Development of a real-time PCR method to detect potentially allergenic sesame (Sesamum indicum) in food.
Recent papers indicate that the prevalence of allergic reactions to sesame (Sesamum indicum) is increasing in European countries. This paper describes the development of a selective real-time PCR method for the detection of sesame in food. The assay did not show any cross-reactivity with 17 common food ingredients. The real-time PCR method was applied to determine sesame in several crackers, salty snacks, biscuits, tahina sesame paste and sesame oil. With the exception of sesame oil, in all of the samples where sesame was declared, sesame was detected by the real-time PCR assay (Ct value<35). In the samples which might contain sesame or where sesame was not listed, sesame could not be detected (Ct value>35).
Department of Analytical & Food Chemistry, University of Vienna, Austria.
Kerstin
K
Schöringhumer
Margit
M
Cichna-Markl
D000485:Allergens / Q000032:analysis; D000077286:Cetrimonium; D002593:Cetrimonium Compounds; D018744:DNA, Plant / Q000032:analysis*; D005504:Food Analysis / Q000379:methods*; D005512:Food Hypersensitivity / Q000276:immunology*; D016133:Polymerase Chain Reaction / Q000379:methods*; D012680:Sensitivity and Specificity; D031685:Sesamum / Q000235:genetics* / Q000276:immunology; D013045:Species Specificity
D000485:Allergens; D002593:Cetrimonium Compounds; D018744:DNA, Plant; D000077286:Cetrimonium