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.
|rédacteurs en chef||Seyyed Shamsadin Athari|
|Editeur||INTECH open science|
|Nombre de pages||36|
|ISBN (Electronique)||ISBN 978-953-51-3568-5|
|ISBN (imprimé)||ISBN 978-953-51-3567-8|
|Etat de la publication||Publié - 4 oct. 2017|
Contient cette citation
Planque, M., Arnould, T., & Gillard, N. (2017). Validation by Mass Spectrometry Food Allergen Analysis: Detection, Quantification and Validation by Mass Spectrometry. Dans S. S. Athari (Ed.), ALLERGEN (p. 1-36). [Chapter 2] INTECH open science.