The common units presented here were defined by the consortium as a whole and could represent a starting point for such discussion. However, it is clear that much remains to be done to enable a wider consensus to be reached as to how assay output data should be translated to
standardised units. Allergen analysis is often used by food manufacturers to validate and monitor allergen sanitation plans. In this instance, a manufacturer is likely to have access Selleckchem AUY 922 to the exact allergenic ingredient being analysed and, in some instances, the actual food matrix being manufactured. This allows the analytical expert to calibrate an assay against this material or even have access to an “in-house” incurred reference material using the manufactured food matrix. In such a situation, precise quantification of the allergenic food and conversion into food protein is possible (Röder et al., 2010) although it may still be necessary to convert results obtained using such “in-house” materials into reporting units that are more widely accepted and accessible to the analytical community. Precise quantification of allergens in foods will be become more
important in the future as data are becoming available that will allow levels of allergens, which pose low levels of acceptable TSA HDAC cost risk, to be identified in future, such as the ‘action’ levels already identified in VITAL. The enforcement of such regulations will require the performance issues highlighted in this inter-laboratory study to be addressed in order to ensure effective tools for verification of allergen levels in foods are available. Such methods will need to be sufficiently robust as to allow detection of allergens of unknown origin, which may be inherently variable with regards allergenic molecule composition, modifications introduced by food processing procedures (e.g., heat, pressure, pH) and interactions with other food components such as lipids and sugars. The dessert matrix used in this study would generally be consumed in a 100 g portion and the kits used were all able
to detect doses of 300 μg egg or milk protein, which equates to 2.95 mg of egg white and 8.5 μl of skimmed milk respectively. Such limits of quantification GNE-0877 are within the range of published threshold doses for egg of around 10 mg kg−1 and for milk protein of around 30 mg kg−1 (Morisset et al., 2003). However, lower doses of egg and milk protein can elicit allergic reactions with around 1% of patients having been estimated as reacting to as little as 1 mg of egg and milk (Moneret-Vautrin & Kanny, 2004), which the current methodology would struggle to detect in certain types of foods consumed in larger volumes. The multi-laboratory evaluation reported here demonstrates that the EuroPrevall dessert matrix does have promise as a naturally incurred quality control material for food allergen analysis.