title: Detection of hazelnut proteins in foods by enzyme immunoassay using egg yolk antibodies.
abstract: An enzyme immunoassay (EIA) was developed for the detection of hazelnut proteins in foods. This assay used inexpensive chicken egg yolk antibodies in a sandwich EIA format for the immunospecific capture and detection of hazelnut proteins present in a variety of different food matrices. The assay was able to detect less than 1 ppm of hazelnut protein in most of the foods tested and did not exhibit any appreciable cross-reactivity with other nuts or food matrices. This assay will be a useful tool for the food industry and regulatory agencies that wish to test foods for the presence of undeclared hazelnut allergens.
authors.affiliation: Laboratory Services Division, Canadian Food Inspection Agency, Ottawa. bblais@em.agr.ca
authors.forename: B W
authors.initials: BW
authors.lastname: Blais
authors.forename: L
authors.initials: L
authors.lastname: Phillippe
mesh_terms: D000485:Allergens / Q000032:analysis*; D004530:Egg Yolk; D005504:Food Analysis; D005512:Food Hypersensitivity; D007124:Immunoenzyme Techniques / Q000379:methods; D009754:Nuts / Q000276:immunology*; D010940:Plant Proteins / Q000032:analysis*; D012680:Sensitivity and Specificity
chemical_list: D000485:Allergens; D010940:Plant Proteins