Six Sigma scale as a quality criterion for aggregation of food property measures

• Published in: Journal of food composition and analysis 2011-12, Vol.24 (8), p.1153-1159
• Main Authors: Castanheira, Isabel, Matos, Ana Sofia, Coelho, Inês, Gueifão, Sandra, Roe, Mark, Calhau, Maria Antónia, Finglas, Paul
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Compilation; Data assessment; Data quality; EuroFIR; Food composition; Food composition data; Food industries; food quality; foods; Fundamental and applied biological sciences. Psychology; General aspects; information sources; Laboratory performance; laboratory techniques; Methods of analysis, processing and quality control, regulation, standards; nutrient databanks; Six Sigma
• ISSN: 0889-1575; 1096-0481
• DOI: 10.1016/j.jfca.2011.06.001

The EuroFIR (European Food Information Resource) quality management framework is a recent development to process standardization in data compilation for European Food Composition Data Banks. Data aggregation procedures taken from scientific literature as well as from analytical laboratory reports are still under discussion; however, the Six Sigma concept may be a useful approach, and therefore this work evaluates the concept. The Six Sigma approach was applied directly to analytical data taken from both laboratory reports and scientific literature. Sigma levels are calculated as indicators of laboratory test performance and the approach for data and laboratory selection is discussed. The results provide additional information on the quality of analytical data, allowing compilers and users to assess bias and imprecision for single and aggregate values. The Six Sigma approach is a complementary methodology to the quality methodologies already in use for data compilation processes and can be applied to further improve data quality.