ICC International Association for Cereal Science and Technology

Vienna, Austria

ICC International Association for Cereal Science and Technology

Vienna, Austria
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Jbeily A.C.,Lebanese University | Haubelt G.,Haubelt Laborgerate GmbH | Myburgh J.,Laboratory for Flour and Grain Investigation | Svacinka R.,ICC International Association for Cereal Science and Technology
Quality Assurance and Safety of Crops and Foods | Year: 2014

The rheological assessment of the physical characteristics of wheat dough plays a crucial role in food industries. The introduction of ICC standard no. 179 Haubelt Flourgraph E 6 emphasises the importance of continuously developing methods to assess the physical properties of wheat dough. The aim of this multinational collaborative study is to measure the performance of this equipment for the validation of the draft standard method. The ring test for Flourgraph E 6 was organised and performed under the responsibility of Haubelt Laborgeräte GmbH. Ten laboratories participated in the ring, performing the test method on 5 flours of different rheological properties in addition to one sample investigated in duplicate (blind), results were collected by Haubelt Laborgeräte GmbH and the data forwarded to ICC's technical director for statistical evaluation of accuracy (trueness and precision) of measurement for the water absorption, dough development time and dough stability according to the requirements of ISO 5725 part 1, 2 and 6. The relationship between standard deviation of repeatability, reproducibility (sr, sR) and the mean values cannot be described sufficiently by a linear regression line. However the calculation of the mean repeatability and reproducibility as percentage of the mean value, respectively, helped to summarise and clarify the ring test results in a simple and brief way. The results of all three parameters (water absorption, dough development time, dough stability) had the standard deviation of reproducibility higher than the standard deviation of repeatability and in 10% of all cases sR = sr. © 2014 Wageningen Academic Publishers.


Jbeily A.C.,Lebanese University | Haubelt G.,Haubelt Laborgerate GmbH | Myburgh J.,Laboratory for Flour and Grain Investigation | Svacinka R.,ICC International Association for Cereal Science and Technology
Quality Assurance and Safety of Crops and Foods | Year: 2014

Measuring the tensile properties of dough is one of the most important techniques used to assess the quality of flours used for bread making. The introduction of ICC standard 180 Haubelt Flourgraph E 7 has the aim of introducing new equipment using a universal technique to quantify the values of measured variables that would characterise rheometric elements as: dough formation, properties of dough formation and its visco-elastic properties. The aim of this multinational collaborative study is to measure the performance of this equipment for the validation of the draft standard. The ring test for E 7 was organised and performed under the responsibility of Haubelt Laborgeräte GmbH. Ten laboratories participated in the ring, performing the test method on 5 flours of different rheological properties in addition to one sample investigated in duplicate (blind). Results were collected by the Haubelt company and the data forwarded to ICC's technical director for statistical evaluation of accuracy (trueness and precision) of measurement for energy, resistance to extension and extensibility at the intervals of 45, 90, and 135 minutes of resting time according to the requirements of ISO 5725 part 1, 2 and 6. The relationship between standard deviations and mean values can sufficiently be described by a linear regression. This means that for repeatability and reproducibility no fixed value can be derived. Calculation of the average repeatability and reproducibility as percentage of the mean may help to summarise the results of this ring test in a simple and condensed manner. © 2014 Wageningen Academic Publishers.


Abbott M.,Health Canada | Hayward S.,Health Canada | Ross W.,Health Canada | Godefroy S.B.,Health Canada | And 10 more authors.
Journal of AOAC International | Year: 2010

This document provides supplemental guidance on specifications for the development and implementation of studies to validate the performance characteristics of quantitative ELISA methods for the determination of food allergens. It is intended as a companion document to other existing publications on method validation. The guidance is divided into two sections: information to be provided by the method developer on various characteristics of the method, and implementation of a multilaboratory validation study. Certain criteria included in the guidance are allergen-specific. Two food allergens, egg and milk, are used to demonstrate the criteria guidance. These recommendations will be the basis of the harmonized validation protocol for any food allergen ELISA method, whether proprietary or nonproprietary, that will be submitted to AOAC and/or regulatory authorities or other bodies for status recognition. Regulatory authorities may have their own particular requirements for data packages in addition to the guidance in this document. Future work planned for the implementation and validation of this guidance will include guidance specific to other priority allergens.


Zuo H.,Sichuan University | Xie Z.,Sichuan University | Ding X.,Sichuan University | Zhang W.,Sichuan University | And 5 more authors.
Quality Assurance and Safety of Crops and Foods | Year: 2011

Introduction: Salmonella, Shigella and Escherichia coli O157: H7 are major foodborne pathogens that cause gastrointestinal diseases worldwide. Apart from food contamination, fecal pollution has been consistently associated with the transmission of these pathogens, and their rapid detection in food and stools is of significance for food safety. However, a variety of factors associated with these complex samples can decrease the sensitivity and specificity of molecular-based methods for detection of these pathogens. Objectives: The aim of this study was to develop a DNA-based method for the simultaneous detection of E. coli O157: H7, Salmonella and Shigella in stool and food samples. Methods: In this study, a novel magnetic capture-multiplex polymerase chain reaction (PCR) assay was developed and its potential to detect the target pathogens in stool and food samples (including chicken, cucumbers and cooked rice) was tested. Results: The results showed that the magnetic particles (MPs) used in the study had a high capacity for bacterial adsorption. The pretreatment protocol, which included the pathogen concentration by MPs, was developed and the sensitivity of the assay was approximately 10° colony-forming unit (CFU)g -1 in food and 1-10CFUs per stool sample, following an enrichment step. The assay could be completed within 12h, and was comparable in performance with conventional culture methods, which require several days to complete. Conclusion: The assay combines MP-based magnetic capture with multiplex PCR, and offers an efficient, rapid, sensitive and inexpensive alternative for the routine detection of foodborne pathogenic bacteria. © 2011 Blackwell Publishing Ltd.


Rose M.,UK Environment Agency | Poms R.,ICC International Association for Cereal Science and Technology | Poms R.,ESR Institute for Environmental Science and Research | MacArthur R.,UK Environment Agency | And 2 more authors.
Quality Assurance and Safety of Crops and Foods | Year: 2011

Monitoring and Quality Assurance in the Food Supply Chain is a Network of Excellence funded by the European Union. This Network of Excellence aims to make food safer by harmonizing the quality of methods used for food control. Part of this process involves the development and validation of new methods, including rapid methods and emerging technologies; the production of practical harmonized guidance on method validation and criteria for analytical methods; and the production of reference and testing materials to be used for food control. New technologies and analytical research enable us to measure new and emerging food contaminants and other chemicals that may be a threat to the health of the consumer. Once risk assessment confirms the threat, legislation may be enacted to limit the amount of these chemicals present in food that is sold. In order to enforce this legislation it is necessary to be able to detect the presence of chemical and measure its concentration in food. Hence, the consumer protection provided by enforcement depends on how well the measurement method performs. We need to be confident that measurement methods are performing sufficiently well to protect the consumer, without leading to the rejection of large quantities of food that comply with legislation. A number of approaches that can be used to provide confidence include: the use of standard methods, the use of analytical criteria that describe the performance of a method, and consideration of fitness for purpose based on measurement uncertainty. This paper examines the utility and ease of application of the different approaches. In addition a simple method for assessing fitness for purpose, the uncertainty profile, is discussed. © Crown [2011].


Poms R.E.,ICC International Association for Cereal Science and Technology | Mills C.,UK Institute of Food Research | Popping B.,Eurofins
Food Analytical Methods | Year: 2010

Reliable detection and quantification of allergens are essential in order to protect allergic consumers and to comply with labeling regulations. In recent years various allergen-detection methods have been published, and test kits have become commercially available. Due to the nature of the analytes (usually allergenic proteins, specific marker proteins, or specific DNA markers) and their susceptibility to various processing effects, reliability and comparability of results have posed a great challenge. Often processing and matrix effects hamper the extraction efficiency and the quantitative analysis of allergens or markers in food products. Both reference methods and reference materials are urgently needed in the field of allergen testing. The EU-funded Network of Excellence, MoniQA-Monitoring and Quality Assurance in the Total food Supply Chain (www. moniqa. org)-is working toward the harmonization of monitoring and control strategies for food quality and safety assessment and thus focuses on performance criteria for methods used to analyze foods and food products for safety and quality. MoniQA established various analyte-specific working groups: Microbiological Contaminants, Mycotoxins and Phycotoxins, Chemical Contaminants, Food Allergens, Food Additives and Processing Toxicants, Food Authenticity, and Emerging Issues. MoniQA's Food Allergen Working Group (WG) is compiling information about the most important food allergens, identifying gaps, prioritizing requirements, and developing harmonization guidelines in collaboration with all stakeholder groups, which include industry, food authorities, consumers, and laboratories. The WG works on (1) harmonized validation protocols and certification criteria for allergen testing, (2) status recognition of allergen methods which underwent a validation trial, (3) reference/testing materials, (4) international ring trials for full validation of new reference/testing materials and analytical methods, and (5) the development of a reference method by supporting research toward the improved use of mass spectrometry in food allergen testing. Additionally training for research and industry in the areas of analytical method development, method validation and verification, allergen management, and risk communication and a database on available analytical methods, validation level, and legislation linked with the RASFF-EU's Rapid Alert System for Food and Feed are provided. © 2009 Springer Science+Business Media, LLC.

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