Food Allergens Working Group Meeting Book (March 13, 2019)

AOAC INTERNATIONAL Food Allergens Reference Material Survey (March 8, 2019)

What reference material(s) do you use in your lab?

Comments

Roasted almonds, roasted hazelnuts, roasted pecans, roasted sunflower kernels, roasted chick peas, and other roasted seeds or edible nuts

Assessment for cross reactivity needed when changing from products that contain one nut type to products that contact other nut type and or seeds. Test kit providers may not be testing roasted nuts when assessing cross reactivity of their kits. They also may underestimate this when reporting lack of cross reactivity at levels above LOD but below LOQ claimed for the kit.

Hazelnut: -Defatted hazelnut flour and ground hazelnut, both made from raw hazelnuts sourced in the US Almond: -Almond paste and defatted almond flour, both made from raw almonds sourced in the US Commercial Almond or Hazelnut powder We aren't current doing any testing with hazelnut or almond in the validation lab. If we were, we would look for anything commercially available. In the absence of such standards we would use our internally developed standards or purchase commodities from the store and extract in house. Raw and roasted hazelnuts varieties grown in USA. Raw and roasted almond varieties grown in USA. Microbiological reference materials; general samples for chemical parameters such as moisture, fat matter, protein, pH ... (samples are soft cheeses and other dairy products); some reference material with relation to the possible presence of walnuts (Juglans regia), almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), and Pecan nuts (Carya illinoiesis (Wangenh) K. Koch) (other tree nuts are considered). FAPAS or spiked samples prepared in-house QC samples from FAPAS that were previously used in PT testing rounds Allergenic Foods

No standardized or harmonized Almond or Hazelnut allergen reference materials. Currently using "commodity" form For example, dried milk powder rather than casein or whey proteins.

Internally generated materials from our R&D team Milk from MoniQA Egg powder (NIST egg sometimes) Peanut butter (not NIST) Homemade gluten reference material NIST peanut butter NIST whole egg powder NIST whole milk powder MoniQA skimmed milk powder PWG gliadin Gluten in oats reference materials (General Mills/LGC) PWG Gliadin

NA

Would use milk, egg, soy and possibly others if they were suitable, long-lived and well priced. If no reference material is available, we usually use commercial material (e.g. almond paste)

MoniQA materials for milk NIST materials for milk, peanut and egg PWG gliadin material Gluten in Oats RMs