Validation by Mass Spectrometry Food Allergen Analysis: Detection, Quantification and Validation by Mass Spectrometry

Mélanie Planque, Thierry Arnould, Nathalie Gillard

Research output: Contribution in Book/Catalog/Report/Conference proceedingChapter (peer-reviewed)

Abstract

Worldwide, food-allergy-related diseases are a signi cant health problem. While the food industry works on managing cross-contaminations and while clinicians deal with treatment, laboratories must develop e cient analytical methods to ensure detection of hidden allergens that can cause severe adverse reactions. Over the past few years, huge progress has been made in mass spectrometry for the analysis of allergens in incurred and processed foodstu s, especially as regards sample preparation and enrichment (solid phase extraction, protein precipitation and ultra ltration). These achievements make it possible to meet the Allergen Bureau's Voluntary Incidental Trace Allergen Labelling (VITAL) sensitivity criteria. The present chapter details the di erent steps in the development of mass spectrometry methods, from peptide selection to the valida- tion of qualitative and quantitative methods. The chapter focuses mainly on studies performed with incurred and processed food samples to ensure the applicability of the methods to allergen detection in real food products.
Original languageEnglish
Title of host publicationALLERGEN
EditorsSeyyed Shamsadin Athari
PublisherINTECH open science
Pages1-36
Number of pages36
ISBN (Electronic)ISBN 978-953-51-3568-5
ISBN (Print)ISBN 978-953-51-3567-8
Publication statusPublished - 4 Oct 2017

Fingerprint Dive into the research topics of 'Validation by Mass Spectrometry Food Allergen Analysis: Detection, Quantification and Validation by Mass Spectrometry'. Together they form a unique fingerprint.

  • Equipment

  • Cite this

    Planque, M., Arnould, T., & Gillard, N. (2017). Validation by Mass Spectrometry Food Allergen Analysis: Detection, Quantification and Validation by Mass Spectrometry. In S. S. Athari (Ed.), ALLERGEN (pp. 1-36). [Chapter 2] INTECH open science.