ISPAM Stakeholder Panel Meeting Book 3-14-17

A stepwise, ‘test-all-positive’ methodology to assess gluten-kernel contamination at serving-size level in gluten-free (GF) oat production

Bulky sample

Attribute-based sampling plan

Industrial production of GF oats

Subsample with appropriate mass (e.g. 75 g for this study)

Extract 15 g

ELISA

Y

BQL

Pass

N

5 x 15-g test portions

Y

> 20 ppm

Fail

Origin of the 10.67-ppm benchmark 20 ppm : 40 g = 10.67 ppm : 75 g

N

N

Test remaining 4 subsamples

Any one > 20 ppm

AVE 5 tests > 10.67 ppm

Pass

Y

Y

Fail

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Information published @ https://www.glutenfreewatchdog.org/news/quaker-gluten-free-oatmeal-take-two/

References 1. R. Fritz, Y. Chen. Kernel-based gluten contamination of gluten-free oatmeal complicates gluten assessment as it causes binary-like outcomes. Journal of Food Science and Technology, 2017, 52 (2), 359-365 2. R. Fritz, Y. Chen, V. Contreras. Gluten-containing grains skew gluten assessment in oats due to sample grind non-homogeneity. Food Chem, 2017, Vol 216, 170-175 3. https://www.glutenfreewatchdog.org/news/quaker-gluten-free-oatmeal-take- two/

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