ISPAM Stakeholder Panel Meeting Book 3-14-17

OLD CEREAL CHECK SAMPLE

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ACCURACY ESTIMATES

• Experimental approach to evaluating response of gluten methods with respect to wheat, rye and barley varieties • Obtain samples of Oat Flour, wheat, rye, barley. • Grind wheat, rye barley grains as best as possible • Analyze wheat, rye and barley grains for gluten by some independent, non-ELISA method to obtain quantitative estimate of gluten level. • Spike “uncontaminated” oat flour with other grains at various levels. • Analyze spiked samples with replication to evaluate relative response of ELISA method to different grains. (n=18 per level) • Compare slope of line to non-ELISA result as recovery.

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