Simplified Guidelines for Chromatographic Methods Validation - Iammarino, Marco
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The "Validation" is the term referred to the procedures adopted and developed by the laboratories, in order to assure the reliability of analytical methods. This procedure is essential to certify an analytical method, according to the International Standard ISO/IEC 17025:2005, and for assuring the method quality and performances. Different approaches have been proposed to carry out a complete validation, and it is probable to verify different interpretations of the reference Normative and/or of the technical terminology, also due to the different application fields. As a consequence, a…mehr

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Produktbeschreibung
The "Validation" is the term referred to the procedures adopted and developed by the laboratories, in order to assure the reliability of analytical methods. This procedure is essential to certify an analytical method, according to the International Standard ISO/IEC 17025:2005, and for assuring the method quality and performances. Different approaches have been proposed to carry out a complete validation, and it is probable to verify different interpretations of the reference Normative and/or of the technical terminology, also due to the different application fields. As a consequence, a laboratory working in food safety may run into difficulties during the development of a full validation. In this monograph, a simplified guideline for the validation of chromatographic methods in food safety is presented. The correct interpretation of the most important terms, such as accuracy, trueness, ruggedness, measurement uncertainty, selectivity, specificity, etc. has been reported, togetherwith some practical examples related to the chromatographic methods adopted in food safety, and with the post-validation implementations.
Autorenporträt
O Dr. Marco Iammarino é um Técnico de Alimentos e Inquérito Químico. Desde 2002, é Investigador do Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata de Foggia (Itália). Lida com qualidade e segurança alimentar, química analítica aplicada à análise de alimentos, investigação e desenvolvimento e validação de métodos analíticos.