Food Allergen Testing

George Siragakis is Technical Director of Food Allergens Laboratory in Athens, Greece. Dimosthenis Kizis is Research Associate of Food Allergens Laboratory in Larnaca, Cyprus.

• List of contributors ix 1 Introduction 1Dimosthenis Kizis and George Siragakis1.1 Adverse reactions to food 11.2 Manifestation mechanisms and symptoms of food allergy 21.3 Diagnosis and treatment of food allergy 31.4 Food allergy prevalence 41.5 Allergenic foods: an increasing list 41.6 Methods for food allergen detection 5References 92 Immunodiagnostics in food allergen testing 13Jennifer Anne Rice and Anthony Joseph Lupo2.1 Immunoassays for detection of food allergens 142.2 Enzyme-linked immunosorbent assay (ELISA) 152.3 Lateral-flow devices (LFDs) 172.4 Antibodies utilized in immunoassays 192.5 Sampling and extraction methods for immunoassays 212.6 Limitations of immunoassays 232.7 Commercial immunoassays for allergen detection in food 232.8 Conclusion 27References 273 Molecular testing for food allergens 29Terence Lok Ting Lau3.1 Nucleic-acid amplification methods 303.2 Food allergen testing by PCR 333.3 DNA extraction from food samples 363.4 Establishing a food allergen PCR test 383.5 DNA testing and food allergen management 443.6 Conclusion 44References 454 LC–MS/MS techniques for food allergen testing 49Manos Christofakis and Aglaia Xila4.1 Introduction to analytical techniques and allergen testing 504.2 Food sample preparation techniques 524.3 Liquid chromatography techniques 564.4 Implementation of LC–MS/MS techniques in allergen detection 604.5 Evaluation of LC–MS/MS methodologies 604.6 Conclusion 63References 635 Detection of animal allergens in foods 67Katerina Rizou5.1 Introduction 675.2 Food allergens of animal origin 695.3 Egg 695.4 Milk 765.5 Fish, crustaceans, molluscs 84Acknowledgements 92References 926 Detection of plant allergens in foods 105Dimosthenis Kizis6.1 Introduction 1056.2 Determination of plant allergens in foods 1066.3 Future prospects 123References 1277 Gluten testing in foods, pharmaceuticals and cosmetics 151Joanna Leszczynska, Iwona Majak and Adrian Bartos7.1 Allergy and intolerance to wheat proteins 1517.2 The permissible dose of gluten 1537.3 Structure of wheat proteins 1547.4 Changes in gluten structure during technological processing 1567.5 Immunological methods for gluten determination 1577.6 PCR methods 1647.7 Other methods 1687.8 Determination of gluten content in pharmaceuticals and cosmetics 170References 1738 Food allergen testing in alcoholic and other beverages 185Rebecca Kokkinofta and George Siragakis8.1 Alcohol allergy 1858.2 Detection of allergens in wine 1868.3 Facing beer allergy 1908.4 Nonalcoholic beverages and allergy 1928.5 Conclusion 194References 1949 Allergens in the food industry: customer and legislation demands 197Antonis Lampidonis and George Siragakis9.1 Food allergy: a worldwide problem 1979.2 Consumers' demands on food allergy 1989.3 Food allergy management 2009.4 Legislation and labelling guide 2039.5 New EU food labelling rules 2089.6 Food allergen regulatory thresholds 2109.7 Conclusion 211References 21210 Reference materials for food allergen testing 215Sandor Tomoskozi, Kitti Torok, Zsuzsanna Bugyi and Lyvia Hajas10.1 Regulatory environment of food allergens 21510.2 Reference materials and the related problems 21810.3 Availability of reference materials – current commercial possibilities and scientific efforts 22010.4 Practical application of reference materials 22710.5 Development of an incurred reference material containing gliadin – a case study 22910.6 Conclusion 232Acknowledgements 233References 23311 Proficiency schemes for food allergen testing 237Charalampos Alexopoulos, Elias Kakoulides and Evgenia Lampi11.1 Introduction – food allergens 23711.2 Methods for the detection of food allergens 23711.3 Interlaboratory comparisons and proficiency-testing schemes 25011.4 Proficiency-testing schemes for food allergen determinations 25811.5 Conclusion/discussion 264Acknowledgements 264References 265Index 273