AOAC-RI ERP Book - Gluten.pdf

Please cite below the OMA Appendicies, Community Guidance, or SMPR by which this method was reviewed against.

Not applicable The Protein & Enzymes Technical Committee of American Association of Cereal Chemists led the study using their protocols. there is not yet an SMPR for gluten. Appendix M: Validation Procedures for Quantitative Food Allergen ELISA Methods: Community Guidance and Best Practices Currently there is no SMPR for gluten ELISA available. Statistic were done according to App M. Based upon the feedback submitted, are there any recommended changes to the AOAC First Action method as written? No No No No No Has the method author addressed any specific AOAC Final Action requirements as noted by the ERP, if any? Yes An internal evaluation the spiked and incurred samples was conducted to confirm performance of the method. Performance was successfully verified.

Maybe as a general comment that text and titles should emphasize validation for wheat gluten. Most of the documentation supporting the method used gluten from a wheat source

Has this method received any additional recognitions?

No Approved as Official method by AACC International, AACCI approved method 38-52.01 no Not that I know about Reviewer is unaware of any additional recognition. Please cite the OMA Method, Number, etc. 2014.03 has been published in the JAOACI 98 103 (2015) AOAC 2014.03 no 2014.03 Gluten in Rice flour and Rice-based food products (First Action statement) AOAC Official Method 2014.03 and J AOAC Int. 98, 103 (2015).

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Method Performance Feedback 2014.03