The PROCESS of PT rounds ptAL01 - 09 + 13:
Two Samples (25g each) with the Allergens in a Food Matrix (Samples A + B), as cheese, pastry, cocoa
spread or boiled sausage are provided for qualitative and quantitative determination. One of these samp-
les contains the spiked or incurred allergen(s). Incurred allergens were added at the same time as the
other food matrix ingredients and processed in the matrix (e.g. baked or cooked).
The third sample, the "Spiking Level Sample" (Sample SP) (15g) contains the same allergens in potato
powder, a simple matrix without interfering compounds and without further processing in similar amounts (at
the „spiking level“).
The evaluation of results will be qualitative and quantitative. Quantitative statistics with z-scores will be
done with the target values from the consensus values of partcipants' results (≥ 5 results) and from the
known gravimetrically spiked values.
Recovery rates and recovery z-scores are calculated for every single quantitative result of the "positive"-
samples and the "Spiking Level Samples", regardless which method was applied. By comparing the recovery
rates in tabular form, the influence of the food matrix and processing on the performance of the analytical
method can be directly seen.
Any suitable method can be applied for analysis, in particular ELISA, LFD, PCR and LC-MS.
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