Document Detail

Effect of processing on recovery and variability associated with immunochemical analytical methods for multiple allergens in a single matrix - sugar cookies.
MedLine Citation:
PMID:  22486175     Owner:  NLM     Status:  Publisher    
Among the major food allergies, peanut, egg, and milk are the most common. The immunochemical detection of food allergens depends on various factors, such as the food matrix and processing method, which can affect allergen conformation and extractability. Here we aimed to 1) develop matrix-specific incurred reference materials for allergen testing, 2) determine whether multiple allergens in the same model food can be simultaneously detected, and 3) establish the effect of processing on reference material stability and allergen detection. Defatted peanut flour, whole egg powder, and spray-dried milk were added to cookie dough at seven incurred levels before baking. Allergens were measured using five commercial enzyme-linked immunosorbent assay (ELISA) kits. All kits showed decreased recovery of all allergens after baking. Analytical coefficients of variation for most kits increased with the baking time, but decreased with incurred allergen level. Thus, food processing negatively impacts the recovery and variability of peanut, egg, and milk detection in a sugar cookie matrix when using immunochemical methods.
Sefat E Khuda; Andrew Slate; Marion R Pereira; Fadwa Al-Taher; Lauren S Jackson; Carmen Diaz-Amigo; Elmer C Bigley; Thomas B Whitaker; Kristina M Williams
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-4-9
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  -     ISSN:  1520-5118     ISO Abbreviation:  -     Publication Date:  2012 Apr 
Date Detail:
Created Date:  2012-4-10     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
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