Comparison of commercial allergen ELISA kits for egg detection in food matrices

Consumption of low levels egg already can evoke harmful physiological responses in humans those allergic to eggs. By detection food products, using Egg ELISA kits determine its unintended presence, producers respond avoid potential safety or quality risks their products. Selection an kit fit for the issue at hand is challenging due to, amongst others, lack information on assay performances with specified matrices. In this study, seven commercial are compared nine different relevant matrices: cookie, chocolate, pasta, dressing, stock cube, wine, vegetable drink and milk, ice cream meat/meat replacers. The presence was unified all mg total protein kg−1 product. every matrix, recovery, intra- interassay were compared, also processing accounted by determination incurred samples. All able detect qualitatively VITAL3 ED01 level 0.2 corresponding portion size each matrix. For quantitative results, showed increase detected concentration increased performed within set criteria recovery cube wine. cream, salad least 4 kits. Most matrices replacers, showing high matrix effects which could not be explained possible cognate blank. Only one recover replacer Results enable industry choose suitable interest.