Title: Inter-laboratory Validation Study of Five Different Commercial ELISA Test Kits for the determination of Peanut Residues in Cookie and Dark Chocolate
Authors: POMS RolandAGAZZI Marie-ElisabethBAU' ANDREABROHEE MARCELCAPELLETTI ClaudiaNORGAARD JORGENANKLAM ELKE
Publication Year: 2005
JRC N°: JRC30278
Other Identifiers: EUR 21577 EN
URI: http://publications.jrc.ec.europa.eu/repository/handle/JRC30278
Type: EUR - Scientific and Technical Research Reports
Abstract: Detecting and quantifying peanut residues in food products is necessary to ascertain product safety for allergic individuals and to comply with international labelling regulations. Several technical possibilities exist to analyse peanut contents in food products. Methods based on enzyme linked immunosorbent assay (ELISA) are most commonly used. However, the results often vary between different ELISA based methods due to different extraction procedures, the involvement of different antibodies and the use of different calibration materials for generating calibration curves. The calibration materials are typically crude peanut protein extracts or purified specific peanut allergens in a buffer solution. In this inter-laboratory the study of five commercially available peanut ELISA test kits to detect and quantify peanut residues in two food matrices (biscuit and dark chocolate) at four different concentrations (0-10 mg peanut¿kg-1 matrix corresponding to about 0-2.5 mg peanut protein¿kg-1 matrix) are presented. The study revealed that the five ELISA test kits evaluated are, in general, able to detect peanut protein in these two food matrices. This study did in three cases challenge the test kits beyond their intended use for quantification below manufacturer defined cut-off limits. Generally all five of the commercially available ELISA test kits investigated performed well in the concentration range 5-10 mg¿kg-1 rather than in the low concentration range (2 or 2.5 mg¿kg-1). The variation in the found recoveries of peanut between the different test kits had a spread of 44-191 % across all concentrations. The quantification characteristics between test kits differed significantly at the very low mg¿kg-1 level. Two of the test kits performed well even at concentrations below 5 mg¿kg-1 with reproducibility values of 27-36 % for biscuits and 45-57 % for chocolate.
JRC Institute:Institute for Reference Materials and Measurements

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