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INTERNATIONAL Official Methods of Analysis (2012). Available at:
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http://www.eoma.aoac.org/app_f.pdf93
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Whole Egg
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NIST 8445
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LGC SAL-RSM-5 (Check for characterization level)
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8.
Validation Guidance
:
101
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Method developers should provide data for method performance in all claimed matrixes
103
(listed in table 2).
104
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Appendix D :Guidelines for Collaborative Study Procedures To Validate Characteristics of a
106
Method of Analysis
;
19
th
Edition of the AOAC INTERNATIONAL Official Methods of Analysis
107
(2012). Available at:
http://www.eoma.aoac.org/app_d.pdf108
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Appendix F :Guidelines for Standard Method Performance Requirements; 19
th
Edition of the
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AOAC INTERNATIONAL Official Methods of Analysis (2012). Available at:
111
http://www.eoma.aoac.org/app_f.pdf112
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Appendix M: Valaidation Procedures for Quantitative Food Allergen ELISA Methods:
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Community Guidance and Best Practices; 19
th
Edition of the AOAC INTERNATIONAL Official
115
Methods of Analysis (2012). Available at:
http://www.eoma.aoac.org/app_m.pdf116
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9.
Maximum Time-To-Result:
None
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Table 1: Method performance requirements
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Parameter
Minimum Acceptance Criteria
Cookies, Bread,
Dough, Salad
Dressing
Wine
Matrix X
Analytical Range
(ppm)
10-1000< 5 - > 10
LOQ (ppm)
< 5
MDL (ppm)
< 10
Field Code Changed
Comment [D4]:
May need to consider adding
specificity
Formatted Table