Estimating the quantity of egg white and whey protein concentrate in prepared crabstick using ELISA

Reed, Zachary H.; Park, Jae W.

doi:10.1016/j.foodchem.2009.05.023

Cited by 2 publications

(2 citation statements)

References 26 publications

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“…Therefore, determination of the recovery in samples incurred before the application of any processing is more accurate and should be applied in a proper validation process of any analytical method. Several studies in which evaluation of the robustness by incurring samples before processing was done are published. ,− We have shown that when determining the robustness in cookies incurred before processing was applied, only about 10% recovery were obtained . Similarly, the recovery of the DNA seems to also be affected by processing, mainly because of its degradation and/or hindered extractability …”

Section: Quantification Of Food Allergensmentioning

confidence: 99%

“…Most of the ELISA methods developed for food allergen detection use antibodies raised against one or several nonmodified proteins (protein extracts). ,,,,,,− However, as above-mentioned, decreases in detectability of food allergens due to hampered recognition of the modified analytical target by the used antibodies can occur. Therefore, development of antibodies against proteins modified through reactions typically occurring during processing might help improve the detectability.…”

Section: New Trends In the Quantification Of Food Allergensmentioning

confidence: 99%

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Analysis To Support Allergen Risk Management: Which Way To Go?

Cucu

Jacxsens

Meulenaer

2013

J. Agric. Food Chem.

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Food allergy represents an important food safety issue because of the potential lethal effects; the only effective treatment is the complete removal of the allergen involved from the diet. However, due to the growing complexity of food formulations and food processing, foods may be unintentionally contaminated via allergen-containing ingredients or cross-contamination. This affects not only consumers' well-being but also food producers and competent authorities involved in inspecting and auditing food companies. To address these issues, the food industry and control agencies rely on available analytical methods to quantify the amount of a particular allergic commodity in a food and thus to decide upon its safety. However, no "gold standard methods" exist for the quantitative detection of food allergens. Nowadays mostly receptor-based methods and in particular commercial kits are used in routine analysis. However, upon evaluation of their performances, commercial assays proved often to be unreliable in processed foods, attributed to the chemical changes in proteins that affect the molecular recognition with the receptor used. Unfortunately, the analytical outcome of other methods, among which are chromatographic combined with mass spectrometric techniques as well as DNA-based methods, seem to be affected in a comparable way by food processing. Several strategies can be employed to improve the quantitative analysis of allergens in foods. Nevertheless, issues related to extractability and matrix effects remain a permanent challenge. In view of the presented results, it is clear that the food industry needs to continue to make extra efforts to provide accurate labeling and to reduce the contamination with allergens to an acceptable level through the use of allergen risk management on a company level, which needs to be supported inevitably by a tailor-validated extraction and detection method.

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