AOAC ISPAM Stakeholder Panel Meeting Book 3-14-17

OLD CEREAL CHECK SAMPLE

ACCURACY ESTIMATES

• Experimental approach to evaluating response of gluten

methods with respect to wheat, rye and barley varieties

• Obtain samples of Oat Flour, wheat, rye, barley.

• Grind wheat, rye barley grains as best as possible

• Analyze wheat, rye and barley grains for gluten by some

independent, non-ELISA method to obtain quantitative

estimate of gluten level.

• Spike “uncontaminated” oat flour with other grains at various

levels.

• Analyze spiked samples with replication to evaluate relative

response of ELISA method to different grains. (n=18 per level)

• Compare slope of line to non-ELISA result as recovery.