ASSESSMENT OF MILK ALLERGENS INTO FOODSTUFFS

Mihaela BEGEA, Elena BĂLĂUŢĂ, Alexandrina SIRBU

Abstract

Allergens represent specific substances, such as certain proteins, that are able to give an immune reply very dangerous in the case of the sensitive individual. Food allergens are normally harmless for the non-allergic individuals; but for some people these allergies result in severe symptoms, reasons for which these substances have engendered food safety issues. Allergens represent biological hazards for animals and people as well. It is obvious necessary to detect the presence of allergens in agri-food raw materials, food products and fodder for their entire monitoring of the food and feed chain, also taking into account the major financial losses generated by contamination. Food producers must protect allergic people using clear labelling for their food products. As regards the food allergens, in the EU legislation there are no limits specified in the legislation, only the mention of their likely presence on the labels is compulsory. The paper shows the incidence of certain compounds with potential allergen activity in foodstuffs containing milk by using the S-ELISA Veratox method. We tested milk allergens from a few types of food matrix containing undeclared milk or its derivatives (wafers with cream, instant coffee, sauces). The results indicated different degrees of contamination with potentially allergenic proteins depending on the food matrix type.

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