Abstract
Peanuts are the most dange-rous among food allergens. It is therefore the most common cause of deadly foodborne anaphylaxis in developed and developing countries. Indivi-duals with peanut allergies are in danger of peanut exposure in cases such as the use of raw materials contaminated with peanuts, cross contamination during processing, unintentio-nal transport of allergens from common equipment, deliberate participation or non-compliance with labeling ru-les. In this study, peanut residue in cakes in Istanbul markets was investigated by ELISA to raise awareness and warn both consumers who are allergic to peanuts and food producers. For this purpose, a total of 84 cake samples were collected, including 42 packaged cakes that were declared free of pea-nuts on their labels and 42 un-packaged cakes that were dec-lared free from peanuts by their producer/saller. As a re-sult of the study, indicate that, the peanut residue was detec-ted in one out of 42 analyzed packaged cake samples (2.4%) at a level of 6.15 ppm. Besides, in 6 unpackaged cake samples (14%) the peanut residue le-vels ranged between 2.5 ppm and 20 ppm. Moreover in 10 samples (23.8%) these levels were detected more than 20 ppm. In conclusion, cake samples sold with and without packaging may contain various amounts of peanut residiues and this situation, which does not comply with Turkish Food Codex, can be harmful for the public health and life threat-hening for the allergic induvi-duals.
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