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HomeDetermination of the mass fraction of total hen’s egg and total cow’s milk protein in cookies
AL-25/01 proficiency test report
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The European Network of Food Allergen Detection Laboratories (ENFADL), hosted by the Joint Research Centre (JRC) of the European Commission, organised a proficiency testing round (PT) designated as “AL-25/01”. This PT was designed for the determination of the mass fraction of total hen’s egg protein and total cow’s milk protein in cookies, in support of Regulation (EU) 1169/2011 and (EC) 178/2002. Nineteen ENFADL laboratories, five OCLs, and four research/commercial laboratories participated. While laboratories achieved satisfactory performance for total cow’s milk protein, fewer demonstrated satisfactory performance for total hen’s egg protein, likely due to reduced recoveries in heat-treated matrices. The exercise highlights the importance of careful test kit selection and method verification.
- Offentliggjort:
- Emner: Fødevareteknologi og -sikkerhed
- Emne: allergi , animalsk protein , forskningsmetode , forsøg , fødevaresikkerhed , konditorivirksomhed , levnedsmiddellovgivning , mælk , mælkeprotein , æg
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| ISSN 1831-9424 | ISBN 978-92-68-39843-2 | DOI 10.2760/2743795 | Katalognummer KJ-01-26-202-EN-N |
- Released on EU publications website:
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