A multi-laboratory evaluation of a clinically-validated incurred quality control material for analysis of allergens in food

Johnson, Phil E., Rigby, Neil M., Dainty, Jack R., Mackie, Alan R., Immer, Ulrike U., Rogers, Adrian, Titchener, Pauline, Shoji, Masahiro, Ryan, Anne, Mata, Luis, Brown, Helen, Holzhauser, Thomas, Dumont, Valery, Wykes, Jill A., Walker, Michael, Griffin, Jon, White, Jane, Taylor, Glenn, Popping, Bert, Crevel, René, Miguel, Sonia, Lutter, Petra, Gaskin, Ferdelie, Koerner, Terry B., Clarke, Dean, Sherlock, Robin, Flanagan, Andrew, Chan, Chun-Han and Mills, E. N. Clare (2014) A multi-laboratory evaluation of a clinically-validated incurred quality control material for analysis of allergens in food. Food Chemistry, 148. pp. 30-36. ISSN 0308-8146

Full text not available from this repository. (Request a copy)

Abstract

A dessert matrix previously used for diagnosis of food allergies was incurred with pasteurised egg white or skimmed milk powder at 3, 6, 15 and 30 mg allergen protein per kg of dessert matrix and evaluated as a quality control material for allergen analysis in a multi-laboratory trial. Analysis was performed by immunoassay using five kits each for egg and milk (based on casein) and six ‘other’ milk kits (five based on β-lactoglobulin and one total milk). All kits detected allergen protein at the 3 mg kg−1 level. Based on ISO criteria only one egg kit accurately determined egg protein at 3 mg kg−1 (p = 0.62) and one milk (casein) kit accurately determined milk at 6 (p = 0.54) and 15 mg kg−1 (p = 0.83), against the target value. The milk “other” kits performed least well of all the kits assessed, giving the least precise analyses. The incurred dessert material had the characteristics required for a quality control material for allergen analysis.

Item Type: Article
Uncontrolled Keywords: allergen,egg,milk,incurred standard,multi-centre trial,elisa
Faculty \ School: Faculty of Medicine and Health Sciences > Norwich Medical School
Faculty of Science > School of Biological Sciences
Related URLs:
Depositing User: Pure Connector
Date Deposited: 26 Feb 2018 15:30
Last Modified: 25 Jul 2019 00:52
URI: https://ueaeprints.uea.ac.uk/id/eprint/66374
DOI: 10.1016/j.foodchem.2013.09.115

Actions (login required)

View Item View Item