Methoden om allergenen in voedsel te detecteren

Currently it is not well possible to control correctness of product-information concerning the content of food allergens in food products. From November 1, 2005, EU legislation requires labeling of content of food allergens in food products. Methods to detect food allergens in food are available, but for the purpose of control of adequate labeling, threshold values need to be known, in order to set criteria for methods in terms of sensitivity. Such threshold values are largely unknown.An additional problem is posed by novel foods. Novel foods may contain new or hitherto unknown allergens. Currently it is difficult to predict potential allergenicity of these proteins