Detection of unlabelled gluten in meat products and gluten-free flour by PCR and ELISA methods

Over the past decade, there has been an increase in the prevalence of gluten intolerance. Since wheat protein is widely used in the food industry, in particular in the meat industry, consumers prone to gluten intolerance should be aware of its presence in food products through the information on the label. Often, however, unintentional contamination of gluten-free products occurs. The aim of this study was to study the prevalence and level of gluten contamination of meat products and gluten-free flour used for the production of Russian-made meat products, which do not contain ingredients containing gluten. To determine gluten, PCR and ELISA methods were used. In four of the nine tested samples, gluten was found at a level exceeding 20 mg/kg.