Food Allergen Testing (eBook, ePUB)

Molecular, Immunochemical and Chromatographic Techniques
Redaktion: Siragakis, George; Kizis, Dimosthenis

• Format: ePub

Produktbeschreibung

An in-depth review of the current scientific knowledge on food allergens testing, covering the major methodologies and techniques used to detect food allergens. Food allergens are a series of agents, mainly proteins, which cause various unpleasant and sometimes clinical symptoms in humans through consumption of foods. Perhaps surprisingly, there are no treatments against food allergies which have been found to be 100% effective. The scope for individual difference in terms of how a person reacts to a given allergen is massive, making it incredibly difficult and complex to try and medicate against allergies. Food Allergens Testing takes a thorough look at modern molecular biology and immunochemical techniques used to detect food allergens. The eleven chapters constitute an in-depth review of the current scientific knowledge on food allergens, covering the major methodologies and techniques used in validated analytical approaches. The book is aimed at scientists and technical staff in the food industry and analytical laboratories who need an up-to-date treatment of both fundamental and applied research goals on food allergens, as well as a report on the validated methods currently in use for food allergens testing.

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Produktdetails

• Verlag: John Wiley & Sons
• Seitenzahl: 288
• Erscheinungstermin: 24. Dezember 2013
• Englisch
• ISBN-13: 9781118519240
• Artikelnr.: 40205111

Autorenporträt

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

Inhaltsangabe

List of contributors ix 1 Introduction 1 Dimosthenis Kizis and George
Siragakis 1.1 Adverse reactions to food 1 1.2 Manifestation mechanisms and
symptoms of food allergy 2 1.3 Diagnosis and treatment of food allergy 3
1.4 Food allergy prevalence 4 1.5 Allergenic foods: an increasing list 4
1.6 Methods for food allergen detection 5 References 9 2 Immunodiagnostics
in food allergen testing 13 Jennifer Anne Rice and Anthony Joseph Lupo 2.1
Immunoassays for detection of food allergens 14 2.2 Enzyme-linked
immunosorbent assay (ELISA) 15 2.3 Lateral-flow devices (LFDs) 17 2.4
Antibodies utilized in immunoassays 19 2.5 Sampling and extraction methods
for immunoassays 21 2.6 Limitations of immunoassays 23 2.7 Commercial
immunoassays for allergen detection in food 23 2.8 Conclusion 27 References
27 3 Molecular testing for food allergens 29 Terence Lok Ting Lau 3.1
Nucleic-acid amplification methods 30 3.2 Food allergen testing by PCR 33
3.3 DNA extraction from food samples 36 3.4 Establishing a food allergen
PCR test 38 3.5 DNA testing and food allergen management 44 3.6 Conclusion
44 References 45 4 LC-MS/MS techniques for food allergen testing 49 Manos
Christofakis and Aglaia Xila 4.1 Introduction to analytical techniques and
allergen testing 50 4.2 Food sample preparation techniques 52 4.3 Liquid
chromatography techniques 56 4.4 Implementation of LC-MS/MS techniques in
allergen detection 60 4.5 Evaluation of LC-MS/MS methodologies 60 4.6
Conclusion 63 References 63 5 Detection of animal allergens in foods 67
Katerina Rizou 5.1 Introduction 67 5.2 Food allergens of animal origin 69
5.3 Egg 69 5.4 Milk 76 5.5 Fish, crustaceans, molluscs 84 Acknowledgements
92 References 92 6 Detection of plant allergens in foods 105 Dimosthenis
Kizis 6.1 Introduction 105 6.2 Determination of plant allergens in foods
106 6.3 Future prospects 123 References 127 7 Gluten testing in foods,
pharmaceuticals and cosmetics 151 Joanna Leszczynska, Iwona Majak and
Adrian Bartos 7.1 Allergy and intolerance to wheat proteins 151 7.2 The
permissible dose of gluten 153 7.3 Structure of wheat proteins 154 7.4
Changes in gluten structure during technological processing 156 7.5
Immunological methods for gluten determination 157 7.6 PCR methods 164 7.7
Other methods 168 7.8 Determination of gluten content in pharmaceuticals
and cosmetics 170 References 173 8 Food allergen testing in alcoholic and
other beverages 185 Rebecca Kokkinofta and George Siragakis 8.1 Alcohol
allergy 185 8.2 Detection of allergens in wine 186 8.3 Facing beer allergy
190 8.4 Nonalcoholic beverages and allergy 192 8.5 Conclusion 194
References 194 9 Allergens in the food industry: customer and legislation
demands 197 Antonis Lampidonis and George Siragakis 9.1 Food allergy: a
worldwide problem 197 9.2 Consumers' demands on food allergy 198 9.3 Food
allergy management 200 9.4 Legislation and labelling guide 203 9.5 New EU
food labelling rules 208 9.6 Food allergen regulatory thresholds 210 9.7
Conclusion 211 References 212 10 Reference materials for food allergen
testing 215 Sandor Tomoskozi, Kitti Torok, Zsuzsanna Bugyi and Lyvia Hajas
10.1 Regulatory environment of food allergens 215 10.2 Reference materials
and the related problems 218 10.3 Availability of reference materials -
current commercial possibilities and scientific efforts 220 10.4 Practical
application of reference materials 227 10.5 Development of an incurred
reference material containing gliadin - a case study 229 10.6 Conclusion
232 Acknowledgements 233 References 233 11 Proficiency schemes for food
allergen testing 237 Charalampos Alexopoulos, Elias Kakoulides and Evgenia
Lampi 11.1 Introduction - food allergens 237 11.2 Methods for the detection
of food allergens 237 11.3 Interlaboratory comparisons and
proficiency-testing schemes 250 11.4 Proficiency-testing schemes for food
allergen determinations 258 11.5 Conclusion/discussion 264 Acknowledgements
264 References 265 Index 273