Performance of ELISA and PCR methods for the determination of allergens in food: an evaluation of six years of proficiency testing for soy (Glycine max L.) and wheat gluten (Triticum aestivum L.).

For the routine detection of allergens in foods, PCR and/or ELISA methods are employed. To assess the suitability of these methods, proficiency tests (PTs) could be used as a valuable instrument. It is a common practice to evaluate the results with respect to the experimentally obtained robust mean without considering the actual allergen content.

Stability of bovine allergens during food processing.

Objective: The primary objective of this review was to summarize reported findings about the influence of various food manufacturing processes on the potential alteration of bovine allergens in cow's milk, beef, and related food products.

Data Sources: This review was based on literature research in two German databases.

Study Selection: The expert opinion of the authors was used to select the relevant data for the review.