BS EN 17855:2024

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Foodstuffs. Minimum performance requirements for quantitative measurement of the food allergens milk, egg, peanut, hazelnut, almond, walnut, cashew, pecan nut, brazil nut, pistachio nut, macadamia nut, wheat, lupine, sesame, mustard, soy, celery, fish, molluscs and crustaceans

Published By	Publication Date	Number of Pages
BSI	2024	22

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Categories: 07.100.30 - Food microbiology, BSI

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Description

This document specifies minimum performance requirements for methods that quantify the food allergens milk, egg, peanut, hazelnut, almond, brazil nut, macadamia nut, cashew, pistachio nut, walnut, pecan nut, lupine, sesame, mustard, soy, celery, fish, molluscs, crustaceans, and wheat in raw and processed foodstuffs. Within the scope of this document, minimum requirements for an LOQ (Limit of Quantification) will be derived from threshold data of allergic consumers. For quantitative antibody-based methods, a normative annex will describe what specific information the method developer needs to deliver and how performance characteristics shall be validated. Regarding PCR and LC-MS/MS, information on performance characteristics are in parts covered by EN 15634-1 and EN 17644. This document does not apply to fragmented or hydrolysed food allergens, such as casein hydrolysates or soy sauce. It also does not apply to methods that deliver qualitative results only. Methods that cover gluten-containing cereals (wheat, rye, and barley) with regard to coeliac disease are covered by EN 17254.

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PDF Pages	PDF Title
2	undefined
8	1 Scope 2 Normative references 3 Terms and definitions
13	4 Deduction of LOQ requirements
15	5 Minimum performance requirements for allergenic food commodities
16	Annex A (informative)Quantitative antibody-based methods: Validation of performance characteristics by method developers A.1 General information on the test system A.2 Method validation A.2.1 General A.2.2 Incurred samples
17	A.2.3 Limit of Detection (LOD) A.2.3.1 General A.2.3.2 Procedure A.2.4 Limit of Quantification (LOQ) A.2.4.1 General A.2.4.2 Procedure A.2.5 Trueness A.2.5.1 General A.2.5.2 Procedure A.2.6 Recovery A.2.6.1 General
18	A.2.6.2 Procedure A.2.7 Precision: RSDr, RSDR A.2.8 Specificity A.2.9 Cross reactivity A.2.9.1 General A.2.9.2 Procedure A.2.10 Interference A.2.10.1 General A.2.10.2 Procedure
19	A.2.11 Dilutability of sample extracts A.2.11.1 General A.2.11.2 Procedure A.2.12 Robustness A.2.12.1 General A.2.12.2 Procedure A.2.13 Stability A.2.14 Measurement uncertainty

Additional information

Status	Definitive
Pages	22
Publication Date	2024-05-17
ISBN	978 0 539 21218 1
Standard Number	BS EN 17855:2024
Title	Foodstuffs. Minimum performance requirements for quantitative measurement of the food allergens milk, egg, peanut, hazelnut, almond, walnut, cashew, pecan nut, brazil nut, pistachio nut, macadamia nut, wheat, lupine, sesame, mustard, soy, celery, fish, molluscs and crustaceans
Identical National Standard Of	EN 17855
Descriptors	Food, Food technology, Testing, Food testing, Performance evaluation, Performance testing, Measurement, Quantitative analysis, Allergies
Publisher	BSI
Committee	AW/275
ICS Codes	07.100.30 - Food microbiology

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BS EN 17855:2024

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