Detection of hazelnut proteins in foods by enzyme immunoassay using egg yolk antibodies |
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Authors: | Blais B W Phillippe L |
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Affiliation: | Laboratory Services Division, Canadian Food Inspection Agency, Ottawa. bblais@em.agr.ca |
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Abstract: | An enzyme immunoassay (EIA) was developed for the detection of hazelnut proteins in foods. This assay used inexpensive chicken egg yolk antibodies in a sandwich EIA format for the immunospecific capture and detection of hazelnut proteins present in a variety of different food matrices. The assay was able to detect less than 1 ppm of hazelnut protein in most of the foods tested and did not exhibit any appreciable cross-reactivity with other nuts or food matrices. This assay will be a useful tool for the food industry and regulatory agencies that wish to test foods for the presence of undeclared hazelnut allergens. |
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