Qualimetric assessment of methods for the determination of allergens in meat products
| Autor: | I M Chernukha, E V Kryuchenko, Yu A Kuzlyakina, V S Zamula |
|---|---|
| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | IOP Conference Series: Earth and Environmental Science. 1052:012125 |
| ISSN: | 1755-1315 1755-1307 |
| Popis: | People with food allergies (there are up to 10% of them in the world) must follow a special diet to prevent the manifestation of allergic reactions. WHO regularly specifies and updates the list of allergens. In the world there is no single approach to determine the minimum concentration of an allergen that can cause an allergic reaction, known as a threshold dose. The controlling authorities of many countries, realizing the seriousness of threats to the health of citizens associated with food allergies, are adopting laws, regulations and standards which require the indication of the possibility of allergens on the labeling of food products, thereby ensuring that they are not consumed by the population vulnerable to food allergies. The scope of food allergen management is much broader than just food labeling and is not possible without modern methodology and analytical methods. Various methods are used to control the presence of allergens in food products, both qualitative and quantitative. The concentration of an allergen that can cause a serious threat to health can be calculated in micro- and nanograms. Therefore, approaches are constantly being developed to increase the sensitivity of methods for detecting allergens in food. These are immune-analytical, mass spectrometric, chromatographic, histological methods, methods based on amplification of nucleic acids, proteomic analysis and methods using biosensors. The paper considers these methods, their advantages and disadvantages. The authors carried out a qualimetric assessment of these methods in order to determine the most effective method for detecting allergens. It will provide consumers with high-quality and safe products. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|