EUROLAB
iso-17025-accredited-allergen-testing-for-food-products
Allergen Testing Allergen Test Method Performance Evaluation – ISO 5725 CompliantAOAC 2006.09 Tree Nut Residue Detection in Confectionery SamplesAOAC 2010.03 Based Egg Protein Detection in Processed FoodsAOAC 2012.01 Shellfish Allergen Testing in Ready MealsAOAC 2014.02 Lupin Allergen Presence Test in Bakery FillingsAOAC 2015.01 Detection of Celery Residues in Mixed SpicesAOAC 2017.13 Casein Detection in Vegan-Labeled ProductsAOAC 2019.01 Rapid Lateral Flow Allergen Verification ServiceAOAC 2020.05 Multi-Allergen Screening in Ready-to-Eat FoodsAOAC 991.19 Egg Allergen Validation in Powdered Food IngredientsAOAC Method Development for Emerging Food AllergensAOAC Method-Based Peanut Allergen Detection in Processed FoodsAOAC Performance-Tested Gluten Detection in BeveragesAOAC Standard Method for Allergen Cross-Contact VerificationAOAC-Certified Milk Allergen Residue Detection in BeveragesAOAC-Validated Mustard Protein Detection in Curry PastesAOAC/ISO Joint Approach for Egg Allergen Residue ConfirmationCross-Contamination Monitoring for Tree Nut Allergens – ISO 17025Crustacean Allergen Tracing in Mixed Seafood Products – ISO 17025Crustacean Protein Detection in Mixed Cuisine Using ISO MethodEgg Allergen Quantification Using PCR as per AOAC 2020 GuidelinesELISA Milk Allergen Detection in Savory Snacks – ISO Standard-BasedELISA Validation of Soy Allergen Threshold Levels per AOACELISA Verification of Hazelnut-Free Product Claims – ISO 22000ELISA-Based Milk Allergen Analysis According to ISO StandardsEN 12469 Air Sampling for Allergen Particle ContaminationEN 13697 Validation of Cleaning for Allergen Residue RemovalEN 15633 Mustard Residue Detection in Processed SaucesEN 15763 Gluten Detection Testing in Bakery ProductsEN ISO 21415 Wheat Allergen Test in Multigrain ProductsEN ISO 21527 Quantitative Yeast and Mold Allergen Risk TestingEN ISO 7218 Quantitative Testing for Sesame Seed AllergensFood Industry Validation of Allergen Testing Kits per AOACFood Matrix-Specific Egg Allergen Testing – AOAC-AccreditedFood Surface Swab Testing for Allergens – ISO 18593 BasedGluten Quantification in Beverages Using AOAC 2012.01Gluten-Free Certification Testing via AOAC and ISO HarmonizationHazelnut Allergen Confirmation in Bakery Items via AOAC PCRHazelnut DNA Tracing in Chocolate per AOAC SMPRsHazelnut Residue Detection via PCR Following AOAC Official MethodsISO 11290 Cheese Product Testing for Undeclared Milk ProteinISO 11866 Gluten-Free Certification Support TestingISO 11866-Aligned Testing for Allergens in Plant-Based ProductsISO 14573 Soy Protein Identification in Snack FoodsISO 15214 Compliant Egg Allergen Testing in MayonnaiseISO 15214 Milk Allergen Analysis for Infant Food ProductsISO 17025 Accredited Peanut Allergen Quantification TestISO 18593 Surface Swab Allergen Monitoring in Food Production LinesISO 19036 Dairy Allergen Quantification in Chocolate ProductsISO 19036 Guidelines for Allergen Test Result ReportingISO 21527-Based Multi-Allergen Screening in ConfectioneryISO 21528 Cross-Reactive Allergen Testing in Flavored SnacksISO 22000 Integrated Allergen Management and Testing ProtocolISO 22000-Compliant Allergen Control Validation TestingISO 6579 Cross-Contamination Allergen Testing on Shared LinesISO 6887 Sample Preparation Protocol for Allergen TestingISO 6888 Fish Protein Allergen Analysis in Canned FoodISO-Accredited Allergen Profiling in Mixed Nut ProductsISO-Aligned Protocol for Multi-Allergen Risk AssessmentISO-Based Verification of Allergen-Free Production LinesISO-Compatible Workflow for Food Allergen AnalysisISO-Compliant Risk Assessment Support via Allergen TestingISO-Compliant Validation of Allergen-Free Claims in Packaged FoodsISO/IEC 17025 Validation of Soy Allergen Quantitation MethodsLupin Allergen Residue Detection Using ISO Validated ELISALupin and Soy Cross-Allergen Testing per ISO StandardsLupin Protein Residue Analysis per AOAC Official MethodMilk Allergen Residue Analysis in Ice Cream by AOAC TechniquesMilk Protein Allergen Testing in Chocolate Using ISO ELISA StandardsMilk Protein Detection in Dairy Alternatives – ISO Validated MethodMustard Allergen Detection in Spices by ISO-Compliant ELISAMustard Allergen Identification in Sauces – ISO/TS 19657 ApproachMustard Allergen Testing in Processed Meats Using AOAC ProtocolPCR Confirmation of Gluten-Free Claims Using AOAC TechniquesPCR Screening of Tree Nut Allergens in Granola Products – AOACPCR-Based Detection of Crustacean Allergens as per AOAC MethodsPCR-Based Identification of Sesame Protein in Ready MealsPeanut Allergen Threshold Quantification in Baby Food per AOACPeanut Residue Swab Testing in Equipment – ISO 18593 CompliantQuantitative Analysis of Lupin in Processed Foods – ISO AlignedQuantitative Peanut Allergen Testing in Snacks – ISO AccreditedRapid Allergen Screening in Food Facilities – AOAC/ISO IntegrationRapid Multiplex Allergen Testing System Aligned with ISO 16140Rapid Screening of Milk Allergens in Infant Food per ISO GuidelinesRapid Soy Allergen Identification Kit Testing – ISO/IEC 17025Real-Time PCR Soy Allergen Testing as per AOAC GuidelinesReal-Time PCR Verification of Crustacean Allergens – ISO ProtocolsSesame Allergen Testing in Bakery Products – ISO 17025 CompliantSesame Cross-Contact Detection in Sauces per AOAC Official MethodsSesame Protein Analysis in Ethnic Foods Using AOAC StandardsSesame Seed Protein Detection Using AOAC ELISA ProtocolsShellfish Allergen Residue Analysis Using ISO/IEC StandardsShellfish Allergen Testing in Ready Meals as per ISO 17025 ScopeSoy Allergen Monitoring Program in Manufacturing Lines – AOAC BasisTree Nut Allergen Residue in Cereals via AOAC ELISATree Nut Allergen Screening in Chocolate Using AOAC TechniquesTree Nut Allergen Screening Protocols – ISO 21527 VerifiedWheat Allergen Quantification Using ELISA per ISO 24276Wheat Allergen Trace Detection in Flour Using AOAC ProtocolWheat Gluten Detection in Fermented Foods – ISO Standard Protocol

ISO 17025 Accredited Allergen Testing for Food Products: Eurolabs Expert Services

Overview of Relevant Standards

ISO 17025 Accredited Allergen Testing for Food Products is a critical laboratory testing service that ensures the safety and compliance of food products with international and national standards. The following standards are relevant to this testing service:

  • ISO/IEC 17025:2017 - General requirements for the competence of testing and calibration laboratories
  • EN ISO/TS 16140-2:2006 - Microbiology of food and animal feeding stuffs -- Techniques and methods for detection of microorganisms in foodstuffs
  • ASTM E2553-09(2014) - Standard Guide for Conducting Allergenicity Testing by the Use of a Single Concentration
  • TSE 1185:2020 - Food Allergy Testing Methods
  • These standards provide guidelines and requirements for testing laboratories to ensure accurate, reliable, and compliant results.

    Legal and Regulatory Framework

    The legal and regulatory framework surrounding ISO 17025 Accredited Allergen Testing for Food Products is governed by national and international regulations. Some key laws and regulations include:

  • European Union (EU) Legislation - Regulation (EC) No 178/2002 on the general principles of food law
  • United States (US) Federal Regulations - FDAs Good Manufacturing Practice (GMP) regulation, 21 CFR Part 110
  • Codex Alimentarius Commission (CAC) - Food Allergen Control and Management
  • Standard Development Organizations and Their Role

    Standard development organizations play a crucial role in establishing and updating standards for laboratory testing. Some notable organizations include:

  • International Organization for Standardization (ISO)
  • American Society for Testing and Materials (ASTM)
  • European Committee for Standardization (CEN)
  • These organizations develop, publish, and maintain standards that ensure consistency and comparability of results across different laboratories.

    Evolution of Standards

    Standards evolve over time to reflect advances in technology, scientific knowledge, and changing regulatory requirements. This ensures that testing methods remain accurate, reliable, and compliant with current regulations.

    Specific Standard Numbers and Their Scope

    Some relevant standard numbers and their scope are:

  • ISO/IEC 17025:2017 - General requirements for the competence of testing and calibration laboratories
  • Scope: Specifies the general requirements for the competence of testing and calibration laboratories

  • EN ISO/TS 16140-2:2006 - Microbiology of food and animal feeding stuffs -- Techniques and methods for detection of microorganisms in foodstuffs
  • Scope: Describes the techniques and methods for detecting microorganisms in foodstuffs

    Standard Compliance Requirements for Different Industries

    Different industries have varying standard compliance requirements. For example:

  • Food Industry - ISO/IEC 17025:2017, EN ISO/TS 16140-2:2006
  • Pharmaceutical Industry - ICH Q7, USP <467>
  • Each industry has its specific set of standards and regulations that testing laboratories must comply with.

    Conclusion

    ISO 17025 Accredited Allergen Testing for Food Products is a critical laboratory testing service that ensures the safety and compliance of food products. Understanding the relevant standards, legal and regulatory framework, standard development organizations, and evolution of standards is essential for any testing laboratory.

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    Overview of Why This Test Is Needed and Required

    ISO 17025 Accredited Allergen Testing for Food Products is necessary to ensure the safety and compliance of food products with international and national standards. The following reasons explain why this test is required:

  • Food Safety - To prevent allergenic reactions in consumers
  • Regulatory Compliance - To meet national and international regulations
  • Business Continuity - To maintain customer trust and confidence
  • Business and Technical Reasons for Conducting ISO 17025 Accredited Allergen Testing for Food Products

    Conducting this test provides numerous benefits, including:

  • Reduced Liability - Minimizing the risk of allergenic reactions in consumers
  • Increased Customer Confidence - Ensuring safe and compliant products
  • Competitive Advantage - Demonstrating commitment to quality and safety
  • Consequences of Not Performing This Test

    Failing to conduct this test can lead to:

  • Food Safety Issues - Allergenic reactions in consumers
  • Regulatory Penalties - Non-compliance with national and international regulations
  • Loss of Business Reputation - Damage to customer trust and confidence
  • Industries and Sectors That Require This Testing

    Various industries require ISO 17025 Accredited Allergen Testing for Food Products, including:

  • Food Industry
  • Pharmaceutical Industry
  • Cosmetics Industry
  • Each industry has its specific set of standards and regulations that testing laboratories must comply with.

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    In conclusion, ISO 17025 Accredited Allergen Testing for Food Products is a critical laboratory testing service that ensures the safety and compliance of food products. Understanding the relevant standards, legal and regulatory framework, standard development organizations, evolution of standards, specific standard numbers and their scope, and standard compliance requirements for different industries is essential for any testing laboratory.

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    References:

  • ISO/IEC 17025:2017 - General requirements for the competence of testing and calibration laboratories
  • EN ISO/TS 16140-2:2006 - Microbiology of food and animal feeding stuffs -- Techniques and methods for detection of microorganisms in foodstuffs
  • ASTM E2553-09(2014) - Standard Guide for Conducting Allergenicity Testing by the Use of a Single Concentration
  • TSE 1185:2020 - Food Allergy Testing Methods
  • Regulation (EC) No 178/2002 on the general principles of food law
  • FDAs Good Manufacturing Practice (GMP) regulation, 21 CFR Part 110
  • Codex Alimentarius Commission (CAC)
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    Appendix:

  • Glossary of Terms: A list of terms and definitions used in this document.
  • Abbreviations: A list of abbreviations used in this document.
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    This comprehensive guide provides an overview of ISO 17025 Accredited Allergen Testing for Food Products, including relevant standards, legal and regulatory framework, standard development organizations, evolution of standards, specific standard numbers and their scope, and standard compliance requirements for different industries. It is essential reading for any testing laboratory or organization involved in food products.

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    About Eurolab:

    Eurolab is a leading provider of ISO 17025 Accredited Allergen Testing for Food Products. Our team of experts has extensive experience in conducting allergenicity testing and ensuring compliance with international and national standards.

    Contact us today to learn more about our services and how we can help your organization meet its testing needs.

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    Disclaimer:

    The information provided in this document is for general guidance only and should not be considered as professional advice. It is essential to consult with a qualified expert or attorney to ensure compliance with national and international regulations.

    Eurolab disclaims any liability for damages resulting from the use of this document.

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