A multi-laboratory evaluation of a clinically-validated incurred quality control material for analysis of allergens in food

Johnson, Philip E.; Rigby, Neil M.; Dainty, J.; Mackie, Alan; Immer, Ulrike; Rogers, Adrian; Titchener, Pauline; Shoji, Masahiro; Ryan, Anne; Mata, Luis; Brown, Helen; Holzhauser, Thomas; Dumont, Valéry; Wykes, Jill A.; Walker, Michael J.; Griffin, Jon; White, Jane F.; Taylor, Glenn; Pöpping, Bert; Crevel, René; Miguel, Sonia; Lutter, Petra; Gaskin, Ferdelie E.; Koerner, Terry; Clarke, Dean; Sherlock, Robin; Flanagan, Andrew; Chan, Chun-Han; Mills, E. N. Clare

doi:10.1016/j.foodchem.2013.09.115

Cited by 38 publications

(34 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…a matrix-matched standard) can be successfully used to normalise the data set from different allergen ELISA kits (Sykes et al, 2012). More recently, a dessert matrix incurred with pasteurised egg white or skimmed milk powder was produced and evaluated in a multilaboratory trial as a promising quality control material for food allergen analysis (Johnson et al, 2014). Availability of quality control materials based on incurred samples would greatly improve the reliability of ELISA methods for allergen analysis in processed foods.…”

Section: Immunological Methodsmentioning

confidence: 99%

See 1 more Smart Citation

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

Products¹

2014

EFS2

115

View full text Add to dashboard Cite

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...

show abstract

Section: Immunological Methodsmentioning

confidence: 99%

“…A dessert matrix incurred with different amounts of milk protein (as skimmed milk powder) was evaluated as a quality control material for allergen analysis in a multi-laboratory study (Johnson et al, 2014). Analyses were performed with five ELISA kits based on casein, five kits based on β-lactoglobulin and one based on total milk.…”

Section: Elisamentioning

confidence: 99%

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

Products¹

2014

EFS2

115

View full text Add to dashboard Cite

show abstract

“…Aufgrund der unterschiedlichen Anfälligkeit der Analysemethoden gegenüber Ein üssen der Lebens mittelmatrix-und technologischer Prozessierung der Lebensmittel sowie der unterschiedlichen methodenabhängigen Kalibration bedarf es geeigneter Referenzmaterialien, um vergleichbare quantitative Aussagen zu erhalten [12]. Aufgrund der unterschiedlichen Anfälligkeit der Analysemethoden gegenüber Ein üssen der Lebens mittelmatrix-und technologischer Prozessierung der Lebensmittel sowie der unterschiedlichen methodenabhängigen Kalibration bedarf es geeigneter Referenzmaterialien, um vergleichbare quantitative Aussagen zu erhalten [12].…”

Section: Analytische Methoden Zum Nachweis Allergener Bestandteileunclassified

Allergen- und Allergierisikobewertung, Allergenmanagement und Lücken der europäischen Lebensmittelinformationsverordnung (LMIV)

Reese¹,

Holzhauser

Schnadt

et al. 2015

Allergo J

Self Cite

View full text Add to dashboard Cite

“…[5][6][7][8] Recently, LC/MS technique using protease digestion was developed to characterize and identify proteins.…”

Section: 3mentioning

confidence: 99%

Authentication of shrimp muscle in complex foodstuff by in-solution digestion and high-resolution mass spectrometry

2017

View full text Add to dashboard Cite

A method for shrimp muscle identification in complex foods is required to safeguard the shrimp-allergic population. This study described a method for authentication of shrimp in complex foodstuffs (fish balls) by liquid chromatography tandem QTOF mass spectrometry (UPLC-QTOF-MS). The proteins in shrimp muscle were extracted using a Tris-HCl solution and then digested using tryptic protease. The main allergen proteins, tropomyosin (TM) and arginine kinase (AK), were characterized using the 'bottom up' MS approach. After analysis of their peptide mass fingerprinting based on the UniProt database, two specific heat-stable peptides, ALSNAEGEVAALNR for TM and VSSTLSSLEGELK for AK, were screened as surrogate (signature) peptides. The detection limit, expressed as shrimp meat per kilogram of food, was 8 g kg À1 (usage of TM) or 5 g kg À1 (usage of AK). The developed method is suitable to screen potential addition of shrimp meat in foodstuffs by detection of allergen proteins.

show abstract

A multi-laboratory evaluation of a clinically-validated incurred quality control material for analysis of allergens in food

Cited by 38 publications

References 22 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

Allergen- und Allergierisikobewertung, Allergenmanagement und Lücken der europäischen Lebensmittelinformationsverordnung (LMIV)

Authentication of shrimp muscle in complex foodstuff by in-solution digestion and high-resolution mass spectrometry

Contact Info

Product

Resources

About