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A stepwise, ‘test-all-positive’ methodology to assess gluten-kernel contamination
at serving-size level in gluten-free (GF) oat production
Information published @
https://www.glutenfreewatchdog.org/news/quaker-gluten-free-oatmeal-take-two/ELISA
Extract 15 g
Subsample with appropriate mass
(e.g. 75 g for this study)
5 x 15-g test portions
BQL
Y
Pass
N
Test remaining 4
subsamples
> 20 ppm
Fail
Y
N
Any one
> 20 ppm
Y
Fail
AVE
5 tests
> 10.67 ppm
Y
N
Pass
Origin of the 10.67-ppm benchmark
20 ppm : 40 g = 10.67 ppm : 75 g
Industrial production
of GF oats
Attribute-based
sampling plan
Bulky sample
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References
1. R. Fritz, Y. Chen. Kernel-based gluten contamination of gluten-free oatmeal
complicates gluten assessment as it causes binary-like outcomes. Journal of Food
Science and Technology, 2017, 52 (2), 359-365
2. R. Fritz, Y. Chen, V. Contreras. Gluten-containing grains skew gluten assessment in
oats due to sample grind non-homogeneity. Food Chem, 2017, Vol 216, 170-175
3.
https://www.glutenfreewatchdog.org/news/quaker-gluten-free-oatmeal-take-two/
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