Detecting and Measuring Allergens in Food

Joseph L. Baumert

Research output: Chapter in Book/Report/Conference proceedingChapter

18 Scopus citations


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.

Original languageEnglish (US)
Title of host publicationRisk Management for Food Allergy
PublisherElsevier Inc.
Number of pages12
ISBN (Print)9780123819888
StatePublished - Nov 2013


  • Biosensor
  • Detection
  • Enzyme-linked immunosorbent assay
  • Food allergy
  • General protein
  • Lateral flow
  • Mass spectrometry

ASJC Scopus subject areas

  • Agricultural and Biological Sciences(all)
  • Biochemistry, Genetics and Molecular Biology(all)
  • Medicine(all)


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