AOAC ISPAM Food Allergen WG Meeting Book (12-15-16)

Bert Popping: Carmen and I will drop out now as our flight is boarding. We look forward to receiving the meeting minutes.

Delia Boyd: Thanks Bert & Carmen for your input. Have a great flight

Laura Allred: is there a suitable conversion from dried to liquid egg?

Markus L: there are values from the literature

Laura Allred: so we leave it to the developer to state which they are reporting? And if they use liquid egg as their reporting units, do we allow them to use a conversion when using dried reference materials?

Markus L: yes we should do that

Laura Allred: what form has been used for most challenge studies? if challenges (and future thresholds) are based on whole liquid egg, expressing everything in terms of dried eggs will create confusion.

Laura Allred: that's why protein would be better than commodity

Markus L: all results for challenge studies are given in mg/serving size protein

Yasutaka Nishiyama: I agree with Laura. Protein is better

Laura Allred: that's why the units should be egg protein

Laura Allred: several egg kits now can quantitate to 1 ppm (for raw egg)

Laura Allred: r-biopharm low standard is 0.5 ppm