65 / 71
INTERNATIONAL Official Methods of Analysis (2012). Available at:
92
http://www.eoma.aoac.org/app_f.pdf93
94
Whole Egg
95
NIST 8445
96
LGC SAL-RSM-5 (Check for characterization level)
97
98
99
100
8.
Validation Guidance
:
101
102
Method developers should provide data for method performance in all claimed matrixes
103
(listed in table 2).
104
105
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
109
Appendix F :Guidelines for Standard Method Performance Requirements; 19
th
Edition of the
110
AOAC INTERNATIONAL Official Methods of Analysis (2012). Available at:
111
http://www.eoma.aoac.org/app_f.pdf112
113
Appendix M: Valaidation Procedures for Quantitative Food Allergen ELISA Methods:
114
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
117
9.
Maximum Time-To-Result:
None
118
119
120
121
Table 1: Method performance requirements
122
123
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
Lisa Monteroso (3M)