Working Group Chair Presentation Book
Formatted Formatted Formatted Formatted Formatted Formatted Formatted Formatted Formatted Formatted Formatted Formatted Formatted Formatted Formatted Formatted Formatted Formatted Formatted Formatted Formatted Formatted Formatted Formatted Formatted Formatted Formatted Formatted Formatted Formatted Formatted Formatted Formatted Formatted Formatted Formatted Formatted Formatted Formatted Formatted Formatted Formatted Formatted Formatted Formatted Formatted Formatted Formatted Formatted Formatted
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80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99
6. System suitability testsand/oranalyticalquality control:
Suitablemethodswill includeblank check samples,and check standards at the lowestpoint
andmidrangepointof theanalytical range.
7. Potential ReferenceMaterial(s):
WholeEgg
x NIST8445
x LGCSAL-RSM-5 (Check for characterization level)
NonfatMilkPowder
x NISTSRM1549 (nonfatmilkpowder) x NISTSRM1549a (wholemilkpowder)
Peanut
NISTSRM2387 (peanutbutter)
x
x LGC FAL-RFM1017-XXX
Hazelnut
x Noknown referencematerialavailable.
100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118 119 120 121 122 123 124 125 126 127 128 129 130
x LGC FAL-RFM1015-50orFAL-RFM1015-50ÂorFAL-RFM1015-5
Additionalmaterials canbe foundat the LGCandFAPASwebsites
LGC= http://www.lgcstandards.com/HK/en/search/?q=allergen:relevance:category:CEFP_77243 FAPAS= http://fapas.com/quality-control-materials/Available-quality-control-materials.cfm Refer toAnnexF: DevelopmentandUseof In-HouseReferenceMaterials inAppendixF: Guidelines forStandardMethodPerformanceRequirements ,19 th Editionof theAOAC
INTERNATIONALOfficialMethodsofAnalysis (2012). Availableat:
http://www.eoma.aoac.org/app_f.pdf
NIST=National Institute forStandardsandTechnology.
LGC= formerly theUK Laboratoryof theGovernmentChemist ,now simply “LGCStandards”. FAPAS= formerly the FoodAnalysis PerformanceAssessmentScheme in theUK, now simply
“FAPAS”.
8. ValidationGuidance :
Methoddevelopers shall submit LOQ,MDL, recoveryandprecision data evaluating for the
matrices inTable2.
AppendixD:Guidelines forCollaborativeStudyProceduresToValidateCharacteristicsofa MethodofAnalysis;19 th Editionof theAOAC INTERNATIONALOfficialMethodsofAnalysis
(2012). Availableat: http://www.eoma.aoac.org/app_d.pdf
AppendixF: Guidelines forStandardMethodPerformanceRequirements;19 th Editionof the
AOAC INTERNATIONALOfficialMethodsofAnalysis (2012).Availableat:
http://www.eoma.aoac.org/app_f.pdf
9. MaximumTime-To-Result: None
13
131 132 133
Table1:Methodperformance requirements.
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Targetallergen
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Parameter
wholeegg
milk
peanut
hazelnut
Analytical Range (ppm)
10-1000
10-1000
10-1000
10-1000
LOQ (ppm*)
5
10
10
10
MDL (ppm*)
101.65
103
103
103
Recovery (%)
60-120%
60-120%
60-120%
60-120%
%RSD
чϮϬй
чϮϬй
чϮϬй
чϮϬй
r
%RSD
чϯϬй
чϯϬй
чϯϬй
чϯϬй
R
*Reportedasppmof the targetallergen in food commodity, i.e.,25ppmof “wholeegg” in cookies.
Definitions for LOQandMDLprovided in section4.
134 135 136 137 138 139 140 141 142 143 144 145 146 147 148
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