To protect the allergic consumer, analytical methods need to be capable of detecting allergens in finished products that typically contain multiple allergens. An LC/MS/MS method for simultaneous detection of seven allergens was developed and compared with commercially available ELISA kits. The detection capabilities of this novel method were demonstrated by analyzing incurred bread material containing milk, egg, soy, peanut, hazelnut, walnut, and almond. To assess the influence of baking on the method's performance, analysis was done before and after baking. For nuts and peanuts, both, ELISA and LC-MS/MS showed comparable results for dough and bread . However, LC/MS/MS clearly showed superior detection of milk in processed matrixes compared to ELISA, which exhibited significantly lower sensitivities when analyzing the baked products. Similar results were obtained analyzing egg; however, only one kit was capable of detecting egg in the processed samples as well.

Detection of food allergens using LC-MS/MS

243rd National Meeting (2012)

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