Commercial lateral flow devices for rapid detection of peanut (Arachis hypogaea) and hazelnut (Corylus avellana) cross-contamination in the industrial production of cookies

Abstract

Lateral flow devices (LFDs) are qualitative immunochromatographic tests for the rapid and specific detection of target analytes. We investigated commercially available LFDs for their ability to detect potentially allergenic peanut and hazelnut in raw cookie dough and chocolate, two important food matrices in the industrial production of cookies. Each three commercial LFDs for the detection of hazelnut and peanut were performed according to the manufacturers' instructions. All LFDs had comparably satisfactory specificity that was investigated with a variety of characteristic foods and food ingredients used in the production of cookies. In concordance with hazelnut-specific enzyme-linked immunosorbent assays (ELISAs), walnut was the most cross-reactive food for hazelnut-specific LFD. The sensitivity was verified in raw cookie doughs and chocolates that were either spiked with peanut or hazelnut between 1 and 25 mg/kg, respectively. Two hazelnut-specific LFDs detected hazelnut at a level of 3.5 mg/kg in both matrices, whereas the third LFD detected hazelnut at a level of 3.9 mg/kg in dough and 12.5 mg/kg in chocolate. Two peanut-specific LFDs detected peanut at a level of 1 mg/kg in both matrices. The third LFD detected peanut at a level of 14.2 mg/kg in chocolate and 4 mg/kg in dough. In conclusion, specific and sensitive LFD were identified for each hazelnut and peanut, having a level of sensitivity that is comparable to commercial ELISA for the investigated matrices. Such sensitive, specific, and rapid tests are useful analytical tools for allergen screening and sanitation in the industrial manufacture of foods.

Sequential extractions: A new way for protein quantification—data from peanut allergens

“…The recoveries of spiked hazelnut protein traces range from 50% to 77% in milk chocolate and 73% to 123% in cereals and cookies [8]. Worse reported results show that the amount of peanut spiked in chocolate is between 17% and 68%, whereas those of hazelnut spiked is between 10% and 40% [9]. These results can be explained by the matrix environment in spiked recovery experiments: it is too simple to simulate the actual situation [10].…”

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

“…Two commercial peanut LFDs were tested on cookies in an inter-laboratory trial (van Hengel et al, 2006), with a performance comparable to the ELISA kit (LOD 5 mg/kg). Two commercial LFDs for peanuts also showed comparable and satisfactory specificity and a sensitivity at a level of 3.5 mg/kg in chocolate and cookies (Röder et al, 2009). The buffer used for extraction appears to play a major role on peanut protein detectability by LFDs, particularly when analysing highly processed foods (e.g.…”

Rapid lateral flow tests in a Hazard Analysis of Critical Control Points-based approach for allergen monitoring

“…Different extraction methods with or without heating procedures are recommended. But all available LFDs offer comparable sensitivity to ELISAs (Röder et al ., 2009). Most nut LFDs show detection limits between 0.1 and 10 p.p.m.…”