Testing dairy foods for gluten using a Nima sensor? Familiarize yourself with the potential issuesTricia Thompson
For immediate release August 25, 2023:
Consumer-Led Investigation into Potential Issues That Arise When Testing Dairy Matrixes for Gluten with the NIMA Sensor published in the Journal of AOAC International by Tricia Thompson, Adrian Rogers, and Johnna Perry.
To read the abstract and for a link to the full free text of this article (click on the pdf icon) please see https://academic.oup.com/jaoac/advance-article/doi/10.1093/jaoacint/qsad092/7238205?login=false.
Slight variations in weight and volume of test materials can result in false positive results when testing dairy matrixes (such as cream cheese) for gluten using the Nima sensor, a personal, point-of-use gluten detection device.
The gluten found results when testing certain dairy foods, such as cream cheese using the Nima sensor are likely false positives that appear to correspond with the weight and volume of the material tested, as well as the viscosity. There is also an apparent disconnect between the gluten found result reported by the sensor and an interpretation of the lateral flow device (LFD) strip result when assessed by eye which should also be taken into account (see photo)
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Photo credit: Johnna Perry