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Detection of Food Allergens

Category: Allgemein, FPQS, Micromol
By: Dr. Wolfgang Rudy

Detection of allergens in food and production environment

Certain substances and ingredients which are utilized in the production of food are able to induce allergic consumer-reactions. Moreover, some of these substances represent a severe danger for the health of the individual. These hidden food allergens in the product itself or in contaminants are a harsh challenge for everybody who is involved in the handling and/or production of food.

The EU guidance 2003/89/EG  clearly defines the substances and ingredients with the highest allergic potential and obliges the food manufacturer to declare the allergens on the label. In detail these are: milk, egg, soy, wheat, tree nuts, peanuts, fish, shellfish, pip and stone fruit (apple, peach), vegetables (celery, carrot).

Being aware of this challenge and with its experience in food anlaysis on the molecular level MicroMol/FPQS has set up a novel branch for the determination and quantification of food allergens in any substrate and environment. We will help you to define the optimal testing scheme and method (PCR, ELISA or WesternBlot) for your problem and any allergens listed in the guidance 2003/89/EG.
We collect the sample directly at the place of work or in the production line and analyze it in our Lab facility.
In our final report we can give a clear cut and quantitative statement on food allergen contamination in your sample or the environment to be analyzed and advice you on consequences, further steps and possibilities to get rid of a possible contamination.
In addition to that we are able to instruct you and your personel in legal restraints, of threats and possibilties to propper handle substances with allergic potential.  

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