A multi-laboratory evaluation of a clinically-validated incurred quality control material for analysis of allergens in food

Phil E. Johnson; Neil M. Rigby; Jack R. Dainty; Alan R. Mackie; Ulrike U. Immer; Adrian Rogers; Pauline Titchener; Masahiro Shoji; Anne Ryan; Luis Mata; Helen Brown; Thomas Holzhauser; Valery Dumont; Jill A. Wykes; Michael Walker; Jon Griffin; Jane White; Glenn Taylor; Bert Popping; René Crevel; Sonia Miguel; Petra Lutter; Ferdelie Gaskin; Terry B. Koerner; Dean Clarke; Robin Sherlock; Andrew Flanagan; Chun-Han Chan; E. N. Clare Mills

doi:10.1016/j.foodchem.2013.09.115

A multi-laboratory evaluation of a clinically-validated incurred quality control material for analysis of allergens in food

Phil E. Johnson, Neil M. Rigby, Jack R. Dainty, Alan R. Mackie, Ulrike U. Immer, Adrian Rogers, Pauline Titchener, Masahiro Shoji, Anne Ryan, Luis Mata, Helen Brown, Thomas Holzhauser, Valery Dumont, Jill A. Wykes, Michael Walker, Jon Griffin, Jane White, Glenn Taylor, Bert Popping, René CrevelSonia Miguel, Petra Lutter, Ferdelie Gaskin, Terry B. Koerner, Dean Clarke, Robin Sherlock, Andrew Flanagan, Chun-Han Chan, E. N. Clare Mills

Research output: Contribution to journal › Article › peer-review

40 Citations (Scopus)

Abstract

A dessert matrix previously used for diagnosis of food allergies was incurred with pasteurised egg white or skimmed milk powder at 3, 6, 15 and 30 mg allergen protein per kg of dessert matrix and evaluated as a quality control material for allergen analysis in a multi-laboratory trial. Analysis was performed by immunoassay using five kits each for egg and milk (based on casein) and six ‘other’ milk kits (five based on β-lactoglobulin and one total milk). All kits detected allergen protein at the 3 mg kg−1 level. Based on ISO criteria only one egg kit accurately determined egg protein at 3 mg kg−1 (p = 0.62) and one milk (casein) kit accurately determined milk at 6 (p = 0.54) and 15 mg kg−1 (p = 0.83), against the target value. The milk “other” kits performed least well of all the kits assessed, giving the least precise analyses. The incurred dessert material had the characteristics required for a quality control material for allergen analysis.

Original language	English
Pages (from-to)	30-36
Number of pages	7
Journal	Food Chemistry
Volume	148
Early online date	29 Sep 2013
DOIs	https://doi.org/10.1016/j.foodchem.2013.09.115
Publication status	Published - 1 Apr 2014

Keywords

Allergen
Egg
Milk
Incurred standard
Multi-centre trial
ELISA

Access to Document

10.1016/j.foodchem.2013.09.115Licence: CC BY-NC-ND

http://linkinghub.elsevier.com/retrieve/pii/S0308814613013800Licence: CC BY-NC-ND

Cite this

Johnson, P. E., Rigby, N. M., Dainty, J. R., Mackie, A. R., Immer, U. U., Rogers, A., Titchener, P., Shoji, M., Ryan, A., Mata, L., Brown, H., Holzhauser, T., Dumont, V., Wykes, J. A., Walker, M., Griffin, J., White, J., Taylor, G., Popping, B., ... Mills, E. N. C. (2014). A multi-laboratory evaluation of a clinically-validated incurred quality control material for analysis of allergens in food. Food Chemistry, 148, 30-36. https://doi.org/10.1016/j.foodchem.2013.09.115

Johnson, Phil E. ; Rigby, Neil M. ; Dainty, Jack R. ; Mackie, Alan R. ; Immer, Ulrike U. ; Rogers, Adrian ; Titchener, Pauline ; Shoji, Masahiro ; Ryan, Anne ; Mata, Luis ; Brown, Helen ; Holzhauser, Thomas ; Dumont, Valery ; Wykes, Jill A. ; Walker, Michael ; Griffin, Jon ; White, Jane ; Taylor, Glenn ; Popping, Bert ; Crevel, René ; Miguel, Sonia ; Lutter, Petra ; Gaskin, Ferdelie ; Koerner, Terry B. ; Clarke, Dean ; Sherlock, Robin ; Flanagan, Andrew ; Chan, Chun-Han ; Mills, E. N. Clare. / A multi-laboratory evaluation of a clinically-validated incurred quality control material for analysis of allergens in food. In: Food Chemistry. 2014 ; Vol. 148. pp. 30-36.

@article{9104e75343be466c8f39f3245cf1f4e8,

title = "A multi-laboratory evaluation of a clinically-validated incurred quality control material for analysis of allergens in food",

abstract = "A dessert matrix previously used for diagnosis of food allergies was incurred with pasteurised egg white or skimmed milk powder at 3, 6, 15 and 30 mg allergen protein per kg of dessert matrix and evaluated as a quality control material for allergen analysis in a multi-laboratory trial. Analysis was performed by immunoassay using five kits each for egg and milk (based on casein) and six {\textquoteleft}other{\textquoteright} milk kits (five based on β-lactoglobulin and one total milk). All kits detected allergen protein at the 3 mg kg−1 level. Based on ISO criteria only one egg kit accurately determined egg protein at 3 mg kg−1 (p = 0.62) and one milk (casein) kit accurately determined milk at 6 (p = 0.54) and 15 mg kg−1 (p = 0.83), against the target value. The milk “other” kits performed least well of all the kits assessed, giving the least precise analyses. The incurred dessert material had the characteristics required for a quality control material for allergen analysis.",

keywords = "Allergen, Egg, Milk, Incurred standard, Multi-centre trial, ELISA",

author = "Johnson, {Phil E.} and Rigby, {Neil M.} and Dainty, {Jack R.} and Mackie, {Alan R.} and Immer, {Ulrike U.} and Adrian Rogers and Pauline Titchener and Masahiro Shoji and Anne Ryan and Luis Mata and Helen Brown and Thomas Holzhauser and Valery Dumont and Wykes, {Jill A.} and Michael Walker and Jon Griffin and Jane White and Glenn Taylor and Bert Popping and Ren{\'e} Crevel and Sonia Miguel and Petra Lutter and Ferdelie Gaskin and Koerner, {Terry B.} and Dean Clarke and Robin Sherlock and Andrew Flanagan and Chun-Han Chan and Mills, {E. N. Clare}",

year = "2014",

month = apr,

day = "1",

doi = "10.1016/j.foodchem.2013.09.115",

language = "English",

volume = "148",

pages = "30--36",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier",

}

Johnson, PE, Rigby, NM, Dainty, JR, Mackie, AR, Immer, UU, Rogers, A, Titchener, P, Shoji, M, Ryan, A, Mata, L, Brown, H, Holzhauser, T, Dumont, V, Wykes, JA, Walker, M, Griffin, J, White, J, Taylor, G, Popping, B, Crevel, R, Miguel, S, Lutter, P, Gaskin, F, Koerner, TB, Clarke, D, Sherlock, R, Flanagan, A, Chan, C-H & Mills, ENC 2014, 'A multi-laboratory evaluation of a clinically-validated incurred quality control material for analysis of allergens in food', Food Chemistry, vol. 148, pp. 30-36. https://doi.org/10.1016/j.foodchem.2013.09.115

A multi-laboratory evaluation of a clinically-validated incurred quality control material for analysis of allergens in food. / Johnson, Phil E.; Rigby, Neil M.; Dainty, Jack R.; Mackie, Alan R.; Immer, Ulrike U.; Rogers, Adrian; Titchener, Pauline; Shoji, Masahiro; Ryan, Anne; Mata, Luis; Brown, Helen; Holzhauser, Thomas; Dumont, Valery; Wykes, Jill A.; Walker, Michael; Griffin, Jon; White, Jane; Taylor, Glenn; Popping, Bert; Crevel, René; Miguel, Sonia; Lutter, Petra; Gaskin, Ferdelie; Koerner, Terry B.; Clarke, Dean; Sherlock, Robin; Flanagan, Andrew; Chan, Chun-Han; Mills, E. N. Clare.

In: Food Chemistry, Vol. 148, 01.04.2014, p. 30-36.

Research output: Contribution to journal › Article › peer-review

TY - JOUR

T1 - A multi-laboratory evaluation of a clinically-validated incurred quality control material for analysis of allergens in food

AU - Johnson, Phil E.

AU - Rigby, Neil M.

AU - Dainty, Jack R.

AU - Mackie, Alan R.

AU - Immer, Ulrike U.

AU - Rogers, Adrian

AU - Titchener, Pauline

AU - Shoji, Masahiro

AU - Ryan, Anne

AU - Mata, Luis

AU - Brown, Helen

AU - Holzhauser, Thomas

AU - Dumont, Valery

AU - Wykes, Jill A.

AU - Walker, Michael

AU - Griffin, Jon

AU - White, Jane

AU - Taylor, Glenn

AU - Popping, Bert

AU - Crevel, René

AU - Miguel, Sonia

AU - Lutter, Petra

AU - Gaskin, Ferdelie

AU - Koerner, Terry B.

AU - Clarke, Dean

AU - Sherlock, Robin

AU - Flanagan, Andrew

AU - Chan, Chun-Han

AU - Mills, E. N. Clare

PY - 2014/4/1

Y1 - 2014/4/1

N2 - A dessert matrix previously used for diagnosis of food allergies was incurred with pasteurised egg white or skimmed milk powder at 3, 6, 15 and 30 mg allergen protein per kg of dessert matrix and evaluated as a quality control material for allergen analysis in a multi-laboratory trial. Analysis was performed by immunoassay using five kits each for egg and milk (based on casein) and six ‘other’ milk kits (five based on β-lactoglobulin and one total milk). All kits detected allergen protein at the 3 mg kg−1 level. Based on ISO criteria only one egg kit accurately determined egg protein at 3 mg kg−1 (p = 0.62) and one milk (casein) kit accurately determined milk at 6 (p = 0.54) and 15 mg kg−1 (p = 0.83), against the target value. The milk “other” kits performed least well of all the kits assessed, giving the least precise analyses. The incurred dessert material had the characteristics required for a quality control material for allergen analysis.

AB - A dessert matrix previously used for diagnosis of food allergies was incurred with pasteurised egg white or skimmed milk powder at 3, 6, 15 and 30 mg allergen protein per kg of dessert matrix and evaluated as a quality control material for allergen analysis in a multi-laboratory trial. Analysis was performed by immunoassay using five kits each for egg and milk (based on casein) and six ‘other’ milk kits (five based on β-lactoglobulin and one total milk). All kits detected allergen protein at the 3 mg kg−1 level. Based on ISO criteria only one egg kit accurately determined egg protein at 3 mg kg−1 (p = 0.62) and one milk (casein) kit accurately determined milk at 6 (p = 0.54) and 15 mg kg−1 (p = 0.83), against the target value. The milk “other” kits performed least well of all the kits assessed, giving the least precise analyses. The incurred dessert material had the characteristics required for a quality control material for allergen analysis.

KW - Allergen

KW - Egg

KW - Milk

KW - Incurred standard

KW - Multi-centre trial

KW - ELISA

U2 - 10.1016/j.foodchem.2013.09.115

DO - 10.1016/j.foodchem.2013.09.115

M3 - Article

VL - 148

SP - 30

EP - 36

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -