Methods for the Determination of Allergenic Substances in Foods

K. Tomková, F. Štumr, P. Dvorská, P. Šafářová, J. Rysová, D. Gabrovská, P. Hanák and J. Plicka
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K. Tomková: SEDIUM RD, s.r.o., 530 02 Pardubice, Czech Republic
F. Štumr: SEDIUM RD, s.r.o., 530 02 Pardubice, Czech Republic
P. Dvorská: SEDIUM RD, s.r.o., 530 02 Pardubice, Czech Republic
P. Šafářová: SEDIUM RD, s.r.o., 530 02 Pardubice, Czech Republic
J. Rysová: Food Research Institute Prague, 102 31 Prague, Czech Republic
P. Hanák: Food Research Institute Prague, 102 31 Prague, Czech Republic
J. Plicka: Immunotech a Beckman Coulter Company, 102 27 Prague, Czech Republic

Czech Journal of Food Sciences, 2009, vol. 27, issue SpecialIssue1, S369-S371

Abstract: Within the framework of the research project ELISA methods for the quantitative determination of allergenic substances in foodstuff and raw materials were developed. ELISA kits for allergenic proteins of milk (casein, beta-lactoglobulin and BSA) egg white proteins and mustard proteins were validated and collaborative studies were performed to prove the validation of the ELISA methods developed. Various methods of extraction were tested. The parameters as a limit of detection, as a limit of quantification, robustness, repeatability and accuracy were determined. A broad range of zero matrices for allergens were tested as well. The ELISA kits are suitable for the determination of allergens according to EU legislation Directive 2005/26/EC and Directive 2006/142/EC in the laboratories focused on this topic.

Keywords: food allergy; ELISA methods; allergenic protein determination (search for similar items in EconPapers)
Date: 2009
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:27:y:2009:i:specialissue1:id:945-cjfs

DOI: 10.17221/945-CJFS

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