Validation procedures for quantitative gluten ELISA methods: AOAC allergen community guidance and best practices

Terry B. Koerner, Michael Abbott, Samuel Benrejeb Godefroy, Bert Popping, Jupiter M. Yeung, Carmen Diaz-Amigo, James Roberts, Steve L. Taylor, Joseph L. Baumert, Franz Ulberth, Paul Wehling, Peter Koehler

Research output: Contribution to journalArticlepeer-review

47 Scopus citations


The food allergen analytical community is endeavoring to create harmonized guidelines for the validation of food allergen ELISA methodologies to help protect food-sensitive individuals and promote consumer confidence. This document provides additional guidance to existing method validation publications for quantitative food allergen ELISA methods. The gluten-specific criterion provided in this document is divided into sections for information required by the method developer about the assay and information for the implementation of the multilaboratory validation study. Many of these recommendations and guidance are built upon the widely accepted Codex Alimentarius definitions and recommendations for gluten-free foods. The information in this document can be used as the basis of a harmonized validation protocol for any ELISA method for gluten, whether proprietary or nonproprietary, that will be submitted to AOAC and/or regulatory authorities or other bodies for status recognition. Future work is planned for the implementation of this guidance document for the validation of gluten methods and the creation of gluten reference materials.

Original languageEnglish (US)
Pages (from-to)1033-1040
Number of pages8
JournalJournal of AOAC International
Issue number5
StatePublished - Sep 2013

ASJC Scopus subject areas

  • General Medicine


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