Candidates for 2016 ERP of the Year

ERP PROFILE SUMMARIES

Do you agree that the evidence or data from this and previous studies support the proposed applicability statement? ER 1 No ER 2 Yes ER 3 Yes ER 4 Yes ER 5 Yes ER 6 No

ER 7 ER 8 Are there sufficient data points per product evaluated in accordance with AOAC requirements? ER 1 Yes ER 2 Yes ER 3 Yes ER 4 Yes ER 5 No ER 6 Yes

ER 7 ER 8 General Comments about the Method Scope/Applicability: ER 1

There is a fundamental problem with the language used to describe the method. Though nothing is technically wrong, the description has led to end-users concluding a suitability that at times is neither valid or proper. Correction of the language to properly delineate the method's utility and accuracy should solve these problems. However, as it currently stands, this method has resulted unfortunately with some end-users making incorrect conclusions and causing unnecessary problems in dealings with other organization LOQ of 5 ppm is suitable for testing foods containing partially hydrolyzed gluten. This method is for determination of gluten in fermented and hydrolyzed "gluten free" foods. The method has been validated for testing fermented foods and beverages to determine whether they comply with the Codex threshold of 20 mg of gluten per kg in total for products for which a gluten-free label is claimed. It is applicable to beer, starch syrup, starch, malt extract, sourdough and soy sauce all of which are declared as gluten-free. The scope of the method under investigation is appropriate for the intended use. The matrices selected in this investigation are some of the matrices that will be of interest and applicable to laboratories using this method. The method may be suitable for hydrolyzed gluten produced by pepsin trypsin (PT) digestion, but does not provide enough evidence for broader applicability to other forms of gluten in hydrolyzed or fermented form.

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