A multi-laboratory evaluation of a clinically-validated incurred quality control material for analysis of allergens in food

Phil E. Johnson; Neil M. Rigby; Jack R. Dainty; Alan R. Mackie; Ulrike U. Immer; Adrian Rogers; Pauline Titchener; Masahiro Shoji; Anne Ryan; Luis Mata; Helen Brown; Thomas Holzhauser; Valery Dumont; Jill A. Wykes; Michael Walker; Jon Griffin; Jane White; Glenn Taylor; Bert Popping; René Crevel; Sonia Miguel; Petra Lutter; Ferdelie Gaskin; Terry B. Koerner; Dean Clarke; Robin Sherlock; Andrew Flanagan; Chun Han Chan; E. N.Clare Mills

doi:10.1016/j.foodchem.2013.09.115

A multi-laboratory evaluation of a clinically-validated incurred quality control material for analysis of allergens in food

Phil E. Johnson, Neil M. Rigby, Jack R. Dainty, Alan R. Mackie, Ulrike U. Immer, Adrian Rogers, Pauline Titchener, Masahiro Shoji, Anne Ryan, Luis Mata, Helen Brown, Thomas Holzhauser, Valery Dumont, Jill A. Wykes, Michael Walker, Jon Griffin, Jane White, Glenn Taylor, Bert Popping, René CrevelSonia Miguel, Petra Lutter, Ferdelie Gaskin, Terry B. Koerner, Dean Clarke, Robin Sherlock, Andrew Flanagan, Chun Han Chan, E. N.Clare Mills

Research output: Contribution to journal › Article › peer-review

43 Scopus citations

Abstract

A dessert matrix previously used for diagnosis of food allergies was incurred with pasteurised egg white or skimmed milk powder at 3, 6, 15 and 30 mg allergen protein per kg of dessert matrix and evaluated as a quality control material for allergen analysis in a multi-laboratory trial. Analysis was performed by immunoassay using five kits each for egg and milk (based on casein) and six 'other' milk kits (five based on β-lactoglobulin and one total milk). All kits detected allergen protein at the 3 mg kg^-1 level. Based on ISO criteria only one egg kit accurately determined egg protein at 3 mg kg^-1 (p = 0.62) and one milk (casein) kit accurately determined milk at 6 (p = 0.54) and 15 mg kg^-1 (p = 0.83), against the target value. The milk "other" kits performed least well of all the kits assessed, giving the least precise analyses. The incurred dessert material had the characteristics required for a quality control material for allergen analysis.

Original language	English (US)
Pages (from-to)	30-36
Number of pages	7
Journal	Food Chemistry
Volume	148
DOIs	https://doi.org/10.1016/j.foodchem.2013.09.115
State	Published - 2014
Externally published	Yes

Keywords

Allergen
ELISA
Egg
Incurred standard
Milk
Multi-centre trial

ASJC Scopus subject areas

Analytical Chemistry
Food Science

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10.1016/j.foodchem.2013.09.115

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Johnson, P. E., Rigby, N. M., Dainty, J. R., Mackie, A. R., Immer, U. U., Rogers, A., Titchener, P., Shoji, M., Ryan, A., Mata, L., Brown, H., Holzhauser, T., Dumont, V., Wykes, J. A., Walker, M., Griffin, J., White, J., Taylor, G., Popping, B., ... Mills, E. N. C. (2014). A multi-laboratory evaluation of a clinically-validated incurred quality control material for analysis of allergens in food. Food Chemistry, 148, 30-36. https://doi.org/10.1016/j.foodchem.2013.09.115

Johnson, PE, Rigby, NM, Dainty, JR, Mackie, AR, Immer, UU, Rogers, A, Titchener, P, Shoji, M, Ryan, A, Mata, L, Brown, H, Holzhauser, T, Dumont, V, Wykes, JA, Walker, M, Griffin, J, White, J, Taylor, G, Popping, B, Crevel, R, Miguel, S, Lutter, P, Gaskin, F, Koerner, TB, Clarke, D, Sherlock, R, Flanagan, A, Chan, CH & Mills, ENC 2014, 'A multi-laboratory evaluation of a clinically-validated incurred quality control material for analysis of allergens in food', Food Chemistry, vol. 148, pp. 30-36. https://doi.org/10.1016/j.foodchem.2013.09.115

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abstract = "A dessert matrix previously used for diagnosis of food allergies was incurred with pasteurised egg white or skimmed milk powder at 3, 6, 15 and 30 mg allergen protein per kg of dessert matrix and evaluated as a quality control material for allergen analysis in a multi-laboratory trial. Analysis was performed by immunoassay using five kits each for egg and milk (based on casein) and six 'other' milk kits (five based on β-lactoglobulin and one total milk). All kits detected allergen protein at the 3 mg kg-1 level. Based on ISO criteria only one egg kit accurately determined egg protein at 3 mg kg-1 (p = 0.62) and one milk (casein) kit accurately determined milk at 6 (p = 0.54) and 15 mg kg-1 (p = 0.83), against the target value. The milk {"}other{"} kits performed least well of all the kits assessed, giving the least precise analyses. The incurred dessert material had the characteristics required for a quality control material for allergen analysis.",

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AU - Immer, Ulrike U.

AU - Rogers, Adrian

AU - Titchener, Pauline

AU - Shoji, Masahiro

AU - Ryan, Anne

AU - Mata, Luis

AU - Brown, Helen

AU - Holzhauser, Thomas

AU - Dumont, Valery

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AU - Walker, Michael

AU - Griffin, Jon

AU - White, Jane

AU - Taylor, Glenn

AU - Popping, Bert

AU - Crevel, René

AU - Miguel, Sonia

AU - Lutter, Petra

AU - Gaskin, Ferdelie

AU - Koerner, Terry B.

AU - Clarke, Dean

AU - Sherlock, Robin

AU - Flanagan, Andrew

AU - Chan, Chun Han

AU - Mills, E. N.Clare

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AB - A dessert matrix previously used for diagnosis of food allergies was incurred with pasteurised egg white or skimmed milk powder at 3, 6, 15 and 30 mg allergen protein per kg of dessert matrix and evaluated as a quality control material for allergen analysis in a multi-laboratory trial. Analysis was performed by immunoassay using five kits each for egg and milk (based on casein) and six 'other' milk kits (five based on β-lactoglobulin and one total milk). All kits detected allergen protein at the 3 mg kg-1 level. Based on ISO criteria only one egg kit accurately determined egg protein at 3 mg kg-1 (p = 0.62) and one milk (casein) kit accurately determined milk at 6 (p = 0.54) and 15 mg kg-1 (p = 0.83), against the target value. The milk "other" kits performed least well of all the kits assessed, giving the least precise analyses. The incurred dessert material had the characteristics required for a quality control material for allergen analysis.

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KW - Egg

KW - Incurred standard

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A multi-laboratory evaluation of a clinically-validated incurred quality control material for analysis of allergens in food

Abstract

Keywords

ASJC Scopus subject areas

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