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August 2018 DLA 17/2018 – ALM Verification : Milk

Proficiency Tests

DLAfood

cosmeticsconsumer goodswww.dla-lvu.de

Evaluation Reportproficiency test

DLA 17/2018

ALM Verification:

Milk in Cereal Pap-Matrix

5 Samples containing Milk Powder (levels: 0,25 / 1,25 / 2,5 / 12,5 / 25 mg/kg)

Dienstleistung Lebensmittel Analytik GbRWaldemar-Bonsels-Weg 17022926 Ahrensburg, Germany

[email protected] www.dla-lvu.de

Coordinator of this PT: Matthias Besler-Scharf, PhD

Reprint, also in part, only with written permission from DLA-Ahrensburg of 35


Allgemeine Informationen zur Eignungsprüfung (EP)General Information on the proficiency test (PT)

EP-AnbieterPT-Provider

DLA - Dienstleistung Lebensmittel Analytik GbRGesellschafter: Dr. Gerhard Wichmann und Dr. Matthias Besler-Scharf

Waldemar-Bonsels-Weg 170, 22926 Ahrensburg, Germany

Tel. ++49-(0)4532-9183358Mob. ++49(0)171-1954375 Fax. ++49(0)4102-9944976eMail. [email protected]

EP-NummerPT-Number

DLA 17/2018

EP-KoordinatorPT-Coordinator

Dr. Matthias Besler-Scharf

Status des EP-BerichtStatus of PT-Report

Abschlussbericht / Final report (17 August 2018) Gültig ist die jeweils letzte Version/Korrektur des Berichts. Sie ersetzt alle vorangegangenen Versionen.Only the latest version/correction of the report is valid. It replaces all preceding versions.

EP-Bericht FreigabePT-Report Authorization

Dr. Matthias Besler-Scharf (Technischer Leiter / Technical Manager)- gezeichnet / signed M. Besler-Scharf Dr. Gerhard Wichmann (QM-Beauftragter / Quality Manager)- gezeichnet / signed G. Wichmann Datum / Date: 17 August 2018

UnteraufträgeSubcontractors

Falls im Rahmen der Eignungsprüfung eine Prüfung der Gehalte, Homogenität und Stabilität von EP-Parametern durchgeführt wurde, hat DLA diese im Unterauftrag vergeben.In case the analysis of the content, homogeneity and stability of PT-parameters waspart of the proficiency test, the determinations were subcontracted by DLA.

VertraulichkeitConfidentiality

Die Teilnehmerergebnisse sind im EP-Bericht in anonymisierter Form mit Auswertenummern benannt. Daten einzelner Teilnehmer werden ausschließlich nach vorheriger Zustimmung des Teilnehmers an Dritte weitergegeben.Participant result are named anonymously with evaluation numbers in the PT report. Data of individual participants will be passed on to third parties only with prior consent of the participant.



Inhalt / Content1. Introduction..................................................42. Realisation...................................................5

2.1 Test material...........................................52.1.1 Characterization of the PT-Sample series...............72.1.2 Homogeneity............................................82.1.3 Stability..............................................82.2 Sample shipment and information to the test..............92.3 Submission of results....................................9

3. Evaluation...................................................103.1 Action Level Matrix Score (ALM-Score)...................113.2 Recovery-Score (RR-Score)...............................113.2.1 Recovery rates by precision experiment................123.2.2 Values by perception..................................14

4. Results......................................................154.1 Proficiency Test Milk...................................164.1.1 Qualitative: Action Level Matrix–Scores...............164.1.2 Quantitative: Recovery-Scores (ELISA Methods).........174.1.2.1 ELISA results: Casein / Milk protein (as skimmed milk powder).....................................................174.1.2.2 ELISA results: β-Lactoglobulin (as β-Lactoglobulin). 184.1.3 Quantitative: Recovery-Scores (LC/MS Methods).........194.1.4 Informative Data: Statistical characteristics (ELISA Methods)....................................................214.1.4.1 Casein / Milk protein (as skimmed milk powder)......21

5. Documentation................................................245.1 Details by the participants.............................245.1.1 ELISA Methods (Casein/milk protein)...................245.1.2 ELISA Methods (β-Lactoglobulin).......................265.1.3 LC/MS Methods.........................................275.2 Homogeneity.............................................285.2.1 Mixture homogeneity before bottling...................285.3 Information on the Proficiency Test (PT)................31

6. Index of participant laboratories............................327. Index of references..........................................33



1. Introduction

The participation in proficiency testing (PT) schemes is an essentialelement of the quality-management-system of every laboratory testing foodand feed, cosmetics and food contact materials. The implementation ofproficiency tests enables the participating laboratories to prove theirown analytical competence under realistic conditions. At the same timethey receive valuable data regarding the verification and/or validationof the particular testing method [1, 5].The purpose of DLA is to offer proficiency tests for selected parametersin concentrations with practical relevance.Realisation and evaluation of the present proficiency test follows thetechnical requirements of DIN EN ISO/IEC 17043 (2010) and DIN ISO13528:2009 / ISO 13528:2015 [2, 3].

The present PT-format „Action Level Matrix - ALM Verification“ offers thepossibility to prove that the analytical determination method applied bythe participating laboratory is capable to reliably detect the allergencontent relevant for food labelling by means of a kind of calibration rowof 5 samples containing the allergen in a specific food-matrix and ablank sample.The allergen contents of the PT-sample series vary from 1/10 to 5-fold ofthe action level, which is normally based on the threshold value dose(VITAL Concept 2.0) or the assessment values of the ALTS/ALS (German FoodExpert Committee) (see Table 3). The evaluation of PT-results wasperformed qualitative in scores from 1-5 (Score 3 = Action Levelsuccessfully detected). Quantitative results were given including therecovery rates for information in the report.Additionally a quantitative evaluation of the results for the ActionLevel as well as the Level 5 using z-scores was made for informationpurposes.



2. Realisation

2.1 Test material

6 PT-samples with the food matrix cereal pap were provided for qualitat-ive detection and optional quantitative determination of milk. The milk-levels of the PT-sample series were in the range from 0,25 mg/kg to25 mg/kg (as skimmed milk powder), whereas the medial level representsthe “Action Level” (see Table 1).

The test material was a mixture of common in commerce infant foodproducts “cereal pap” for children from 4 and 6 month (labeled as milk-and gluten-free). The basic composition was identical for all 6 samples(see Table 1).After crushing and sieving by means of an impact mill (mesh 1,5 mm) thebasic mixture was homogenized and an aliquot was taken from it as blanksample.Afterwards the spiked sample series was produced as follows: The spiking material containing the allergenic ingredient skimmed milkpowder was sieved by means of a centrifugal mill (mesh 250 µm), added toan aliquot of the basic mixture and the mixture was homogenized. Subsequently, in 5 separate batches for each level basic mixture was ad-ded stepwise (2-3 steps) including homogenization after each step untilthe total amount of sample material was reached.

The 6 PT-samples were portioned to approximately 20 g in metallized PETfilm bags.

For the spiking a mixture of common in commerce skimmed milk powdersconsisting of 9 single products out of 5 countries (Europe, USA) wasused. The mixture of skimmed milk powders gave a recovery rate for case-in of about 107 % ± 43 % (n=9) in the spiking level sample of the PT DLA03/2018 calculated from different ELISA method results.



Table 1: Composition of DLA-Samples

PT-Sample series Level 0 Level 1 Level 2 Level 3 Level 4 Level 5

„blank“ 0,25 mg/kg

1,25 mg/kg

2,5 mg/kg 12,5mg/kg 25 mg/kg

Ingredients g/100 g g/100g g/100g g/100g g/100g g/100g

Organic-Cereal-Pap Ingredients:Millet whole flour (68%), brown rice flour (25%), corn whole flour (5,4%), buckwheat flour (1,6%), thiamineNutrients per 100g:Fat 3,6 g, carbohydrates 77g, protein 11 g

100 100 100 100 100 100

further Ingredients:Maltodextrin and Silicon diox-ide

- <0,1 <0,1 <0,1 <0,1 <0,1

Allergen-Contents mg/kg mg/kg mg/kg mg/kg mg/kg mg/kg

there of milk:– as skimmed milk powder*– with 33,0% total protein**– with 26,4% casein***– with 3,3% β-lactoglobulin***

- 0,261 0,086 0,069 0,009

1,24 0,41 0,33 0,04

2,56 0,84 0,67 0,08

12,3 4,07 3,26 0,41

25,5 8,42 6,74 0,84

Extended combined uncertainty (k=2)of skimmed milk powder-content (= ± 9,0 %)

± 0,023 ± 0,11 ± 0,23 ± 1,1 ± 2,3

*Allergen contents as „total food“ as described in column ingredients according togravimetric mixture** Protein contents according to laboratory analysis of raw material: 33,0 ± 0,36 %, n=5(total nitrogen according to Kjeldahl with F=6,38 for milk protein)*** Protein contents according to literature values (approx. 80% casein and 10% β-lactoglobulin in total milk protein [42])

Note: The metrological traceability of temperature, mass and volume during production of the PTsamples is ensured by DAkkS calibrated reference materials.

Each assigned value, here the spiked allergen-contents, is afflicted witha standard uncertainty. As uncertainties the following factors were con-sidered: protein content of spiking material, mixing homogeneity, homo-geneity and stability of skimmed milk powder/casein.All uncertainties were expressed in the form of their standard deviationsand then added as variances. The square root from the sum of the totalvariances results in the combined uncertainty “Uc”. Multiplied with thecoverage factor k=2 the extended uncertainties of the assigned values"U(Xpt)" are obtained [3, 13, 18-20].



2.1.1 Characterization of the PT-Sample series

The PT-sample series was characterized by ELISA (Immunolab Casein ELISA,n=3). All 5 spiking levels were detected with a good correlation betweenspiking and mean of results (see Fig. 1). The relative standard devi-ations (RSD) were in the range of approx. 63% to 3,3% and the recoveryrates ranged from 79% to 135% and was 177% for level 2.

Table 2: Characterization of PT-sample series milk in cereal-pap-matrixby ELISA determination (Immunolab Casein, as skimmed milk powder , n=3).

Abb./Fig. 1 : ELISA results of PT-sample series milk in cereal pap-matrix(Immonuloab Casein, n=3), Note: the x-scale is not shown linear to obtain a betterrecognizability of low values.


PT-Sample Level 0 Level 1 Level 2 Level 3 Level 4 Level 5

[m g/kg] [m g/kg] [m g/kg] [m g/kg] [m g/kg] [mg/kg]

Spiking 0,0 0,26 1,24 2,56 12,3 25,5Result 1 0,0 0,14 2,54 2,98 16,1 25,6Result 2 0,0 0,36 1,57 3,15 12,,9 26,8Result 3 0,0 0,13 2,46 4,19 13,3 27,3

Mean [mg/kg] 0,0 0,207 2,19 3,44 14,7 26,6SD - 0,13 0,54 0,66 1,98 0,89

RSD [%] - 62,6 24,6 19,0 13,5 3,3Recovery [%] - 79 177 135 119 104


2.1.2 Homogeneity

The mixture homogeneity before bottling was examined 8-fold by micro-tracer analysis. It is a standardized method that is part of the interna-tional GMP certification system for feed [14].Before mixing dye coated iron particles of µm size are added to thesample and the number of particles is determined after homogenization intaken aliquots. The evaluation of the mixture homogeneity is based on thePoisson distribution using the chi-square test. A probability of ≥ 5 % isequivalent to a good homogeneous mixture and of ≥ 25% to an excellentmixture [14, 15]. The microtracer analysis of the present PT samples level 1 to 5 showed aprobability of 100%, 97%, 90%, 87% and 83%. Additionally particle numberresults were converted into concentrations, statistically evaluated ac-cording to normal distribution and compared to the standard deviation ac-cording to Horwitz. For the evaluation HorRat values between 0,3 and 1,3are to be accepted under repeat conditions (measurements within a labor-atory) [17]. This gave a HorRat value of 0,41, 0,57, 0,81, 0,88 and 0,88respectively. The results of microtracer analysis are given in the docu-mentation.

2.1.3 Stability

A water activity (aW) of < 0,5 is an important factor to ensure the sta-bility of dry or dried products during storage. Optimum conditions forstorage is the aW value range of 0,15 - 0,3. In this range the lowestpossible degradation rate is to be expected [16].

The experience with various DLA test materials showed good storage sta-bility with respect to the durability of the sample (spoilage) and thecontent of the PT parameters for comparable food matrices and wateractivity (aW value <0,5).The aW value of the PT samples was approx. 0,34 (23,2°C). The stabilityof the sample material was thus ensured during the investigation periodunder the specified storage conditions.



2.2 Sample shipment and information to the test

The portions of test material (sample 1 to 6) were sent to every parti-cipating laboratory in the 13th week of 2018. The testing method was op-tional. The tests should be finished at May 11th 2018 the latest.

With the cover letter along with the sample shipment the following in-formation was given to participants:The proficiency test Action Level Matrix (ALM) - Verification consistsof five different samples with specified contents of skimmed milk powderas well as a „blank sample“ in the matrix cereal pap powder.

• The 6 samples are numbered in a random order. • It is to be proven qualitatively by any suitable method that the

so-called „Action Level“ of 2,5 mg/kg skimmed milk powder can bedetected in the processed matrix (= Action Level 1 (VITAL concept2.0) and judgement value of the German Commission ALTS/ALS).

• If possible, the indication of quantitative results is desirable inorder to compare them with the levels of addition.

Please note the attached information on the proficiency test.(see documentation, section 5.3 Information on the PT)

2.3 Submission of results

The participants submitted their results in standard forms, which havebeen sent by email or were available on our website. On one hand the res-ults given as positive/negative and on the other hand the indicated res-ults of the allergenic ingredients e.g. total food item or protein inmg/100g were evaluated. Queried and documented were the indicated results and details of the testmethods like specificity, limit of quantification, test kit manufacturerand hints about the procedure.In case participants submitted several results for the same parameterobtained by different methods these results were evaluated with the sameevaluation number with a letter as a suffix and indication of the relatedmethod.

9 of 11 participants submitted results in time. Two participants submit-ted no results.


http://dict.leo.org/ende?lp=ende&p=/gQPU.&search=retrieval




3. Evaluation

Different ELISA-methods for the determination of allergens in foods areusing different antibodies, which are usually calibrated with differentreference materials and may utilize differing extraction methods. Amongothers this can induce different results of the analyte content [31-34].Furthermore matrix- and/or processing of samples can have a strong impacton the detectability of allergens by ELISA and/or PCR methods.

In the present PT the allergenic ingredient was provided in an especiallyprocessed food matrix in a kind of a calibration line with concentrationsin the range of the so called Action Level. The allergen content here re-ferred to as the “Action Level” is highlighted by colour in Table 3.

The participant results were evaluated qualitatively with an Action LevelMatrix Score (ALM-Score), which indicates the number of successfully de-tected concentration levels. The quantitative results were evaluated with a Recovery-Score (RR-Score),which indicates the number of results with a recovery rate in the rangeof 50 - 150% of the spiking level.

Table 3: Threshold doses, judgement values and legislative maximum val-ues.(Highlighted by colour: Action Level in the present PT)[21-23, 32]

Allergen Threshold dose *

(Vital Concept 2.0)

Judgement value

ALTS/ALS

Legislative Maximumvalue for declara-tion

mg/kg mg/kg mg/kg

Gluten 100 > 80 20 **

Egg (as whole egg powder)

0,66 > 1

Peanut 8 > 5

Soy (as Soy flour) 25 > 20

Milk (as defatted milkpowder)

2,8 > 2,5

Hazelnut 6,4 > 5

Cashew 106 > 50

Almond, Walnut, Pecan, Brazil-Nut, Pistachio, Macad-amia

- > 20

Sesame, unpeeled 11,8 > 10

Lupine 100 > 50

Celery seed - > 20

Mustard seed 1,9 > 5* calculated by threshold dose considering an intake of 100 g food [22,23]** Maximum value for declaration as „gluten free“ according to EU-VO 828/2014 [21]



3.1 Action Level Matrix Score (ALM-Score)

The qualitative valuation of each participant's results was performedwith the so called ALM-Scores from 1-5 considering the number of “posit-ive” or “negative” results matching the spiking of the PT-sample series(see Tab. 4). An ALM-Score from > 3 indicates a successful detection ofthe Action Level. The results of the matrix sample Level 0 were not eval-uated if the participant result is in accordance with ≥75% positive ornegative results of participants (consensus value) or if the result isbelow the limit of quantification of the used method.

Table 4: Evaluation of results using ALM-Scores

3.2 Recovery-Score (RR-Score)

The evaluation of the quantitative participant results for the spiked PT-samples was done by recovery scores (RR-Scores) which are related to thenumber of recovery rates in the range of acceptance. The RR-Scores arecalculated by counting the number of results in the range of acceptance(s. below) per number of quantitatively determined samples. Further thepercentage is given in the brackets behind.The recovery rates were calculated considering the content of spiked al-lergen (level of addition). The reference values are calculated from thevalues for Level 1 to 5 given in section 2.1 Sample material, Table 1. Asrange of acceptance RA for the evaluation of the participant results therange of the AOAC-recommendation of 50-150% for allergen-ELISAs was used[29]. This range was also used in the present PT for quantitative PCR-results.Only exact quantitative results were considered. Single results outsidethe given measuring range (e.g. indicated with > 25 mg/kg or < 2,5 mg/kg)or indicated with “0” were not considered.

The given recovery rates enable inter alia an assessment of matrix and/orprocessing influences.


Level 0 Level 1 Level 2 Level 4 Level 5 ALM-Score

„blank“ 0,5 mg/kg 2,5 mg/kg 5 mg/kg 12,5 mg/kg 25 mg/kg qualitative Action Level

negative negative negative negative negative positive 1 (20%)

negative negative negative negative positive positive 2 (40%)

negative negative negative positive positive positive 3 (60%)

negative negative positive positive positive positive 4 (80%)

negative positive positive positive positive positive 5 (100%)

Level 3 (Action Level)

Detection

pos/neg pos/neg pos/neg pos/neg pos/neg pos/neg Number of detected

Levels 1 - 5

not successful

not successful

successful

successful

successful


3.2.1 Recovery rates by precision experiments

In ring trials of ASU §64 methods recovery rates in the range from 57% -119% were obtained by ELISA methods and 11% - 145% for PCR methods, de-pending on matrix or processing and concentration (s. Table 5a and 5b).The given target standard deviation σpt was calculated for a number of m= 2 repeated measurements.

Table 5a: ELISA-Methods – Recovery rates and precision data from chosenprecision experiments[36-37].

Parameter Matrix Mean[mg/kg]

Recovery robRSDr

RSDr RSDR σpt Method / Literature

Peanut Milkchocolate

173,733,85,9

87 %85 %59 %

---

8,8%5,2%7,8%

31%20%31%

30,4%19,7%30,5%

ELISA Manuf. AASU 00.00-69

Peanut Milkchocolate

215,740,110,1

108 %100 %101 %

---

5,9%7,2%7,3%

32%14%16%

31,7%13,0%15,1%

ELISA Manuf. BASU 00.00-69

Peanut Darkchocolate

148,230,95,7

74 %77 %57 %

---

6,0%13%6,1%

22%25%33%

21,6%23,2%32,7%


Hazelnut Darkchocolate

16,37,563,731,62

81 %76 %75 %81 %

----

4,7%8,9%13%15%

12%15%24%33%

11,5%13,6%22,2%31,2%


Hazelnut Darkchocolate

21,310,74,692,37

106 %107 %94 %119 %

----

7,1%11%11%9,3%

14%19%17%17%

13,1%17,3%15,1%16,4%

ELISA Manuf. BASU 44.00-7

The Working Group on Prolamin Analysis and Toxicity (WGPAT)performed ringtrials for validation of two commercial ELISA-Kits for determination ofgluten using monoclonal R5 antibodies [30]. 12 food samples with gliadincontents in the range if 0 - 168 mg/kg were analysed by 20 laboratories.The obtained recovery rates were in the range between 65 and 110%, therelative repeatability standard deviation was between 13 – 25% (1. meth-od) and 11 - 22% (2. method) and the relative reproducibility standarddeviation between 23 - 47 % (1. method) and 25 - 33% (2. method). The au-thors concludes that both ELISA-Kits fulfil the validation criteria forELISA methods [30].

THE IRMM (Institute for Reference Materials and Measurements) proofed thesuitability of five different ELISA-Kits for the determination of peanut[33]. The mean values were in the concentration range of 0,3 - 16,1 mg/kgand/or 1,2 - 20,4 mg/kg. The smallest relative reproducibility standarddeviation for each Kit was obtained for dark chocolate at 20 - 42% andcookies at 23 - 61%.



Table 5b: PCR-Methods - Relative repeated standard deviation (RSDr) andrelative reproducibility standard deviation (RSDR) according to chosenevaluation from experiments by precision and the resulting targetstandard deviation σpt [38-41].

Parameter Matrix Mean[mg/kg]

Recov-ery

robRSD

RSDr RSDR σpt Method / Literature

Soya Wheat flour Maize flour

107145

107 %145 %

63 %34 %

--

31 %24 %

--

rt-PCRASU 16.01-9

Soya flour Boiled saus-age (100°C, 60 min)

114,164,4

114 %161 %

- 14,7%27,7%

22,2%41,4%

19,6%36,5%

rt-PCRASU 08.00-65

Soya flour Sausage, autoclaved

33,1 33,1 % - 21,5% 30,8 26,8% rt-PCRASU 08.00-65

Soya flour Boiled saus-age (100°C, 60 min)

82,039,619,69,3

82 %99 %98 %93 %

- 17,3%22,9%22,9%31,1%

24,1%31,8%24,0%30,2%

20,8%27,4%17,7%-

rt-PCRASU 08.00-59

Wheat + Rye Boiled saus-age (100°C, 60 min)

96,1 120 % - 21,3% 35,4% 32,0% rt-PCRASU 08.00-66

Wheat + Rye Sausage, autoclaved

74,9 11,0 % - 24,6% 32,7% 27,7% rt-PCRASU 08.00-66



3.2.2 Values by perception

Requirements to the performance of analysis methods for quantitative de-termination of allergens in food were compiled for example from the Min-istry of Health and Welfare (MHLW) in Japan [28], by the Working Group 12„Food allergens“ of the Technician Committee CEN/TC 275 [25-27], by ainternational "Food Allergen Working Group" under the leadership of theAOAC Presidential Task Force on Food Allergens [29] and by the Codex Ali-mentarius Commitee (CAC/GL 74-2010) [24].

The following relevant ELISA and/or PCR validation criteria of the com-mittees are given in Table 6 and 7.

Table 6: ELISA validation criteria

Literature[24-29]

Recovery Rate RepeatabilityStandard Deviation

ReproducibilityStandard Deviation

MHLW 2006 50 - 150% ≤ 25%

CEN 2009 ≤ 20%

AOAC 2010 50 - 150% 6,9 - 34,4% (a) 19,5 - 57,2% (a)

CAC 2010 70 - 120% ≤ 25% ≤ 35%(a) = Example from hypothetical ring trail in the concentration range of 0,5 - 5 mg/kg

Table 7: PCR validation criteria

Literature[24]

Recovery Rate RepeatabilityStandard Deviation

ReproducibilityStandard Deviation

CAC 2010 ± 25% (a) ≤ 25% ≤ 35%(a) = Trueness / Richtigkeit

Due to the current performance of ELISA and PCR methods for quantitativedetermination of allergens in food, which can be derived from precisiondata by experiments and from validation criteria mentioned above, a com-mon relative target standard deviation (σpt value) from 25% was defined.The recovery rate was set to 50-150%.



4. Results

All following tables are anonymized. With the delivering of theevaluation report the participants are informed about their individualevaluation number. The qualitative evaluation was done together for ELISA and LC/MS methods.There was a separate quantitative evaluation of ELISA and LC/MS methods.There were no PCR results submitted. The results were grouped accordingto the applied methods (e.g. test kits) and sorted chronologicallyaccording to the evaluation number of the participants.In the result chapter all quantitative results of the participants aredisplayed formatted to 3 decimal places. In the documentation, all res-ults are given as they were transmitted by the participants.

To ensure the comparability of quantitative results DLA harmonized parti-cipants' results giving different specifications (e.g. as protein or asallergenic food) as far as possible.

ELISA results given as milk protein (total) were converted to skimmedmilk powder using the experimentally determined protein content of 33,0%in skimmed milk powder (see p.5). Results given as casein were first con-verted to milk protein (total) using the literature value of 80% casein[42], and were then recalculated to skimmed milk powder.

One set of ELISA results given as β-lactoglobulin and another LC/MS setof results were evaluated separately.

The qualitative results are presented in the corresponding evaluationtable as indicated below:

In cases when quantitative values were submitted the result table aregiven as indicated below:


ParticipantLevel 0 Level 1 Level 2 Level 4 Level 5 ALM-Score

Method Remarks„blank“ 0,5 mg/kg 2,5 mg/kg 5 mg/kg 12,5 mg/kg 25 mg/kg qualitative

pos/neg pos/neg pos/neg pos/neg pos/neg pos/neg

Level 3 (Action Level)

Number of detected Levels 1 - 5

Level 1 - 0,5 mg/kg Level 2 - 2,5 mg/kg Level 4 - 12,5mg/kg Level 5 - 25 mg/kg

RR * RR * RR * RR * RR * RR *

[m g/kg] [%] [m g/kg] [%] [mg/kg] [%] [m g/kg] [%] [m g/kg] [%]

Participant Level 3 - 5,0 mg/kg (Action Level)

RR-Score Method Remarks

Result Result Result Result Result

Number in RA**

* RR = Recovery Rate (RR)


4.1 Proficiency Test Milk

4.1.1 Qualitative: Action Level Matrix–Scores (ELISA- and LC/MS Methods)

Comments:For levels 4 and 5 100% posi-tive results were obtained bythe participants.The Action Level (level 3) wassuccessfully detected by 77%(10) of results. Tree negativeresults for the Action Levelwere obtained by method VT(limit of quantification ac-cording to test kit instructi-ons 2,5 mg/kg skimmed milkpowder).The lower levels 1 and 2 wereeach detected positive by lessthan 50% of participants' re-sults.


Level 0 Level 1 Level 2 Level 4 Level 5 ALM-ScoreMethod Remarks

„blank“ 0,25 mg/kg 1,25 mg/kg 2,5 mg/kg 12,5 mg/kg 25 mg/kg qualitative

pos/neg pos/neg pos/neg pos/neg pos/neg pos/neg

2a negative negative positive positive positive positive 4 (80%) AQ-C

7 negative positive positive positive positive positive 5 (100%) AQ-M

8 negative positive positive positive positive positive 5 (100%) IL

6a negative negative negative positive positive positive 3 (60%) MI-C

6b negative negative negative positive positive positive 3 (60%) MI-L

1a negative - positive positive positive positive 4 (80%) RS-FC

5 negative negative negative positive positive positive 3 (60%) RS-FC

1b negative - - positive positive positive 3 (60%) RS-FM

2b negative negative negative negative positive positive 2 (40%) VT

3 negative negative negative negative positive positive 2 (40%) VT

4 negative negative negative negative positive positive 2 (40%) VT

9 negative negative negative positive positive positive 3 (60%) VT

3 negative negative positive positive positive positive 4 (80%) LC-MS

Level 0 Level 1 Level 2 Level 3 Level 4 Level 5 Methods:Number positive 0 2 5 10 13 13 AQ-C = AgraQuant Casein, RomerLabs

Number negative 13 9 7 3 0 0 AQ-M = AgraQuant Milchprotein, RomerLabs

Percent positive 0 18 42 77 100 100 IL = Immunolab

Percent negative 100 82 58 23 0 0 MI-C = Morinaga Institute ELISA Casein

Consensus value negative negative none positive positive positive MI-L = Morinaga Institute ELISA Lactoglobulin

Spiking negative positive positive positive positive positive RS-FC= Ridascreen® Fast Casein, R-Biopharm

RS-FM= Ridascreen® Fast Milchprotein, R-Biopharm

VT = Veratox, Neogen

LC-MS = Liquid chromatography / mass spectrometry

Evaluation number

Level 3 (Ac-tion Level)

Number of recorded Level 1 - 6


4.1.2 Quantitative: Recovery-Scores (ELISA Methods)

4.1.2.1 ELISA results: Casein / Milk protein (as skimmed milk powder)

Comments:For levels 3 to 5 the recovery rates of participants' results were about 56% to 67% and thus within the AOACrecommendation of 50-150%. With one exception, the recoveries for levels 1 and 2 were above 150%.


Level 1 – 0,25 mg/kg Level 2 – 1,25 mg/kg Level 4 - 12,5 mg/kg Level 5 - 25 mg/kg RR-Score Method Remarks

Result RR * Result RR * Result RR * Result RR * Result RR *

[mg/kg] [%] [mg/kg] [%] [m g/kg] [%] [m g/kg] [%] [m g/kg] [%] Number in RA **

2a AQ-C

7 <LOQ 3,94 319 5,45 213 27,0 219 40,3 158 0/4 (0%) AQ-M Result converted °

8 0,290 111 2,19 177 3,45 135 14,7 119 26,6 104 4/5 (80%) IL

6a <0,950 <0,950 2,88 113 11,4 92 28,8 113 3/3 (100%) MI-C Result converted °

1a 0,655 251 8,75 708 3,46 135 12,0 97 33,7 132 3/5 (60%) RS-FC Result converted °

5 <1,89 <1,89 3,33 130 11,4 92 27,3 107 3/3 (100%) RS-FC Result converted °

1b 0,500 192 1,89 153 4,91 192 18,7 151 66,1 259 0/5 (0%) RS-FM Result converted °

2b VT

3 < 2,50 <2,50 <2,50 4,20 34 17,2 67 1/2 (50%) VT

4 <7,58 <7,58 <7,58 37,0 300 68,8 269 0/2 (0%) VT Result converted °

9 <2,00 <2,00 <2,50 7,00 57 15,0 59 2/2 (100%) VT

° calculation see p. 16

RA** 50-150 % RA** 50-150 % RA** 50-150 % RA** 50-150 % RA** 50-150 % Methods:Number in RA 1 Number in RA 0 Number in RA 4 Number in RA 5 Number in RA 6 AQ-C = AgraQuant Casein, RomerLabs

AQ-M = AgraQuant Milchprotein, RomerLabs

Prozent in RA 33 Prozent in RA 0 Prozent in RA 67 Prozent in RA 56 Prozent in RA 67 IL = Immunolab

MI-C = Morinaga Institute ELISA Casein

* Recovery rate 100% Ref erence v alue: skimmed milk powder, s. Page 6 RS-FC= Ridascreen® Fast Casein, R-Biopharm

** Acceptance range of AOAC for allergen ELISAs RS-FM= Ridascreen® Fast Milchprotein, R-Biopharm

VT = Veratox, Neogen

Evaluation number

Level 3 – 2,5 mg/kg (Action Level)


4.1.2.2 ELISA results: β-Lactoglobulin (as β-Lactoglobulin)

Comments:For the levels 3 to 5 quantified by the participant, the recovery rates were within the range of acceptance of50-150%. The results for Level 1 and 2 were below the limit of quantification of the used method.


Level 1 – 0,25 mg/kg Level 2 – 1,25 mg/kg Level 4 - 12,5 mg/kg Level 5 - 25 mg/kg RR-Score Method Remarks


[m g/kg] [%] [m g/kg] [%] [m g/kg] [%] [m g/kg] [%] [m g/kg] [%] Number in RA **

6b <0,031 <0,031 0,0500 59,3 0,230 56,5 0,540 64,1 3/3 (100%) MI-L

RA** 50-150 % RA** 50-150 % RA** 50-150 % RA** 50-150 % RA** 50-150 % Methods:Number in RA 0 Number in RA 0 Number in RA 1 Number in RA 1 Number in RA 1 MI-L = Morinaga Institute ELISA Lactoglobulin

Percent in RA 0 Percent in RA 0 Percent in RA 100 Percent in RA 100 Percent in RA 100

* Recovery rate 100% Ref erence v alue: beta-lactoglobulin, s. Page 6

** Acceptance range of AOAC f or allergen ELISAs

Evaluation number



4.1.3 Quantitative: Recovery-Scores (LC/MS Methods)

Comments:For the levels 4 and 5 quantified by the participant, the recovery rates were within the range of acceptanceof 50-150%. The results for level 1 to 3 were below the limit of quantification of the used method.


Level 1 – 0,25 mg/kg Level 2 – 1,25 mg/kg Level 4 - 12,5 mg/kg Level 5 - 25 mg/kgRR-Score Method Remarks


[m g/kg] [%] [m g/kg] [%] [m g/kg] [%] [m g/kg] [%] [m g/kg] [%] Number in RA **

3 < 10 < 10 < 10 14,3 115,9 30,7 120,3 2/2 (100%) LS-MS/MS

RA** 50-150 % RA** 50-150 % RA** 50-150 % RA** 50-150 % RA** 50-150 % Methods:Number in RA 0 Number in RA 0 Number in RA 0 Number in RA 1 Number in RA 1 LC-MS = Liquid chromatography / mass spectrometry

Percent in RA 0 Percent in RA 0 Percent in RA 0 Percent in RA 100 Percent in RA 100

* Recov ery rate 100% Ref erence v alue: skimmed milk powder, s. Page 6

** Acceptance range of AOAC f or allergen ELISAs

Evaluation number



Abb./Fig. 2 : Graphs of single results (Level 2-4) separated by methodswith corresponding mean recovery rates, lower scale skimmed milk powdercontent in mg/kg, upper scale recovery rate in % with * range of accept-ance from 50% - 150% (* range of acceptance: RA lower limit to RA upperlimit)



4.1.4 Informative Data: Statistical characteristics (ELISA Meth-ods)

4.1.4.1 Casein / Milk protein (as skimmed milk powder)

Sample: Action Level 2,5 mg/kg

Comm ents on the statistic data and comparison of the reference values:

Assigned value was the median of all results. The calculation of the z-scores was based on a target standard deviation of 25% (see Fig. 3, p.23).

All data are for information only.


Statistic Data

Number of results 6

Number of outliers 0

Mean 3,91

Median 3,91

Robust Mean (X) 3,45

Robust standard deviation (S*) 1,16

Target range:

0,864

lower limit of target range 1,73

upper limit of target range 5,18

1,3

0,59

Results in the target range 5

Percent in the target range 83

All Results [mg/kg]

Assigned value (Xpt) XptALL

Target standard deviation σpt

Quotient S*/σpt

Standard uncertainty U(Xpt)


Sample: Level 25 mg/kg

Comm ents on the statistic data and comparison of the reference values:

Assigned value was the robust mean of all results (algorithm A). Thecalculation of the z-scores was based on a target standard deviation of25% (see Fig. 4, p. 23).

All data are for information only.


Statistic Data

Number of results 8Number of outliers 0Mean 31,9Median 28,0Robust Mean (X) 29,7Robust standard deviation (S*) 12,8Target range:

7,43lower limit of target range 14,9upper limit of target range 44,6

1,75,6

Results in the target range 7Percent in the target range 88

*without result No. 4 (indication of results unclear)

All Results [mg/kg]

Assigned value (Xpt) XptALL

Target standard deviation σpt

Quotient S*/σptStandard uncertainty U(Xpt)


Abb./Fig. 3 : z-Scores action level 2,5 mg/kg(ELISA-results as skimmed milk powder) Assigned value: median of all results

Abb./Fig. 4 : z-Scores level 25 mg/kg (ELISA-results as skimmed milk powder) Assigned value: robust mean (alg. A) of all results


6a 5 8 1b 1a 7-5,0

-4,0

-3,0

-2,0

-1,0

0,0

1,0

2,0

3,0

4,0

5,0

-1,1 -0,6 -0,5 -0,5

1,01,6

Action Level 2,5 mg/kg z - Scores

Zugewiesener Wertt: Xpt Alle / Assigned Value: Xpt All

Auswertenummer / evaluation number

9 3 8 5 6a 1a 7 1b-5,0

-4,0

-3,0

-2,0

-1,0

0,0

1,0

2,0

3,0

4,0

5,0

-2,0 -1,7 -0,4 -0,3 -0,10,5

1,4

4,9Level 25 mg/kg z - Scores

Zugewiesener Wertt: Xpt Alle / Assigned Value: Xpt All

Auswertenummer / evaluation number


5. Documentation

5.1 Details by the participants

Note: Information given in German were translated by DLA to the best of our knowledge (without guarantee of correctness).

5.1.1 ELISA Methods (Casein/milk protein)


MU*

qualitative mg/kg qualitative mg/kg qualitative mg/kg qualitative mg/kg qualitative mg/kg qualitative mg/kg mg/kg mg/kg mg/kg Test-Kit + Provider

AQ-C 2a 11.05.18 positive positive negative negative positive positive 0,2 Casein

AQ-M 7 04.04.18 positive 1,8 positive 13,3 positive <LOQ negative <LOD positive 8,9 positive 1,3 0,05 0,4 0,25

IL 8 positive 3,45 positive 26,6 positive 0,29 negative 0 positive 14,7 positive 2,19 0,16* 0,8*

MI-C 6a 06.04. positive 0,76 positive 7,6 negative <0,25 negative <0,25 positive 3 negative <0,25 0,25 0,25 Casein

RS-FC 5 25.04.18 positive 0,88 positive 7,2 negative < 0,5 negative < 0,5 positive 3 negative < 0,5 0,5 0,5 Casein

RS-FC 1a 11.05. positive 0,913 positive 8,89 0,173 negative < 0,125 positive 3,17 positive 2,31 0,71 2,5 Casein

RS-FM 1b 27.04. positive 1,62 positive 21,8 0,165 negative < 0,125 positive 6,16 0,625 0,7 2,5

VT 3 03.05.18 negative <2,5 positive 17,2 negative < 2,5 negative < 2,5 positive 4,2 negative <2,5 1 2,5 0,4

VT 4 25.04.18 negative <2.5 positive 22,7 negative <2.5 negative <2.5 positive 12,2 negative <2.5 2,5 2,5 0,296

VT 9 11.5. positive <2.5 positive 15 negative <2 negative <2 positive 7 negative <2 2 2,5

VT 2b 09.04.18 negative positive negative negative positive negative 2,5

Method Abk.

Evaluationnumber

Date of Analysis

Result Sample 1 Level 2,5 mg/kg

Result Sample 2 Level 25 mg/kg


Result Sample 4 blank



NWG / LOD *

BG / LOQ *

Result given as Method

Day/Month e.g. Food / Protein

AgraQuant Casein COKAL

1200, RomerLabs

Milk proteins, total

AgraQuant ELISA Milk

COKAL2448, RomerLabs

Skimmed milk powder

Immunolab Casein ELISA

Morinaga Casein ELISA

Kit II

Ridascreen® FAST Casein

R4612, R-Biopharm

in question

RIDASCREEN FAST Casein

R4612, R-Biopharm

in question in question Milk protein

RIDASCREEN FAST Milk, R4652, R-Biopharm

Skimmed milk powder

Veratox Total Milk Allergen,

Neogen

Milk protein, totalVeratox Total Milk Allergen,

Neogen

Skimmed milk powder


Neogen

Skimmed milk powder


Neogen


Continuation details by participants:


Specificity Further remarks

Antibody e.g. Extraction solution / Time / Temperature yes/no

AQ-C 2a yes Sample 3 in question (1x positive, 1x negative)

AQ-M 7 Milk protein, total aqueous buf fer / 15 min / 60 degrees Celsius yes

IL 8

MI-C 6a Casein As per kit instructions yes

RS-FC 5 As per kit instructions yes

RS-FC 1a yes

RS-FM 1b yes

VT 3 yes

VT 4 yes

VT 9

VT 2b yes

Method Abk.

Evaluation number

Remarks to the Method (Extraction and Determination)

Method accred. accord. ISO/IEC 17025

The mean conversion factor of MoniQA MQA 092014 (3.6) and NIST1549 (4.4) skimmed milk pow der w as used: conversion factor = 4, * LOD and LOQ values relative to skimmed milk pow der

As per kit instructions; standard 2 diluted in order to record values <2.5; Work up w ith Extractor 2

As per kit instructions;standard 2 diluted in order to record values <2.5; Work up w ith Extractor 2

Casein, beta-Lactoglobulin

Sample 1) w eak positive Sample 3) OD Sample 3 > OD 0ppmSample 4) OD Sample 4 = OD 0ppmSample 6) OD S.6 > OD S.3 > OD 0ppm


5.1.2 ELISA Methods (β-Lactoglobulin)



MU* Result given as Method

Day/Month qualitative mg/kg qualitative mg/kg qualitative mg/kg qualitative mg/kg qualitative mg/kg qualitative mg/kg mg/kg mg/kg mg/kg e.g. Food / Protein Test-Kit + Provider

MI-L 6b 09.04. positive 0,05 positive 0,54 negative <0,031 negative <0,031 positive 0,23 negative <0,031 0,031 0,031

Method Abk.

Evaluationnumber

Date of Analysis







NWG / LOD *

BG / LOQ *

beta-Lactoglobulin

Morinaga ß Lac ELISA Kit II



MI-L 6b ß Lactoglobulin As per kit instructions yes

Method Abk.

Evaluation number




5.1.3 LC-MS Methods



NWG / LOD * BG / LOQ * MU* Result given as Method

Day/Month qualitative mg/kg qualitative mg/kg qualitative mg/kg qualitative mg/kg qualitative mg/kg qualitative mg/kg mg/kg mg/kg mg/kg e.g. Food / Protein Test-Kit + Provider

LC-MS/MS 3 positiv < 10 positive 30,7 negative < 10 negative < 10 positive 14,3 positive < 10 1/3 LOQ 10 0,4 Skimmed milk powder LC-MS/MS

Method Abk.

Evaluationnumber

Date of Analysis







03/05/18 09/05/18



LC-MS/MS 3 yes

Method Abk.

Evaluation number



marker peptides alpha- S1- Casein

aqueous extraction w ith urea after hexane degreasing, then tryptic digestion and solid phase extraction

Sample 1) w eak positive signal , but below LOQSample 3) no signalSample 4) no signalSample 6) w eak positive signal , but below LOQ


5.2 Homogeneity

5.2.1 Mixture homogeneity before bottling


DLA 17-2018 Sample 1

1,00 kg

75 – 3002,028,7 mg/kg

Sample

1 5,03 100 39,82 5,03 91 36,23 4,97 93 37,44 5,02 96 38,25 4,96 92 37,16 5,00 96 38,47 5,02 88 35,18 4,99 94 37,7

8 87 37,5 mg/kg

93,7 1,43 mg/kg3,58 3,82 %0,96 9,27 %100 % 0,41131 % 131 %

Microtracer Homogeneity Test

Weight whole sampleMicrotracer FSS-rot lakeParticle size µmWeight per particle µgAddition of tracer

Result of analysis

Weight [g]Particle number

Particles [mg/kg]

Poisson distribution Normal distributionNumber of samples Number of samplesDegree of freedom MeanMean Particles Standard deviationStandard deviation Particles rel. Standard deviatonc2 (CHI-Quadrat) Horwitz standard deviationProbability HorRat-valueRecovery rate Recovery rate

DLA 17-2018 Sample 2

1,00 kg

75 – 3002,031,3 mg/kg

Sample

1 5,00 92 36,82 4,99 96 38,53 5,03 90 35,84 5,07 86 33,95 4,97 98 39,46 4,99 87 34,97 5,06 98 38,78 5,04 92 36,5

8 87 36,8 mg/kg

92,4 1,95 mg/kg4,89 5,30 %1,81 9,30 %97 % 0,57

118 % 118 %

Microtracer Homogeneity Test

Weight whole sampleMicrotracer FSS-rot lakeParticle size µmWeight per particle µgAddition of tracer

Result of analysis

Weight [g]Particle number

Particles [mg/kg]

Poisson distribution Normal distributionNumber of samples Number of samplesDegree of freedom MeanMean Particles Standard deviationStandard deviation Particles rel. Standard deviatonc2 (CHI-Quadrat) Horwitz standard deviationProbability HorRat-valueRecovery rate Recovery rate



Microtracer Homogeneity TestDLA 17-2018 Sample 3

Weight whole sample 1,00 kgMicrotracer FSS-rot lakeParticle size 75 – 300 µmWeight per particle 2,0 µgAddition of tracer 24,5 mg/kg

Result of analysis

Sample Weight [g]

1 4,97 57 22,92 5,06 72 28,53 5,08 70 27,64 4,96 62 25,05 5,03 64 25,46 5,00 66 26,47 5,07 58 22,98 5,00 61 24,4

Poisson distribution Normal distributionNumber of samples 8 Number of samples 8Degree of freedom 7 Mean 25,4 mg/kgMean 63,7 Particles Standard deviation 2,02 mg/kgStandard deviation 5,07 Particles rel. Standard deviaton 7,96 %

2,83 Horwitz standard deviation 9,83 %Probability 90 % HorRat-value 0,81Recovery rate 104 % Recovery rate 104 %

Particle number

Particles [mg/kg]

c2 (CHI-Quadrat)

Microtracer Homogeneity TestDLA 17-2018 Sample 5


Result of analysis

Sample Weight [g]

1 4,99 51 20,42 5,04 59 23,43 5,00 51 20,44 5,05 64 25,35 5,00 62 24,86 4,96 55 22,27 4,97 63 25,48 5,07 57 22,5


3,12 Horwitz standard deviation 10,0 %Probability 87 % HorRat-value 0,88Recovery rate 117 % Recovery rate 117 %

Particle number

Particles [mg/kg]

c2 (CHI-Quadrat)



Microtracer Homogeneity TestDLA 17-2018 Sample6


Result of analysis

Sample Weight [g]

1 4,99 69 27,72 4,97 72 29,03 5,03 66 26,24 5,03 68 27,05 4,99 82 32,96 5,03 77 30,67 5,03 74 29,48 5,00 64 25,6


3,59 Horwitz standard deviation 9,66 %Probability 83 % HorRat-value 0,88

Recovery rate 137 % Recovery rate 137 %

Particle number

Particles [mg/kg]

c2 (CHI-Quadrat)


5.3 Information on the Proficiency Test (PT)

Before the PT the participants received the following information in the sample cover letter:

PT number DLA 17-2018

PT name ALM-Verification Milk: 5 Samples containing Milk Powder in CerealPap-Matrix (levels: 0,25 / 1,25 / 2,5 / 12,5 / 25 mg/kg) (and a “blanksample”), Allergenic material: skimmed milk powder

Sample matrix (processing)

Samples 1-6:Cereal Pap Powder/ ingredients: sorghum, rice, maize and buckwheat flour, thiamine and other food additives and the allergenic food skimmed milk powder

Number of samples and sample amount

5 different Samples: 20 g each+ 1 „blank sample“ : 20 g

Storage Samples : room temperature (long term 2 - 10°C)

Intentional use Laboratory use only (quality control samples)

Parameter qualitative (optional: quantitative):Skimmed milk powder (Milk / Milk proteins / Bovine-DNA)Levels: Skimmed milk powder 0,25 / 1,25 / 2,5 / 12,5 / 25 mg/kg

Methods of analysis Analytical methods are optional

Notes to analysis The analysis of PT samples should be performed like a routinelaboratory analysis.In general we recommend to homogenize a representative sampleamount before analysis according to good laboratory practice,especially in case of low sample weights. Preferably the total sampleamount should be homogenized.

Result sheet One qualitative (and optional quantitative) result each should be determined for Samples 1-6. The results should be filled in the result submission file.

Units positive / negative (optional: mg/kg)

Number of digits at least 2

Result submission The result submission file should be sent by e-mail to: [email protected]

Deadline the latest May 11 th 2018

Evaluation report The evaluation report is expected to be completed 6 weeks afterdeadline of result submission and sent as PDF file by e-mail.

Coordinator and contact person of PT

Matthias Besler-Scharf, PhD

* Control of mixture homogeneity and qualitative testings are carried out by DLA. Testing of the content, homogeneity and stability ofPT parameters is subcontracted by DLA.



6. Index of participant laboratories in alphabetical order

[Die Adressdaten der Teilnehmer wurden für die allgemeine Veröffentlichung des Auswerte-Berichts nicht angegeben.]

[The address data of the participants were deleted for publication of the evaluation report.]


SWITZERLAND

ITALY

GREAT BRITAINAUSTRIA

Teilnehmer / Participant Ort / Town Land / CountryGermany

GermanyGermany

GermanyGermanyGermany


7. Index of references

1. DIN EN ISO/IEC 17025:2005; Allgemeine Anforderungen an die Kompetenz von Prüf- und Kalibrierlaboratorien / General requirements for the competence of testing and calibration laboratories

2. DIN EN ISO/IEC 17043:2010; Konformitätsbewertung – Allgemeine Anforderungen an Eignungsprüfungen / Conformity assessment – General requirements for proficien-cy testing

3. ISO 13528:2015 & DIN ISO 13528:2009; Statistische Verfahren für Eignungsprüfun-gen durch Ringversuche / Statistical methods for use in proficiency testing by interlaboratory comparisons

4. ASU §64 LFGB: Planung und statistische Auswertung von Ringversuchen zur Metho-denvalidierung / DIN ISO 5725 series part 1, 2 and 6 Accuracy (trueness and precision) of measurement methods and results

5. Verordnung / Regulation 882/2004/EU; Verordnung über über amtliche Kontrollen zur Überprüfung der Einhaltung des Lebensmittel- und Futtermittelrechts sowie der Bestimmungen über Tiergesundheit und Tierschutz / Regulation on official controls performed to ensure the verification of compliance with feed and food law, animal health and animal welfare rules

6. Evaluation of analytical methods used for regulation of food and drugs; W. Hor-witz; Analytical Chemistry, 54, 67-76 (1982)

7. The International Harmonised Protocol for the Proficiency Testing of Ananlyti-cal Laboratories ; J.AOAC Int., 76(4), 926 – 940 (1993)

8. A Horwitz-like funktion describes precision in proficiency test; M. Thompson,P.J. Lowthian; Analyst, 120, 271-272 (1995)

9. Protocol for the design, conduct and interpretation of method performance stu-dies; W. Horwitz; Pure & Applied Chemistry, 67, 331-343 (1995)

10.Recent trends in inter-laboratory precision at ppb and sub-ppb concentrationsin relation to fitness for purpose criteria in proficiency testing; M. Thomp-son; Analyst, 125, 385-386 (2000)

11.The International Harmonised Protocol for the Proficiency Testing of Analyti-cal Chemistry Laboratories; Pure Appl Chem, 78, 145 – 196 (2006)

12.AMC Kernel Density - Representing data distributions with kernel density esti-mates, amc technical brief, Editor M Thompson, Analytical Methods Committee,AMCTB No 4, Revised March 2006 and Excel Add-in Kernel.xla 1.0e by Royal Socie-ty of Chemistry

13.EURACHEM/CITAC Leitfaden, Ermittlung der Messunsicherheit bei analytischenMessungen (2003); Quantifying Uncertainty in Analytical Measurement (1999)

14.GMP+ Feed Certification scheme, Module: Feed Safety Assurance, chapter 5.7Checking procedure for the process accuracy of compound feed with micro tracersin GMP+ BA2 Control of residues, Version: 1st of January 2015 GMP+ Internatio-nal B.V.

15.MTSE SOP No. 010.01 (2014): Quantitative measurement of mixing uniformity andcarry-over in powder mixtures with the rotary detector technique, MTSE MicroTracers Services Europe GmbH

16.Homogeneity and stability of reference materials; Linsinger et al.; AccredQual Assur, 6, 20-25 (2001)

17.AOAC Official Methods of Analysis: Guidelines for Standard Method PerformanceRequirements, Appendix F, p. 2, AOAC Int (2016)

18.EN ISO/IEC 17034:2016; Konformitätsbewertung - Allgemeine Anforderungen an dieKompetenz von Referenzmaterialherstellern / General requirements for the com-petence of reference material producers

19.ISO Guide 34:2000; General requirements for the competence of reference mater-ial producers

20.DAkkS 71 SD 1/4 016; Ermittlung und Angabe der Messunsicherheit nach Forder-ungen der DIN EN ISO/IEC 17025 (2011) [Estimation and indication of the meas-urement uncertainty]

21.Durchführungsverordnung der Kommission/ Commission Implementing RegulationEU 828/2014; über die Anforderungen an die Bereitstellung von Information-en für Verbraucher über das Nichtvorhandensein oder das reduzierteVorhandensein von Gluten in Lebensmitteln / on the requirements for the



provision of information to consumers on the absence or reduced presenceof gluten in food

22.Taylor et al. (2014) Establishment of reference doses for residues ofallergenic foods: report of the VITAL Expert Panel, Food Chem Toxicol 63:9-17

23.Demmel et al. (2015) Kap. 4.1 Existierende Aktionswerte, in: Allergene inLebensmitteln, Behr's Verlag, Hamburg [Chapter 4.1 Existing Action Levels,in Allergens in Foods]

24.Codex Alimentarius Commission (2010) - Guidelines on performance criteria andvalidation of methods for detection, identification and quantification ofspecific DNA sequences and specific protiens in foods, CAC/GL 74-2010

25.DIN EN ISO 15633-1:2009; Nachweis von Lebensmittelallergenen mitimmunologischen Verfahren - Teil 1: Allgemeine Betrachtungen / Foodstuffs -Detection of food allergens by immunological methods - Part 1: Generalconsiderations

26.DIN EN ISO 15634-1:2009; Nachweis von Lebensmittelallergenen mitmolekularbiologischen Verfahren - Teil 1: Allgemeine Betrachtungen / Foodstuffs- Detection of food allergens by molecular biological methods - Part 1: Generalconsiderations

27.DIN EN ISO 15842:2010 Lebensmittel – Nachweis von Lebensmittelallergenen –Allgemeine Betrachtungen und Validierung von Verfahren / Foodstuffs - Detectionof food allergens - General considerations and validation of methods

28.Ministry of Health and Welfare, JSM, Japan 200629.Working Group Food Allergens, Abbott et al., Validation Procedures for

Quantitative Food Allergen ELISA Methods: Community Guidance and Best PracticesJAOAC Int. 93:442-50 (2010)

30.Working Group on Prolamin Analysis and Toxicity (WGPAT): Méndez et al. Reportof a collaborative trial to investigate the performance of the R5 enzyme linkedimmunoassay to determine gliadin in gluten-free food. Eur J GastroenterolHepatol. 17:1053-63 (2005)

31.DLA Publikation: Performance of ELISA and PCR methods for the determination ofallergens in food: an evaluation of six years of proficiency testing for soy(Glycine max L.) and wheat gluten (Triticum aestivum L.); Scharf et al.; JAgric Food Chem. 61(43):10261-72 (2013)

32.EFSA (2014) Scientific Opinion on the evaluation of allergenic foods and foodingredients for labelling purposes1, EFSA Panel on Dietetic Products, Nutritionand Allergies (NDA), European Food Safety Authority (EFSA), Parma, Italy, EFSAJournal 2014;12(11):3894

33.IRMM, Poms et al.; Inter-laboratory validation study of five differentcommercial ELISA test kits for determination of peanut residues in cookie anddark chocolate; European Commission, Joint Research Centre, Belgium;GE/R/FSQ/D08/05/2004

34.Jayasena et al. (2015) Comparison of six commercial ELISA kits for theirspecificity and sensitivity in detecting different major peanut allergens. JAgric Food Chem. 2015 Feb 18;63(6):1849-55

35.ASU §64 LFGB L 06.00-56 Bestimmung von Sojaprotein in Fleisch undFleischerzeugnissen Enzymimmunologisches Verfahren (2007) [Determination ofsoyprotein in meat and meat products by enzyme immunoassay]

36.ASU §64 LFGB L 00.00-69 Bestimmung von Erdnuss-Kontaminationen inLebensmitteln mittels ELISA im Mikrotiterplattensystem (2003) [Foodstuffs,determination of peanut contamintions in foodstuffs by ELISA inmicrotiterplates]

37.ASU §64 LFGB L 44.00-7 Bestimmung von Haselnuss-Kontaminationen in Schokoladeund Schokoladenwaren mittels ELISA im Mikrotiterplattensystem (2006)[Foodstuffs, determination of hazelnut contamintions in chocolate and chocolateproducts by ELISA in microtiterplates]

38.ASU §64 LFGB L 16.01-9 Untersuchung von Lebenmitteln - Bestimmung von Soja(Glycine max) in Getreidemehl mittels real-time PCR (2016) [Foodstuffs,determination of soya (Glycine max) in cereal flour by real-time PCR]

39.ASU §64 LFGB L 08.00-59 Untersuchung von Lebenmitteln - Nachweis undBestimmung von Senf (Sinapis alba) sowie Soja (Glycine max) in Brühwürsten



mittels real-time PCR (2013) [Foodstuffs, detection and determination ofmustard (Sinapis alba) and soya (Glycine max) in boiled sausages by real-timePCR]

40.ASU §64 LFGB L 08.00-65 Untersuchung von Lebenmitteln - Simultaner Nachweisund Bestimmung von schwarzem Senf (Brassica nigra L.), braunem Senf (Brassicajuncea L.), weißem Senf (Sinapis alba), Sellerie (Apium graveolens) und Soja(Glycine max) in Brühwurst mittels real-time PCR (2017) [Foodstuffs,simultaneous detection and determination of black mustard (Brassica nigra L.),brown mustard (Brassica juncea L.), white mustard (Sinapis alba), celery (Apiumgraveolens) and soya (Glycine max) in boiled sausages by real-time PCR]

41.ASU §64 LFGB L 08.00-66 Untersuchung von Lebenmitteln - Nachweis undBestimmung von Weizen (Triticum L.) und Roggen (Secale cereale) in Brühwurstmittels real-time PCR (2016) [Foodstuffs, detection and determination of wheat(Triticum L.) and rye (Secale cereale) in boiled sausages by real-time PCR]

42.Allergen Data Collection - Update (2002): Cow's Milk (Bos domesticus), BeslerM., Eigenmann P., Schwartz R., Internet Symposium on Food Allergens 4(1): 19-106, http://www.food-allergens.de


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