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originating from two proteins in each allergenic
food. However, the quantitative method
information seems to indicate that only one peptide
from each food is used for quantification (with two
corresponding transitions). How are calculations
conducted if different peptides disagree on
quantification or qualitative presence?
1. Does the applicability of
the method support the
applicability of the SMPR?
If not, please explain what
is missing.
Yes
2. Does the analytical
technique(s) used in the
method meet the SMPR?
If not, please specify how
it differs from what is
stated in the SMPR.
Yes
3. Are the definitions
specified in the SMPR
used and applied
appropriately in the
method? If no, please
indicate how the terms
are used.
No. In several cases the authors appear to use
different units than those indicated in the SMPR.
Specifically, the authors use whole milk powder
instead of whole fluid milk, spray dried whole egg
instead of whole liquid egg, and peanut butter
instead of peanuts. The differences in these units
can result in up to an 8-fold difference in
concentration, as is the case with whole milk
powder vs. whole fluid milk. In some instances,
these differences would result in failure to meet the
method performance requirements. For example,
the stated MQL of 3 ppm whole milk powder in
cookie would equate to approximately 24 ppm
whole fluid milk in cookie. In addition, the
presentation of separate results for egg white and
egg yolk are not in keeping with the SMPR, which
calls for the detection and quantification of whole
egg.