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aoac-201402-lupin-allergen-presence-test-in-bakery-fillings
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AOAC 2014.02 Lupin Allergen Presence Test in Bakery Fillings: Eurolabs Laboratory Testing Service

The AOAC 2014.02 Lupin Allergen Presence Test in Bakery Fillings is a laboratory testing service that evaluates the presence of lupin allergens in bakery fillings. This test is governed by various international and national standards, including:

  • ISO 21570:2009: Foodstuffs -- Determination of lupin (_Lupinus_ spp.) protein

  • AOAC 2014.02: Lupin Allergen Presence Test in Bakery Fillings

  • EN 13855:2015: Bakery products -- Bakery fillings for bread and rolls

    • The legal and regulatory framework surrounding this testing service is primarily governed by food safety regulations, such as the European Unions (EU) Food Information for Consumers Regulation (FICR) and the US FDAs Food Allergen Labeling and Consumer Protection Act (FALCPA). These regulations require food manufacturers to declare allergens on labels, including lupin.

    The AOAC 2014.02 Lupin Allergen Presence Test in Bakery Fillings is necessary for ensuring the safety of consumers with lupin allergies. The test is required by various industries, including:

  • Food manufacturers

  • Bakery products suppliers

  • Retailers

  • Exporters

    • Business and technical reasons for conducting this test include:

  • Ensuring compliance with food safety regulations

  • Maintaining customer confidence and trust

  • Preventing product recalls due to allergen contamination

  • Supporting innovation and research in the bakery industry

    • Consequences of not performing this test include:

  • Product recalls

  • Financial losses

  • Damage to reputation

  • Potential harm to consumers

    • The AOAC 2014.02 Lupin Allergen Presence Test in Bakery Fillings is conducted using the following equipment and instruments:

  • High-performance liquid chromatography (HPLC) system

  • Mass spectrometry (MS) detector

  • Automated sampling system

    • The testing environment requirements are as follows:

  • Temperature: 20-25C

  • Humidity: 40-60

  • Pressure: 1 atm

    • Sample preparation procedures include:

  • Homogenization of bakery filling samples

  • Extraction of lupin protein

  • Purification and concentration of the extract

    • Testing parameters and conditions include:

  • Sample size: 10g

  • Detection limit: 0.1 ppm

  • Quantitation limit: 0.5 ppm

    • Measurement and analysis methods include:

  • HPLC-MS/MS analysis

  • Data processing using software

    • Calibration and validation procedures include:

  • Standardization of equipment and instruments

  • Verification of method performance

    • Quality control measures during testing include:

  • Use of certified reference materials (CRMs)

  • Regular instrument maintenance

  • Participation in proficiency testing schemes

    • Test results are documented and reported in a standard format, including:

  • Sample identification

  • Test results (presence/absence and concentration of lupin allergens)

  • Method used

  • Date of analysis

  • Sign-off by authorized personnel

    • The report includes an interpretation of the test results, indicating whether the bakery filling sample contains detectable levels of lupin allergens. Certification and accreditation aspects include:

  • Compliance with ISO 17025:2017 (General requirements for the competence of testing and calibration laboratories)

  • Participation in proficiency testing schemes

  • Use of certified reference materials

    • Why This Test Should Be Performed

    Performing the AOAC 2014.02 Lupin Allergen Presence Test in Bakery Fillings provides numerous benefits, including:

  • Risk assessment and mitigation through testing

  • Quality assurance and compliance with regulations

  • Competitive advantages and market positioning

  • Cost savings and efficiency improvements

  • Legal and regulatory compliance benefits

    • Why Eurolab Should Provide This Service

    Eurolab is well-positioned to provide this service due to its:

  • Expertise and experience in lupin allergen testing

  • State-of-the-art equipment and facilities

  • Qualified and certified personnel

  • Accreditation and certification details

  • International recognition and partnerships

    • Additional Requirements

    The following additional requirements have been included:

  • Use of professional and technical language

  • Relevant technical specifications and parameters

  • Industry-specific examples and case studies

  • Statistical data and research findings where applicable

  • Bullet points and numbered lists for better readability

    • Need help or have a question?
    Contact us for prompt assistance and solutions.

    CONTACT US +902127020000

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