Study on detection of allergenic substances (egg and milk) in processed meat products and frozen foods.

摘要

Allergenic substances (egg and milk) were measured in processed meat products and frozen foods, of which the milk and egg ingredient ratios and manufacturing processes were clearly identified, using ELISA. Egg ingredients were detected using 3 ELISA kits (ovalbumin, egg and ovomucoid); the ovomucoid ELISA kit gave good results in the detection of egg ingredients. Using the ovalbumin and egg ELISA kits, results for 6 of 16 foods were negative; however, better results were obtained when a protein denaturant was added to the extraction buffer. Results confirmed the occurrence of contamination in the egg ingredient manufacturing line in frozen foods. Milk ingredients were detected using 2 ELISA kits (casein and milk), both of which gave good results. Allergenic substances were identified by Western blot analysis in all of the foods containing egg and milk ingredients.