Identification of the factors affecting the analytical results of food allergen ELISA methods

Abstract

In order to support patients’ safety, the analytical methods should be able to quantify the allergenic proteins in food products. Analytical performance of the currently used ELISA methods is not always appropriate, particularly in case of processed foods. A possible way to investigate the sources of analytical errors is the utilisation of model food matrices that mimic the technology and behaviour of real food products. Consequently, factors affecting the analytical results were identified, their contribution to the whole analytical error was determined, and the underlying phenomena were interpreted in this study. Heat-treated model matrices incurred with gliadin, milk, egg, or soy proteins were produced and analysed with commercially available ELISA test kits. The data were evaluated with statistical tools. Results clearly show that the type of the food matrix, the level of processing, and the analytical methods (i.e. the type of the ELISA kit) are the three main factors that play a significant role in the uncertainty. The developed laboratory methodology seems to be suitable for generalising the investigation of other allergens, methods, matrices, and the scientific background of the phenomena.