AOAC 133rd Annual Meeting - Final Program

Scientific Sessions | Wednesday

For individuals with food allergies and/or celiac disease, avoiding illness can at times be difficult due to undetermined amounts of allergens in foods. A portable consumer device for testing allergen levels in foods could aid in diet adherence. Described are independent validation studies to evaluate the performance of such a newly developed portable sensor for gluten and peanut detection in foods. In a study with FARRP 13 gluten free foods were prepared; each food was spiked on a weight-to-weight basis with gluten levels of 0, 5, 10, 20, 30, 40, and 100 ppm before processing or preparation. Unprocessed and processed foods were tested with the handheld gluten sensor and by two gluten-specific enzyme-linked immunosor- bent assays (ELISAs). In another study, 29 different commercially available quality control and reference materials obtained from various accredited providers were tested for peanut in replicates of 6 using the device. An additional evaluation was performed using 10 food matrices spiked to concentrations of peanut rang- ing from 5 ppm to 100 ppm, with the 0 ppm matrices used as negative controls. These independent validation studies indicate that the devices have the potential to aid sensitive individuals in their daily food choices. 1:40 PM EU Collaborative Initiative on MS Methods for Allergen Analysis Linda Monaci, ISPA-CNR, E. N. Clare Mills, The University of Manchester The issues posed to the detection of food allergens in complex and hard to analyze food matrices by the conventional method- ologies in use and the lack of harmonization in methods for food allergen analysis have prompted the European Union to look for solutions to fill up these gaps. Following on from other EU initia- tives, the European Food Safety Authority has funded the ThRAll project that brings together partners from UK (UniManchester), Italy (CNR), France (INRA), and Belgium (ILVO, CER Groupe). As primary objective the project seeks to develop a harmonized quantitative method based on mass spectrometry for milk, egg, peanut, soybean, hazelnut, and almond detection which will be validated in chocolate and broth powder. This is complemented by a second objective aiming at establishing thresholds and minimum eliciting doses based on collection of curated data deriving from oral food challenge tests. Parallel activities using ELISA and PCR methods will be also undertaken on the selected food materials to allow comparability of methods. An overview on the ThRAll project and the main challenges will be illustrated in this note. 2:00 PM Developing MS Allergen Methods for Regulatory Agency Use Katherine Fiedler, Weili Xiong, Christine Parker, U.S. Food and Drug Administration Liquid chromatography (LC)-tandem mass spectrometry (MS/ MS) can be used as an orthogonal analytical technique in compliment to immunochemical-based assays for allergen detection. A targeted, multi-allergen LC-MS/MS method has

been previously developed for the simultaneous detection and quantification of egg, milk, and peanut. In bakery products, the method provided reliable detection of each allergen at concen- trations as low as 5 mg/kg (ppm) incurred allergen ingredient using peptide markers from egg (lysozyme C and ovalbumin), milk (beta-lactoglobulin and alpha-S1 casein), and peanut (Arah1, Arah2, and Arah3). In the absence of established guide- lines for MS-based quantification of allergens in food, the goal of this work was to evaluate different modes of quantification, establish acceptance criteria, and demonstrate transparency in the utilization of conversion factors. Method performance including accuracy, precision, limits of detection, and quantifica- tion were evaluated for different standards (isotopically-labeled peptide surrogates and chemically analogous protein/peptides), reference materials (synthetic native peptides and allergen stan- dards), and instrument platforms. The suitability of each method platform for routine analysis was evaluated to provide a robust workflow that can be used in support of allergen management within the food industry and the protection of consumers with food allergies. SYMPOSIUM: Improving the Measurement of Nutritional and Botanical Compounds— Strategies and Insights from NIST Quality Assurance Programs 1:00 PM – 2:30 PM Grand Ballroom 2 Chairs: Adam J. Kuszak, National Institutes of Health Melissa M. Phillips, U.S. National Institute of Standards and Technology 1:00 PM The Framework and Execution of the NIST Quality Assurance Programs Charles Barber, Carolyn Q. Burdette, Melissa M. Phillips, Catherine A. Rimmer, Laura J. Wood, Lee L. Yu, U.S. National Institute of Standards and Technology In 2017, the National Institute of Standards and Technology (NIST) established the Health Assessment Measurement Quality Assurance Program (HAMQAP) in collaboration with the National Institutes of Health (NIH) Office of Dietary Supplements (ODS). HAMQAP provides a way for laboratories to demon- strate accuracy-based performance using NIST SRMs (natural products, foods, dietary supplements, and clinical). NIST is a non-regulatory agency so the focus of HAMQAP is discussion of analytical methods and opportunities to improve measurement performance. To represent the full spectrum of health assessment, HAMQAP offers opportunities for participants to measure a vari- ety of analytes in various matrices that reflect both human intake (e.g., foods, dietary supplements, natural products) and human metabolism (e.g., urine, blood, serum, plasma, human milk). The program’s design helps to identify and emphasize emerg- ing and challenging measurements in the dietary supplement, food, and clinical matrix categories. Data is compiled at NIST, and is analyzed for accuracy, precision, and concordance

WWW.AOAC.ORG 301.924.7077 27