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threshold level of 20 mg/Kg. The reproducibility of the assay has been evaluated in corn
sample and processed samples like cookies and corn snacks. The assay provides positive results
above 2.5 mg/kg in non-processed foods and above 4 mg/kg in processed foods. The positive
results are produced if a surface contains more than 1to 2 mcg gliadin/100 cm2. .
ER 7
NA
ER 8
The R5 dipstick has been in the market for a long time. It’s applicability to food matrices are
recognized. However, food surfaces application appears to be an afterthought. No validation
data were presented or reported elsewhere. As mentioned in the manuscript, a positive band
can have non-uniform color intensity due to in-homogenous distribution of gluten on the
dipstick sample pad. This may be a sampling protocol flaw and may give an inconsistent result.
ERP PROFILE SUMMARIES
232