QUESTION 1: WHAT HAPPENS WHEN THE SAMPLE TO BE ANALYZED IS COMPOSED OF SEVERAL INGREDIENTS WITH DIFFERENT CHARACTERISTICS?
QUESTION 2: WHICH OF THE FOLLOWING FOODS DOES NOT HAVE A HOMOGENEOUS DISTRIBUTION OF ITS COMPONENTS?
QUESTION 3: WHICH COMPONENT(S) IS (ARE) MOST LIKELY TO CAUSE A FALSE POSITIVE DURING ALLERGEN TESTING OF SAMPLES?
QUESTION 4: WHAT CAN BE CAUSED BY THE PRESENCE OF ETHANOL IN A SAMPLE BEING TESTED FOR ALLERGENS?
QUESTION 5: THE SAMPLING PROCEDURES AND METHODS USED FOR ALLERGEN ANALYSIS, USING A SMALL PORTION OF THE FOOD MATRIX TO OBTAIN THE RESULTS
QUESTION 6: PRIOR TO ANALYSIS, IT IS RECOMMENDED THAT THE MANUFACTURER PROVIDE THE LABORATORY WITH A VERIFIED SAMPLE OF THE ALLERGEN TO BE ANALYZED, SO THAT THE LABORATORY CAN
QUESTION 7: AN EFFECTIVE WAY TO AVOID FALSE POSITIVE OR NEGATIVE RESULTS IS THAT A FINITE NUMBER OF FOOD MATRICES ARE VALIDATED TO DEMONSTRATE THAT THE SELECTED METHOD IS SUITABLE FOR THE SELECTED FOOD MATRIX
QUESTION 8: COMPONENTS SUCH AS TANNINS OR POLYPHENOLS CAN MASK THE PRESENCE OF ALLERGENS IN THE ANALYSIS AND CAUSE FALSE NEGATIVE OR FALSE POSITIVE RESULTS.
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