67 / 112
Table
12.
Gluten-free bread accuracy and
precision from
independent laboratory
Final result,
ppm
Recovery,
%
Replicate
Target
Q
Labs
Neogen
concn. (OL)
sample
Dilut¡on
ppm
lD
No.
lD
No. factor
1
0.0
1
1061
2
4661
J
IJJÕ
4
2Ae
5
'1286
iû
9û3
2n
676
3n
2170
4n
2425
5n
2633
o
4cöö
7
3876
8
1671
9
1236
1
0
3475
6n
125
7n
557
8n
3470
9n
4827
10n
2675
11
450
12
4175
13
4845
14
4004
15
2674
11n
348
12n
1667
13n
2405
14n
2417
15n
3148
16
3193
17
1
665
18
445
19
964
?0
369
16n
278
17n
1117
18n
1442
1
9n
2115
20n
4069
21
2177
22
2343
23
4287
1.0 0.0
0.0
1.0 0.0
0.8
1.0 0.0
0.0
1.0 0.0
0.0
1.0 0.0
0.0
l.u
{J.ù
u.u
1.0 0.0
0.0
1.0 0,0
0,0
'1.0 0.0
0.0
1.0 0.0
0.0
1.0 8.7
8.8
1.0 9.9
S.7
1.0 8.7
8.7
1,0 8.3
8.6
1.0 9.3
9.0
1.0 7.1
7.O
1.0 7.3
7.0
'1,0 7,3
6.4
'f
,0
4.5
5.ô
1,0 5_5
5.4
1
.0
10.7
10.5
1.0
12.9
13.5
'1.0 13.0
11.9
1.0
1
1.6
11.2
1.0 10.3
10.3
1.0 9.8
9.5
1
.0
9.1
9.7
1.0 9.8
10.2
1.0 9.5
9.7
1.0 10.3
10.5
1.0 20.9
't9.7
1.0 19.1
18.3
l.0
20.1
.19.9
1.0
'18.4
16.8
1.0
17
.O
1ô,0
'r.0
20_8
19,5
1.0 24.7
23.3
1.0 24.1
23.8
1.0 23.3
22.5
1.0
21
.3
18,8
1,0
3'1.8
30.1
1.0 37.7
33.E
1.0 31.0
31.8
NA,
NA
NA
NA
NA
NA
NA
NA
NA
NA
NA
NA
NA
NA
NA
NA
NA
NA
NA
NA
174
176
loa
aÕÁ
174
174
166
172
186
180
142
140
146
140
146
128
90
112
110
108
107
1
05
129
135
't30
119
116
112
103
103
98
95
91
97
98
102
95
97
103
105
105
99
96
92
101
100
92
84
85
E0
104
97.5
123_5
116.5
120.5
119
116.5
1'12,5
1
06.5
94
80
75
94
85
78
80
5.0
10 0
40.0
I-(,po
I.t-Ât-.:
Jot.rRNi\t, ot,
AOÄC lNll,RNr\t'toNÀt- Vot-.
96.
N()
I
20
ll
129
Table
12.
(continuedl
F¡nal
result,
ppm
Recovery,
%
Replicate
ïarget
Q
Labs
Neogen
concn.
(OL)
sample
Dilution
ppm
lD
No.
lD
No. factor
1
71
70
77
78
91
86.3
87.3
89.3
63
79.8
86.7
89.5
93
98
'
NA
= Not applicable.
(Table 2).
A
scatler
plot
sho\\,s a
linear relationship ri'ith
a
slope
of
0.974
(Irigure
l).
Cross-Reactivity
Data rverc
r:ener¿ìted
quantil.r,ing
cross-rcactivitv
fbr
the
Veratox
kit \\ilh
r,arious gluten-containing
and
nonglutell-
containing
loods.
(a)
P
repa ruÍ
i
on
ofcross-reoctors.-Each
potential closs-reactive
lood
rr,as
purchased
at
a
local store
and
extracted
per
kit
instructions.
Clufen-containing ingredicnts reporling gleâter
than
40 ppm
*ere
diluted
to
lìt
into the
scale
oltest kit
and
multiplied
bv
the necessarS'
dilution
lactor.
(bl
Testing.--:['he
aboye
preparatio¡s
\\'ere tested
f-ollouing
procedrrres
set
lìrrtli in
Santple Pre¡taraÍiott ancl I)xtraclion,
Procedurul
Notes,
Precautions,
AnalJ,sis,
and
Interpretation
o.f
llcsrr//.s
sections
of'this
document lor
the Neogen method.
(c)
Aes¿llls.-Cross-reactivity
\\'as
not obsened on any
ol'
the
gluten-l'ree
f'oods.
as
all
reported values u'ere
lrelou'
the
LOD.
All
other
prolarnins
\\'ere
detected. Pelcent
rccoveries
u'ere
all
calculated against rvheat
('làbte
3).
LOD
Data
ale submitted
shorving the
LOD
of'one
sarnple
of
each
olthe
eluten-liee
f'oods
tested
l0
tinres.
The
LOD
is erpressed
as
llìe
rììean
value o1'the negative sample determination
plus
.ì.3
SDs.
(a)
Testing.-{-he
above preparations u,ere tested
lollorring
proceifure
set
lorth
in
Sample
Prep(ltdlion
antl
[:rtracf
ion,
P
ro
c
e
d
u
r
u
I
)"
o
t
e
s,
P re
c
a
u
I
i
o n
s,
¡1
na
l.t,
r^
i.ç, and
I
n
Í
c
rp rc
Í
o
I
i
o
n
of
R¿.ç¡r1¿ç
scctions
of this docurrent.
(b)
Rc,r¿¡/¡s.-LOD
rças
delenìlíncd
to be
1.2(r
ppm
(r'ice).
0.86
ppm klats).
0.
I
ppm
(trucku'heat).
2.-12
ppur
(sorehr-rm).
0.7
I
ppm (corn).
L62
ppnr (sausage).
1.09
ppnr
(crackels).
and
0.75 pprn (cereal)
by li[,lSz\.
riith
a
rnean
LOD
ol'l.l
ppm
across
all
matrixes
tested
(
Iable
4).
Ruggedness
Testing
Data
are
included dernonstrating
nrggedness
based
on
assa¡'
24
25
21n
22n
24n
25n
4128
878
2853
JC
l4
2675
1.0
28.5
27.9
1.0
30.6
31.0
1.0
3ô.4
34.5
1.0
34.9
35.7
1.0
34.7
35.8
1
.0
37.2
39.2