Gluten in Oats Working Group Meeting Book (March 12, 2019)

AOAC SMPR® 2017.021  

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Revised:  August 25, 2018; Revised: March 12, 2019  2 

Standard Method Performance Requirements (SMPRs®) for Quantitation of Wheat, Rye, and Barley  3  Gluten in Oats  4  5  Intended Use: Quantitation of Gluten in the Context of Food Manufacturing  8  AOAC Standard Method Performance Requirements (SMPRs) describe the minimum recommended  9  performance characteristics to be used during the evaluation of a method. The evaluation may be an on‐ 10  site verification, a single‐laboratory validation, or a multi‐site laboratory collaborative study. SMPRs are  11  written and adopted by AOAC stakeholder panels composed of representatives from industry, regulatory  12  organizations, contract laboratories, test kit manufacturers, and academic institutions. AOAC SMPRs are  13  used by AOAC expert review panels (ERPs) in their evaluation of validation study data for a method(s)  14  being considered to determine if it meets the requirements for Performance Tested Methods SM  or AOAC  15  Official Methods of Analysis SM  and can be used as acceptance criteria for verification at user laboratories.  18  Quantitation of total wheat, rye, and barley gluten in groats, rolled oats, steel cut oats, oat flour, oat  19  bran, and extruded/cooked/finished oat products.  6  7  1. Purpose  16  17  2. Applicability 

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3. Analytical Technique   22  Enzyme‐linked immunosorbent assay (ELISA) or related binding‐based technologies. 

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4. Definitions  25  Enzyme‐linked immunosorbent assay (ELISA). —For the purposes of this document, ELISA is defined as  26  “an analytical procedure characterized by the recognition and binding of specific antigens by antibodies”  27  [Appendix M: Validation Procedures for Quantitative Food Allergen ELISA Methods: Community  28  Guidance and Best Practices, Official Methods of Analysis of AOAC INTERNATIONAL (2019) 21st Ed.,  29  AOAC INTERNATIONAL, Rockville, MD, USA, http://www.eoma.aoac.org/app_m.pdf; J. AOAC Int. 93,  30