Fast real-time PCR for the detection of crustacean allergen in foods

Journal of Agricultural and Food Chemistry
Beatriz HerreroMontserrat Espiñeira

Abstract

Crustaceans are one of the most common allergens causing severe food reaction. These food allergens are a health problem, and they have become very important; there are various regulations that establish that labeling must be present regarding these allergens to warn consumers. In the present work a fast real-time PCR, by a LNA probe, was developed. This allows the detection of crustaceans in all kinds of products, including processed products in which very aggressive treatments of temperature and pressure during the manufacturing process are used. This methodology provides greater sensitivity and specificity and reduces the analysis time of real-time PCR to 40 min. This methodology was further validated by means of simulating products likely to contain this allergen. For this, products present on the market were spiked with crustacean cooking water. The assay is a potential tool in issues related to the labeling of products and food security to protect the allergic consumer.

References

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Citations

Nov 30, 2012·Journal of Agricultural and Food Chemistry·Anne C EischeidSasha M Kasko
Jan 18, 2013·Journal of Agricultural and Food Chemistry·Tatiana CucuBruno De Meulenaer
Jun 1, 2018·Critical Reviews in Food Science and Nutrition·Mati Ullah KhanYong-Ning Wu
Mar 12, 2019·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·Hamide Z SenyuvaSabine Baumgartner
Apr 9, 2019·Food Science and Biotechnology·Mi-Ju KimHae-Yeong Kim
Jun 30, 2021·Critical Reviews in Food Science and Nutrition·Jilin LiJun-Hu Cheng
May 8, 2019·Journal of Agricultural and Food Chemistry·Akiko MiyazakiTakashi Hirao
Oct 7, 2021·Journal of Agricultural and Food Chemistry·Xin ZhaoHongyan Bi

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