Table 2.
Recovery of sesame form bread spiked with sesame flour using different ELISA methods.
| Bread sample | Spike level | Current method1 | Neogen-Tepnel2 | ELISA Systems3 | |||
|---|---|---|---|---|---|---|---|
| Sesame (ppm) | Recovery (%) | Sesame (ppm) | Recovery (%) | Sesame (ppm) | Recovery (%) | ||
| Middle part | 0 | — | n.a. | — | n.a. | — | n.a. |
| 1 | — | n.a. | 0.34 | 34 | 0.16 | 16 | |
| 5 | 0.43 | 9 | 1.45 | 29 | 0.85 | 17 | |
| 10 | 0.61 | 6 | 4.56 | 46 | 1.15 | 12 | |
| 50 | 2.28 | 5 | 24.3 | 49 | 6.5 | 13 | |
| 100 | 6.53 | 7 | 21.8 | 22 | 14.4 | 14 | |
|
| |||||||
| Lighter crust end | 0 | BLQ | n.a. | — | n.a. | — | n.a. |
| 1 | 0.18 | 18 | 0.95 | 95 | 0.18 | 18 | |
| 5 | 0.49 | 10 | 2.6 | 52 | 0.63 | 13 | |
| 10 | 0.49 | 5 | 4.3 | 43 | 1.18 | 12 | |
| 50 | 2.97 | 6 | 17.5 | 35 | 5.73 | 11 | |
| 100 | 7.29 | 7 | 42.3 | 42 | 13.3 | 13 | |
|
| |||||||
| Darker crust end | 0 | — | n.a. | — | n.a. | — | n.a. |
| 1 | — | n.a. | 0.41 | 41 | 0.14 | 14 | |
| 5 | 0.17 | 3 | 0.61 | 12 | 0.6 | 12 | |
| 10 | 0.31 | 3 | 2.8 | 28 | 1.09 | 11 | |
| 50 | 1.55 | 3 | 16.6 | 33 | 5.62 | 11 | |
| 100 | 2.05 | 2 | 16.6 | 17 | 12 | 12 | |
1: defined LLOQ is 0.5 ppm. Values between 0.1 and 0.5 ppm may be therefore imprecise.
2: LLOQ given by manufacturer is 6 ppm. Values below 6 ppm may be therefore imprecise.
3: LLOQ given by manufacturer is 0.5 ppm. Values below 0.5 ppm may be therefore imprecise.
n.a.: not applicable.