Foodstuffs. Detection of food allergens by immunological methods

2009 ◽  
Keyword(s):  
Immunological Methods ◽  
Food Allergens

scholarly journals Immunological Methods in Gluten Risk Analysis: A Snapshot

Safety ◽  
2018 ◽  
Vol 4 (4) ◽  
pp. 56 ◽  
Author(s):  
Francesca Melini ◽  
Valentina Melini
Keyword(s):  
Risk Assessment ◽  
Risk Analysis ◽  
Food Industry ◽  
Food Choices ◽  
Immunological Methods ◽  
Gluten Free ◽  
Food Allergens ◽  
Food Matrix ◽  
Matrix Type ◽  
Safe Food

Gluten is among the 14 major food allergens officially recognized by Regulation (EU) No. 1169/2011. The risk to coeliac patients from gluten presence in the food products they consume is likely due to the unintentional contamination of naturally gluten-free (GF) and GF-labelled products, or to hidden sources of gluten in processed GF products. The aim of this paper is to provide a snapshot of gluten risk analysis, with emphasis on immunological methods currently used in gluten detection. The study highlights that immunoassays have some advantages over other analytical methods in gluten determination and are suitable for routine tests. However, some factors (e.g., complexity of the food matrix, type of the applied antibody, gluten extraction procedures and lack of reference material) affect the reliability of obtained results. Hence, efforts are required at an analytical level to overcome the drawbacks of the immunological methods currently available. Harmonization is necessary, so as to assist both consumers in making safe food choices, and the food industry in gluten risk assessment, management and communication.

Liquid Chromatography and Mass Spectrometry in Food Allergen Detection

2011 ◽  
Vol 74 (2) ◽  
pp. 316-345 ◽  
Author(s):  
CHRISTIANE KRUSE FÆSTE ◽  
HELENE THORSEN RØNNING ◽  
UWE CHRISTIANS ◽  
PER EINAR GRANUM
Keyword(s):  
Mass Spectrometry ◽  
Liquid Chromatography ◽  
Law Enforcement ◽  
Food Industry ◽  
Analytical Techniques ◽  
Immunological Methods ◽  
Food Allergens ◽  
Allergen Detection ◽  
Allergenic Proteins

Food allergy is an important issue in the field of food safety because of the hazards for affected persons and the hygiene requirements and legal regulations imposed on the food industry. Consumer protection and law enforcement require suitable analytical techniques for the detection of allergens in foods. Immunological methods are currently preferred; however, confirmatory alternatives are needed. The determination of allergenic proteins by liquid chromatography and mass spectrometry has greatly advanced in recent years, and gel-free allergenomics is becoming a routinely used approach for the identification and quantitation of food allergens. The present review provides a brief overview of the principles of proteomic procedures, various chromatographic set ups, and mass spectrometry instrumentation used in allergenomics. A compendium of published liquid chromatography methods, proteomic analyses, typical marker peptides, and quantitative assays for 14 main allergy-causing foods is also included.

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