AOAC ISPAM Food Allergen WG Meeting Book (12-15-16)
Diana Kavolais (The Hershey Co.)
92 93 94 95 96
INTERNATIONAL Official Methods of Analysis (2012). Available at:
http://www.eoma.aoac.org/app_f.pdf
Whole Egg
NIST 8445
97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118 119 120 121 122 123
LGC SAL-RSM-5 (Check for characterization level)
8. Validation Guidance :
Method developers should provide data for method performance in all claimed matrixes
(listed in table 2).
Appendix D : Guidelines for Collaborative Study Procedures To Validate Characteristics of a Method of Analysis ; 19 th Edition of the AOAC INTERNATIONAL Official Methods of Analysis
(2012). Available at: http://www.eoma.aoac.org/app_d.pdf
Appendix F : Guidelines for Standard Method Performance Requirements; 19 th Edition of the
AOAC INTERNATIONAL Official Methods of Analysis (2012). Available at:
http://www.eoma.aoac.org/app_f.pdf
Appendix M: Valaidation Procedures for Quantitative Food Allergen ELISA Methods: Community Guidance and Best Practices; 19 th Edition of the AOAC INTERNATIONAL Official Methods of Analysis (2012). Available at: http://www.eoma.aoac.org/app_m.pdf
Field Code Changed
9. Maximum Time-To-Result: None
Table 1: Method performance requirements
Comment [D4]: May need to consider adding specificity
Minimum Acceptance Criteria
Parameter
Wine
Matrix X
Cookies, Bread, Dough, Salad Dressing
Analytical Range (ppm)
Formatted Table
10-1000< 5 - > 10
LOQ (ppm)
< 5
MDL (ppm)
< 10
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