Inconsistent quantification results obtained from various analytical methods for food allergen testing hamper an accurate quantitative risk assessment and its regulatory implementation. In order to overcome such problems, a concept aiming at ensuring the comparability of quantitative food allergen measurement results is presented here. It is based on an approach called reference measurement system for food allergens, which uses a commonly agreed reference, namely the ‘mass fraction of total protein of the allergenic ingredient in food’. The necessary system components are outlined, consisting of a primary reference measurement method, a certified reference material and a reference laboratory. This metrology-based concept can be applied to quantify various food allergens determined with different analytical procedures. The example of ’milk in cookies’ is used to demonstrate the approach.
CUBERO LEON Elena;
EMONS Hendrik;
O'CONNOR Gavin;
NORGAARD Jorgen;
ROBOUCH Piotr;
2023-05-30
ELSEVIER SCI LTD
JRC132347
0308-8146 (online),
https://www.sciencedirect.com/science/article/pii/S0308814623010099,
https://publications.jrc.ec.europa.eu/repository/handle/JRC132347,
10.1016/j.foodchem.2023.136391 (online),
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