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

Lisa Monteroso (3M)

60-120%

Recovery (%)

% RSD r

≤20 %

% RSD

≤ 30%

R

Note: Allergen to be reported by dry weight.

Formatted: Left

124 125 126 127 Table 2: Selected Finished Food Products and Ingredients Matrixes (revised per 128 OMA Appendix M)

129 130 131 132 133 134 135 136 137 138 139 140 141

cookies bread dough

Comment [D5]: Are these matrices okay for this analyte

salad dressing

wine

chicken

ice cream

pasta

Comment [D6]: Matrices listed in OMA Appendix M