Detecting and Measuring Allergens in Food

Several analytical methods exist for the quantitative and qualitative detection of residues of priority allergenic foods. These include methods such as enzyme-linked immunosorbent assays (ELISAs), lateral flow assays, and polymerase chain reaction (PCR) methods, which are currently available commercially for detecting residues from allergenic sources. Methods such as mass spectrometry (MS) and surface plasmon resonance (SPR) biosensors have only recently been applied to the detection and quantification of allergenic residues. The analytical methods discussed in this chapter can provide food companies with data on allergen concentrations, which are essential to risk assessment and risk management decisions. ELISA methods are currently favored for the analysis of allergen residues because they specifically detect proteins from the allergenic source of interest, are sufficiently sensitive to protect allergic consumers, and are available in rugged formats such as lateral flow assays that allow quick determination of residue levels within food manufacturing facilities.