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AOAC
Official Methods of Analysis
SM
(OMA)
Expert Review Panel for Gluten Assays
TABLE OF CONTENTS
A.
ABOUT AOAC OFFICIAL METHODS OF ANALYSIS
SM
.......................................................................3
B.
AGENDA ......................................................................................................................................7
C.
EXPERT REVIEW PANEL ROSTER ...................................................................................................9
D.
AOAC INTERNATIONAL VOLUNTEER CONFLICT OF INTEREST, STATEMENT OF POLICY...................11
E.
AOAC INTERNATIONAL ANTITRUST POLICY STATEMENT AND GUIDELINES ...................................13
F.
AOAC INTERNATIONAL POLICY ON THE USE OF THE ASSOCIATION NAME, INITIALS, IDENTIFYING
INSIGNIA, LETTERHEAD, AND BUSINESS CARDS...........................................................................17
G.
MEETING AND METHOD REVIEW INFORMATION ........................................................................21
H.
DISCUSS FINAL ACTION REQUIREMENTS FOR FIRST ACTION OFFICIAL METHODS [PRESENTATION]...
I.
AOAC OFFICIAL METHOD 2014.03:GLUTEN IN RICE FLOUR AND RICE-BASED FOOD PRODUCTS G12
SANDWICH ELISA, FIRST ACTION 2014 ........................................................................................23
I.
METHOD FEEDBACK..........................................................................................................27
II.
ARTICLE: GLUTEN IN RICE FLOUR AND BAKED RICE PRODUCTS BY G12 SANDWICH ELISA:
FIRST ACTION 2014.03 ......................................................................................................37
iii.
EXPERT REVIEW PANEL REPORT (MARCH, 2014) ...............................................................47
J.
OMAMAN-34: AOAC
PERFORMANCE TESTED METHODS
SM
VALIDATION REPORT #061201, SINGLE
LABORATORY VALIDATION
I.
OMAMAN-34 A: GENERAL METHOD INFORMATION...........................................................51
II.
OMAMAN-34 B: VALIDATION STUDY OF THE VERATOX R5 RAPID ELISA FOR DETECTION OF
GLIADIN (PTM #061201)....................................................................................................59
III.
OMAMAN-34 C: METHOD USER GUIDE/INSTRUCTIONS FOR USE........................................71
K. MODIFICATION OF OMA 2012.01: GLIADIN AS A MEASURE OF GLUTEN IN RICE AND CORN BASED
FOODS
I.
METHOD MODIFICATION APPLICATION ............................................................................83
II.
OMA 2012.01 REVISED .....................................................................................................89
III.
METHOD PERFORMANCE DATA FOR MODIFICATION .........................................................93