The Validation of the RIDA®QUICK Gliadin for AOAC Research Institute. (23rd November 2019)

• Record Type: Journal Article
• Authors: Lacorn, Markus; Weiss, Thomas; Klass, Nicole; Bird, Patrick; Benzinger, M Joseph; Agin, James; Goins, David
• Is Part Of: Journal of AOAC International. Volume 101:Number 5(2018)
• Page Start: 1548
• Page End: 1557
• Publication Date: 2019-11-23
• Subjects: Agricultural chemistry -- Periodicals; Food -- Analysis -- Periodicals; 543
• DOI: 10.5740/jaoacint.17-0467
• Languages: English
• ISSNs: 1060-3271

Abstract

Abstract: RIDA ® QUICK Gliadin is an immuno-chromatographic test for the detection of gluten in foods, on surfaces, and in Cleaning-in-Place (CIP) waters. This test kit has been adopted as Final Action AOAC INTERNATIONAL Official Methods of Analysis SM 2015.16 for gluten in corn products. The assay is based on the monoclonal antibody R5, which recognizes gluten in wheat, barley, and rye. Four different surfaces were contaminated with a gliadin material and analyzed by a direct swabbing of the surface with the dip-stick. The outcome was an LOD95% concentration of the assay between 1.6 and 3.0 μg/100 cm 2 gluten. For CIP waters that contain cleansing reagents, 100% positive results were obtained for minimum gluten concentration between 50 and 100 ng/mL. If the CIP water does not contain these reagents, the minimum detectable gluten level is 10 ng/mL. The independent validation study consisted of a method comparison study of recovery from a CIP solution and from a stainless-steel surface. The test kit was evaluated at six different concentration levels for both matrices, with 20 or 30 replicates per concentration level. The probability of detection was calculated for each contamination level. Additionally, the LOD95% concentration was estimated for each matrix analyzed.