AOAC 133rd Annual Meeting - Final Program

Scientific Sessions | Wednesday

10:35 AM Reference Material Needs in the Analysis of Chemical Contaminants and Residues Katerina Mastovska, Eurofins The analysis of chemical contaminants and residues in food has many challenges because it involves analytes at trace levels in very complex and diverse food matrices. Also, it often deals with a larger number of compounds in one analytical method. Reference materials and, in particular, certified reference materials (CRMs) are essential for achieving traceability and for comparing results between laboratories or methods. They are important for validating and controlling method accuracy and increasing confidence in the analytical measurement. Furthermore, they can be used for troubleshooting, generating control charts or for training purposes. Unfortunately, only a limited selection of CRMs is available for the analysis of chemi- cal contaminants and residues in food due to the large number of possible analyte-matrix combinations, potential analytical or stability issues, but also due to the complexity and challenges associated with the CRM preparation and certification process. For these reasons, it is critical for the residue and contaminant testing laboratories to join forces, define priorities and collabo- rate with reference material producers to generate materials with high-priority analyte-matrix combinations, especially for cases where other accuracy controls, such as spikes, are not sufficient. 10:55 AM Protein Food Allergens Melanie Downs, Food Allergy Research and Resource Program Undeclared food allergens represent an important food safety hazard and are often the leading cause of food product recalls in the U.S. Effective management of allergens by the food industry often requires the use of allergen detection and/or quantification methods for applications such as cleaning vali- dation and supplier qualification. Food allergens, however, are complex analytes, given that they are generally regulated as whole food commodities or the total protein fraction of the foods rather than an individual protein or compound. In addition, regu- latory action levels for undeclared food allergens largely do not exist, and there are very few official methods for food allergens. It can be difficult for end users to select an appropriate method and interpret the resulting data, as methods can vary widely in their analytical targets, calibrants, and performance charac- teristics. Reference materials (RMs) of various types are critical to improve the comparability and reliability of food allergen analysis. This presentation will discuss the uses of food allergen analysis methods and RMs, types of potential RMs for food aller- gens, considerations for RM selection. 11:15 AM Authenticity, Fraud, Adulteration Holly Johnson, American Herbal Products Association While the presence of economically motivated adulteration (EMA) in the marketplace is not a new phenomenon, increas- ingly sophisticated strategies to prevent detection of EMA have emerged with certain botanical commodities. Botanical reference materials and phytochemical reference standards are

important for confidence in the accuracy of evaluations, and in the implementation of more robust method validation proto- cols. The natural products industry is experiencing huge growth spurred by formulation innovation with a plethora of new foods, beverages, and dietary supplements entering markets at a rapid pace. Availability of reference materials is critical to support development of new methods of analysis to evaluate supplies of botanicals and natural extracts in commerce. This talk will pres- ent some examples of food fraud and botanical adulteration, describe various approaches and techniques used to authenti- cate materials, and discuss analytical methods and challenges in establishing adequate quality control systems. SYMPOSIUM: Validation and Implementation of Emerging Methods for Food Allergen and Gluten Measurement 1:00 PM – 2:30 PM Grand Ballroom 1 Chairs: Girdhari Sharma, U.S. Food and Drug Administration Melanie Downs, Food Allergy Research and Resource Program 1:00 PM Emerging Food Allergen and Gluten Testing Methods: Bioassays Prasad Rallabhandi, Chung Cho, Anne Eischeid, Shaun MacMahon, Eric Garber, U.S. Food and Drug Administration Food allergies affect >15 million Americans, of which about 5 million suffer from multiple food allergies. In the U.S., undeclared allergens account for >50% of food recalls, and often these foods contain multiple allergens. Hence, there is a demand for new methods capable of detecting multiple food allergens in a single assay. Currently, ELISAs are the most commonly used analytical methods to meet the goals of FALCPA and the ‘Gluten- free’ regulation. While validated ELISA kits are reliable, they detect only a single allergen per assay, and cannot distinguish between cross-reactive homologous proteins. Further, ELISAs detect IgG antigenic epitopes and not allergenic elements. Hence, ELISAs may neither detect immuno-pathogenic elements nor properly reflect the effects of food processing, which may either inhibit or accentuate the immuno-pathogenicity. To address these knowledge-gaps, the FDA has been increasingly relying on multiplex methods such as mass spectrometry, DNA-based technologies, and the xMAP ® Food Allergen Detection Assay. However, these methods suffer from the same weaknesses, as they measure the presence of biomarkers and not biological activity. Here, progress in bio-assay development and how it fills gaps in the current methodologies used for food allergen and gluten testing will be discussed. 1:20 PM Handheld Devices for the Detection of Food Allergens and Gluten Lyndsie Slakey, Shireen Yates, Francisco Dias Lourenco, John Artiuch, Aquanette Burt, Monica Cipriani, Nima Labs, Inc.

26 SEPTEMBER 6–12, 2019 SHERATON DENVER DOWNTOWN HOTEL