AOAC ERP Gluten Assays - March 2019

AOAC Official Methods of Analysis SM (OMA) EXPERT REVIEW PANEL FOR GLUTEN ASSAYS

TABLE OF CONTENTS A. AOAC FINAL ACTION REQUIREMENTS FOR FIRST ACTION OFFICIAL METHODS – COVER SHEET I. AOAC OFFICIAL METHOD 2012.01: GLIADIN AS A MEASURE OF GLUTEN IN FOODS CONTAINING WHEAT, RYE, AND BARLEY, ENZYME IMMUNOASSAY METHOD BASED ON A SPECIFIC MONOCLONAL ANTIBODY TO THE POTENTIALLY CELIAC TOXIC AMINO ACID PROLAMINE SEQUENCES, FIRST ACTION 2012 .......................................................... 3 A. METHOD FEEDBACK.......................................................................................... 6 B. ARTICLE: GLIADIN AS A MEASURE OF GLUTEN IN FOODS CONTAINING WHEAT, RYE, AND BARLEY—ENZYME IMMUNOASSAY METHOD BASED ON A SPECIFIC MONOCLONAL ANTIBODY TO THE POTENTIALLY CELIAC TOXIC AMINO ACID PROLAMIN SEQUENCES: COLLABORATIVE STUDY........................ 16 C. EXPERT REVIEW PANEL REPORT (SEPTEMBER, 2016)........................................ 24 D. AOAC PERFORMANCE TESTED CERTIFICATE #120601 .......................................... I. REFERENCE AND GUIDANCE DOCUMENTATION ( Access via the link below ) In addition to all AOAC Official Methods Board Guidance regarding AOAC First Action and AOAC Final Action Official Methods status. 1. APPENDIX D : GUIDELINES FOR COLLABORATIVE STUDY PROCEDURES TO VALIDATE CHARACTERISTICS OF A METHOD OF ANALYSIS 2. APPENDIX M: VALIDATION PROCEDURES FOR QUANTITATIVE FOOD ALLERGEN ELISA METHODS: COMMUNITY GUIDANCE AND BEST PRACTICES 3. APPENDIX N: ISPAM GUIDELINES FOR VALIDATION OF QUALITATIVE BINARY CHEMISTRY METHODS