Survey of undeclared egg allergen levels in the most frequently recalled food types (including products bearing precautionary labelling)
| Autor: | Marion Pereira, Andrew B. Do, Sefat E Khuda, Michael Chang, Martine Ferguson, Girdhari M. Sharma, Kristina M. Williams, Dennis W. Gaines |
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| Rok vydání: | 2016 |
| Předmět: |
Health
Toxicology and Mutagenesis Relative standard deviation Egg protein Enzyme-Linked Immunosorbent Assay Food Contamination Toxicology medicine.disease_cause Snack food 0404 agricultural biotechnology Allergen Food allergy Food Labeling Product Label Labelling Surveys and Questionnaires medicine Humans Food science Ovum Chemistry Public Health Environmental and Occupational Health 04 agricultural and veterinary sciences General Chemistry General Medicine Allergens medicine.disease 040401 food science Soybean Proteins Food Science Food contaminant |
| Zdroj: | Food additivescontaminants. Part A, Chemistry, analysis, control, exposurerisk assessment. 33(8) |
| ISSN: | 1944-0057 |
| Popis: | Since the number of recalls involving undeclared allergens is commonly associated with bakery and snack foods, we aimed to determine the frequency of egg allergens in a large number of these products using two commercial enzyme-linked immunosorbent assay (ELISA) methods. Samples were chosen that either had no egg identified on the product label or which had an egg precautionary statement. Among all samples, egg protein was detected in 5% of products using a Morinaga (MO) kit and 1% of products using a R-Biopharm (RB) kit. For bakery samples, egg protein was detected in 6% of 363 samples with no precautionary labelling (6% by MO and 1% by RB kit) and 12% of 80 samples which had precautionary labelling. For snack samples, egg protein was detected in 2% of 371 samples with no precautionary labelling (2% by MO and |
| Databáze: | OpenAIRE |
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