EUROLAB
real-time-pcr-soy-allergen-testing-as-per-aoac-guidelines
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 Allergen Testing for 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 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

Real-Time PCR Soy Allergen Testing as per AOAC Guidelines: Eurolabs Laboratory Testing Service

Real-Time PCR Soy Allergen Testing as per AOAC Guidelines is a laboratory testing service that involves the detection of soy allergens in food products. This test is governed by various international and national standards, which are outlined below.

International Standards:

  • ISO 21570:2009 - Food safety -- Method for the detection of genetically modified organisms (GMOs) and derived products
  • ISO 22116:2015 - Food safety -- Methods for the detection of genetically modified organisms (GMOs) and derived products
  • ASTM E2917-12(2018) - Standard Practice for Analysis of Soybean Oil by Gas Chromatography
  • National Standards:

  • TSE (Turkish Standards Institution): TS EN ISO 21570:2009 and TS EN ISO 22116:2015
  • EU: Regulation (EC) No. 1829/2003, Annex II, List A
  • US: FDA Guidance for Industry: Voluntary Labeling of Bioengineered Foods
  • Standard Development Organizations:

  • International Organization for Standardization (ISO)
  • American Society for Testing and Materials (ASTM)
  • European Committee for Standardization (CEN)
  • Evolution of Standards:

    Standards evolve over time to reflect advances in technology, new scientific knowledge, and changing regulatory requirements. The development of standards involves a collaborative process between experts from industry, academia, and government.

    Standard Numbers and Scope:

  • ISO 21570:2009 - Food safety -- Method for the detection of genetically modified organisms (GMOs) and derived products
  • Scope: Detection of GMOs and derived products in foodstuffs using PCR-based methods

  • ISO 22116:2015 - Food safety -- Methods for the detection of genetically modified organisms (GMOs) and derived products
  • Scope: Detection of GMOs and derived products in foodstuffs using PCR-based methods

    Standard Compliance Requirements:

    Compliance with these standards is mandatory for laboratories that perform Real-Time PCR Soy Allergen Testing as per AOAC Guidelines.

    Business and Technical Reasons for Conducting Real-Time PCR Soy Allergen Testing:

    This test is necessary to ensure the safety of consumers by detecting soy allergens in food products. The consequences of not performing this test can be severe, including consumer harm and reputational damage.

    Industries and Sectors that Require This Testing:

  • Food manufacturers
  • Processors
  • Distributors
  • Retailers
  • Risk Factors and Safety Implications:

    Consumers with soy allergies may experience adverse reactions if they consume food products containing soy allergens. These reactions can range from mild to severe.

    Quality Assurance and Quality Control Aspects:

    Eurolabs Real-Time PCR Soy Allergen Testing service is conducted in accordance with international quality standards, including ISO 17025.

    Step-by-Step Explanation of the Test:

    1. Sample preparation

    2. DNA extraction

    3. PCR amplification

    4. Detection and quantitation

    5. Data analysis

    Testing Equipment and Instruments Used:

  • Real-Time PCR instrument
  • Thermal cycler
  • Microcentrifuge
  • Pipettes
  • Testing Environment Requirements:

  • Temperature: 20-25C
  • Humidity: 50-60
  • Pressure: Ambient pressure
  • Sample Preparation Procedures:

    1. Sample collection and storage

    2. Homogenization

    3. DNA extraction

    Testing Parameters and Conditions:

  • Reaction volume: 10 μL
  • PCR cycle number: 40 cycles
  • Annealing temperature: 58C
  • Measurement and Analysis Methods:

  • Real-Time PCR data analysis software
  • Quantitation using standard curves
  • Calibration and Validation Procedures:

  • Calibration of equipment
  • Validation of methods
  • Quality Control Measures During Testing:

  • Quality control samples
  • Internal standards
  • Data Collection and Recording Procedures:

  • Data collection using real-time PCR instrument
  • Data recording and storage
  • Testing Timeframes and Duration:

  • Sample preparation: 1 hour
  • PCR amplification: 2 hours
  • Detection and quantitation: 2 hours
  • Sample Size Requirements and Statistical Considerations:

  • Minimum sample size: 10 samples per batch
  • Statistical analysis using ANOVA and regression analysis
  • How Test Results Are Documented and Reported:

    Results are documented in a detailed report that includes:

  • Sample identification
  • Test results
  • Data analysis
  • Conclusion
  • Report Format and Structure:

    The report is formatted according to international standards, including ISO 17025.

    Persuasive Reporting:

    Eurolabs Real-Time PCR Soy Allergen Testing service provides accurate and reliable test results that can be used to make informed decisions about product safety.

    Why Choose Eurolab for Your Real-Time PCR Soy Allergen Testing Needs?

  • Accurate and reliable test results
  • Experienced laboratory staff
  • State-of-the-art equipment
  • Compliance with international standards
  • By choosing Eurolabs Real-Time PCR Soy Allergen Testing service, you can ensure the safety of your consumers while maintaining a strong reputation in the industry.

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

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