AOAC 2018 Preliminary Program

SCIENTIFIC SESSIONS

SUNDAY, AUGUST 26, 2018 1:00 pm – 2:30 pm Workshop: Challenges to Achieving Measurement Equivalence of Milk Protein Allergens in Food

• John Szpylka, Mérieux NutriSciences Corporation Responding in Time to the New Structure and Components of ISO/IEC 17025:2017 • Håkan Emteborg, European Commission – Joint Research Centre The Reference Material Toolbox: What Do You Need to Make One? • Brad Stawick, SGS North America, Inc. The Microbiological Testing Process Side of ISO/IEC 17025 MONDAY, AUGUST 27, 2018 8:15 am – 9:45 am Symposium: Application of Novel Methodologies and Technologies to the Detection of Unknown Chemical Contaminants in Foods The identification of unknown chemical contaminants in foods is a challenge. Many cases of intentional contamination have been clearly documented and shown to compromise food safety and quality. For instance, the artificial augmentation of the protein content of milk powder using nitrogen-rich melamine sickened hundreds of thousands of children and caused six fatalities in China in 2008. Other examples of serious health threats include the dilution of spices with lead chromate and lead tetroxide, the substitution of Chinese star anise with toxic Japanese star anise, the adulteration of vodka with anti-freeze, the painting of table olives with a copper sulfate solution to enhance their green color, the fraudulent addition of toxic and carcinogenic dyes, such as Sudan Red, to hot chili powders, and the suspected tampering and contami- nation of olive oil that killed over 300 people in Spain in 1981. Applying traditional targeted quantitative analytical methods requires prior knowledge of a potential contaminant and is often time consuming and inappropriate for the high-through- put screening needed to authenticate shipments of foods. Therefore, it is critically important to develop and validate non-targeted, screening procedures for characterizing the properties, including quality, of authentic food matrices and methodologies capable of rapidly predicting the presence of unknown potential chemical contaminants. Most non-targeted procedures entail the development of newer rapid methodol- ogies that require multivariate statistical data analyses capable of recognizing deviations from the expected output associated with authentic food matrices. CO-CHAIR: Magdi Mossoba, U.S. Food and Drug Administration CO-CHAIR: Luis Rodriguez-Saona, The Ohio State University • Magdi Mossoba, U.S. Food and Drug Administration Comparative Study of Official Methods and Proposed Rapid Vibrational Spectroscopic and Chemometric Screening Procedures for the Authentication of Olive Oil

The workshop will address the measurement of milk aller- gen proteins in foods using both immunoassay and mass spectrometry-based approaches. The challenges to achieve measurement equivalence within and between measurement approaches will be discussed. CO-CHAIR: David Bunk, U.S. National Institute of Standards and Technology CO-CHAIR: Ashley Beasley Green, U.S. National Institute of Standards and Technology CO-CHAIR: Melissa Phillips, U.S. National Institute of Standards and Technology • Peter Scholl, U.S. Food and Drug Administration Milk Protein Chemistry in Foods • Sefat Khuda, U.S. Food and Drug Administration ELISA-Based Measurement of Milk in Foods • Jerry Zweigenbaum, Agilent Technologies, Inc. MS-Based Measurement of Milk in Foods • Phil Johnson, University of Nebraska Interlaboratory Evaluations of Milk Measurements in Foods 3:00 pm – 4:30 pm ISO/IEC 17025 has become the global standard for accred- iting an analytical laboratory’s quality system. This standard covers many aspects of lab operations and also has a key strength of evolving alongside laboratories as their services expand, as analytical results become more involved in global activities, and as analytical data is used in emerging initiatives. ISO/IEC 17025 has released its 2017 version with significant changes that must be incorporated in laboratories maintain- ing or adopting this standard. To continue to support the industry, AOACI’s Guidelines for Laboratories Performing Microbiological and Chemical Analyses of Food, Dietary Supplements, and Pharmaceuticals was updated in response to the new ISO/IEC 17025 standard. This workshop will review key upgrades to ISO/IEC 17025:2017 including using a process approach, emphasizing the lab’s process instead of a list of tasks, and incorporating risk-based thinking. Scenarios will be presented which highlight these upgrades and lab responses will be formulated by workshop attendees. CO-CHAIR: John Szpylka, Mérieux NutriSciences Corporation CO-CHAIR: Brad Stawick, SGS North America, Inc. TDLM/TDRMWorkshop: Preparing Laboratories for the Updated ISO/IEC 17025:2017 Standard

16 AUGUST 26 – 29, 2018 SHERATON CENTRE TORONTO HOTEL