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Outcomes of AOAC Annual Meeting 2016
The determined the following priority allergens in food (food
will be defined in the SMPR®):
1. Eggs
2. Milk
3. Peanut
4. Tree nut (hazelnut, almond)
5. Celery
6. Mustard
7. Gluten
Fitness for Purpose Statements – Quantitative and
Qualitative
•
Endorsed by ISPAM
•
Working Group Formed
•
Core Group formed to begin writing the draft
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Outcomes of AOAC Annual Meeting 2016
Fitness for Purpose
Statement (Quantitative):
•
Quantitative analysis of
sources of food allergens
according to the priority
sequence in
environmental samples
and foods by ELISA-
based technologies with
consideration of
alternative technologies
Fitness for Purpose
Statement (Qualitative):
•
Qualitative analysis of
sources of food allergens
according to the priority
sequence in
environmental samples
and foods e.g. by Lateral
Flow device technologies
16