Why do all food testing reports show “quantitative limit”

In food testing reports, the “quantitation limit” generally refers to the lowest concentration that can be detected using the method of analysis employed. This value is often determined by the precision and sensitivity of the analytical instrument and the accuracy and precision of the testing method.

In food testing, the quantitation limit typically refers to the lowest concentration that can be detected using the method of analysis employed, rather than the actual minimum concentration of the substance present in the food. This is because the testing method itself may have some degree of error, or because the precision and sensitivity of the analytical instrument limits the ability to detect lower concentrations of the substance.

Therefore, if the quantitation limit value shown in a food testing report is lower than the actual concentration of the substance present in the food, it may indicate that the testing method may not be sufficiently accurate or sensitive, or that the substance is not present in the food for some reason.

It is important to use specialized methods and instruments for food testing and to ensure the accuracy and precision of the testing method in order to provide reliable information in food testing reports and to help ensure the safety of food.