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Food Allergen Testing
Molecular, Immunochemical and Chromatographic Techniques
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Main description:

An in-depth review of the current scientific knowledge on food allergens testing, covering the major methodologies and techniques used to detect food allergens. Food allergens are a series of agents, mainly proteins, which cause various unpleasant and sometimes clinical symptoms in humans through consumption of foods. Perhaps surprisingly, there are no treatments against food allergies which have been found to be 100% effective. The scope for individual difference in terms of how a person reacts to a given allergen is massive, making it incredibly difficult and complex to try and medicate against allergies. Food Allergens Testing takes a thorough look at modern molecular biology and immunochemical techniques used to detect food allergens. The eleven chapters constitute an in-depth review of the current scientific knowledge on food allergens, covering the major methodologies and techniques used in validated analytical approaches.
The book is aimed at scientists and technical staff in the food industry and analytical laboratories who need an up-to-date treatment of both fundamental and applied research goals on food allergens, as well as a report on the validated methods currently in use for food allergens testing.


Contents:

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


PRODUCT DETAILS

ISBN-13: 9781118519233
Publisher: John Wiley & Sons Ltd (John Wiley & Sons Inc)
Publication date: February, 2014
Pages: 280
Dimensions: 170.00 x 244.00 x 18.00

Subcategories: Immunology