E-seminar: Analysis for substances causing food hypersensitivity
Introduction to food hypersensitivity, food allergens (touching on allergens outside of the UK/EU) and gluten and food intolerance compounds
Most common allergenic foods
This e-seminar provides an introduction to food hypersensitivity, describes what food allergens are (touching on allergens outside of the UK/EU) and looks at gluten and food intolerance compounds.
Additional points covered include the legislative background to labelling, sampling, purpose of analysis, and the main techniques (ELISA, PCR, and LC-MS/MS) used for the detection of IgE mediated allergens. In addition, methods employed for the detection of common non-IgE mediated analytes are also presented. The importance of validation and performance characteristics are described, as well as when and how to use complementary techniques. Finally, the reporting of analytical results is included along with some sources of further information.
This e-seminar is intended for individuals currently working within the food allergen testing arena, the food industry and those involved with the UK official control system.
The production of this e-seminar was co-funded by the UK Department for Environment, Food and Rural Affairs, Defra, the Food Standards Agency, Food Standards Scotland and the Department for Business, Energy and Industrial Strategy, BEIS via the Government Chemist, under the Joint Knowledge Transfer Framework for Food Standards and Food Safety Analysis
Analysis for substances causing food hypersensitivity – an overview