Identification of major allergens in spices by mass spectrometry

Background About 3-4 % of the population in industrial countries are adversely affected by food allergens [1]. Spice allergy represents 2 % of these cases. Spices are one of the most attractive ingredients to add a unique taste to food and are often used in blends. Spice blends in general consist of a variety of potentially allergenic ingredients which complicates the identification of the particular offending component. Furthermore, such compositions may vary depending on local availability of ingredients and on manufacturer ́s recipes. An increasing use of spices in food and cosmetics is observed in the last few decades. As is no curative therapy against food allergies has been established, consequent avoidance of allergens is mandatory for allergic individuals and precise labeling of prepacked food is necessary. Since 2005 the labeling of the 14 most common allergens (e.g. mustard, sesame and celery) is required by law [2].