AOAC ISPAM Food Allergen WG Meeting Book (12-15-16)

Diana Kavolais (The Hershey Co.)

92 93 94 95 96

INTERNATIONAL Official Methods of Analysis (2012). Available at:

http://www.eoma.aoac.org/app_f.pdf

Whole Egg

NIST 8445



97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118 119 120 121 122 123

 LGC SAL-RSM-5 (Check for characterization level)

8. Validation Guidance :

Method developers should provide data for method performance in all claimed matrixes

(listed in table 2).

Appendix D : Guidelines for Collaborative Study Procedures To Validate Characteristics of a Method of Analysis ; 19 th Edition of the AOAC INTERNATIONAL Official Methods of Analysis

(2012). Available at: http://www.eoma.aoac.org/app_d.pdf

Appendix F : Guidelines for Standard Method Performance Requirements; 19 th Edition of the

AOAC INTERNATIONAL Official Methods of Analysis (2012). Available at:

http://www.eoma.aoac.org/app_f.pdf

Appendix M: Valaidation Procedures for Quantitative Food Allergen ELISA Methods: Community Guidance and Best Practices; 19 th Edition of the AOAC INTERNATIONAL Official Methods of Analysis (2012). Available at: http://www.eoma.aoac.org/app_m.pdf

Field Code Changed

9. Maximum Time-To-Result: None

Table 1: Method performance requirements

Comment [D4]: May need to consider adding specificity

Minimum Acceptance Criteria

Parameter

Wine

Matrix X

Cookies, Bread, Dough, Salad Dressing

Analytical Range (ppm)

Formatted Table

10-1000< 5 - > 10

LOQ (ppm)

< 5

MDL (ppm)

< 10