This message has been cross posted to the following eGroups: Biometrics Section and Statistical Consulting Section .
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A collaborator of one of my clients needs guidance on developing a food / feed sampling best practices document.
Much of the work is based on AAFCO.org publication "Guidelines for Preparing Laboratory Samples" and application of Pierre Gy's theories to determine sampling size, increments and tools. She can follow the application of these theories to sampling of solids, but finds it more difficult to apply it to sampling of fruits and vegetables, liquids such as honey, etc. She's looking for statisticians familiar with the theory and application. She is not a statistician so the interest is in practical applications.
Her questions are:
Are you familiar with the Pierre Gy theories of sampling?
Do you have examples of applying these statistics to food / feed sampling other than solid materials such as grains or pelletized feeds?
Could you share your insight into these applications?
We are interested in both field and laboratory sampling and size reduction.
We are especially interested in estimates for reducing sample size so that very small samples can be analyzed - such as cryogenic grinding with liquid nitrogen and then using high throughput analyses.
If you can help in some way or provide referral(s), please contact this collaborator directly at
Jo Marie Cook JoMarie.Cook@freshfromflorida.com
Florida Department of Agriculture and Consumer Services
Bureau of Chemical Residue Laboratories
Thank you,
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Bryan Vinyard
Director
USDA/ARS/Biometrical Consulting Service
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