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|Title:||The feasibility of harmonising gluten ELISA measurements|
|Authors:||RZYCHON MALGORZATA; BROHEE MARCEL; CORDEIRO RAPOSO FERNANDO; HARASZI RÈKA; ULBERTH FRANZ; O'CONNOR GAVIN|
|Citation:||FOOD CHEMISTRY vol. 234 p. 144-154|
|Publisher:||ELSEVIER SCI LTD|
|Type:||Articles in periodicals and books|
|Abstract:||Many publications have highlighted that routine ELISA methods do not give rise to equivalent gluten content measurement results. In this study we assess this variation between results and its likely impact on the enforcement of the EU gluten-free legislation. This study systematically examines the feasibility of harmonization of gluten ELISA assays by the introduction of: a common extraction procedure; a common calibrator such as a pure gluten extract and an incurred matrix material. The comparability of measurements is limited by a weak correlation between kit results caused by differences in the selectivity of methods. This lack of correlation produces bias that cannot be corrected by using reference materials alone. The use of a common calibrator reduced the between-assay variability to some extent but variation due to differences in selectivity of the assays was unaffected. Consensus on robust markers and their conversion to “gluten content” are required.|
|JRC Directorate:||Health, Consumers and Reference Materials|
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