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

Johnson P. E., Rigby N. M., Dainty J. R., Mackie A. R., Immer U. U., Rogers A., Titchner P., Shoji M., Ryan A., Mata L., Brown H., Holzhauser T., Dumont V., Wykes J. A., Walker M., Griffin J., White J., Taylor G., Popping B., Crevel R., Miguel S., Lutter P., Gaskin F., Koerner T. B., Clarke D., Sherlock R., Flanagan A., Chan C. H., Mills E. N. C.. (2014)

Food Chemistry, 148, 30-36

A dessert matrix previously used for diagnosis of food allergies was incurred with pasteurised egg white orskimmed milk powder at 3, 6, 15 and 30 mg allergen protein per kg of dessert matrix and evaluated as aquality 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 b-lactoglobulinand one total milk). All kits detected allergen protein at the 3 mg kg1 level. Based on ISO criteria only one egg kit accurately determined egg protein at 3 mg kg1 (p = 0.62) and one milk (casein) kit accuratelydetermined milk at 6 (p = 0.54) and 15 mg kg1 (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 dessertmaterial had the characteristics required for a quality control material for allergen analysis.

Food Chemistry, 148, 30-36

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