Investigation of peanut residue in cakes sold in Istanbul

Abstract

Peanuts are the most dangerous among food allergens. It is therefore the most common cause of deadly foodborne anaphylaxis in developed and developing countries. Individuals with peanut allergies are in danger of peanut exposure in cases such as the use of raw materials contaminated with peanuts, cross contamination during processing, unintentional transport of allergens from common equipment, deliberate participation or non-compliance with labeling rules. In this study, peanut residue in cakes in Istanbul markets was investigated by ELISA to raise awareness and warn both consumers who are allergic to peanuts and food producers. For this purpose, a total of 84 cake samples were collected, including 42 packaged cakes that were declared free of peanuts on their labels and 42 unpackaged cakes that were declared free from peanuts by their producer/saller. As a result of the study, indicate that, the peanut residue was detected in one out of 42 analyzed packaged cake samples (2.4%) at a level of 6.15 ppm. Besides, in 6 unpackaged cake samples (14%) the peanut residue levels ranged between 2.5 ppm and 20 ppm. Moreover in 10 samples (23.8%) these levels were detected more than 20 ppm. In conclusion, cake samples sold with and without packaging may contain various amounts of peanut residiues and this situation, which does not comply with Turkish Food Codex, can be harmful for the public health and life threathening for the allergic induviduals.