Development and validation of a real-time PCR detection method for celery in food

Hupfer, Christine; Waiblinger, Hans‐Ulrich; Busch, Ulrich

doi:10.1007/s00217-006-0418-6

Cited by 48 publications

(28 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Detection of the amplified DNA. Manitol dehydrogenase gene One DNA copy, 5-10 mg/kg celery seed Sausage, seasoning, sauces, bouillon [94] Manitol dehydrogenase gene 100-10 ppm celery powder Meat, spice, flour, swab test [140] (continued) PCR methodology is an in vitro enzymatic synthesis of specific DNA sequences, which relies on the ability of Taq polymerase, an enzyme that catalyzes DNA-copying, to remain stable at high temperatures, and two carefully selected oligonucleotides that serve as primers for the reaction and hybridize to opposite strands that flank the region of interest in the target DNA. PCR relies in a repetitive series of thermal cycles (heating and cooling) involving template denaturation, primer annealing, and the extension of the annealed primers by DNA polymerase.…”

Section: Amplification Of Specific Dna Sequence(s)mentioning

confidence: 99%

Recent Advances in the Detection of Allergens in Foods

Cruz

López-Calleja

Martı́n

et al. 2017

Methods in Molecular Biology

View full text Add to dashboard Cite

Food allergy is a public health issue that has significantly increased worldwide in the past decade affecting consumers' quality of life and making increasing demands on health service resources. Despite recent advances in many areas of diagnosis and treatment, our general knowledge of the basic mechanisms of the disease remained limited, i.e., not at pace with the exponential number of new cases and the explosion of the new technologies. For sensitized individuals, the only effective way to prevent allergic reactions is the strict avoidance of the offending food. For this reason, a number of regulatory bodies in several countries have recognized the importance of providing information about the presence of food allergens by enacting laws, regulations, or standards for food labeling of "priority allergens." This has resulted in the need for the development of analytical methods for protection of food-allergic consumers that should be among others highly specific, sensitive, and not influenced by the presence of the food matrix components. Several analytical approaches target either the allergen itself or a corresponding allergen marker such as peptide fragment or gene segment and have been used in the detection and quantification of allergens in food products. In this short review, some of the conventional and new methods for the detection of allergens in food are listed and briefly discussed.

show abstract

Section: Amplification Of Specific Dna Sequence(s)mentioning

confidence: 99%

Recent Advances in the Detection of Allergens in Foods

Cruz

López-Calleja

Martı́n

et al. 2017

Methods in Molecular Biology

View full text Add to dashboard Cite

show abstract

“…Several methods for the detection of celery have been described Hupfer et al, 2007), including ELISA and PCR.…”

Section: Detection Of Allergens and Allergenic Ingredients In Foodmentioning

confidence: 99%

Untitled

2014

EFSA Journal

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

“…Hupfer and colleagues have developed and validated a number of molecular-biology based methods for the detection of a number of allergens, notably celery, lupine and cashew nut , Hupfer et al, 2006, Ehlert et al, 2008. A typical scheme for the development and validation of an allergen, with celery as an example is described below (Fig.…”

Section: Pcr-based Allergen Detection and Quantification In Food Matrmentioning

confidence: 99%

“…3 below outlines the principle of the LPA methodology. (Hupfer et al, 2006) (Demmel et al, 2011, Personal communication) …”

Section: Pcr-based Allergen Detection and Quantification In Food Matrmentioning

confidence: 99%

The Application of PCR-Based Methods in Food Control Agencies – A Review

Iwobi¹,

Huber²,

Busch³

2012

Polymerase Chain Reaction

Self Cite

View full text Add to dashboard Cite

Development and validation of a real-time PCR detection method for celery in food

Cited by 48 publications

References 9 publications

Recent Advances in the Detection of Allergens in Foods

Recent Advances in the Detection of Allergens in Foods

Untitled

The Application of PCR-Based Methods in Food Control Agencies – A Review

Contact Info

Product

Resources

About