Food allergens testing : molecular, immunochemical, and chromatographic techniques

Content: List of contributors ix    1 Introduction 1  Dimosthenis Kizis and George Siragakis     1.1 Adverse reactions to food 1     1.2 Manifestation mechanisms and symptoms of food allergy 2     1.3 Diagnosis and treatment of food allergy 3     1.4 Food allergy prevalence 4     1.5 Allergenic foods: an increasing list 4     1.6 Methods for food allergen detection 5     References 9     2 Immunodiagnostics in food allergen testing 13  Jennifer Anne Rice and Anthony Joseph Lupo     2.1 Immunoassays for detection of food allergens 14     2.2 Enzyme-linked immunosorbent assay (ELISA) 15     2.3 Lateral-flow devices (LFDs) 17     2.4 Antibodies utilized in immunoassays 19     2.5 Sampling and extraction methods for immunoassays 21     2.6 Limitations of immunoassays 23     2.7 Commercial immunoassays for allergen detection in food 23     2.8 Conclusion 27     References 27     3 Molecular testing for food allergens 29  Terence Lok Ting Lau     3.1 Nucleic-acid amplification methods 30     3.2 Food allergen testing by PCR 33     3.3 DNA extraction from food samples 36     3.4 Establishing a food allergen PCR test 38     3.5 DNA testing and food allergen management 44     3.6 Conclusion 44     References 45     4 LC-MS/MS techniques for food allergen testing 49  Manos Christofakis and Aglaia Xila     4.1 Introduction to analytical techniques and allergen testing 50     4.2 Food sample preparation techniques 52     4.3 Liquid chromatography techniques 56     4.4 Implementation of LC-MS/MS techniques in allergen detection 60     4.5 Evaluation of LC-MS/MS methodologies 60     4.6 Conclusion 63     References 63     5 Detection of animal allergens in foods 67  Katerina Rizou     5.1 Introduction 67     5.2 Food allergens of animal origin 69     5.3 Egg 69     5.4 Milk 76     5.5 Fish, crustaceans, molluscs 84     Acknowledgements 92     References 92     6 Detection of plant allergens in foods 105  Dimosthenis Kizis     6.1 Introduction 105     6.2 Determination of plant allergens in foods 106     6.3 Future prospects 123     References 127     7 Gluten testing in foods, pharmaceuticals and cosmetics 151  Joanna Leszczynska, Iwona Majak and Adrian Bartos     7.1 Allergy and intolerance to wheat proteins 151     7.2 The permissible dose of gluten 153     7.3 Structure of wheat proteins 154     7.4 Changes in gluten structure during technological processing 156     7.5 Immunological methods for gluten determination 157     7.6 PCR methods 164     7.7 Other methods 168     7.8 Determination of gluten content in pharmaceuticals and cosmetics 170     References 173     8 Food allergen testing in alcoholic and other beverages 185  Rebecca Kokkinofta and George Siragakis     8.1 Alcohol allergy 185     8.2 Detection of allergens in wine 186     8.3 Facing beer allergy 190     8.4 Nonalcoholic beverages and allergy 192     8.5 Conclusion 194     References 194     9 Allergens in the food industry: customer and legislation demands 197  Antonis Lampidonis and George Siragakis     9.1 Food allergy: a worldwide problem 197     9.2 Consumers' demands on food allergy 198     9.3 Food allergy management 200     9.4 Legislation and labelling guide 203     9.5 New EU food labelling rules 208     9.6 Food allergen regulatory thresholds 210     9.7 Conclusion 211     References 212     10 Reference materials for food allergen testing 215  Sandor Tomoskozi, Kitti Torok, Zsuzsanna Bugyi and Lyvia Hajas     10.1 Regulatory environment of food allergens 215     10.2 Reference materials and the related problems 218     10.3 Availability of reference materials - current commercial possibilities and scientific efforts 220     10.4 Practical application of reference materials 227     10.5 Development of an incurred reference material containing gliadin - a case study 229     10.6 Conclusion 232     Acknowledgements 233     References 233     11 Proficiency schemes for food allergen testing 237  Charalampos Alexopoulos, Elias Kakoulides and Evgenia Lampi     11.1 Introduction - food allergens 237     11.2 Methods for the detection of food allergens 237     11.3 Interlaboratory comparisons and proficiency-testing schemes 250     11.4 Proficiency-testing schemes for food allergen determinations 258     11.5 Conclusion/discussion 264     Acknowledgements 264     References 265     Index 273