Allergen Targets

Milk

Egg

Peanut

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Food Matrices

Cereal bars

Muffins

Multi-allergen Quantitation and the Impact of Thermal Treatment in Industry-Processed Baked Goods by ELISA and Liquid Chromatography-Tandem Mass Spectrometry.

Parker, C., Khuda, S., Pereiera, M., Ross, M.M., Fu, T., Fan, X., Wu, Y., Williams, K.M., Devries, J., Pulvermacher, B., Bedford, B., Zhang, X., Jackson, L.S.

Journal of Agricultural and Food Chemistry (2015), 49, 63, 10669--80 DOI: 10.1021/acs.jafc.5b04287

Abstract

Undeclared food allergens account for 30-40% of food recalls in the United States. Compliance with ingredient labeling regulations and the implementation of effective manufacturing allergen control plans require the use of reliable methods for allergen detection and quantitation in complex food products. The objectives of this work were to (1) produce industry-processed model foods incurred with egg, milk, and peanut allergens, (2) compare analytical method performance for allergen quantitation in thermally processed bakery products, and (3) determine the effects of thermal treatment on allergen detection. Control and allergen-incurred cereal bars and muffins were formulated in a pilot-scale industry processing facility. Quantitation of egg, milk, and peanut in incurred baked goods was compared at various processing stages using commercial enzyme-linked immunosorbent assay (ELISA) kits and a novel multi-allergen liquid chromatography (LC)-tandem mass spectrometry (MS/MS) multiple-reaction monitoring (MRM) method. Thermal processing was determined to negatively affect the recovery and quantitation of egg, milk, and peanut to different extents depending on the allergen, matrix, and analytical test method. The Morinaga ELISA and LC-MS/MS quantitative methods reported the highest recovery across all monitored allergens, whereas the ELISA Systems, Neogen BioKits, Neogen Veratox, and R-Biopharm ELISA Kits underperformed in the determination of allergen content of industry-processed bakery products.

Reference raw data

Reference ID	Food	Protein	Peptide
19	Peanut	Ara h 2	CCNELNEFENNQR
19	Peanut	Ara h 2	CMCEALQQIMENQSDR
19	Egg	Gal d 2	ELINSWVESQTNGIIR
19	Egg	Gal d 4	FESNFNTQATNR
19	Milk	Bos d 9	FFVAPFPEVFGK
19	Peanut	Ara h 3	FNLAGNHEQEFLR
19	Egg	Gal d 2	GGLEPINFQTAADQAR
19	Peanut	Ara h 1	GTGNLELVAVR
19	Egg	Gal d 2	HIATNAVLFFGR
19	Milk	Bos d 9	HQGLPQEVLNENLLR
19	Milk	Bos d 5	LSFNPTQLEEQCHI
19	Peanut	Ara h 2	NLPQQCGLR
19	Peanut	Ara h 1	NNPFYFPSR
19	Egg	Gal d 4	NTDGSTDYGILQINSR
19	Peanut	Ara h 3	SPDIYNPQAGSLK
19	Milk	Bos d 5	TPEVDDEALEK
19	Milk	Bos d 5	VLVLDTDYK
19	Peanut	Ara h 3	WLGLSAEYGNLYR
19	Milk	Bos d 9	YLGYLEQLLR