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 journalArticlepeer-review

40 Citations (Scopus)


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 languageEnglish
Pages (from-to)30-36
Number of pages7
JournalFood Chemistry
Early online date29 Sep 2013
Publication statusPublished - 1 Apr 2014


  • Allergen
  • Egg
  • Milk
  • Incurred standard
  • Multi-centre trial

Cite this