Detecting Crustacean Allergens in Food Products

A test has been developed using the DNA amplification technique of polymerase chain reaction (PCR) to identify trace amounts of crustaceans in a wide range of food products. The test is sensitive down to 100 ppm.

Reading Scientific Services Limited (RSSL, Reading, UK) has a comprehensive list of allergen tests that it can perform according to United Kingdom accreditation service (UKAS) approved standards. It has now added a test that can detect minute amounts of different crustaceans--such as shrimp, prawns, crabs, lobster, and crayfish--in food products.

Crustaceans are on the European Union's (EU) list of allergens that have to be labeled if present in food. There are situations where it will be obvious that crustaceans have been used in a product. However, the serious risk to consumers comes from the potential for cross contamination and inadvertent inclusion in factories where several products are processed on the same line, or where ingredients are stored in close proximity. The presence of different crustacean species, even in minute amounts, poses a serious risk to consumers.

RSSL uses PCR to amplify DNA sequences unique to specific allergens and can currently identify a large variety of nuts, celery, mustard, kiwi, and crustaceans. Enzyme-linked immunosorbant assay (ELISA) techniques are used to determine the presence of histamine, nuts and seeds, gluten, soya, cow's milk components, and eggs.

In addition to providing testing services for crustacean and other allergens, RSSL can also advise on "free-from” production, and offers consultancy and training in related disciplines such as hazard analysis and critical control point (HACCP).



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Reading Scientific Services Limited