“…The complex and variable chemical components in food samples might greatly interfere with the immunological reactions, resulting in significantly reduced accuracy and sensitivity, and even false results (Mitchell & Lowe, 2009;Tiwari et al, 2010;Zhang et al, 2007). In past years such matrix interference has been reported in a wide range of food samples, including vegetable, tea, fruit, chocolate, dairy, nuts, confectionery, shellfish, animal muscles and fishes (Liu, Fang, Zhang, Zheng, & Wang, 2009;Naar et al, 2002;Tate & Ward, 2004). However, due to very limited information about the mechanism of the matrix effect, till now it still seems difficult to develop reasonable and simple techniques to solve the problem.…”