APAC SPSFAM Mid Year 2016

A method developer should validate the differences between different  varieties of hazelnuts and peanuts in sense of traceability and  measurement uncertainty.  A method developer should validate different species that deliver milk  (cow, goat, sheeo etc.); same for egg. Maybe an in‐silico analysis of  peptide sequences is sufficient. The SMPR should contain a clarifying chapter or clause that explains  that the term “allergen” is used in an analytical and not immunological  way. “Allergen” could also mean a specific protein from hazelnut that  differs between regions and varieties.

Species names were added to the SMPR.  The working group  group did not agree to requireing different varieties.

Hazelnuts and peanut are not defined in sense of their variety while milk and egg are not defined  in sense of their origin

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No change recomended.   Although the term "allergen" itself is  not defined, the identification of food allergens types in the  SMPR provides all of the needed information for method  developers.  No definition were found that weren't circular. i.e.,  an allergen is a molecule causes an allergic reaction.  

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The term "allergen" is not defined

A general problem of this SMPR is traceability of results. In detail, an LC‐MS/MS user prepared  peptide solutions on a weight by weight basis and uses reference materials also on a weight by  weight basis. Are these reference materials of a higher order in the calibration hierarchy or are the  peptides of higher level? Furthermore, how should we re‐calculate to the “analyte” which is for  example “milk”. There is no conversion factor to re‐calculate from “weight whole milk powder  from NIST” to “milk”. Even more problematic is the recalculation from “peak area of a specific milk  peptide” to “milk”.

At a minimum, each validation report should contain a chapter that  clearly describes how the validation manager solved this fundamental  problem for each allergen or describes the limitations of quantitative  results.

Working Group agreed that all results to be "reported as ppm of  the target allergen in food commodity".

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Implement your standard regulation by applying the sign system for  the allergens (eggs, milk, nuts, peanuts, celery, sesame, mustard,  sulphites, fish, crustaceans, mollusks, gluten, lupin and soy). It would  help to the interpretation of the ingredients independently from the  country where people live or the language that they speak. Thank you

I have developed a sign system for the 14 allergens which, according to the European Union, must  be indicated in food packagings. It has being the work of 7 months for my final grade in Graphic  Design.

No change.   Irrelevant

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