Inter-laboratory validation study of five commercial ELISA test kits for the determination of peanut proteins in biscuits and dark chocolate

Poms, Roland; Agazzi, Marie-Elisabeth; Baù, Andrea; Brohée, Marcel; Capelletti, Claudia; Nørgaard, Jørgen; Anklam, Elke

doi:10.1080/02652030400027953

Cited by 93 publications

(53 citation statements)

References 5 publications

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“…Raw peanuts exhibited 3 to 4 times higher responses than oil-roasted peanuts (Koch et al, 2003). Five ELISA kits were evaluated for detecting and quantifying peanut allergens in biscuits and dark chocolate in an inter-laboratory study (Poms et al, 2005). Although all kits performed well in the 5 to 10 mg/kg range, they were dependent on the type of processing and working conditions.…”

Section: Detection Of Allergens and Allergenic Ingredients In Foodmentioning

confidence: 99%

“…Thermal processing also negatively affects the detection of peanut allergens by commercial ELISA kits, owing to heat-induced changes in the solubility and immunoreactivity of the target proteins (Koch et al, 2003;Park et al, 2005;Poms et al, 2005;Whitaker et al, 2005). Raw peanuts exhibited 3 to 4 times higher responses than oil-roasted peanuts (Koch et al, 2003).…”

Section: Detection Of Allergens and Allergenic Ingredients In Foodmentioning

confidence: 99%

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Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Products¹

2014

EFS2

117

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Following a request from the Food Safety Authority of Ireland, the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA Panel) was asked to deliver a scientific opinion on the evaluation of allergenic foods and food ingredients for labelling purposes. In view of the request, the NDA Panel decided to update its previous opinions relative to food ingredients or substances with known allergenic potential listed in Annex IIIa of 2003/89/EC, as amended. These include cereals containing gluten, milk and dairy products, eggs, nuts, peanuts, soy, fish, crustaceans, molluscs, celery, lupin, sesame, mustard and sulphites. The opinion relates to immunoglobulin (Ig)E-and non-IgE-mediated food allergy, to coeliac disease and to adverse reactions to sulphites in food, and it does not address non-immune-mediated adverse reactions to food. It includes information on the prevalence of food allergy in unselected populations, proteins identified as food allergens, cross-reactivities, the effects of food processing on the allergenicity of foods and ingredients, methods for the detection of allergens and allergenic foods, doses observed to trigger adverse reactions in sensitive individuals and risk assessment methodologies that have been used to derive individual and population thresholds for selected allergenic foods. The present opinion relates to immunoglobulin (Ig)E-and non-IgE-mediated food allergy, to coeliac disease and to adverse reactions to sulphites in food, and it does not address non-immune-mediated adverse reactions to food. For each food ingredient or substance listed in Annex IIIa, it includes information on the prevalence of food allergy in unselected populations, on proteins identified as food allergens, on cross-reactivities, on the effects of food processing on the allergenicity of foods and ingredients, on methods for the detection of allergens and allergenic foods, and on doses observed to trigger adverse reactions in sensitive individuals.Immune-mediated adverse reactions to foods manifest with clinical signs and symptoms of variable severity and duration, which may affect different organs and systems. Anaphylactic reactions to food are IgE mediated and may occur at any age. Non-IgE-mediated food allergy includes a wide range of diseases, including protein-induced enterocolitis and eosinophilic oesophagitis.A careful family and clinical history are the basis for diagnosis of food allergy. Food diaries, skin prick tests (SPTs), allergen-specific IgE measurements, food elimination diets and food challenges are part of the standard protocol for the diagnosis of food allergy. A positive SPT indicates sensitisation to the tested food, but it is not diagnostic of food allergy. Allergen-specific serum IgE antibodies similarly denote sensitisation to a particular food, but they are not diagnostic without a clinical history or food challenge. The use of atopy patch tests for the diagnosis of food allergy is controversial. Other available tests have no current role in the diagnosis of food allergy. Diag...

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Section: Detection Of Allergens and Allergenic Ingredients In Foodmentioning

confidence: 99%

Section: Detection Of Allergens and Allergenic Ingredients In Foodmentioning

confidence: 99%

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Products¹

2014

EFS2

117

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“…The protein-based methods can follow a number of immunochemical approaches. However, human-sera-based methods are not used routinely in food analysis, due to the need to handle human sera in specialist clinical laboratories and because they are difficult to standardize (Poms et al, 2004). In-house rocket immunoelectrophoresis, immunodiffusion, and immunoblotting techniques have been developed for food control (Wen et al, 2007) that yield qualitative and semiquantitative results, although it is enzyme-linked immunosorbent assays (ELISAs) that have become the preferred method of choice in laboratories for food control because they offer the potential for greater precision and standardisation plus ease of handling.…”

Section: The Developing Choice Of Methodsmentioning

confidence: 99%

Nut Allergen Detection

Fielder¹,

Higgs²,

Barden³

2009

Molecular Biological and Immunological Techniques and Applications for Food Chemists

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“…The "food allergy" working group of the German Society of Allergology and Clinical Immunology and the Association of German Allergologists proposed limits of 10-100 mg·kg −1 of the allergenic food or 1-10 mg·kg −1 of the protein fraction of the allergenic food (depending on its allergenicity) to protect most sensitized consumers downloaded by from severe allergic reactions. Lower values could be applied to highly allergenic foods (e.g., peanut) [87].…”

Section: Electrochemical Affinity Biosensors For Allergensmentioning

confidence: 99%

Electrochemical Affinity Biosensors in Food Safety

2017

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Safety and quality are key issues of today's food industry. Since the food chain is becoming more and more complex, powerful analytical methods are required to verify the performance of food safety and quality systems. Indeed, such methods require high sensitivity, selectivity, ability for rapid implementation and capability of automatic screening. Electroanalytical chemistry has, for decades, played a relevant role in food safety and quality assessment, taking more and more significance over time in the solution of analytical problems. At present, the implementation of electrochemical methods in the food is evident. This is in a large part due to the relevant results obtained by combining the attractive advantages of electrochemical transduction strategies (in terms of relatively simple hardware, versatility, interface with automatic logging and feasibility of application outside the laboratory environment) with those from biosensors technology. Important examples of enzyme electrochemical biosensors are those dedicated to the determination of glucose, alcohol or cholesterol are important examples. In addition, other types of different electrochemical biosensing approaches have emerged strongly in the last years. Among these, the strategies involving affinity interactions have been shown to possess a large number of applications. Therefore, electrochemical immunosensors and DNA-based biosensors have been widely used to determine major and minor components in foodstuffs, providing sufficient data to evaluate food freshness, the quality of raw materials, or the origin of samples, as well as to determine a variety of compounds at trace levels related to food safety such as micotoxins, allergens, drugs residues or pathogen microorganisms. This review discusses some critical examples of the latest advances in this area, pointing out relevant methodologies related to the measurement techniques, including the use of nanostructured electrodes and strategies for signal amplification.

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Inter-laboratory validation study of five commercial ELISA test kits for the determination of peanut proteins in biscuits and dark chocolate

Cited by 93 publications

References 5 publications

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Scientific Opinion on the evaluation of allergenic foods and food ingredients for labelling purposes

Nut Allergen Detection

Electrochemical Affinity Biosensors in Food Safety

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