Improved Allergen Detection in Processed Food
To improve allergen analysis, especially in processed foods, Eurofins Analytik introduces new ELISA tests for the detection and quantification of proteins from egg, peanut, soy and milk (casein, beta-lactoglobulin).
For detection of allergenic components ELISA is by far the most applied method. Heat treatment, fermentation, hydrolysis may alter the protein in a way antibodies may not recognise and bind them anymore leading to false negative results and much worse to allergic reaction of sensitive consumers.
The new tests from Morinaga Institute of Biological Science (MIoBS) show a much better performance in processed food products. The kit producer applies two strategies to improve recovery of the respective allergens:
- Optimised protein extraction
- Optimised protein detection
In a various number of studies it was shown that the new tests are capable of detecting allergens in processed foods (e.g. baked cookies) whereas other ELISA tests show a much lower recovery rate.
New Limit of Quantification (LoQ):
- Egg: 0.31 mg/kg whole egg protein
- Soy: 0.31 mg/kg soy protein
- Peanut: 0.31 mg/kg peanut protein
- Casein (milk protein): 0.25 mg/kg casein
- Beta-lactoglobulin (whey protein): 0.031 mg/kg beta-lactoglobulin
Advantages:
- Optimised protein extraction, even for complex, processed products
- More reliable allergen detection
- Less false-negative results
- Higher safety for allergy person
In addition to ELISA tests, the Eurofins competence centre for allergen analysis in Hamburg also offers detection methods using PCR and LC-MS / MS. For further information please see our flyer "Food Allergen Testing".
For detailed information and queries, please contact your Eurofins customer service manager.