Thks the interesting technical comments.
What kind of range of ppm is known to trigger the situation you refer, eg 20ppm (+/-) ? ? This would appear to be relevant to the specification along with the accuracy of the detector.
Sort of reminiscent of microbiological "zero tolerance".
Rgds / Charles.C
The levels that are stated as triggering most reactions is between 20 and 100ppm, however the issue is where a private label standard states "No detectable level of gluten". This means as we develope or improve tests that can accurately detect to a lower level, we tighten the food standard by virtue of the wording.
In USA the food standard for gluten is 20ppm, while in Australia it is 5ppm (test kit measures to 3ppm). Perhaps we create the issue with the technical writing aspect, where we make assumptions that the test kits we use today will be the same test kits we use tomorrow, and hence assume that the standard will be ammended in relation to a change in kit detection accuracy. Instead of writing a lower limit number in order to fix a point, we make our statements open ended (No detectable) and raise the bar ourselves.