Determination of gluten in processed and nonprocessed corn products by qualitative R5 immunochromatographic dipstick: Collaborative study, first action 2015.16

In September 2013, the AACC International (AACI) Protein Technical Committee (now Protein and Enzymes Technical Committee) initiated a collaborative study of a method for the qualitative analysis of intact gluten in processed and nonprocessed corn products, using an R5 immunochromatographic dipstick system. It was validated to demonstrate that potential gluten-free products contain gluten lower than the Codex threshold of 20 mg/kg gluten. The results of the collaborative test with 18 participants confirmed that the method is suitable to detect gluten contaminations that are clearly lower than the threshold. It is recommended that the method be accepted by AOAC as Official First Action.