AOAC Guidance on FA Immunoassay Validation (August 2023)

Table 2: Required Compounds for Selectivity Study for All Allergen Methods

388

Animal origin (raw and cooked forms, except as noted # )

Nuts and related (raw and roasted forms)

Beans and related legumes Dried Chickpeas

Other vegetables and related

Seeds stones Kernell Pine kernel

Pseudo- Cereals

Fruits and related

Cereals

Spices

Various Cocoa (powder) Ground, Roasted

Food additives

Buckwheat flour

Dried tomatoes

Food colors

Barley

Almond

Basil

Beef

Apple juice

Coffee Beans

Potatoes (flour)

Bovine skim milk (powder) # Chicken whole egg powder #

Pumpkin kernels

Orange juice

Corn flour

Millet flour

Green bean

Brazil nut

Chili

Carmine red

Red and white wine

Yellow orange turmeric curcumin Thickeners, stabilizers, gelling agents)*

Oat flour

Quinoa

Green peas

Pumpkin

Cashew

Cinnamon

Sesame

Oil/fat

Kidney beans Lentils Lupine

Sweet potato

Sunflower kernels

Rye

Rice flour

Coconut

Cloves

Chicken

Vinegar

Salt

Dried Tea Leaves

Spelt

Sorghum Teff flour

Hazelnut Pecan nut

Curry Garlic

Pork

Rape seed

Guar gum

Wheat Wheat starch

Turkey

Linseed Poppy seeds

Locust beam gum

Tapioca flour/starch

Humectants Lecithin from soybean

Peanut (raw)

Pine nuts

Turmeric Paprika (sweet) Mustard seeds (black/ brown/ yellow) Onion (powder)

Peanut (roasted)

Pistachio nut

Leavening Agents

Soy milk

Walnut

Whey protein concentrate

Soya flour

White beans

Pepper (black) Pepper (white)

pH control agents

Vegetable juice Salts Monosodium glutamate

389

*These compounds could be tested directly and/or at a 10% concentration.