Detecting Allergens
in Food

edited by Stef J. Koppelman

Features of Detecting Allergens in Food:

  • reviews the range of detection techniques and their application to the main allergens in food
  • looks at specific allergens such as nuts, dairy and wheat products
  • explores the regulatory framework of the USA and the EU
  • written by a distingiushed editor and team of international contributors

Part 1 introduces the nature of food allergy and the range of plant and animal-derived food allergens.

Part 2 reviews the range of detection methods from the use of antibodies in immunoblotting and enzyme-linked immunosorbent assays (ELISAs) to polymerase chain reaction (PCR) methods and the use of lateral flow devices.

Part 3 covers detection methods for particular allergenic foods, from peanuts, tree nuts and seeds to dairy and egg residues, wheat gluten, soy, fish and crustaceans.

Part 4 addresses key issues in using detection methods effectively and the regulatory context in the USA and EU.

With its distinguished editors and international team of contributors, Detecting Allergens in Food will be a standard reference work for the food industry.


Part 1: The Basics of Food Allergy

The nature of food allergy

  • Defining food allergy
  • Mechanisms of food allergy
  • Avoidance diets and treatment for IgE-mediated food allergies

Classifying food allergens

  • Plant food allergens
  • Animal derived food allergens

Part 2: Types of Detection Method

The use of antibodies to detect allergens in food

  • The nature of antibodies
  • Immunogens and antigens
  • Antibody production
  • Producing monoclonal or polyclonal antibodies

Allergen-specific human IgE antibody-based analysis of food

  • IgE antibody-based in vivo assay
  • IgE antibody-based in vitro assay for food allergen detection
  • Applications
  • RAST inhibition assay strengths and weaknesses

Immunoblotting in allergen detection

  • Mono-specific antibody reagents
  • Critical assessment of mono-specificity
  • Food processing and antibody specificity

Enzyme-linked immunosorbent assays (ELISAs) for detecting allergens in foods

  • Principles of ELISAs
  • Applications

Polymerase chain reaction (PCR) methods for the detection of allergenic foods

  • PCR principles
  • Application of PCR for the detection of allergenic foods
  • Advantages and disadvantages of PCR compared to ELISA

Proteomic assessment of allergens in food

  • Key issues in proteomic assessment of allergens
  • Applications of proteomics for detection of allergens

Detecting food allergens with a surface plasmon resonance immunoassay

  • Biosensors and SPR technology
  • Developing a food allergen SPR immunoassay
  • Published methods
  • Experimental data

The use of lateral flow devices to detect food allergens

  • Antibodies
  • Constructing a lateral flow device
  • Running a sample
  • Methods available

Part 3: Detection Methods for Particular Allergens

Methods for detecting peanuts in food

  • Peanut allergy
  • Allergenic peanut proteins
  • Peanut detection methods
  • Appropriate detection limits for peanut methods

Detecting tree nuts and seeds in food

  • Prevalence of nut and seed allergies
  • Thresholds
  • Allergenic proteins in nuts and seeds
  • Effect of food processing on allergenicity
  • Detecting nut and seed residues in food: selecting a method

Detecting dairy and egg residues in food

  • Milk
  • Egg
  • Types of detection methods

Detecting wheat gluten in food

  • Key requirements for detection and quantisation
  • Types of detection methods
  • Non-antibody-based techniques
  • Selecting a method

Detecting soy, fish and crustaceans in food

  • Soy
  • Crustaceans
  • Fish

Part 4: Issues in Using Allergen Detection Methods

Allergen quality assurance for hypoallergenic formula

  • Key terms and clinical and analytical performance targets
  • Analytical methods
  • Applications

Common issues in detecting allergenic residues on equipment and in processed foods

  • Food allergy and product safety
  • Management of food allergy risks
  • Role of allergen detection and other considerations

Factors affecting the effectiveness of allergen detection

  • Factors affecting the determination of allergenic residues
  • Troubleshooting

Reference materials and method validation in allergen detection

  • Quality assurance for the analysis of allergens
  • Towards validated methods for allergen determination
  • Characteristics and use of reference materials
  • Towards reference materials for allergens

US regulation of undeclared allergens in food products

  • Regulatory liability
  • Legal grounds for product liability actions
  • Appendix I: summary of cases involving known allergens
  • Appendix II: summary of cases involving ingredients that are not allergens

EU regulation of undeclared allergens in food products

  • Food legislation concerning the labelling of ingredients
  • Food legislation concerning the labelling of allergens
  • Legislation concerning general product safety (Directive 2001/95/EC)
  • Legislation concerning food safety (Regulation (EC) No. 2002/178/EC)
  • Legislation concerning product liability
  • Key issues in labelling of allergens, undeclared allergens, food safety and product liability


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Detecting Allergens in Food
edited by Stef J. Koppelman
2006 • 422 pages • $248.95 + shipping
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