Identification of hidden allergens. The case of detection of pistachio traces in mortadella.
Résumé
An analytical method based on the detection of specific DNAs was defined, and was applied to mortadella samples with and without pistachio (Pistacia Vera), in order to detect traces deriving from previous processes or from accidental contamination, since in predisposed individuals pistachios can cause allergic reactions leading to anaphylactic shock. Three pairs of primers were defined and tested for PCR on mortadella samples prepared with pistachio. Accidental contamination was also simulated. The optimised PCR was able to detect the presence of pistachio even at low concentrations. The primers pair PSTC 1-2 is suggested to unambiguously identify pistachio in mortadella. The limit of detection for this primers pair is 100 mg/Kg. No interference was observed on the part of other spices or ingredients utilised in the formulation of the mortadella. The method enabled the identification of possible traces of pistachio remaining in the production plants after less than thorough washing.
Origine : Fichiers produits par l'(les) auteur(s)