Determination of the mass fraction of total hen’s egg protein and total cow’s milk protein in cookies
AL-20/01 Proficiency Test Report
The European Network of Food Allergen Detection Laboratories (ENFADL), hosted by the Joint Research Centre (JRC) of the European Commission, organised a proficiency testing round (PT) designated as “AL-20/01”. This PT was designed for the determination of the mass fraction of total hen’s egg protein and total cow’s milk protein in cookies, in support of Regulation (EU) 1169/2011 and (EC) 178/2002. Nineteen ENFADL laboratories and two national official control laboratories registered and reported results. The PT test item consisted of baked cookies prepared and characterised by the JRC. Laboratory performance was assessed using z’ and zeta scores for total cow’s milk protein, and D% for total hen’s egg protein, in accordance with ISO 13528:2022. Eighty percent of the reporting laboratories achieved satisfactory performance (based on z’ score) for the analysis of total cow’s milk protein, indicating their capability to monitor its fraction in cookies in support to the relevant regulations. In contrast, all laboratories significantly underestimated the results for total hen’s egg proteins, highlighting the difficulty of accurately quantifying this allergen in heat treated cookies. This report summarises the outcome of AL-20/01.
CUBERO LEON Elena;
NØRGAARD Jørgen Vinther;
DEHOUCK Pieter;
ROBOUCH Piotr;
2024-11-15
Publications Office of the European Union
JRC139588
978-92-68-21764-1 (online),
1831-9424 (online),
EUR 40101,
OP KJ-01-24-127-EN-N (online),
https://publications.jrc.ec.europa.eu/repository/handle/JRC139588,
10.2760/2067292 (online),
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