Detecting allergens in food

Abstract

Part 1 The basics of food allergy: The nature of food allergy Classifying food allergens. Part 2 Types of detection method: The use of antibodies to detect allergens in food Allergen-specific human IgE antibody-based analysis of food Immunoblotting in allergen detection Enzyme-linked immunosorbent assays (ELISAs) for detecting allergens in foods Polymerase chain reaction (PCR) methods for the detection of allergenic foods Proteomic assessment of allergens in food Detecting food allergens with a surface plasmon resonance immunoassay The use of lateral flow devices to detect food allergens. Part 3 Detection methods for particular allergens: Methods for detecting peanuts in food Detecting tree nuts and seeds in food Detecting dairy and egg residues in food Detecting wheat gluten in food Detecting soy, fish and crustaceans in food. Part 4 Issues in using allergen detection methods: Allergen quality assurance for hypoallergenic formula Common issues in detecting allergenic residues on equipment and in processed foods Factors affecting the effectiveness of allergen detection Reference materials and method validation in allergen detection US regulation of undeclared allergens in food products EU regulation of undeclared allergens in food products.