Working Group Meeting Book-Gluten

ISPAM Stakeholder Panel/Working Group Minutes August 26, 2018 Final Version

Almond: Quantitation of almond using enzyme-linked immunosorbent assay (ELISA)-based assays in one or more foods such as:  Baked goods  Butter/paste  Cookies  Ice cream  Breakfast cereal  Chocolate  Milk or milk alternatives

Motion : to endorse the fitness for purpose statement for almond Luke Emerson-Mason moved and Pamela Wilger second

IV. UPDATE ON AOAC ISPAM WORKING GROUP ON QUANTITATIVE MICROBIOLOGY METHODS ACCEPTANCE CRITERIA Working Group Co-Chair, Patrick Bird (Q Laboratories, Inc.) provided an update including a presentation. The working group met on June 28, 2018 with discussions including a statistical workbook along with instructions on how to use it. The acceptance criteria for the difference of means calculation and other priority sequence topics were also discussed. The first action item was used to set three (3) different action points. Consensus was required from the working group to determine what the acceptance criteria should be (based on what we are currently have) and to harmonize. Additional information will be provided during the working group portion of the meeting. V. UPDATE ON GLUTEN IN OATS Paul Wehling (General Mills) recommended a revision to the approved Standard Method Performance Requirement (SMPR®) 2017.021. Revise the AOAC SMPR 2017.021 to include the Method Development Materials from USP: 7 Reference Material(s) Samples of oat flour spiked with wheat, rye, and barley for validation studies are available from USP. Remove the supplemental information from the SMPR and refer to the upcoming paper: • Estimating Recovery of a Gluten ELISA Kit Method Motion : to revise the SMPR to remove the supplemental materials & change the reference to materials to USP Michelle Colgrave moved and Terry Koerner second

Move the following discussion to the working group Wheat: Gluten = (Dumas nitrogen content) x 5.68 x 0.80 Rye: Gluten = (Dumas nitrogen content) x 5.68 x 0.60 Barley: Gluten = (Dumas nitrogen content) x 5.68 x 0.60 VI. UPDATE ON CHINA GUOBIAO (GB) REVISION PROJECT

Cheng-Zhu Liang (Quingdao Customs) provided an update on the GB evaluation program currently under CSIQ. There are over 254 GB analytical methods consisting of chemical and microbiological. CSIQ collect opinions/feedback from authorities and industry and has ten (10) Working Groups with outcomes reported with suggestions for future GB method formulation and revision. Workflows are submitted with Report/Feedback to NHC/CFSA who revise & formulate new GB based on CSIQ’s report. Additional information on the working groups, published evaluated standards, and methods were presented. The presentation also included further discussion in conjunction with the AOAC China Section meeting held during the annual meeting.