Methods for Determination of the Presence of Allergens in Foods

Abstract

Recent studies indicate that 2-4% of the world population is sensitive to the presence of allergens in foods. It is estimated that there are 5-8% allergic children in Europe.
This paper presents an overview of the analytical methods which are used in risk analysis and for making decisions in the management of foods that cause allergies in humans.
Depending on the purpose of analysis, a variety of analytical techniques can be used: Enzyme-linked immunosorbent assay (ELISA) is recommended for quantitative determination of the composition of ingredients and final products, Lateral flow test (LFD) can be used during routine control of the efficiency of purification and determination of the composition of final products, PCR (polymerase chain reaction)-ELISA and real-time PCR are used to confirm the ELISA results for samples with a low content of allergens or where it is not possible to apply other tests. Mass spectroscopy (MS) can be used as a method for confirming the results of the routine tests and in detecting of small amounts of the allergens. This paper gives an overview of these techniques by listing the advantages and disadvantages of routine food analysis.