title: [Inter-laboratory evaluation studies of notified ELISA methods for allergic substances (egg)].
abstract: Inter-laboratory evaluation studies were conducted for the notified ELISA methods for allergic substances (Egg). Standard extracts of egg spiked in extracts of sausage, sauce, cookie, bread and cereal at a level of 5-20 ng/mL as the sample solution were analyzed in replicate in 10 laboratories. Coefficients of variation (CVs) of all three ELISA methods using an Egg Protein ovalbumin ELISA Kit (ovalbumin kit), an Egg Protein ovomucoid ELISA Kit (ovomucoid kit) and a FASTKIT Egg ELISA kit (Egg ELISA kit) were mostly less than 10%. Mean recoveries of the standard extract of egg were over 40% in the three ELISA methods. Repeatability relative standard deviations of egg standard solution in five food extracts were in the ranges of 18.7-25.5%, 18.6-41.8%, 21.3-43.3% for the ovalbumin kit, the ovomucoid kit and the Egg ELISA kit, respectively. Reproducibility relative standard deviations of egg standard solution in five food extracts were 16.8-35.1%, 19.6-35.8%, 24.7-51.1% for the ovalbumin kit, the ovomucoid kit and the Egg ELISA kit, respectively. The detection limits of all the ELISA methods were 4-5 ng/mL in sample solutions. These results suggested that the notified ELISA methods are reliable and reproducible for the inspection of egg protein levels in extracts of sausage, sauce, cookie, bread and cereal.
authors.affiliation: National Institute of Health Sciences: 1-18-1, Kamiyoga, Setagaya-ku, Tokyo 158-8501, Japan.
authors.forename: Hiroshi
authors.initials: H
authors.lastname: Akiyama
authors.forename: Kazuto
authors.initials: K
authors.lastname: Isuzugawa
authors.forename: Naoki
authors.initials: N
authors.lastname: Harikai
authors.forename: Hiroko
authors.initials: H
authors.lastname: Watanabe
authors.forename: Ken
authors.initials: K
authors.lastname: Iijima
authors.forename: Hirohito
authors.initials: H
authors.lastname: Yamakawa
authors.forename: Yamato
authors.initials: Y
authors.lastname: Mizuguchi
authors.forename: Reiji
authors.initials: R
authors.lastname: Yoshikawa
authors.forename: Miho
authors.initials: M
authors.lastname: Yamamoto
authors.forename: Hidetaka
authors.initials: H
authors.lastname: Sato
authors.forename: Masatoshi
authors.initials: M
authors.lastname: Watai
authors.forename: Fumihiro
authors.initials: F
authors.lastname: Arakawa
authors.forename: Takeshi
authors.initials: T
authors.lastname: Ogasawara
authors.forename: Rikuka
authors.initials: R
authors.lastname: Nishihara
authors.forename: Hisashi
authors.initials: H
authors.lastname: Kato
authors.forename: Atsushi
authors.initials: A
authors.lastname: Yamauchi
authors.forename: Yoshihisa
authors.initials: Y
authors.lastname: Takahata
authors.forename: Fumiki
authors.initials: F
authors.lastname: Morimatsu
authors.forename: Shinichi
authors.initials: S
authors.lastname: Mamegoshi
authors.forename: Shiroo
authors.initials: S
authors.lastname: Muraoka
authors.forename: Tsutomu
authors.initials: T
authors.lastname: Honjoh
authors.forename: Takahiro
authors.initials: T
authors.lastname: Watanabe
authors.forename: Chiseko
authors.initials: C
authors.lastname: Wakui
authors.forename: Tomoaki
authors.initials: T
authors.lastname: Imamura
authors.forename: Masatake
authors.initials: M
authors.lastname: Toyoda
authors.forename: Tamio
authors.initials: T
authors.lastname: Maitani
mesh_terms: D000485:Allergens / Q000032:analysis*; D004527:Egg Proteins / Q000032:analysis*; D004797:Enzyme-Linked Immunosorbent Assay / Q000592:standards*; D005504:Food Analysis / Q000592:standards*; D015203:Reproducibility of Results
chemical_list: D000485:Allergens; D004527:Egg Proteins