Food allergies affect an estimated 10-12 million people in the U.S., and the prevalence appears to be increasing. Consumers with food allergies rely on food labels to accurately disclose the presence of allergenic ingredients. However, undeclared allergens can inadvertently appear in a product through incorrect labeling, improper handling of rework, cross-contact during manufacture and insufficient equipment cleaning procedures. Reliable methods to detect and quantify food allergens are needed to control them during manufacture, ensure compliance with food labeling, and ultimately improve consumer protection. However, the ability to detect and quantify allergenic proteins or foods depends greatly on the type of allergen, the type of food in which they are present, and how the food has been processed. Analytical tools available to detect allergenic proteins or foods include immunochemical approaches, DNA detection methods, and LC-MS/MS techniques. The choice of method used depends on the purpose of the test, the food matrix, the extent and manner in which the food is processed, the turn-around time, portability and cost. All methods must be validated in-house and with the food matrix to ensure confidence in the results. New approaches are currently under development to improve the reliability of analytical results, and for simultaneous detection of multiple allergens.

Detection of food allergens: Current analytical methods and future needs

244th National Meeting (2012)

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