103

106

108

109

113

114

116

117

119

120

pg/g

fw

Labcode

1,2,3,4,7,8 HxCDD

-5

-4

-3

-2

-1

0

1

2

3

4

5

114 4 28 54 108

100

109

106 17 90 103 25 76 20 94 117 95 61 10 43 57 88 45 116 32 73 120 91 63 15 24 65 31 75 80 27 40 70 36 77 34 19 49 89 38 7

102 92 119 11 33 113 58 23 5 87

Labcode

Z-score: 1,2,3,4,7,8 HxCDD

Page 438: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 0,38 -0,90 102 0,49 0,265 0,57 1,2 103 0,48 0,147 0,45 -0,19 106 0,43 -0,37

10 0,54 0,81 108 0,33 -1,411 0,52 0,59 109 0,42 -0,5215 0,46 -0,096 113 0,52 0,6017 0,47 0,040 114 0,045 -4,519 0,41 -0,59 116 0,47 0,02420 0,42 -0,47 117 0,39 -0,8123 0,49 0,29 119 0,52 0,6324 0,46 0,00 120 0,43 -0,3725 0,50 0,4227 0,43 -0,3728 0,63 1,831 0,49 0,2332 0,48 0,1533 0,54 0,8434 0,67 2,236 0,56 1,138 0,49 0,2840 0,44 -0,2643 0,42 -0,4745 0,47 0,08349 0,53 0,7154 0,54 0,8257 0,43 -0,3858 0,60 1,561 0,25 -2,363 0,51 0,4865 0,53 0,7370 0,34 -1,373 0,52 0,6675 0,46 -0,08576 0,42 -0,5277 0,61 1,680 0,45 -0,16 Consensus median, pg/g 0,4687 0,93 5,0 Outlier Median all values pg/g 0,4788 0,39 -0,80 Consensus mean, pg/g 0,4689 0,45 -0,15 Standard deviation, pg/g 0,09590 0,41 -0,63 Relative standard deviation, % 2191 0,47 0,066 No. of values reported 5692 0,38 -0,95 No. of values removed 194 0,43 -0,37 No. of reported non-detects 095 0,41 -0,58100 0,45 -0,18

Brown meatCongener: 1,2,3,6,7,8 HxCDD

Consenus statistics

Page 439: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,070

0,030

0,130

0,230

0,330

0,430

0,530

0,630

0,730

0,830

0,9304 5 7 10 11 15 17 19 20 23 24 25 27 28 31 32 33 34 36 38 40 43 45 49 54 57 58 61 63 65 70 73 75 76 77 80 87 88 89 90 91 92 94 95 100

102

103

106

108

109

113

114

116

117

119

120

pg/g

fw

Labcode

1,2,3,6,7,8 HxCDD

-5

-4

-3

-2

-1

0

1

2

3

4

5

114 61 108 70 92 4

117 88 90 19 95 76 109 20 43 57 27 94 106

120 40 7

100 80 89 15 75 24 116 17 91 45 103 32 31 102 38 23 25 63 11 113

119 73 49 65 10 54 33 36 5 58 77 28 34 87

Labcode

Z-score: 1,2,3,6,7,8 HxCDD

Page 440: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 0,11 -1,8 102 0,049 -3,6 ND5 0,21 1,2 103 0,17 0,0587 0,15 -0,64 106 0,16 -0,47

10 0,21 0,99 108 0,12 -1,511 0,18 0,20 109 0,15 -0,5715 0,17 0,00 113 0,24 1,917 0,17 0,027 114 0,016 -4,519 0,065 -3,1 ND 116 0,15 -0,4720 0,18 0,26 117 0,14 -0,9923 0,18 0,12 119 0,19 0,4224 0,18 0,23 120 0,16 -0,4125 0,20 0,7627 0,29 3,328 0,16 -0,32 ND31 0,17 0,05832 0,19 0,4733 0,23 1,834 0,18 0,3636 0,21 1,038 0,10 -2,1 ND40 0,12 -1,543 0,15 -0,6145 0,19 0,4449 0,18 0,2654 0,25 2,357 0,18 0,2358 0,23 1,861 0,11 -1,763 0,17 -0,1865 0,19 0,4170 0,28 3,173 0,17 -0,1175 0,17 -0,08876 0,17 0,005877 0,22 1,380 0,17 -0,18 Consensus median, pg/g 0,1787 0,47 8,9 Outlier Median all values pg/g 0,1788 0,16 -0,42 Consensus mean, pg/g 0,1789 0,13 -1,1 Standard deviation, pg/g 0,05090 0,15 -0,48 Relative standard deviation, % 3091 0,17 -0,029 No. of values reported 5692 0,17 -0,16 No. of values removed 194 0,076 -2,8 No. of reported non-detects 495 0,15 -0,76100 0,24 1,9

Congener: 1,2,3,7,8,9 HxCDD

Consenus statistics

Brown meat

Page 441: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,008

0,042

0,092

0,142

0,192

0,242

0,292

0,3424 5 7 10 11 15 17 19 20 23 24 25 27 28 31 32 33 34 36 38 40 43 45 49 54 57 58 61 63 65 70 73 75 76 77 80 87 88 89 90 91 92 94 95 100

102

103

106

108

109

113

114

116

117

119

120

pg/g

fw

Labcode

1,2,3,7,8,9 HxCDD

-5

-4

-3

-2

-1

0

1

2

3

4

5

114

102 19 94 38 4 61 40 108 89 117 95 7 43 109 90 116

106 88 120 28 63 80 92 73 75 91 15 76 17 31 103 23 11 24 57 20 49 34 65 119 45 32 25 10 36 5 77 33 58 113

100 54 70 27 87

Labcode

Z-score: 1,2,3,7,8,9 HxCDD

Page 442: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 0,51 -0,087 102 0,49 -0,285 0,75 2,2 103 0,58 0,567 0,46 -0,54 106 0,52 0,048

10 0,66 1,4 108 0,45 -0,7011 0,51 -0,082 109 0,50 -0,1915 0,50 -0,15 113 0,73 2,017 0,48 -0,38 114 0,051 -4,519 0,46 -0,58 116 0,51 -0,08320 0,52 0,0092 117 0,47 -0,4923 0,56 0,38 119 0,56 0,4124 0,50 -0,17 120 0,46 -0,5925 0,49 -0,2827 0,52 0,02328 1,0 4,631 0,52 -0,02432 0,65 1,333 0,63 1,034 0,65 1,236 0,57 0,4638 0,51 -0,1240 0,62 0,9743 0,48 -0,3845 0,53 0,1549 0,59 0,6854 0,56 0,3957 0,52 -0,009258 0,55 0,3061 0,72 2,063 0,52 0,02865 0,58 0,5570 0,45 -0,6973 0,52 0,05475 0,50 -0,1976 0,46 -0,5577 0,71 1,980 0,58 0,60 Consensus median, pg/g 0,5287 0,77 2,4 Median all values pg/g 0,5288 0,49 -0,27 Consensus mean, pg/g 0,5589 0,56 0,38 Standard deviation, pg/g 0,1390 0,48 -0,41 Relative standard deviation, % 2491 0,50 -0,18 No. of values reported 5692 0,96 4,2 No. of values removed 094 0,44 -0,78 No. of reported non-detects 095 0,50 -0,18100 0,41 -1,1

Brown meatCongener: 1,2,3,4,6,7,8 HpCDD

Consenus statistics

Page 443: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,162

0,038

0,238

0,438

0,638

0,838

1,0384 5 7 10 11 15 17 19 20 23 24 25 27 28 31 32 33 34 36 38 40 43 45 49 54 57 58 61 63 65 70 73 75 76 77 80 87 88 89 90 91 92 94 95 100

102

103

106

108

109

113

114

116

117

119

120

pg/g

fw

Labcode

1,2,3,4,6,7,8 HpCDD

-5

-4

-3

-2

-1

0

1

2

3

4

5

114

100 94 108 70 120 19 76 7

117 90 17 43 102 25 88 75 109 91 95 24 15 38 4

116 11 31 57 20 27 63 106 73 45 58 23 89 54 119 36 65 103 80 49 40 33 34 32 10 77 61 113 5 87 92 28

Labcode

Z-score: 1,2,3,4,6,7,8 HpCDD

Page 444: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 0,52 0,014 102 0,39 -1,25 0,64 1,2 103 0,79 2,67 0,51 -0,053 106 0,64 1,2

10 0,96 4,2 108 0,49 -0,3111 0,45 -0,63 109 0,58 0,5715 0,52 -0,014 113 0,67 1,417 0,46 -0,56 114 0,075 -4,319 0,45 -0,64 116 0,44 -0,7720 0,48 -0,37 117 0,55 0,3123 0,50 -0,23 119 0,70 1,724 0,48 -0,41 120 0,48 -0,3325 0,50 -0,1627 0,49 -0,2428 2,4 18 Outlier31 0,90 3,732 0,97 4,433 0,76 2,434 0,84 3,136 0,53 0,1538 0,62 0,9840 0,34 -1,743 0,47 -0,4745 0,53 0,1449 0,76 2,354 0,67 1,557 0,47 -0,4658 0,67 1,561 0,72 2,063 0,77 2,465 0,64 1,270 0,45 -0,6473 0,51 -0,03475 0,51 -0,05376 0,47 -0,4677 0,73 2,180 0,78 2,6 Consensus median, pg/g 0,5287 0,52 0,014 Median all values pg/g 0,5288 0,47 -0,50 Consensus mean, pg/g 0,5789 0,38 -1,3 Standard deviation, pg/g 0,1690 0,48 -0,40 Relative standard deviation, % 2991 0,44 -0,76 No. of values reported 5692 2,2 16 Outlier No. of values removed 294 0,52 0,024 No. of reported non-detects 095 0,52 0,014100 0,41 -1,0

Brown meatCongener: OCDD

Consenus statistics

Page 445: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,160

0,040

0,240

0,440

0,640

0,840

1,0404 5 7 10 11 15 17 19 20 23 24 25 27 28 31 32 33 34 36 38 40 43 45 49 54 57 58 61 63 65 70 73 75 76 77 80 87 88 89 90 91 92 94 95 100

102

103

106

108

109

113

114

116

117

119

120

pg/g

fw

Labcode

OCDD

-5

-4

-3

-2

-1

0

1

2

3

4

5

114 40 89 102

100

116 91 70 19 11 17 88 43 76 57 24 90 20 120

108 27 23 25 7 75 73 15 4 87 95 94 45 36 117

109 38 65 106 5

113 58 54 119 61 77 49 33 63 80 103 34 31 10 32 92 28

Labcode

Z-score: OCDD

Page 446: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 1,5 -1,8 102 2,1 -0,605 3,1 1,5 103 2,1 -0,547 1,9 -0,94 106 2,2 -0,24

10 2,6 0,51 108 1,9 -1,111 2,3 -0,020 109 2,0 -0,6915 2,4 0,064 113 2,7 0,817 2,3 -0,050 114 0,30 -4,419 2,5 0,34 116 2,5 0,2520 2,5 0,34 117 2,1 -0,4723 3,1 1,5 119 2,3 -0,1524 2,3 -0,019 120 2,2 -0,4225 1,7 -1,327 2,4 0,1128 2,0 -0,6631 2,2 -0,2332 2,6 0,6233 2,8 0,8634 2,0 -0,7436 2,3 -0,1738 3,6 2,740 2,6 0,4443 2,4 0,04345 2,4 0,2049 2,5 0,3454 2,5 0,2857 2,5 0,3658 2,7 0,7961 2,1 -0,6363 2,7 0,8165 2,6 0,4570 3,2 1,873 2,3 -0,1975 2,4 0,04376 2,4 0,1277 2,3 -0,03080 2,4 0,032 Consensus median, pg/g 2,487 4,7 5,1 Outlier Median all values pg/g 2,488 2,2 -0,31 Consensus mean, pg/g 2,389 2,3 -0,20 Standard deviation, pg/g 0,4590 2,3 -0,20 Relative standard deviation, % 1991 2,2 -0,32 No. of values reported 5692 2,5 0,24 No. of values removed 194 2,4 0,00 No. of reported non-detects 095 2,7 0,77100 1,8 -1,1

Brown meatCongener: 2,3,7,8 TCDF

Consenus statistics

Page 447: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,285

0,215

0,715

1,215

1,715

2,215

2,715

3,215

3,715

4,215

4,7154 5 7 10 11 15 17 19 20 23 24 25 27 28 31 32 33 34 36 38 40 43 45 49 54 57 58 61 63 65 70 73 75 76 77 80 87 88 89 90 91 92 94 95 100

102

103

106

108

109

113

114

116

117

119

120

pg/g

fw

Labcode

2,3,7,8 TCDF

-5

-4

-3

-2

-1

0

1

2

3

4

5

114 4 25 100

108 7 34 109 28 61 102

103

117

120 91 88 106 31 90 89 73 36 119 17 77 11 24 94 80 43 75 15 27 76 45 92 116 54 20 49 19 57 40 65 10 32 113 95 58 63 33 23 5 70 38 87

Labcode

Z-score: 2,3,7,8 TCDF

Page 448: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 0,30 -0,83 102 0,36 -0,0195 0,47 1,6 103 0,35 -0,167 0,33 -0,42 106 0,34 -0,34

10 0,41 0,68 108 0,29 -0,9111 0,33 -0,41 109 0,28 -1,115 0,36 0,023 113 0,39 0,517 0,37 0,13 114 0,048 -4,319 0,25 -1,5 116 0,36 0,01620 0,35 -0,13 117 0,37 0,1823 0,35 -0,13 119 0,39 0,4824 0,36 -0,016 120 0,32 -0,5325 0,35 -0,1727 0,44 1,228 0,11 -3,5 ND31 0,35 -0,1532 0,37 0,1533 0,42 0,7934 0,35 -0,1536 0,40 0,5138 0,34 -0,3140 0,38 0,2643 0,32 -0,5545 0,36 -0,02249 0,33 -0,4154 0,40 0,5757 0,35 -0,2058 0,47 1,661 0,28 -1,163 0,39 0,3665 0,39 0,4270 0,41 0,7573 0,36 0,02475 0,36 0,03776 0,31 -0,6377 0,38 0,2380 0,37 0,16 Consensus median, pg/g 0,3687 0,42 0,84 Median all values pg/g 0,3688 0,35 -0,11 Consensus mean, pg/g 0,3589 0,37 0,11 Standard deviation, pg/g 0,06990 0,35 -0,19 Relative standard deviation, % 2091 0,37 0,15 No. of values reported 5692 0,46 1,4 No. of values removed 094 0,36 -0,060 No. of reported non-detects 195 0,37 0,15100 0,38 0,26

Brown meatCongener: 1,2,3,7,8 PeCDF

Consenus statistics

Page 449: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,081

0,019

0,119

0,219

0,319

0,419

0,519

0,619

0,7194 5 7 10 11 15 17 19 20 23 24 25 27 28 31 32 33 34 36 38 40 43 45 49 54 57 58 61 63 65 70 73 75 76 77 80 87 88 89 90 91 92 94 95 100

102

103

106

108

109

113

114

116

117

119

120

pg/g

fw

Labcode

1,2,3,7,8 PeCDF

-5

-4

-3

-2

-1

0

1

2

3

4

5

114 28 19 61 109

108 4 76 43 120 7 11 49 106 38 57 90 25 103 31 34 20 23 88 94 45 102 24 116 15 73 75 89 17 91 95 32 80 117 77 40 100 63 65 113

119 36 54 10 70 33 87 27 92 5 58

Labcode

Z-score: 1,2,3,7,8 PeCDF

Page 450: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 1,4 0,086 102 1,4 -0,0935 1,8 1,6 103 1,3 -0,317 1,3 -0,22 106 1,5 0,23

10 1,5 0,37 108 1,1 -1,111 1,4 0,15 109 1,2 -0,7115 1,4 -0,16 113 1,4 0,217 1,4 0,15 114 0,16 -4,419 1,5 0,44 116 1,3 -0,4420 1,3 -0,24 117 1,3 -0,5223 1,9 1,7 119 1,5 0,5324 1,5 0,27 120 1,2 -0,8725 1,1 -0,9027 1,4 0,005428 1,3 -0,5231 1,3 -0,3532 1,5 0,2733 1,6 0,8034 1,3 -0,4236 1,6 0,6638 1,4 -0,1040 1,4 0,01443 1,5 0,2345 1,3 -0,2149 1,5 0,5254 1,8 1,557 1,6 0,7358 1,7 1,361 1,3 -0,3463 1,5 0,2665 1,5 0,5370 1,2 -0,8573 1,3 -0,3975 1,3 -0,2076 1,4 -0,1577 1,3 -0,3280 1,3 -0,24 Consensus median, pg/g 1,487 1,5 0,30 Median all values pg/g 1,488 1,4 0,014 Consensus mean, pg/g 1,489 1,4 -0,0054 Standard deviation, pg/g 0,2490 1,4 -0,13 Relative standard deviation, % 1791 1,5 0,37 No. of values reported 5692 1,3 -0,19 No. of values removed 094 1,4 0,14 No. of reported non-detects 095 1,4 0,16100 1,1 -0,99

Brown meatCongener: 2,3,4,7,8 PeCDF

Consenus statistics

Page 451: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,208

0,292

0,792

1,292

1,792

2,292

2,7924 5 7 10 11 15 17 19 20 23 24 25 27 28 31 32 33 34 36 38 40 43 45 49 54 57 58 61 63 65 70 73 75 76 77 80 87 88 89 90 91 92 94 95 100

102

103

106

108

109

113

114

116

117

119

120

pg/g

fw

Labcode

2,3,4,7,8 PeCDF

-5

-4

-3

-2

-1

0

1

2

3

4

5

114

108

100 25 120 70 109 28 117

116 34 73 31 61 77 103 20 80 7 45 75 92 15 76 90 38 102 89 27 40 88 4 94 17 11 95 113 43 106 63 24 32 87 10 91 19 49 65 119 36 57 33 58 54 5 23

Labcode

Z-score: 2,3,4,7,8 PeCDF

Page 452: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 0,36 0,22 102 0,35 0,0335 0,44 1,3 103 0,32 -0,377 0,29 -0,75 106 0,32 -0,29

10 0,38 0,57 108 0,31 -0,5811 0,33 -0,22 109 0,29 -0,7915 0,34 -0,097 113 0,42 1,117 0,36 0,21 114 0,039 -4,419 0,35 0,032 116 0,33 -0,1720 0,34 -0,068 117 0,34 -0,01023 0,47 1,7 119 0,39 0,6024 0,34 -0,020 120 0,34 -0,08325 0,31 -0,5227 0,88 7,8 Outlier28 0,12 -3,3 ND31 0,32 -0,4132 0,40 0,7633 0,42 1,034 0,36 0,2536 0,40 0,7638 0,68 4,940 0,28 -0,9743 0,33 -0,2145 0,34 -0,02149 0,36 0,2254 0,36 0,2257 0,39 0,6358 0,42 1,161 0,33 -0,1963 0,40 0,7365 0,38 0,4670 0,73 5,6 Outlier73 0,32 -0,3775 0,34 -0,06876 0,34 -0,07777 0,42 1,180 0,38 0,48 Consensus median, pg/g 0,3487 0,40 0,74 Median all values pg/g 0,3588 0,30 -0,66 Consensus mean, pg/g 0,3589 0,33 -0,15 Standard deviation, pg/g 0,08390 0,35 0,010 Relative standard deviation, % 2491 0,35 0,077 No. of values reported 5692 0,44 1,4 No. of values removed 294 0,32 -0,39 No. of reported non-detects 195 0,37 0,37100 0,21 -2,0

Brown meatCongener: 1,2,3,4,7,8 HxCDF

Consenus statistics

Page 453: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,008

0,092

0,192

0,292

0,392

0,492

0,592

0,6924 5 7 10 11 15 17 19 20 23 24 25 27 28 31 32 33 34 36 38 40 43 45 49 54 57 58 61 63 65 70 73 75 76 77 80 87 88 89 90 91 92 94 95 100

102

103

106

108

109

113

114

116

117

119

120

pg/g

fw

Labcode

1,2,3,4,7,8 HxCDF

-5

-4

-3

-2

-1

0

1

2

3

4

5

114 28 100 40 109 7 88 108 25 31 94 103 73 106 11 43 61 116 89 15 120 76 20 75 45 24 117 90 19 102 91 17 4 49 54 34 95 65 80 10 119 57 63 87 32 36 33 58 113 77 5 92 23 38 70 27

Labcode

Z-score: 1,2,3,4,7,8 HxCDF

Page 454: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 0,20 -0,12 102 0,22 0,445 0,27 1,6 103 0,24 0,887 0,20 -0,17 106 0,21 0,026

10 0,24 0,78 108 0,16 -1,011 0,20 -0,0018 109 0,18 -0,5315 0,20 -0,047 113 0,27 1,517 0,22 0,27 114 0,025 -4,419 0,17 -0,94 116 0,23 0,6120 0,20 -0,12 117 0,20 -0,1223 0,21 0,15 119 0,23 0,6024 0,20 -0,018 120 0,23 0,5625 0,20 -0,2127 0,24 0,7528 0,11 -2,3 ND31 0,19 -0,3132 0,20 -0,09633 0,25 1,034 0,23 0,5936 0,24 0,9138 0,10 -2,6 ND40 0,17 -0,8543 0,17 -0,8545 0,21 0,1749 0,19 -0,3654 0,22 0,3757 0,21 0,06558 0,25 1,061 0,12 -2,063 0,22 0,2765 0,22 0,4070 0,21 0,001873 0,22 0,2775 0,20 -0,07176 0,19 -0,3277 0,36 3,780 0,23 0,49 Consensus median, pg/g 0,2087 0,22 0,29 Median all values pg/g 0,2088 0,18 -0,49 Consensus mean, pg/g 0,2089 0,21 0,059 Standard deviation, pg/g 0,04790 0,20 -0,030 Relative standard deviation, % 2391 0,20 -0,12 No. of values reported 5692 0,28 1,9 No. of values removed 094 0,18 -0,61 No. of reported non-detects 295 0,18 -0,61100 0,15 -1,4

Brown meatCongener: 1,2,3,6,7,8 HxCDF

Consenus statistics

Page 455: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,040

0,010

0,060

0,110

0,160

0,210

0,260

0,310

0,360

0,4104 5 7 10 11 15 17 19 20 23 24 25 27 28 31 32 33 34 36 38 40 43 45 49 54 57 58 61 63 65 70 73 75 76 77 80 87 88 89 90 91 92 94 95 100

102

103

106

108

109

113

114

116

117

119

120

pg/g

fw

Labcode

1,2,3,6,7,8 HxCDF

-5

-4

-3

-2

-1

0

1

2

3

4

5

114 38 28 61 100

108 19 40 43 94 95 109 88 49 76 31 25 7 4 20 91 117 32 75 15 90 24 11 70 106 89 57 23 45 73 63 17 87 54 65 102 80 120 34 119

116 27 10 103 36 33 58 113 5 92 77

Labcode

Z-score: 1,2,3,6,7,8 HxCDF

Page 456: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 0,49 -0,37 102 0,58 0,445 0,73 1,9 103 0,59 0,547 0,55 0,20 106 0,51 -0,16

10 0,56 0,30 108 0,41 -1,111 0,49 -0,36 109 0,47 -0,5815 0,52 -0,082 113 0,67 1,317 0,52 -0,10 114 0,057 -4,519 0,53 -0,013 116 0,52 -0,1220 0,51 -0,18 117 0,52 -0,1323 0,54 0,088 119 0,59 0,5924 0,53 -0,019 120 0,51 -0,2225 0,050 -4,527 0,56 0,3328 0,62 0,8931 0,49 -0,3432 0,57 0,4333 0,68 1,434 0,49 -0,3336 0,61 0,7738 0,59 0,6140 0,49 -0,3743 0,49 -0,3745 0,53 -0,01849 0,52 -0,08254 0,67 1,357 0,56 0,3058 0,67 1,461 0,41 -1,163 0,59 0,6165 0,60 0,6670 0,50 -0,3273 0,55 0,1875 0,51 -0,1776 0,47 -0,5577 0,60 0,6580 0,56 0,27 Consensus median, pg/g 0,5387 0,54 0,14 Median all values pg/g 0,5388 0,58 0,52 Consensus mean, pg/g 0,5389 0,55 0,19 Standard deviation, pg/g 0,1190 0,50 -0,29 Relative standard deviation, % 2191 0,55 0,20 No. of values reported 5692 0,53 0,050 No. of values removed 094 0,48 -0,47 No. of reported non-detects 095 0,53 0,013100 0,42 -1,1

Brown meatCongener: 2,3,4,6,7,8 HxCDF

Consenus statistics

Page 457: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,143

0,057

0,257

0,457

0,657

0,857

1,0574 5 7 10 11 15 17 19 20 23 24 25 27 28 31 32 33 34 36 38 40 43 45 49 54 57 58 61 63 65 70 73 75 76 77 80 87 88 89 90 91 92 94 95 100

102

103

106

108

109

113

114

116

117

119

120

pg/g

fw

Labcode

2,3,4,6,7,8 HxCDF

-5

-4

-3

-2

-1

0

1

2

3

4

5

25 114

108 61 100

109 76 94 4 40 43 11 31 34 70 90 120 20 75 106

117

116 17 15 49 24 45 19 95 92 23 87 73 89 7 91 80 10 57 27 32 102 88 103

119 63 38 77 65 36 28 113 54 58 33 5

Labcode

Z-score: 2,3,4,6,7,8 HxCDF

Page 458: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 0,050 6,9 Outlier,ND 102 0,035 3,3 ND5 0,045 5,6 103 0,031 2,47 0,0020 -4,5 106 0,022 0,24 ND

10 0,0053 -3,7 108 0,033 2,911 0,0045 -3,9 ND 109 0,010 -2,6 ND15 0,017 -0,95 113 0,020 -0,1417 0,0037 -4,1 114 0,011 -2,419 0,075 13 Outlier,ND 116 0,034 3,220 0,050 6,9 Outlier,ND 117 0,022 0,2423 0,038 4,0 ND 119 0,0052 -3,824 0,0096 -2,7 120 0,020 -0,2425 0,41 93 Outlier27 0,029 1,8 ND28 0,32 71 Outlier31 0,0045 -3,9 ND32 0,027 1,433 0,022 0,2134 0,0056 -3,7 ND36 0,020 -0,24 ND38 0,10 19 Outlier,ND40 0,012 -2,1 ND43 0,030 2,1 ND45 0,033 2,849 0,012 -2,154 0,0072 -3,357 0,028 1,758 0,050 6,9 Outlier,ND61 0,025 1,163 0,022 0,2465 0,021 0,0070 0,11 21 Outlier,ND73 0,042 5,175 0,018 -0,7176 0,025 1,077 0,10 19 Outlier,ND80 0,025 0,95 ND Consensus median, pg/g 0,02187 0,023 0,48 Median all values pg/g 0,02488 0,031 2,5 Consensus mean, pg/g 0,02089 0,026 1,3 Standard deviation, pg/g 0,01190 0,016 -1,3 Relative standard deviation, % 5691 0,0040 -4,0 ND No. of values reported 5692 0,14 28 Outlier No. of values removed 1194 0,0070 -3,3 ND No. of reported non-detects 2395 0,050 6,9 Outlier,ND100 0,017 -0,86 ND

Brown meatCongener: 1,2,3,7,8,9 HxCDF

Consenus statistics

Page 459: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,002

0,003

0,008

0,013

0,018

0,023

0,028

0,033

0,038

0,043

0,0484 5 7 10 11 15 17 19 20 23 24 25 27 28 31 32 33 34 36 38 40 43 45 49 54 57 58 61 63 65 70 73 75 76 77 80 87 88 89 90 91 92 94 95 100

102

103

106

108

109

113

114

116

117

119

120

pg/g

fw

Labcode

1,2,3,7,8,9 HxCDF

-5

-4

-3

-2

-1

0

1

2

3

4

5

7 17 91 31 11 119 10 34 94 54 24 109

114 40 49 90 15 100 75 36 120

113 65 33 63 106

117 87 80 76 61 89 32 57 27 43 103 88 45 108

116

102 23 73 5 4 20 58 95 19 38 77 70 92 28 25

Labcode

Z-score: 1,2,3,7,8,9 HxCDF

Page 460: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 0,54 -0,030 102 0,52 -0,235 0,75 1,9 103 0,59 0,397 0,49 -0,50 106 0,54 -0,048

10 0,57 0,28 108 0,41 -1,311 0,53 -0,094 109 0,43 -1,115 0,54 -0,021 113 0,68 1,317 0,50 -0,43 114 0,053 -4,519 0,55 0,093 116 0,51 -0,3020 0,51 -0,31 117 0,56 0,1423 0,54 -0,012 119 0,62 0,6924 0,54 0,012 120 0,54 -0,01225 0,43 -1,027 0,57 0,2228 0,92 3,531 0,57 0,2932 0,57 0,2433 0,64 0,9234 0,50 -0,3936 0,61 0,5738 0,55 0,05540 0,51 -0,3143 0,49 -0,4945 0,55 0,05349 0,51 -0,3154 0,66 1,157 0,51 -0,3158 0,59 0,4161 0,46 -0,7763 0,55 0,05365 0,63 0,7670 0,48 -0,6173 0,54 -0,05175 0,54 -0,01276 0,48 -0,5977 0,72 1,780 0,57 0,23 Consensus median, pg/g 0,5487 0,58 0,31 Median all values pg/g 0,5488 0,57 0,26 Consensus mean, pg/g 0,5589 0,57 0,22 Standard deviation, pg/g 0,1190 0,50 -0,43 Relative standard deviation, % 1991 0,54 -0,030 No. of values reported 5692 0,57 0,24 No. of values removed 094 0,56 0,12 No. of reported non-detects 095 0,56 0,15100 0,45 -0,87

Brown meatCongener: 1,2,3,4,6,7,8 HpCDF

Consenus statistics

Page 461: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,113

0,087

0,287

0,487

0,687

0,887

1,0874 5 7 10 11 15 17 19 20 23 24 25 27 28 31 32 33 34 36 38 40 43 45 49 54 57 58 61 63 65 70 73 75 76 77 80 87 88 89 90 91 92 94 95 100

102

103

106

108

109

113

114

116

117

119

120

pg/g

fw

Labcode

1,2,3,4,6,7,8 HpCDF

-5

-4

-3

-2

-1

0

1

2

3

4

5

114

108

109 25 100 61 70 76 7 43 90 17 34 57 20 40 49 116

102 11 73 106 4 91 15 23 75 120 24 63 45 38 19 94 117 95 89 27 80 32 92 88 10 31 87 103 58 36 119 65 33 54 113 77 5 28

Labcode

Z-score: 1,2,3,4,6,7,8 HpCDF

Page 462: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 0,050 24 Outlier,ND 102 0,021 7,1 Outlier,ND5 0,011 1,4 103 0,013 2,57 0,0040 -2,7 106 0,011 1,3

10 0,0071 -0,93 108 0,020 6,5 ND11 0,0056 -1,8 ND 109 0,020 6,5 ND15 0,0080 -0,39 113 0,0090 0,1917 0,0086 -0,017 114 0,0087 0,017 ND19 0,040 18 Outlier,ND 116 0,018 5,4 ND20 0,010 0,77 117 0,015 3,6 ND23 0,029 11 Outlier,ND 119 0,0062 -1,424 0,0050 -2,1 120 0,011 1,325 0,0053 -1,927 0,026 9,8 Outlier,ND28 0,072 37 Outlier,ND31 0,0090 0,18 ND32 0,0044 -2,5 ND33 0,0066 -1,234 0,0087 0,01736 0,0060 -1,5 ND38 0,10 53 Outlier,ND40 0,013 2,5 ND43 0,030 12 Outlier,ND45 0,014 3,0 ND49 0,0060 -1,554 0,19 105 Outlier57 0,0073 -0,7958 0,050 24 Outlier,ND61 0,045 21 Outlier63 0,0070 -0,96 ND65 0,020 6,570 0,10 55 Outlier,ND73 0,010 0,7575 0,010 0,7776 0,010 0,77 ND77 0,15 81 Outlier,ND80 0,050 24 Outlier,ND Consensus median, pg/g 0,008787 0,0030 -3,3 Median all values pg/g 0,01088 0,0079 -0,47 Consensus mean, pg/g 0,009289 0,0069 -1,0 Standard deviation, pg/g 0,004590 0,0063 -1,4 Relative standard deviation, % 4991 0,0030 -3,3 ND No. of values reported 5692 0,0087 0,042 No. of values removed 1694 0,0035 -3,0 No. of reported non-detects 2795 0,060 30 Outlier,ND100 0,023 8,2 Outlier

Brown meatCongener: 1,2,3,4,7,8,9 HpCDF

Consenus statistics

Page 463: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

0,000

0,002

0,004

0,006

0,008

0,010

0,012

0,014

0,016

0,018

0,0204 5 7 10 11 15 17 19 20 23 24 25 27 28 31 32 33 34 36 38 40 43 45 49 54 57 58 61 63 65 70 73 75 76 77 80 87 88 89 90 91 92 94 95 100

102

103

106

108

109

113

114

116

117

119

120

pg/g

fw

Labcode

1,2,3,4,7,8,9 HpCDF

-5

-4

-3

-2

-1

0

1

2

3

4

5

87 91 94 7 32 24 25 11 36 49 119 90 33 89 63 10 57 88 15 17 34 114 92 31 113 73 20 75 76 106

120 5 40 103 45 117

116 65 108

109

102

100 27 23 43 19 61 4 58 80 95 28 38 70 77 54

Labcode

Z-score: 1,2,3,4,7,8,9 HpCDF

Page 464: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 0,20 25 Outlier,ND 102 0,048 2,1 ND5 0,053 2,8 103 0,045 1,77 0,039 0,79 106 0,031 -0,43

10 0,028 -0,80 108 0,050 2,4 ND11 0,028 -0,87 ND 109 0,041 1,015 0,040 0,94 113 0,015 -2,817 0,026 -1,2 114 0,0087 -3,7 ND19 0,042 1,2 116 0,014 -2,920 0,030 -0,55 117 0,037 0,4923 0,043 1,3 ND 119 0,027 -1,124 0,031 -0,44 120 0,081 7,0 Outlier25 0,060 3,927 0,027 -0,9528 1,1 154 Outlier31 0,024 -1,532 0,030 -0,5533 0,032 -0,2034 0,020 -2,036 0,036 0,2738 0,20 25 Outlier,ND40 0,027 -0,99 ND43 0,050 2,4 ND45 0,029 -0,7449 0,038 0,6454 0,084 7,5 Outlier57 0,033 -0,1258 0,050 2,4 ND61 0,096 9,3 Outlier63 0,024 -1,465 0,045 1,770 0,092 8,6 Outlier,ND73 0,042 1,275 0,038 0,6476 0,020 -2,0 ND77 0,30 40 Outlier,ND80 0,10 9,8 Outlier,ND Consensus median, pg/g 0,03487 0,036 0,35 Median all values pg/g 0,03788 0,037 0,49 Consensus mean, pg/g 0,03489 0,034 0,12 Standard deviation, pg/g 0,01190 0,037 0,49 Relative standard deviation, % 3491 0,018 -2,3 No. of values reported 5692 0,26 33 Outlier No. of values removed 1094 0,018 -2,3 No. of reported non-detects 1595 0,026 -1,1 ND100 0,052 2,7

Brown meatCongener: OCDF

Consenus statistics

Page 465: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,006

0,004

0,014

0,024

0,034

0,044

0,054

0,064

0,0744 5 7 10 11 15 17 19 20 23 24 25 27 28 31 32 33 34 36 38 40 43 45 49 54 57 58 61 63 65 70 73 75 76 77 80 87 88 89 90 91 92 94 95 100

102

103

106

108

109

113

114

116

117

119

120

pg/g

fw

Labcode

OCDF

-5

-4

-3

-2

-1

0

1

2

3

4

5

114

116

113 91 94 76 34 31 63 17 95 119 40 27 11 10 45 20 32 24 106 33 57 89 36 87 88 90 117 49 75 7 15 109 73 19 23 65 103

102 43 58 108

100 5 25 120 54 70 61 80 4 38 92 77 28

Labcode

Z-score: OCDF

Page 466: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 25 -0,13 106 22 -0,695 35 1,8 108 26 0,0937 24 -0,45 109 24 -0,46

10 27 0,17 113 38 2,411 28 0,33 114 3,4 -4,315 28 0,46 116 28 0,3517 28 0,46 117 28 0,3119 21 -0,93 119 25 -0,1620 24 -0,33 120 25 -0,1423 28 0,4024 25 -0,1025 21 -1,027 23 -0,5628 26 0,01631 26 0,01332 23 -0,5933 38 2,334 24 -0,3136 24 -0,3838 29 0,6340 34 1,643 24 -0,3945 26 0,1149 24 -0,3154 24 -0,3957 26 0,05358 35 1,761 22 -0,8463 26 -0,06165 28 0,4370 22 -0,6875 28 0,3677 34 1,680 26 -0,01387 25 -0,1788 25 -0,26 Consensus median, pg/g 2689 22 -0,71 Median all values pg/g 2690 28 0,37 Consensus mean, pg/g 2691 28 0,40 Standard deviation, pg/g 5,192 27 0,12 Relative standard deviation, % 1994 24 -0,45 No. of values reported 5495 30 0,71 No. of values removed 0100 28 0,32 No. of reported non-detects 0102 28 0,40103 22 -0,79

Brown meatCongener: PCB 77

Consenus statistics

Page 467: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-8,16

1,84

11,84

21,84

31,84

41,84

51,844 5 7 10 11 15 17 19 20 23 24 25 27 28 31 32 33 34 36 38 40 43 45 49 54 57 58 61 63 65 70 75 77 80 87 88 89 90 91 92 94 95 100

102

103

106

108

109

113

114

116

117

119

120

pg/g

fw

Labcode

PCB 77

-5

-4

-3

-2

-1

0

1

2

3

4

5

114 25 19 61 103 89 106 70 32 27 109 7 94 43 54 36 20 34 49 88 87 119

120 4 24 63 80 31 28 57 108 45 92 10 117

100 11 116 75 90 23 91 102 65 17 15 38 95 40 77 58 5 33 113

Labcode

Z-score: PCB 77

Page 468: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 8,7 0,20 106 7,4 -0,595 12 2,4 108 8,4 0,0237 8,9 0,30 109 7,6 -0,46

10 9,2 0,50 113 12,6 2,511 8,4 0,011 114 0,90 -4,515 8,8 0,23 116 9,8 0,8617 9,1 0,41 117 7,8 -0,3319 7,5 -0,50 119 8,1 -0,1720 7,6 -0,44 120 8,2 -0,1223 9,7 0,8124 8,6 0,1325 8,9 0,3427 7,8 -0,3428 8,8 0,2431 8,0 -0,2432 5,6 -1,733 12 2,134 7,4 -0,5836 7,7 -0,3838 9,5 0,6840 7,8 -0,3743 7,3 -0,6545 8,6 0,1449 7,3 -0,6254 8,4 0,005357 8,4 -0,005358 12 2,061 5,1 -1,963 8,8 0,2665 8,7 0,1770 3,2 -3,1 ND75 8,8 0,2877 10 1,280 7,6 -0,4787 8,2 -0,1388 8,4 -0,0094 Consensus median, pg/g 8,489 8,0 -0,25 Median all values pg/g 8,490 8,3 -0,022 Consensus mean, pg/g 8,391 8,7 0,20 Standard deviation, pg/g 1,892 8,6 0,15 Relative standard deviation, % 2294 7,6 -0,45 No. of values reported 5495 9,3 0,55 No. of values removed 0100 7,7 -0,39 No. of reported non-detects 1102 8,7 0,18103 8,0 -0,24

Brown meatCongener: PCB 126

Consenus statistics

Page 469: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-1,26

0,74

2,74

4,74

6,74

8,74

10,74

12,74

14,74

16,744 5 7 10 11 15 17 19 20 23 24 25 27 28 31 32 33 34 36 38 40 43 45 49 54 57 58 61 63 65 70 75 77 80 87 88 89 90 91 92 94 95 100

102

103

106

108

109

113

114

116

117

119

120

pg/g

fw

Labcode

PCB 126

-5

-4

-3

-2

-1

0

1

2

3

4

5

114 70 61 32 43 49 106 34 19 80 109 94 20 100 36 40 27 117 89 31 103

119 87 120 90 88 57 54 11 108 24 45 92 65 102 91 4 15 28 63 75 7 25 17 10 95 38 23 116 77 58 33 5

113

Labcode

Z-score: PCB 126

Page 470: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 3,0 0,19 106 2,8 -0,165 4,0 1,9 108 2,9 -0,0167 3,2 0,49 109 2,8 -0,15

10 3,3 0,68 113 2,2 -1,111 3,0 0,19 114 0,30 -4,515 3,1 0,32 116 2,1 -1,317 3,2 0,59 117 2,6 -0,5119 2,5 -0,62 119 2,9 0,07520 2,3 -1,0 120 2,9 0,03823 2,9 0,001724 2,9 -0,01825 2,4 -0,8027 2,6 -0,4528 2,6 -0,5431 2,9 0,004732 2,8 -0,07733 4,3 2,534 2,7 -0,3636 2,8 -0,06338 3,0 0,2640 3,4 1,043 2,7 -0,2245 3,1 0,3349 2,6 -0,4254 1,8 -1,857 3,0 0,3158 4,3 2,561 2,4 -0,9063 3,6 1,265 2,9 0,1270 3,5 1,1 ND75 3,0 0,2677 3,8 1,680 2,2 -1,287 2,9 -0,001788 3,0 0,29 Consensus median, pg/g 2,989 2,4 -0,76 Median all values pg/g 2,990 2,8 -0,089 Consensus mean, pg/g 2,991 3,1 0,40 Standard deviation, pg/g 0,6092 2,9 0,066 Relative standard deviation, % 2194 2,8 -0,051 No. of values reported 5495 2,8 -0,12 No. of values removed 0100 2,4 -0,83 No. of reported non-detects 1102 3,4 0,84103 3,1 0,46

Brown meatCongener: PCB 169

Consenus statistics

Page 471: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,262

0,738

1,738

2,738

3,738

4,738

5,7384 5 7 10 11 15 17 19 20 23 24 25 27 28 31 32 33 34 36 38 40 43 45 49 54 57 58 61 63 65 70 75 77 80 87 88 89 90 91 92 94 95 100

102

103

106

108

109

113

114

116

117

119

120

pg/g

fw

Labcode

PCB 169

-5

-4

-3

-2

-1

0

1

2

3

4

5

114 54 116 80 113 20 61 100 25 89 19 28 117 27 49 34 43 106

109 95 90 32 36 94 24 108 87 23 31 120 92 119 65 11 4 38 75 88 57 15 45 91 103 7 17 10 102 40 70 63 77 5 58 33

Labcode

Z-score: PCB 169

Page 472: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 2,0 0,80 ND 106 1,6 -0,395 2,6 2,6 108 1,8 0,287 1,8 0,22 109 1,6 -0,38

10 1,8 0,25 113 1,6 -0,2611 1,5 -0,56 114 0,30 -4,115 1,9 0,54 116 0,99 -2,117 0,79 -2,7 117 1,9 0,3719 1,5 -0,74 119 1,8 0,3220 1,6 -0,27 120 1,6 -0,4723 2,1 1,024 1,6 -0,4425 1,2 -1,627 1,3 -1,228 0,26 -4,2 ND31 1,7 -0,1232 1,0 -2,133 2,5 2,234 1,6 -0,3736 1,7 -0,08838 1,8 0,2440 0,58 -3,343 2,7 2,945 1,7 0,0649 1,8 0,1354 1,8 0,07457 3,6 5,5 Outlier58 2,6 2,561 1,4 -1,063 2,0 0,7165 1,8 0,2770 3,3 4,6 ND75 1,9 0,6077 2,0 0,8080 1,6 -0,2487 1,8 0,3488 1,7 0,00 Consensus median, pg/g 1,789 1,5 -0,60 Median all values pg/g 1,790 1,7 -0,11 Consensus mean, pg/g 1,791 2,0 0,80 Standard deviation, pg/g 0,5492 1,8 0,28 Relative standard deviation, % 3294 1,8 0,16 No. of values reported 5495 1,7 -0,16 No. of values removed 1100 1,3 -1,2 No. of reported non-detects 3102 1,9 0,36103 1,0 -2,1

Brown meatCongener: PCB 81

Consenus statistics

Page 473: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,031

0,469

0,969

1,469

1,969

2,469

2,969

3,4694 5 7 10 11 15 17 19 20 23 24 25 27 28 31 32 33 34 36 38 40 43 45 49 54 57 58 61 63 65 70 75 77 80 87 88 89 90 91 92 94 95 100

102

103

106

108

109

113

114

116

117

119

120

pg/g

fw

Labcode

PCB 81

-5

-4

-3

-2

-1

0

1

2

3

4

5

28 114 40 17 116 32 103 25 27 100 61 19 89 11 120 24 106

109 34 20 113 80 95 31 90 36 88 45 54 49 94 7 38 10 65 108 92 119 87 102

117 15 75 63 4 77 91 23 33 58 5 43 70 57

Labcode

Z-score: PCB 81

Page 474: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 311 0,59 106 244 -0,625 379 1,8 108 278 -0,00577 273 -0,095 109 248 -0,54

10 295 0,30 113 403 2,211 288 0,18 114 240 -0,6915 302 0,43 116 290 0,2117 302 0,43 117 271 -0,1419 240 -0,68 119 269 -0,1620 264 -0,25 120 305 0,4923 285 0,1224 298 0,3525 276 -0,04227 266 -0,2228 272 -0,1131 271 -0,1232 277 -0,01533 419 2,534 268 -0,1836 264 -0,2638 310 0,5740 362 1,543 249 -0,5345 235 -0,7849 267 -0,2054 520 4,357 300 0,3858 316 0,6861 283 0,09363 272 -0,1165 285 0,1370 262 -0,2975 300 0,3977 319 0,7380 293 0,2787 264 -0,2788 270 -0,14 Consensus median, pg/g 27889 279 0,0057 Median all values pg/g 27890 293 0,26 Consensus mean, pg/g 29191 297 0,34 Standard deviation, pg/g 4892 329 0,90 Relative standard deviation, % 1794 254 -0,44 No. of values reported 5495 253 -0,45 No. of values removed 0100 270 -0,15 No. of reported non-detects 0102 286 0,14103 272 -0,11

Brown meatCongener: PCB 105

Consenus statistics

Page 475: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-43,4

56,6

156,6

256,6

356,6

456,6

556,64 5 7 10 11 15 17 19 20 23 24 25 27 28 31 32 33 34 36 38 40 43 45 49 54 57 58 61 63 65 70 75 77 80 87 88 89 90 91 92 94 95 100

102

103

106

108

109

113

114

116

117

119

120

pg/g

fw

Labcode

PCB 105

-5

-4

-3

-2

-1

0

1

2

3

4

5

45 114 19 106

109 43 95 94 70 87 36 20 27 49 34 119

100 88 117 31 28 63 103 7 25 32 108 89 61 23 65 102 11 116 90 80 10 91 24 57 75 15 17 120 38 4 58 77 92 40 5

113 33 54

Labcode

Z-score: PCB 105

Page 476: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 13 0,90 106 20 4,05 16 2,4 108 13 0,757 8,6 -1,1 109 11 -0,010

10 11 0,16 113 28 7,8 Outlier11 11 0,16 114 21 4,5 ND15 12 0,44 116 11 -0,06817 11 -0,085 117 11 0,04519 12 0,50 119 11 0,02920 9,6 -0,63 120 12 0,3223 9,7 -0,5924 12 0,3425 8,3 -1,327 6,0 -2,328 12 0,3531 9,2 -0,8332 13 0,6933 32 9,6 Outlier34 9,1 -0,8636 10 -0,3238 10 -0,2540 15 1,743 11 0,1645 11 -0,1549 11 0,07454 11 -0,1157 11 -0,2258 14 1,361 9,0 -0,9463 21 4,465 12 0,2970 11 -0,01775 12 0,4877 20 4,1 ND80 12 0,4287 25 6,3 Outlier88 10 -0,25 Consensus median, pg/g 1189 8,4 -1,2 Median all values pg/g 1190 11 0,00 Consensus mean, pg/g 1291 11 -0,017 Standard deviation, pg/g 3,192 12 0,35 Relative standard deviation, % 2794 8,1 -1,3 No. of values reported 5495 9,2 -0,83 No. of values removed 3100 9,0 -0,94 No. of reported non-detects 2102 11 -0,017103 8,6 -1,1

Brown meatCongener: PCB 114

Consenus statistics

Page 477: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-2,76

2,24

7,24

12,24

17,24

22,244 5 7 10 11 15 17 19 20 23 24 25 27 28 31 32 33 34 36 38 40 43 45 49 54 57 58 61 63 65 70 75 77 80 87 88 89 90 91 92 94 95 100

102

103

106

108

109

113

114

116

117

119

120

pg/g

fw

Labcode

PCB 114

-5

-4

-3

-2

-1

0

1

2

3

4

5

27 94 25 89 7

103 61 100 34 95 31 20 23 36 88 38 57 45 54 17 116 70 91 102

109 90 119

117 49 10 43 11 65 120 24 28 92 80 15 75 19 32 108 4 58 40 5

106 77 63 114 87 113 33

Labcode

Z-score: PCB 114

Page 478: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 1135 1,1 106 780 -0,785 1234 1,7 108 906 -0,0997 1060 0,73 109 1029 0,56

10 926 0,0095 113 1337 2,211 934 0,050 114 930 0,03115 918 -0,034 116 1080 0,8417 973 0,26 117 897 -0,1519 833 -0,49 119 909 -0,08420 813 -0,60 120 992 0,3623 960 0,1924 984 0,3225 888 -0,2027 899 -0,1428 869 -0,3031 911 -0,07232 938 0,07333 1298 2,034 830 -0,5136 834 -0,4938 995 0,3840 1177 1,3743 869 -0,3045 760 -0,8949 874 -0,2754 844 -0,4357 815 -0,5958 998 0,4061 889 -0,1963 918 -0,03465 1027 0,5570 857 -0,3675 907 -0,09377 1123 1,180 991 0,3687 832 -0,5088 946 0,12 Consensus median, pg/g 92489 807 -0,63 Median all values pg/g 92490 925 0,0029 Consensus mean, pg/g 94691 956 0,17 Standard deviation, pg/g 12492 1048 0,67 Relative standard deviation, % 1394 885 -0,21 No. of values reported 5495 742 -0,99 No. of values removed 0100 935 0,058 No. of reported non-detects 0102 956 0,17103 924 -0,0029

Brown meatCongener: PCB 118

Consenus statistics

Page 479: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-151

49

249

449

649

849

1049

1249

1449

1649

18494 5 7 10 11 15 17 19 20 23 24 25 27 28 31 32 33 34 36 38 40 43 45 49 54 57 58 61 63 65 70 75 77 80 87 88 89 90 91 92 94 95 100

102

103

106

108

109

113

114

116

117

119

120

pg/g

fw

Labcode

PCB 118

-5

-4

-3

-2

-1

0

1

2

3

4

5

95 45 106 89 20 57 34 87 19 36 54 70 28 43 49 94 25 61 117 27 108 75 119 31 15 63 103 90 10 114 11 100 32 88 91 102 23 17 24 80 120 38 58 65 109 92 7

116 77 4 40 5 33 113

Labcode

Z-score: PCB 118

Page 480: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 14 -0,058 106 14 -0,0735 14 0,23 108 14 0,227 16 0,69 109 4,7 -3,3

10 14 0,00 113 15 0,4811 15 0,64 114 68 20 Outlier,ND15 18 1,4 116 12 -0,6117 32 6,7 Outlier 117 11 -1,119 7,3 -2,3 119 11 -1,020 23 3,3 120 22 2,923 13 -0,3624 14 0,06325 14 -0,03627 15 0,5928 27 4,931 13 -0,1732 15 0,5333 23 3,434 13 -0,2236 8,0 -2,138 18 1,740 18 1,443 21 2,645 10 -1,349 11 -1,154 18 1,757 0,030 -5,0 ND58 39 9,2 Outlier61 104 33 Outlier63 13 -0,1565 9,6 -1,570 8,9 -1,875 18 1,477 20 2,3 ND80 14 0,003687 11 -0,9388 16 0,96 Consensus median, pg/g 1489 11 -1,0 Median all values pg/g 1490 15 0,59 Consensus mean, pg/g 1491 14 0,11 Standard deviation, pg/g 4,792 31 6,4 Outlier Relative standard deviation, % 3394 13 -0,11 No. of values reported 5495 14 0,00 No. of values removed 5100 12 -0,77 No. of reported non-detects 3102 16 0,91103 12 -0,49

Brown meatCongener: PCB 123

Consenus statistics

Page 481: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-2,13

2,87

7,87

12,87

17,87

22,87

27,874 5 7 10 11 15 17 19 20 23 24 25 27 28 31 32 33 34 36 38 40 43 45 49 54 57 58 61 63 65 70 75 77 80 87 88 89 90 91 92 94 95 100

102

103

106

108

109

113

114

116

117

119

120

pg/g

fw

Labcode

PCB 123

-5

-4

-3

-2

-1

0

1

2

3

4

5

57 109 19 36 70 65 45 49 117

119 89 87 100

116

103 23 34 31 63 94 106 4 25 10 95 80 24 91 108 5

113 32 27 90 11 7

102 88 75 40 15 54 38 77 43 120 20 33 28 92 17 58 114 61

Labcode

Z-score: PCB 123

Page 482: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 122 0,66 106 97 -0,495 144 1,7 108 98 -0,437 108 0,019 109 96 -0,53

10 114 0,30 113 147 1,811 114 0,31 114 100 -0,3515 106 -0,073 116 127 0,9117 122 0,69 117 100 -0,3419 93 -0,65 119 103 -0,2120 91 -0,75 120 114 0,3023 99 -0,4024 111 0,1425 84 -1,127 109 0,04928 103 -0,2131 103 -0,2032 107 -0,01933 140 1,534 99 -0,4136 113 0,2438 116 0,4140 137 1,443 104 -0,1645 88 -0,9249 104 -0,1754 98 -0,4657 113 0,2358 125 0,8261 114 0,2863 112 0,2165 105 -0,1470 122 0,6775 104 -0,1777 124 0,7680 121 0,6187 108 0,03888 102 -0,26 Consensus median, pg/g 10889 88 -0,91 Median all values pg/g 10890 111 0,14 Consensus mean, pg/g 10991 109 0,066 Standard deviation, pg/g 1492 122 0,67 Relative standard deviation, % 1394 96 -0,53 No. of values reported 5495 98 -0,46 No. of values removed 0100 101 -0,31 No. of reported non-detects 0102 114 0,30103 100 -0,36

Brown meatCongener: PCB 156

Consenus statistics

Page 483: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-34,8

15,2

65,2

115,2

165,2

215,24 5 7 10 11 15 17 19 20 23 24 25 27 28 31 32 33 34 36 38 40 43 45 49 54 57 58 61 63 65 70 75 77 80 87 88 89 90 91 92 94 95 100

102

103

106

108

109

113

114

116

117

119

120

pg/g

fw

Labcode

PCB 156

-5

-4

-3

-2

-1

0

1

2

3

4

5

25 45 89 20 19 109 94 106 54 95 108 34 23 103

114

117

100 88 28 119 31 49 75 43 65 15 32 7 87 27 91 90 24 63 57 36 61 120 10 102 11 38 80 4 92 70 17 77 58 116 40 33 5

113

Labcode

Z-score: PCB 156

Page 484: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 46 2,3 106 32 0,0565 40 1,4 108 31 -0,00797 34 0,42 109 29 -0,44

10 36 0,69 113 40 1,311 35 0,59 114 30 -0,2315 33 0,21 116 34 0,4117 36 0,76 117 31 -0,1419 28 -0,47 119 31 -0,1420 93 9,7 Outlier 120 34 0,3323 22 -1,424 33 0,1725 26 -0,8827 30 -0,1628 30 -0,3131 32 0,1432 31 -0,04133 45 2,134 29 -0,3236 33 0,3138 33 0,3040 41 1,643 30 -0,1845 29 -0,3949 30 -0,2954 32 0,007957 31 -0,08258 36 0,7161 29 -0,3263 33 0,1765 34 0,4670 122 14 Outlier75 32 0,08777 24 -1,180 33 0,3187 31 -0,1288 30 -0,21 Consensus median, pg/g 3189 29 -0,34 Median all values pg/g 3290 33 0,24 Consensus mean, pg/g 3291 33 0,25 Standard deviation, pg/g 4,392 35 0,61 Relative standard deviation, % 1394 28 -0,55 No. of values reported 5495 29 -0,37 No. of values removed 2100 31 -0,087 No. of reported non-detects 0102 29 -0,36103 31 -0,13

Brown meatCongener: PCB 157

Consenus statistics

Page 485: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-6,70

3,30

13,30

23,30

33,30

43,30

53,30

63,304 5 7 10 11 15 17 19 20 23 24 25 27 28 31 32 33 34 36 38 40 43 45 49 54 57 58 61 63 65 70 75 77 80 87 88 89 90 91 92 94 95 100

102

103

106

108

109

113

114

116

117

119

120

pg/g

fw

Labcode

PCB 157

-5

-4

-3

-2

-1

0

1

2

3

4

5

23 77 25 94 19 109 45 95 102 89 61 34 28 49 114 88 43 27 119

117

103 87 100 57 32 108 54 106 75 31 63 24 15 90 91 38 80 36 120

116 7 65 11 92 10 58 17 113 5 40 33 4 20 70

Labcode

Z-score: PCB 157

Page 486: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 84 -0,056 106 83 -0,105 107 1,3 108 104 1,17 83 -0,14 109 74 -0,61

10 89 0,27 113 108 1,311 89 0,27 114 190 6,2 Outlier,ND15 87 0,13 116 99 0,8217 86 0,080 117 72 -0,7619 73 -0,67 119 81 -0,2020 70 -0,90 120 93 0,5123 104 1,124 81 -0,2125 65 -1,227 80 -0,2628 50 -2,031 82 -0,1432 86 0,06133 108 1,434 75 -0,6036 84 -0,05238 212 7,5 Outlier40 106 1,243 87 0,1245 79 -0,3449 83 -0,1354 90 0,3257 0,17 -5,0 ND58 90 0,3361 84 -0,04763 86 0,07065 85 0,006970 73 -0,7275 88 0,1977 108 1,480 88 0,1787 85 -0,006988 78 -0,42 Consensus median, pg/g 8589 72 -0,75 Median all values pg/g 8590 86 0,087 Consensus mean, pg/g 8491 89 0,25 Standard deviation, pg/g 1692 91 0,38 Relative standard deviation, % 2094 79 -0,37 No. of values reported 5495 91 0,35 No. of values removed 2100 84 -0,030 No. of reported non-detects 2102 88 0,19103 79 -0,35

Brown meatCongener: PCB 167

Consenus statistics

Page 487: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-9,2

10,8

30,8

50,8

70,8

90,8

110,8

130,8

150,8

170,84 5 7 10 11 15 17 19 20 23 24 25 27 28 31 32 33 34 36 38 40 43 45 49 54 57 58 61 63 65 70 75 77 80 87 88 89 90 91 92 94 95 100

102

103

106

108

109

113

114

116

117

119

120

pg/g

fw

Labcode

PCB 167

-5

-4

-3

-2

-1

0

1

2

3

4

5

57 28 25 20 117 89 70 19 109 34 88 94 103 45 27 24 119 31 7 49 106 4 36 61 100 87 65 32 63 17 90 43 15 80 75 102 91 11 10 54 58 95 92 120

116 23 108 40 5

113 33 77 114 38

Labcode

Z-score: PCB 167

Page 488: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-scores Notes Lab code Conc. pg/g fw. Z-scores Notes Lab code4 15 0,68 106 13 -0,00865 16 1,1 108 12 -0,367 13 -0,12 109 12 -0,17

10 12 -0,28 113 14 0,2911 13 0,0086 114 14 0,42 ND15 14 0,26 116 8,8 -1,617 14 0,40 117 11 -0,6619 11 -0,60 119 12 -0,2620 11 -0,90 120 13 -0,1223 13 -0,1224 13 -0,1125 11 -0,6327 11 -0,8428 13 -0,1631 13 0,06232 13 -0,02733 17 1,534 13 -0,05936 13 0,2038 13 0,08740 15 0,9843 14 0,2945 11 -0,7949 13 -0,04754 15 0,6157 13 0,2158 15 0,8061 13 0,1463 13 0,1165 13 -0,1470 11 -0,5975 14 0,3477 20 2,7 ND80 16 1,087 14 0,2988 11 -0,64 Consensus median, pg/g 1389 11 -0,87 Median all values pg/g 1390 14 0,26 Consensus mean, pg/g 1391 13 0,030 Standard deviation, pg/g 1,892 14 0,44 Relative standard deviation, % 1494 11 -0,82 No. of values reported 5495 13 -0,047 No. of values removed 0100 13 -0,0086 No. of reported non-detects 2102 15 0,65103 17 1,4

Brown meatCongener: PCB 189

Consenus statistics

Page 489: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-4,16

0,84

5,84

10,84

15,84

20,84

25,844 5 7 10 11 15 17 19 20 23 24 25 27 28 31 32 33 34 36 38 40 43 45 49 54 57 58 61 63 65 70 75 77 80 87 88 89 90 91 92 94 95 100

102

103

106

108

109

113

114

116

117

119

120

pg/g

fw

Labcode

PCB 189

-5

-4

-3

-2

-1

0

1

2

3

4

5

116 20 89 27 94 45 117 88 25 19 70 108 10 119

109 28 65 7 23 120 24 34 49 95 32 100

106 11 91 31 38 63 61 36 57 15 90 43 87 113 75 17 114 92 54 102 4 58 40 80 5

103 33 77

Labcode

Z-score: PCB 189

Page 490: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code4 170 0,99 117 527 14 Outlier5 170 0,99 120 93 -1,77 132 -0,35

10 123 -0,6711 166 0,8415 178 1,317 153 0,3919 139 -0,1223 160 0,6324 169 0,9325 149 0,2527 101 -1,428 140 -0,07031 128 -0,5132 140 -0,05934 169 0,9338 154 0,4140 731 21 Outlier43 139 -0,1145 168 0,9149 139 -0,1154 119 -0,8157 139 -0,1058 159 0,5961 310 5,9 Outlier63 166 0,8365 463 11 Outlier70 101 -1,475 180 1,377 310 5,9 Outlier,ND80 154 0,4281 100 -1,587 127 -0,5390 0,14 -5,094 167 0,8895 142 0,00 Consensus median, pg/g 142100 362 7,7 Outlier Median all values pg/g 153102 147 0,18 Consensus mean, pg/g 143103 90 -1,8 Standard deviation, pg/g 43105 85 -2,0 Relative standard deviation, % 30106 121 -0,74 No. of values reported 47108 297 5,5 No. of values removed 6109 156 0,50 No. of reported non-detects 1113 201 2,1114 130 -0,42

Brown meatCongener: PCB 28

Consenus statistics

Page 491: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-44,1

5,9

55,9

105,9

155,9

205,9

255,9

305,94 5 7 10 11 15 17 19 23 24 25 27 28 31 32 34 38 40 43 45 49 54 57 58 61 63 65 70 75 77 80 81 87 90 94 95 100

102

103

105

106

108

109

113

114

117

120

pg/g

fw

Labcode

PCB 28

-5

-4

-3

-2

-1

0

1

2

3

4

5

90 105

103

120 81 27 70 54 106 10 87 31 114 7 19 43 49 57 28 32 95 102 25 17 38 80 109 58 23 63 11 94 45 34 24 4 5 15 75 113

108 61 77 100 65 117 40

Labcode

Z-score: PCB 28

Page 492: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code4 60 2,6 117 287 31 Outlier5 60 2,6 120 68 3,67 44 0,62

10 39 -0,1111 39 -0,03815 61 2,717 36 -0,4219 56 2,123 61 2,824 42 0,2725 28 -1,427 35 -0,5928 26 -1,731 37 -0,3132 47 0,9234 32 -0,9038 44 0,5240 406 46 Outlier43 34 -0,7045 31 -1,149 40 0,03854 30 -1,257 35 -0,5758 50 1,3 ND61 43 0,4163 43 0,4265 257 28 Outlier70 25 -1,975 56 2,177 270 29 Outlier,ND80 37 -0,3781 30 -1,287 39 -0,07690 0,041 -5,094 59 2,595 41 0,13 Consensus median, pg/g 40100 182 18 Outlier Median all values pg/g 43102 38 -0,16 Consensus mean, pg/g 43103 38 -0,19 Standard deviation, pg/g 14105 47 0,95 Relative standard deviation, % 34106 34 -0,73 No. of values reported 47108 149 14 Outlier No. of values removed 6109 44 0,63 No. of reported non-detects 2113 61 2,7114 83 5,5

Brown meatCongener: PCB 52

Consenus statistics

Page 493: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-4,55

5,45

15,45

25,45

35,45

45,45

55,45

65,45

75,45

85,454 5 7 10 11 15 17 19 23 24 25 27 28 31 32 34 38 40 43 45 49 54 57 58 61 63 65 70 75 77 80 81 87 90 94 95 100

102

103

105

106

108

109

113

114

117

120

pg/g

fw

Labcode

PCB 52

-5

-4

-3

-2

-1

0

1

2

3

4

5

90 70 28 25 54 81 45 34 106 43 27 57 17 80 31 103

102 10 87 11 49 95 24 61 63 38 7

109 32 105 58 75 19 94 4 5

113 15 23 120

114

108

100 65 77 117 40

Labcode

Z-score: PCB 52

Page 494: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code4 300 1,3 117 491 5,3 Outlier5 300 1,3 120 267 0,627 173 -1,4

10 228 -0,2111 213 -0,5215 285 0,9917 258 0,4219 248 0,2123 344 2,224 230 -0,1625 175 -1,327 218 -0,4328 67 -3,631 246 0,1832 226 -0,2634 237 -0,02538 250 0,2640 617 8,0 Outlier43 188 -1,045 200 -0,8049 210 -0,5854 202 -0,7557 255 0,3558 263 0,5361 293 1,263 248 0,2265 416 3,770 178 -1,375 279 0,8777 590 7,4 Outlier,ND80 242 0,08881 180 -1,287 217 -0,4490 0,23 -5,094 239 0,02595 232 -0,12 Consensus median, pg/g 238100 390 3,2 Median all values pg/g 242102 264 0,55 Consensus mean, pg/g 238103 229 -0,19 Standard deviation, pg/g 73105 130 -2,3 Relative standard deviation, % 31106 187 -1,1 No. of values reported 47108 375 2,9 No. of values removed 3109 215 -0,47 No. of reported non-detects 1113 304 1,4114 250 0,26

Brown meatCongener: PCB 101

Consenus statistics

Page 495: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-16,0

34,0

84,0

134,0

184,0

234,0

284,0

334,0

384,0

434,0

484,04 5 7 10 11 15 17 19 23 24 25 27 28 31 32 34 38 40 43 45 49 54 57 58 61 63 65 70 75 77 80 81 87 90 94 95 100

102

103

105

106

108

109

113

114

117

120

pg/g

fw

Labcode

PCB 101

-5

-4

-3

-2

-1

0

1

2

3

4

5

90 28 105 7 25 70 81 106 43 45 54 49 11 109 87 27 32 10 103 24 95 34 94 80 31 19 63 114 38 57 17 58 102

120 75 15 61 4 5

113 23 108

100 65 117 77 40

Labcode

Z-score: PCB 101

Page 496: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code4 2130 0,96 117 1705 -0,235 2130 0,96 120 1631 -0,447 1012 -2,2

10 1844 0,1611 1933 0,4115 1970 0,5117 3200 4,019 1548 -0,6723 1810 0,06424 1514 -0,7625 1350 -1,227 1595 -0,5428 1890 0,2931 1727 -0,1732 1401 -1,134 1725 -0,1738 2265 1,340 2240 1,343 2793 2,845 1495 -0,8249 1500 -0,8054 1757 -0,08457 2426 1,858 1831 0,1261 2257 1,363 2069 0,7965 1648 -0,3970 2390 1,775 1900 0,3277 1787 0,0080 1672 -0,3281 1470 -0,8987 2054 0,7590 1,8 -5,094 1635 -0,4395 1570 -0,61 Consensus median, pg/g 1787100 2550 2,1 Median all values pg/g 1787102 1900 0,32 Consensus mean, pg/g 1813103 1816 0,081 Standard deviation, pg/g 496105 890 -2,5 Relative standard deviation, % 27106 1590 -0,55 No. of values reported 47108 1690 -0,27 No. of values removed 0109 1625 -0,45 No. of reported non-detects 0113 2087 0,84114 2200 1,2

Brown meatCongener: PCB 138

Consenus statistics

Page 497: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-426

74

574

1074

1574

2074

2574

3074

35744 5 7 10 11 15 17 19 23 24 25 27 28 31 32 34 38 40 43 45 49 54 57 58 61 63 65 70 75 77 80 81 87 90 94 95 100

102

103

105

106

108

109

113

114

117

120

pg/g

fw

Labcode

PCB 138

-5

-4

-3

-2

-1

0

1

2

3

4

5

90 105 7 25 32 81 45 49 24 19 95 106 27 109

120 94 65 80 108

117 34 31 54 77 23 103 58 10 28 75 102 11 15 87 63 113 4 5

114 40 61 38 70 57 100 43 17

Labcode

Z-score: PCB 138

Page 498: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code4 3710 1,1 117 2870 -0,315 3710 1,1 120 2878 -0,37 2189 -1,4

10 3842 1,311 3119 0,09515 3440 0,6217 3432 0,6119 2789 -0,4423 3270 0,3424 3088 0,04525 2210 -1,427 2817 -0,4028 2780 -0,4631 2979 -0,1332 3120 0,09734 3004 -0,09338 2780 -0,4640 3771 1,243 2606 -0,7445 2491 -0,9349 2630 -0,7054 3275 0,3557 3273 0,3558 3069 0,01361 3878 1,363 3061 0,0065 3324 0,4370 2690 -0,6175 3410 0,5777 3236 0,2980 2854 -0,3481 2090 -1,687 3009 -0,08490 3,1 -5,094 2700 -0,5995 3040 -0,034 Consensus median, pg/g 3061100 3220 0,26 Median all values pg/g 3061102 3180 0,19 Consensus mean, pg/g 2975103 2697 -0,59 Standard deviation, pg/g 640105 1900 -1,9 Relative standard deviation, % 22106 2720 -0,56 No. of values reported 47108 3120 0,097 No. of values removed 0109 3293 0,38 No. of reported non-detects 0113 4065 1,6114 3200 0,23

Brown meatCongener: PCB 153

Consenus statistics

Page 499: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-879

121

1121

2121

3121

4121

5121

61214 5 7 10 11 15 17 19 23 24 25 27 28 31 32 34 38 40 43 45 49 54 57 58 61 63 65 70 75 77 80 81 87 90 94 95 100

102

103

105

106

108

109

113

114

117

120

pg/g

fw

Labcode

PCB 153

-5

-4

-3

-2

-1

0

1

2

3

4

5

90 105 81 7 25 45 43 49 70 103 94 106 38 28 19 27 80 117

120 31 34 87 95 63 58 24 11 32 108

102

114

100 77 23 57 54 109 65 75 17 15 4 5 40 10 61 113

Labcode

Z-score: PCB 153

Page 500: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code4 630 0,53 117 581 0,0995 630 0,53 120 752 1,67 374 -1,7

10 671 0,8911 644 0,6415 654 0,7417 624 0,4819 497 -0,6423 639 0,6124 575 0,04125 456 -1,027 531 -0,3528 567 -0,02631 525 -0,3932 724 1,434 546 -0,2138 481 -0,7840 771 1,843 919 3,145 512 -0,5149 544 -0,2354 629 0,5257 529 -0,3658 687 1,061 976 3,663 555 -0,1365 510 -0,5370 434 -1,275 645 0,6677 625 0,4880 542 -0,2581 410 -1,487 514 -0,4990 0,61 -5,094 570 0,0095 563 -0,061 Consensus median, pg/g 570100 534 -0,32 Median all values pg/g 570102 588 0,16 Consensus mean, pg/g 575103 637 0,59 Standard deviation, pg/g 152105 250 -2,8 Relative standard deviation, % 26106 461 -0,96 No. of values reported 47108 586 0,14 No. of values removed 0109 553 -0,15 No. of reported non-detects 0113 774 1,8114 600 0,26

Brown meatCongener: PCB 180

Consenus statistics

Page 501: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-60

140

340

540

740

940

11404 5 7 10 11 15 17 19 23 24 25 27 28 31 32 34 38 40 43 45 49 54 57 58 61 63 65 70 75 77 80 81 87 90 94 95 100

102

103

105

106

108

109

113

114

117

120

pg/g

fw

Labcode

PCB 180

-5

-4

-3

-2

-1

0

1

2

3

4

5

90 105 7 81 70 25 106 38 19 65 45 87 31 57 27 100 80 49 34 109 63 95 28 94 24 117

108

102

114 17 77 54 4 5

103 23 11 75 15 10 58 32 120 40 113 43 61

Labcode

Z-score: PCB 180

Page 502: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code11 5,0 1,619 3,9 0,1023 8,9 6,7 Outlier25 3,4 -0,5031 3,5 -0,4336 3,6 -0,2640 4,9 1,443 4,6 1,049 2,8 -1,454 3,8 0,01557 3,2 -0,7763 4,6 1,165 4,3 0,5977 9,6 7,6 Outlier81 2,0 -2,490 2,7 -1,594 3,7 -0,2195 3,0 -1,1102 4,2 0,51108 2,5 -1,7 ND113 6,6 3,6116 3,8 0,00

Consensus median, pg/g 3,8Median all values pg/g 3,8Consensus mean, pg/g 3,8Standard deviation, pg/g 1,0Relative standard deviation, % 27No. of values reported 22No. of values removed 2No. of reported non-detects 1

Brown meatCongener: PBDE 28

Consenus statistics

Page 503: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,371

0,629

1,629

2,629

3,629

4,629

5,629

6,629

7,62911 19 23 25 31 36 40 43 49 54 57 63 65 77 81 90 94 95 102

108

113

116

pg/g

fw

Labcode

PBDE 28

-5

-4

-3

-2

-1

0

1

2

3

4

5

81 108 90 49 95 57 25 31 36 94 116 54 19 102 65 43 63 40 11 113 23 77

Labcode

Z-score: PBDE 28

Page 504: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code11 52 0,2019 51 0,05323 111 6,1 Outlier25 55 0,5531 49 -0,06636 49 -0,1140 64 1,443 71 2,149 41 -0,9454 48 -0,2557 45 -0,5163 59 0,9365 50 -0,01177 52 0,1681 34 -1,690 41 -0,8894 50 0,0095 48 -0,22102 48 -0,18108 64 1,4113 69 1,90116 50 0,013

Consensus median, pg/g 50Median all values pg/g 50Consensus mean, pg/g 52Standard deviation, pg/g 9,3Relative standard deviation, % 18No. of values reported 22No. of values removed 1No. of reported non-detects 0

Brown meatCongener: PBDE 47

Consenus statistics

Page 505: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-19,9

0,1

20,1

40,1

60,1

80,1

100,111 19 23 25 31 36 40 43 49 54 57 63 65 77 81 90 94 95 102

108

113

116

pg/g

fw

Labcode

PBDE 47

-5

-4

-3

-2

-1

0

1

2

3

4

5

81 49 90 57 54 95 102 36 31 65 94 116 19 77 11 25 63 40 108

113 43 23

Labcode

Z-score: PBDE 47

Page 506: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code11 7,0 -0,3719 7,6 0,01523 26 12 Outlier25 9,7 1,431 6,2 -0,8836 7,5 -0,01540 8,5 0,6443 9,1 1,049 8,2 0,4054 5,3 -1,557 7,0 -0,3763 8,5 0,6065 6,8 -0,5277 7,7 0,1281 5,0 -1,790 4,3 -2,294 6,2 -0,9095 7,4 -0,10102 8,7 0,75108 33 17 Outlier113 9,8 1,5116 8,6 0,69

Consensus median, pg/g 7,6Median all values pg/g 7,7Consensus mean, pg/g 7,5Standard deviation, pg/g 1,5Relative standard deviation, % 20No. of values reported 22No. of values removed 2No. of reported non-detects 0

Brown meatCongener: PBDE 99

Consenus statistics

Page 507: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,68

1,32

3,32

5,32

7,32

9,32

11,32

13,32

15,3211 19 23 25 31 36 40 43 49 54 57 63 65 77 81 90 94 95 102

108

113

116

pg/g

fw

Labcode

PBDE 99

-5

-4

-3

-2

-1

0

1

2

3

4

5

90 81 54 94 31 65 57 11 95 36 19 77 49 63 40 116

102 43 25 113 23 108

Labcode

Z-score: PBDE 99

Page 508: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code11 14 -0,1219 13 -0,5523 19 1,525 15 0,3531 14 -0,1636 15 0,08740 18 1,143 22 2,649 12 -0,8254 2,4 -4,257 13 -0,5863 17 0,7665 14 -0,1677 20 1,881 8,0 -2,290 12 -0,9394 14 -0,3095 15 0,19102 14 -0,09108 19 1,5113 20 1,9116 16 0,42

Consensus median, pg/g 14Median all values pg/g 14Consensus mean, pg/g 15Standard deviation, pg/g 4,2Relative standard deviation, % 29No. of values reported 22No. of values removed 0No. of reported non-detects 0

Brown meatCongener: PBDE 100

Consenus statistics

Page 509: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-1,30

3,70

8,70

13,70

18,70

23,70

28,7011 19 23 25 31 36 40 43 49 54 57 63 65 77 81 90 94 95 102

108

113

116

pg/g

fw

Labcode

PBDE 100

-5

-4

-3

-2

-1

0

1

2

3

4

5

54 81 90 49 57 19 94 65 31 11 102 36 95 25 116 63 40 23 108 77 113 43

Labcode

Z-score: PBDE 100

Page 510: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code11 7,0 1,519 4,1 -1,223 5,8 0,3825 6,5 1,031 4,4 -0,8936 4,2 -1,140 7,3 1,843 6,7 1,249 4,0 -1,354 5,2 -0,1557 4,5 -0,8063 6,1 0,6765 5,4 0,0077 5,9 0,4481 2,0 -3,190 4,5 -0,8294 5,1 -0,2795 5,2 -0,15102 5,8 0,35108 16 10 Outlier113 5,7 0,32116 6,2 0,73

Consensus median, pg/g 5,4Median all values pg/g 5,6Consensus mean, pg/g 5,3Standard deviation, pg/g 1,2Relative standard deviation, % 23No. of values reported 22No. of values removed 1No. of reported non-detects 0

Brown meatCongener: PBDE 153

Consenus statistics

Page 511: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,87

1,13

3,13

5,13

7,13

9,13

11,1311 19 23 25 31 36 40 43 49 54 57 63 65 77 81 90 94 95 102

108

113

116

pg/g

fw

Labcode

PBDE 153

-5

-4

-3

-2

-1

0

1

2

3

4

5

81 49 19 36 31 90 57 94 54 95 65 113

102 23 77 63 116 25 43 11 40 108

Labcode

Z-score: PBDE 153

Page 512: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code11 20 -0,1019 20 0,0023 27 1,625 20 -0,1431 20 -0,07436 20 -0,10 ND40 22 0,2943 29 2,249 19 -0,3754 23 0,7157 23 0,6663 27 1,765 20 -0,05077 25 1,081 10 -2,690 19 -0,2394 14 -1,795 22 0,29102 24 0,83108 31 2,6113 0,50 -4,9116 19 -0,28

Consensus median, pg/g 20Median all values pg/g 20Consensus mean, pg/g 21Standard deviation, pg/g 6,5Relative standard deviation, % 31No. of values reported 22No. of values removed 0No. of reported non-detects 1

Brown meatCongener: PBDE 154

Consenus statistics

Page 513: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-4,37

0,63

5,63

10,63

15,63

20,63

25,63

30,63

35,63

40,6311 19 23 25 31 36 40 43 49 54 57 63 65 77 81 90 94 95 102

108

113

116

pg/g

fw

Labcode

PBDE 154

-5

-4

-3

-2

-1

0

1

2

3

4

5

113 81 94 49 116 90 25 11 36 31 65 19 40 95 57 54 102 77 23 63 43 108

Labcode

Z-score: PBDE 154

Page 514: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code11 8,9 54 Outlier,ND19 2,3 10 ND23 1,9 7,625 0,49 -1,8 ND31 0,90 0,95 ND36 0,49 -1,840 2,1 8,743 1,2 2,949 0,42 -2,254 1,2 2,957 0,44 -2,163 3,2 16 Outlier,ND65 0,49 -1,777 10 61 Outlier,ND81 2,0 8,2 ND90 0,72 -0,2394 8,00 48 Outlier,ND95 0,79 0,23102 3,8 20 Outlier108 8,8 53 Outlier113 3,1 15116 0,42 -2,2

Consensus median, pg/g 0,76Median all values pg/g 1,6Consensus mean, pg/g 1,2Standard deviation, pg/g 0,84Relative standard deviation, % 71No. of values reported 22No. of values removed 6No. of reported non-detects 8

Brown meatCongener: PBDE 183

Consenus statistics

Page 515: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-0,400

0,100

0,600

1,100

1,600

2,100

2,600

3,10011 19 23 25 31 36 40 43 49 54 57 63 65 77 81 90 94 95 102

108

113

116

pg/g

fw

Labcode

PBDE 183

-5

-4

-3

-2

-1

0

1

2

3

4

5

49 116 57 25 36 65 90 95 31 43 54 23 81 40 19 113 63 102 94 108 11 77

Labcode

Z-score: PBDE 183

Page 516: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code11 236 80 Outlier23 24 3,825 3 -3,831 72 21 Outlier,ND36 10 -1,4 ND43 23 3,357 5,7 -3,063 242 82 Outlier65 14 0,03577 200 67 Outlier,ND90 171 57 Outlier94 83 25 Outlier,ND95 13 -0,24102 798 283 Outlier108 24 3,8113 138 45 Outlier116 14 -0,035

Consensus median, pg/g 14Median all values pg/g 24Consensus mean, pg/g 15Standard deviation, pg/g 7,9Relative standard deviation, % 54No. of values reported 17No. of values removed 8No. of reported non-detects 4

Brown meatCongener: PBDE 209

Consenus statistics

Page 517: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

-1,40

3,60

8,60

13,60

18,60

23,60

28,60

33,60

38,60

43,60

48,6011 23 25 31 36 43 57 63 65 77 90 94 95 102

108

113

116

pg/g

fw

Labcode

PBDE 209

-5

-4

-3

-2

-1

0

1

2

3

4

5

25 57 36 95 116 65 43 23 108 31 94 113 90 77 11 63 102

Labcode

Z-score: PBDE 209

Page 518: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code11 6,0 -2,4 ND17 15 1,549 15 1,6 ND65 8,0 -1,595 10 -0,59 ND

Consensus median, pg/g 11Median all values pg/g 10Consensus mean, pg/g 11Standard deviation, pg/g 4,0Relative standard deviation, % 37No. of values reported 5No. of values removed 0No. of reported non-detects 3

Brown meatCongener: α-HBCD

Consenus statistics

Page 519: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

0,00

2,00

4,00

6,00

8,00

10,00

12,00

14,00

16,00

18,00

20,00

11 17 49 65 95

pg/g

fw

Labcode

α-HBCD

-5

-4

-3

-2

-1

0

1

2

3

4

5

11 65 95 17 49

Labcode

Z-score: α-HBCD

Page 520: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code11 6,0 2,9 ND17 6,1 3,049 15 15 Outlier,ND65 1,5 -3,095 5,0 1,6 ND

Consensus median, pg/g 3,8Median all values pg/g 6,0Consensus mean, pg/g 4,7Standard deviation, pg/g 2,2Relative standard deviation, % 46No. of values reported 5No. of values removed 1No. of reported non-detects 3

Brown meatCongener: β-HBCD

Consenus statistics

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0,00

2,00

4,00

6,00

8,00

10,00

12,00

11 17 49 65 95

pg/g

fw

Labcode

β-HBCD

-5

-4

-3

-2

-1

0

1

2

3

4

5

65 95 11 17 49

Labcode

Z-score: β-HBCD

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Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code11 6,0 -0,39 ND17 12 4,249 15 6,5 ND65 1,1 -4,295 10 2,7 ND

Consensus median, pg/g 6,5Median all values pg/g 10Consensus mean, pg/g 8,8Standard deviation, pg/g 5,4Relative standard deviation, % 61No. of values reported 5No. of values removed 0No. of reported non-detects 3

Brown meatCongener: γ-HBCD

Consenus statistics

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0,00

2,00

4,00

6,00

8,00

10,00

12,00

14,00

16,00

18,00

20,00

11 17 49 65 95

pg/g

fw

Labcode

γ-HBCD

-5

-4

-3

-2

-1

0

1

2

3

4

5

65 11 95 17 49

Labcode

Z-score: γ-HBCD

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Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Z-score Notes Lab code17 33 8,2 Outlier65 11 -0,55108 14 0,55

Consensus median, pg/g 12Median all values pg/g 14Consensus mean, pg/g 12Standard deviation, pg/g 1,9Relative standard deviation, % 15No. of values reported 3No. of values removed 1No. of reported non-detects 0

Brown meatCongener: total HBCD

Consenus statistics

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-2,60

2,40

7,40

12,40

17,40

22,40

27,40

17 65 108

pg/g

fw

Labcode

total HBCD

-5

-4

-3

-2

-1

0

1

2

3

4

5

65 108 17

Labcode

Z-score: total HBCD

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Page 527: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Presentation of results for Perch-2019

Appendix 5:

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Appendix 5: Presentation of results: Perch-2019

Statistic calculations for PFASs

For each congener, the outliers were removed and the consensus calculated according to the following procedure:

1. The median was calculated from all the reported data, using the detection limit as concentration for non-detected congeners (NDs).

2. Values exceeding 2 × this median were defined as outliers and removed from the data set. The NDs were also removed.

3. As the number of reported results were limited, we also choosed to remove low outliers.4. Median, mean and standard deviation were re-calculated from the remaining data. This

second median was called consensus.5. For comparison, median, mean and standard deviation were also calculated without

removing NDs.6.

The diagram shows the reported data up to approximately the limit for outliers (2 the first median).

Z-Scores of individual congeners

Z-scores of each congener were calculated for each laboratory according to the followingequation:

z = (x – X)/ where x = reported value; X = assigned value (consensus); = target value for standard deviation. A of 20% of the consensus was used, i.e. z-scores between +1 and -1 reflect a deviation of ± 20% from the consensus value.

PFOA

0.0

0.5

1.0

1.5

2.0

2.5

3.0

2 4 5 6 7 8 9 11 15 16 17 18 20 21 22 24 25 29 30 32 33 34 35 36 38 39 42 43 44 46 48 49 52 55 56 59 60

Labcode

Datapoint

Consensus median

2 ×median all data

pg/g

fresh

weig

ht

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Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Notes Lab code11 198675 2,919 92780 -1,336 131000 0,2243 125393 0,0049 141000 0,6256 125348 -0,001861 79569 -1,870 120000 -0,2294 147 -5,0 Outlier113 132550 0,29

Consensus median, pg/g 125393Median all values pg/g 125371Consensus mean, pg/g 127368Standard deviation, pg/g 33268Relative standard deviation, % 26No. of values reported 10No. of values removed 1No. of reported non-detects 0

PerchPFOS

Consensus statistics

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0

50000

100000

150000

200000

250000

300000

11 19 36 43 49 56 61 70 94 113

pg/g

fw

Labcode

PFOA

-5,0

-4,0

-3,0

-2,0

-1,0

0,0

1,0

2,0

3,0

4,0

5,0

11 19 36 43 49 56 61 70 94 113

Labcode

Z-score: PFOA

Page 533: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Notes Lab code Notes11 319 7,4 Outlier19 333 7,9 ND, Outlier36 200 2,8 ND43 200 2,8 ND49 2000 73 ND, outlier56 147 0,7070 499 14 ND, outlier81 260 5,194 0,084 -5,0 Outlier113 110 -0,74

Consensus median, pg/g 147Median all values pg/g 230Consensus mean, pg/g 172Standard deviation, pg/g 78Relative standard deviation, % 45No. of values reported 10No. of values removed 7No. of reported non-detects 5

PerchPFHxS

Consensus statistics

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0

50

100

150

200

250

300

350

400

450

500

11 19 36 43 49 56 70 81 94 113

pg/g

fw

Labcode

PFHxS

-5,0

-4,0

-3,0

-2,0

-1,0

0,0

1,0

2,0

3,0

4,0

5,0

11 19 36 43 49 56 70 81 94 113

Labcode

Z-score: PFHxS

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Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Notes Lab code Notes11 34 -2,0519 1333 112 ND36 200 13 ND43 200 13 ND49 2000 171 ND, Outlier56 100 3,8 ND61 150 8 ND70 251 17 ND81 667 54 Outlier94 0,014 -5,0 Outlier113 80 2,0

Consensus median, pg/g 57Median all values pg/g 200Consensus mean, pg/g 57Standard deviation, pg/g 33Relative standard deviation, % 58No. of values reported 11No. of values removed 9No. of reported non-detects 7

PerchPFOA

Consensus statistics

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0

100

200

300

400

500

600

700

11 19 36 43 49 56 61 70 81 94 113

pg/g

fw

Labcode

PFOA

-5

0

5

10

15

20

25

11 19 36 43 49 56 61 70 81 94 113

Labcode

Z-score: PFOA

Page 537: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Notes Lab code Notes11 247 -0,1419 67 -3,7 ND36 255 0,04043 2266 40 Outlier 49 2000 35 ND, Outlier56 253 0,0070 609 7,0 ND81 1671 28 Outlier 94 0,20 -5,0 Outlier113 350 1,9

Consensus median, pg/g 254Median all values pg/g 303Consensus mean, pg/g 276Standard deviation, pg/g 49Relative standard deviation, % 18No. of values reported 10No. of values removed 6No. of reported non-detects 3

PerchPFNA

Consensus statistics

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0

500

1000

1500

2000

2500

11 19 36 43 49 56 70 81 94 113

pg/g

fw

Labcode

PFNA

-5

0

5

10

15

20

11 19 36 43 49 56 70 81 94 113

Labcode

Z-score: PFNA

Page 539: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Notes Lab code Notes11 676 -0,2019 590 -0,8136 801 0,6843 733 0,2049 2000 9,2 ND, Outlier56 768 0,4570 401 -2,2 ND81 4263 25 Outlier94 0,65 -5,0 Outlier113 660 -0,32

Consensus median, pg/g 705Median all values pg/g 705Consensus mean, pg/g 705Standard deviation, pg/g 78Relative standard deviation, % 11No. of values reported 10No. of values removed 4No. of reported non-detects 2

PerchPFDA

Consensus statistics

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0

500

1000

1500

2000

2500

11 19 36 43 49 56 70 81 94 113

pg/g

fw

Labcode

PFDA

-5

-4

-3

-2

-1

0

1

2

3

4

5

11 19 36 43 49 56 70 81 94 113

Labcode

Z-score: PFDA

Page 541: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code Conc. pg/g fw. Z-score Notes Lab code Conc. pg/g fw. Notes Lab code Notes11 951 -0,02419 960 0,02436 907 -0,2543 1753 4,249 2000 5,5 ND56 1003 0,2570 456 -2,6 ND94 0,88 -5,0 Outlier

113 950 -0,029

Consensus median, pg/g 956Median all values pg/g 951Consensus mean, pg/g 1087Standard deviation, pg/g 328Relative standard deviation, % 30No. of values reported 9No. of values removed 3No. of reported non-detects 2

PerchPFUnDA

Consensus statistics

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0

200

400

600

800

1000

1200

1400

1600

1800

2000

11 19 36 43 49 56 70 81 94 113

pg/g

fw

Labcode

PFUnDA

-5

-4

-3

-2

-1

0

1

2

3

4

5

11 19 36 43 49 56 70 81 94 113

Labcode

Z-score: PFUnDA

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Page 544: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Presentation of results for lipid determination

Appendix 6:

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Page 546: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Presentation of results for lipid determination

Removal of outliers and calculation of consensus were done by the following procedure:

1. The mean was calculated from all the reported data.

2. Values outside a range of ± 2 × the standard deviation of this mean were defined as

outliers and removed from the data set.

3. Mean, standard deviation and median were re-calculated from the remaining data. This

mean was called consensus.

The diagram shows the reported data with consensus and consensus ± the new standard

deviation × 2.

Z-Scores of lipid content

Z-scores of lipid content were calculated for each laboratory according to the following

equation:

z = (x – X)/σ

where x = reported value; X = assigned value (consensus); σ = target value for standard

deviation. A σ of 20% of the consensus was used, i.e. z-scores between +1 and -1 reflect a

deviation of ± 20% from the consensus value.

20

22

24

26

28

30

2 4 5 6 7 8 9 11 15 16 17 18 20 21 22 23 24 25 29 30 32 33 34 35 36 38 39 40 41 42 43 44 46 48 49 50 51 52 55 56 59 60

Lab code

Per

cen

t li

pid

Data point

Consensus

mean

Consensus - 2 × standard deviation

Consensus + 2 × standard deviation

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Page 548: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code % lipid Notes Lab code % lipid Notes Lab code % lipid Notes4 8,9 113 9,0 5 8,5 114 3,2 outlier7 9,4 115 7,5

10 9,0 116 8,7 11 11 outlier 117 7,4 15 8,0 118 8,1 17 8,4 120 8,4 20 8,9 23 8,5 24 6,6 27 7,8 28 8,4 31 7,9 32 7,8 33 8,4 34 6,5 36 8,0 37 7,6 40 8,1 43 8,5 44 9,5 45 8,9 49 7,6 54 8,1 56 7,5 57 8,2 58 6,7 61 9,5 63 8,5 64 8,6 65 7,4 70 8,0 73 7,9 75 8,2 76 9,6 80 8,1 87 8,3 88 7,1 89 7,6 95 9,3

100 8,6 103 8,0 105 6,4 106 7,0 108 8,1 109 8,0

Lipid determination for Veal

Mean Standard deviation Relative standard deviation Median8,1 0,77 9,4 8,1

Page 549: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code % lipid Notes Lab code % lipid Notes Lab code % lipid Notes4 7,2 102 6,6 5 7,5 103 6,9 7 8,4 105 5,3

11 9,2 106 7,0 12 6,7 108 6,5 15 7,0 109 7,5 17 7,6 110 29 outlier24 6,1 113 8,1 25 6,7 114 1,4 27 7,4 115 7,1 28 7,2 116 5,7 30 6,3 117 6,9 31 6,9 118 7,7 32 7,0 119 4,8 33 8,1 120 6,6 34 6,9 36 6,6 37 7,0 40 7,8 42 14 outlier43 6,4 45 7,3 48 7,2 49 6,9 54 7,4 56 6,8 57 6,8 58 6,0 61 7,8 63 7,4 64 6,5 65 7,0 71 10 73 6,8 75 7,1 78 8,3 80 6,8 81 7,6 84 7,1 87 7,4 88 5,3 89 7,3 90 6,5 92 7,5 95 7,0

100 6,8

Lipid determination for Herring

Mean Standard deviation Relative standard deviation Median7,0 1,1 16 7,0

Page 550: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lab code % lipid Notes Lab code % lipid Notes Lab code % lipid Notes4 7,3 103 7,5 5 8,8 105 9,0 7 9,3 106 7,6

10 9,2 108 8,1 11 8,9 109 9,1 15 6,4 113 9,8 17 8,7 114 1,8 outlier20 9,1 116 12 outlier23 8,6 117 7,5 24 8,0 119 8,0 25 7,7 120 8,8 27 8,6 28 9,3 31 7,8 32 8,2 33 11 34 7,4 36 8,1 40 8,7 43 8,3 45 8,0 49 7,6 54 8,0 56 7,9 57 7,3 58 6,7 61 9,4 63 8,9 65 8,3 70 7,8 73 6,9 75 6,5 76 9,6 77 6,4 80 7,8 81 8,8 87 8,9 88 5,4 outlier89 8,3 90 6,7 91 8,4 92 8,4 94 9,4 95 8,4

100 8,9 102 8,1

Lipid determination for Brown meat

Mean Standard deviation Relative standard deviation Median8,3 0,91 11 8,3

Page 551: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lipid determination; Veal

6,4

6,9

7,4

7,9

8,4

8,9

9,4

4 5 7 10 11 15 17 20 23 24 27 28 31 32 33 34 36 37 40 43 44 45 49 54 56 57 58 61 63 64 65 70 73 75 76 80 87 88 89 95 100

103

105

106

108

109

113

114

115

116

117

118

120

Perc

ent L

ipid

Lab code

Page 552: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Lipid determination; Herring

4,5

5,0

5,5

6,0

6,5

7,0

7,5

8,0

8,5

9,0

4 5 7 11 12 15 17 24 25 27 28 30 31 32 33 34 36 37 40 42 43 45 48 49 54 56 57 58 61 63 64 65 71 73 75 78 80 81 84 87 88 89 90 92 95 100

102

103

105

106

108

109

110

113

114

115

116

117

118

119

120

Perc

ent L

ipid

Lab code

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Lipid determination; Brown meat

6,0

6,5

7,0

7,5

8,0

8,5

9,0

9,5

10,0

4 5 7 10 11 15 17 20 23 24 25 27 28 31 32 33 34 36 40 43 45 49 54 56 57 58 61 63 65 70 73 75 76 77 80 81 87 88 89 90 91 92 94 95 100

102

103

105

106

108

109

113

114

116

117

119

120

Perc

ent L

ipid

Lab code

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Z-score lipid determination; Veal

-5

-4

-3

-2

-1

0

1

2

3

4

5

114

105 34 24 58 106 88 117 65 56 115 37 49 89 27 32 73 31 36 15 70 103

109 54 40 80 108

118 75 57 87 120 17 33 28 23 5 43 63 64 100

116 20 45 4 10 113 95 7 61 44 76 11

Perc

ent L

ipid

Lab code

Page 555: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Z-score lipid determination; Herring

-5

-4

-3

-2

-1

0

1

2

3

4

5

114

119 88 105

116 58 24 30 43 90 108 64 102

120 36 12 25 73 57 100 56 80 31 34 103 49 117

106 15 65 95 32 37 75 115 84 4 48 28 45 89 27 63 87 54 109 92 5 17 81 118 61 40 33 113 78 7 11 71 42 110

Perc

ent L

ipid

Lab code

Page 556: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Z-score lipid determination; Brown meat

-5

-4

-3

-2

-1

0

1

2

3

4

5

114 88 77 15 75 90 58 73 57 4 34 103

117

106 49 25 31 70 80 56 24 45 119 54 108 36 102 32 43 65 89 91 92 95 23 27 40 17 120 5 81 100 63 87 11 105

109 20 10 28 7 94 61 76 113 33 116

Perc

ent L

ipid

Lab code

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Page 558: Interlaboratory Comparison on POPs in Food · Interlaboratory Comparison on POPs in Food 2019 • The Norwegian Institute of Public Health 7 The relative standard deviation (RSD)

Published by the Norwegian Institute of Public Health December 2019P. O. Box 222 SkøyenNO-0213 OsloTel: +47-21 07 70 00TThe report may be downloaded as a pdf-filefrom the web-page: www.fhi.no/ILC