A5052525140- Food Allergy and Anaphylaxis Research
- Celiac Disease Research and Management
- Identification and Quantification in Food
- Occupational exposure and asthma
- Allergic Rhinitis and Sensitization
- Mycotoxins in Agriculture and Food
- Contact Dermatitis and Allergies
- Biochemical Analysis and Sensing Techniques
- Mass Spectrometry Techniques and Applications
- Pesticide Residue Analysis and Safety
- Advanced Chemical Sensor Technologies
- Food Safety and Hygiene
- Turfgrass Adaptation and Management
- Plant and fungal interactions
- Biopolymer Synthesis and Applications
- Essential Oils and Antimicrobial Activity
- Monoclonal and Polyclonal Antibodies Research
- Food composition and properties
- Listeria monocytogenes in Food Safety
- Consumer Attitudes and Food Labeling
- Urban and spatial planning
- Agricultural safety and regulations
- Dye analysis and toxicity
- Advanced Biosensing Techniques and Applications
- Salmonella and Campylobacter epidemiology
Eurofins (Germany)
2010-2014
Center for Food Safety and Applied Nutrition
2009-2014
United States Food and Drug Administration
2009-2014
Universidad de Extremadura
2002
The determination of prolamins by ELISA and subsequent conversion the resulting concentration to gluten content in food appears be a comparatively simple straightforward process with which many laboratories have years-long experience. At end process, value gluten, expressed mg/kg or ppm, is obtained. This often basis for decision if product can labeled gluten-free not. On currently available scientific information, accuracy obtained values commonly used commercial kits has questioned....
Among the major food allergies, peanut, egg, and milk are most common. The immunochemical detection of allergens depends on various factors, such as matrix processing method, which can affect allergen conformation extractability. This study aimed to (1) develop matrix-specific incurred reference materials for testing, (2) determine whether multiple in same model be simultaneously detected, (3) establish effect material stability detection. Defatted peanut flour, whole egg powder, spray-dried...
Abstract Gluten is a commonly used cereal derivative found in bakery products, among other items. In some susceptible individuals, however, it triggers immune responses of different kinds; there is, to lesser extent, the wheat allergy that immunoglobulin E (IgE)-mediated and leads histamine release typical allergic symptoms. this case, water-soluble proteins, like albumins, are also involved. On hand, more frequently, celiac disease (CD), where gluten causes reactions intestines certain...
The food allergen analytical community is endeavoring to create harmonized guidelines for the validation of ELISA methodologies help protect food-sensitive individuals and promote consumer confidence. This document provides additional guidance existing method publications quantitative methods. gluten-specific criterion provided in this divided into sections information required by developer about assay implementation multilaboratory study. Many these recommendations are built upon widely...
Immunodetection of allergens in dark chocolate is complicated by interference from the components. The objectives this study were to establish reference materials for detecting multiple and determine accuracy precision allergen detection enzyme-linked immunosorbent assay (ELISA) before after processing. Defatted peanut flour, whole egg powder, spray-dried milk added melted at seven incurred levels tempered 4 h. Allergen concentrations measured using commercial ELISA kits. Tempering decreased...
Food allergens and intolerances have been diagnosed by doctors for decades, but received heightened attention in the last two decades because diagnosis awareness increased. Consequently, regulators many jurisdictions addressed this topic introducing labeling requirements substances causing allergies intolerance reactions affected individuals. Mandatory of food allows persons suffering from these to make informed choices. However, regulations some geographic areas resulted significant...
Abstract Celiac disease and wheat allergy are the most common adverse reactions triggered by cereal proteins, mainly gluten, which is one of 14 allergenic food ingredients that must be labeled on products in European Union (EU). To meet requirements this regulation, reliable analytical methodology for proper quantification gluten necessary. However, validation presently used methods (ELISA lateral flow device) limited partly due to lack reference incurred materials. solve problem, goal our...
Food allergen labeling regulations have been implemented in several countries since 2006. Currently, experts are still discussing the introduction of thresholds or action levels, which should lead to reduction widespread use advisory statements (e.g., "may contain") for benefit allergic consumer. However, establishment threshold requires supporting analytical methodologies enforce and comply with regulations. This article discusses possibilities limitations existing emerging purpose enabling...
Until recently, analytical tests for food were performed primarily in laboratories, but technical developments now enable consumers to use devices test their at home or when dining out. Current consumer can determine nutritional values, freshness, and, most the presence of allergens and substances that cause intolerances. The demand such products is driven by an increase incidence allergies, as well desire more information about what food. number complexity matrixes creates important need...