scholarly journals Food Allergen Analysis: Detection, Quantification and Validation by Mass Spectrometry

Allergen ◽  
2017 ◽  
Author(s):  
Mélanie Planque ◽  
Thierry Arnould ◽  
Nathalie Gillard
Keyword(s):  
Mass Spectrometry ◽  
Food Allergen ◽  
Allergen Analysis

Highlight on Bottlenecks in Food Allergen Analysis: Detection and Quantification by Mass Spectrometry

2017 ◽  
Vol 100 (4) ◽  
pp. 1126-1130 ◽  
Author(s):  
Mélanie Planque ◽  
Thierry Arnould ◽  
Patricia Renard ◽  
Philippe Delahaut ◽  
Marc Dieu ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Food Allergen ◽  
Quantitative Methods ◽  
Matrix Effects ◽  
Tandem Ms ◽  
Qualitative And Quantitative ◽  
Qualitative And Quantitative Methods ◽  
Peanut Allergens ◽  
Allergen Analysis ◽  
Detection And Quantification

Abstract Food laboratories have developed methods for testing allergens in foods. The efficiency of qualitative and quantitative methods is of prime importance in protecting allergic populations. Unfortunately, food laboratories encounter barriers to developing efficient methods. Bottlenecks include the lack of regulatory thresholds, delays in the emergence of reference materials and guidelines, and the need to detect processed allergens. In this study, ultra-HPLC coupled to tandem MS was used to illustrate difficulties encountered in determining method performances. We measured the major influences of both processing and matrix effects on the detection of egg, milk, soy, and peanut allergens in foodstuffs. The main goals of this work were to identify difficulties that food laboratories still encounter in detecting and quantifying allergens and to sensitize researchers to them.

Review on application of mass spectrometry-based techniques in food allergen analysis

2016 ◽  
Vol 34 (7) ◽  
pp. 639
Author(s):  
Shuqing GU ◽  
Chaomin ZHAO ◽  
Jia CHENG ◽  
Lina ZHAN ◽  
Xiaojun DENG
Keyword(s):  
Mass Spectrometry ◽  
Food Allergen ◽  
Allergen Analysis

scholarly journals From Signal to Analytical Reporting for Allergen Detection by Mass Spectrometry

2019 ◽  
Vol 102 (5) ◽  
pp. 1255-1262
Author(s):  
Philip E Johnson ◽  
Melanie Downs
Keyword(s):  
Mass Spectrometry ◽  
Data Analysis ◽  
Best Practices ◽  
Analytical Methods ◽  
End Users ◽  
Alternative Methods ◽  
Signal Integration ◽  
Allergen Detection ◽  
Allergen Analysis ◽  
Transferability Of Methods

Abstract MS offers a flexible and precise alternative to traditional methods for allergen detection and quantitation. However, this flexibility also engenders many ways of acquiring information and translating it to simple, clear data useful to end-users. Currently, methods for performing data analysis for allergen detection by MS are unstandardized, and it is therefore difficult to compare different analytical methods. We identify three key components of data analysis: detection of positive signals, calibration, and signal integration. For each of these components, there are multiple pathways available for method developers. We discuss these alternative methods, giving examples from literature. Assuming that the end result of an allergen analysis should be clear, unambiguous, and understandable to all relevant stakeholders, we pay particular attention to the consequences of each choice to the analysis in question and, where appropriate, suggest best practices. We also identify data analysis criteria that should be clearly delineated in the reporting of a method. Establishment of community-wide standards for unambiguous reporting of data analysis workflows will improve the evaluation, comparability, and transferability of methods.

scholarly journals The Norwegian National Reporting System and Register of Severe Allergic Reactions to Food

2009 ◽  
Vol 14 (2) ◽  
Author(s):  
Martinus Løvik ◽  
Ellen Namork ◽  
Christiane Fæste ◽  
Eliann Egaas
Keyword(s):  
Food Allergy ◽  
Food Allergen ◽  
Reporting System ◽  
Specific Ige ◽  
Severe Allergic Reaction ◽  
Allergic Reactions ◽  
Font Size ◽  
Registration System ◽  
National Reporting System ◽  
Allergen Analysis

<span style="font-size: x-small; font-family: TimesNewRomanPSMT;"><span style="font-size: x-small; font-family: TimesNewRomanPSMT;"><p align="left">The Norwegian National Reporting System and Register of Severe Allergic Reactions to Food, or the Food Allergy Register, is a nation-wide, government-funded permanent reporting and registration system for severe allergic reactions to food. The Food Allergy Register collects information based on a one-page reporting form, serum samples for specific IgE analysis, and food samples for food allergen analysis. Reporting physicians receive in return an extensive commentary on the reported case and the relevant allergies, and results of the specific IgE analysis and food allergen analysis.</p><p align="left">The Food Allergy Register has, after being active for a little more than four years, given valuable information about several important aspects of food allergy in Norway. The Food Allergy Register has revealed food safety problems in relation to allergy that probably could be discovered only with the help of a systematic, nation-wide registration of cases. The reactions of peanut allergic individuals to lupine flour in bakery products is an example of how the Food Allergy Register is able to reveal potentially serious problems that would otherwise probably have gone unnoticed and certainly unexplained. The amount and the value of the information from the Food Allergy Register are increasing as new reports of more cases are added. The typical Norwegian patient with a severe allergic reaction to food appears to be a young adult, female rather than male. The offending meal is consumed at a restaurant or fast-food stand or in a private party away from home, and peanuts, nuts and shellfish are among the most common offending foods, while fish allergy appears to be rather rare.</p></span></span>

Advances in Food Allergen Analysis

Food Safety ◽  
2016 ◽  
pp. 305-360 ◽  
Author(s):  
Joana Costa ◽  
Telmo J.R. Fernandes ◽  
Caterina Villa ◽  
M. Beatriz P.P. Oliveira ◽  
Isabel Mafra
Keyword(s):  
Food Allergen ◽  
Allergen Analysis

scholarly journals Integrating Allergen Analysis Within a Risk Assessment Framework: Approaches to Development of Targeted Mass Spectrometry Methods for Allergen Detection and Quantification in the iFAAM Project

2018 ◽  
Vol 101 (1) ◽  
pp. 83-90 ◽  
Author(s):  
Chiara Nitride ◽  
Victoria Lee ◽  
Ivona Baricevic-Jones ◽  
Karine Adel-Patient ◽  
Sabine Baumgartner ◽  
...  
Keyword(s):  
Risk Assessment ◽  
Food Allergen ◽  
Method Development ◽  
Method Comparison ◽  
Study Data ◽  
The European Union ◽  
Food Ingredients ◽  
Reference Doses ◽  
Allergen Analysis

Abstract Allergen analysis is central to implementing and monitoring food allergen risk assessment and management processes by the food industry, but current methods for the determination of allergens in foods give highly variable results. The European Union-funded “Integrated Approaches to Food Allergen and Allergy Risk Management” (iFAAM) project has been working to address gaps in knowledge regarding food allergen management and analysis, including the development of novel MS and immuno-based allergen determination methods. Common allergenic food ingredients (peanut, hazelnut, walnut, cow’s milk [Bos domesticus], and hen’s egg [Gallus domesticus]) and common food matrixes (chocolate dessert and cookie) have been used for both clinical studies and analytical method development to ensure that the new methods are clinically relevant. Allergen molecules have been used as analytical targets and allergenic ingredients incurred into matrixes at levels close to reference doses that may trigger the use of precautionary allergen labeling. An interlaboratory method comparison has been undertaken for the determination of peanut in chocolate dessert using MS and immuno-based methods. The iFAAM approach has highlighted the need for methods to report test results in allergenic protein. This will allow food business operators to use them in risk assessments that are founded on clinical study data in which protein has been used as a measure of allergenic potency.

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