AOAC SPSFAM ERP for SELECTED FOOD ALLERGENS

originating from two proteins in each allergenic food. However, the quantitative method information seems to indicate that only one peptide from each food is used for quantification (with two corresponding transitions). How are calculations conducted if different peptides disagree on quantification or qualitative presence?

1. Does the applicability of the method support the applicability of the SMPR? If not, please explain what is missing. 2. Does the analytical technique(s) used in the method meet the SMPR? If not, please specify how

Yes

Yes

it differs from what is stated in the SMPR.

3. Are the definitions specified in the SMPR used and applied appropriately in the method? If no, please indicate how the terms are used.

No. In several cases the authors appear to use different units than those indicated in the SMPR. Specifically, the authors use whole milk powder instead of whole fluid milk, spray dried whole egg instead of whole liquid egg, and peanut butter instead of peanuts. The differences in these units can result in up to an 8-fold difference in concentration, as is the case with whole milk powder vs. whole fluid milk. In some instances, these differences would result in failure to meet the method performance requirements. For example, the stated MQL of 3 ppm whole milk powder in cookie would equate to approximately 24 ppm whole fluid milk in cookie. In addition, the presentation of separate results for egg white and egg yolk are not in keeping with the SMPR, which calls for the detection and quantification of whole egg.