Application of real-time PCR for tree nut allergen detection in processed foods

Abstract

Currently, food allergies are an important health concern worldwide. The presence of undeclared allergenic ingredients or the presence of traces of allergens due to accidental contamination during food processing poses a great health risk to sensitized individuals. Therefore, reliable analytical methods are required to detect and identify allergenic ingredients in food products. Real-time PCR allowed a specific and accurate amplification of allergen sequences. Some processing methods could induce the fragmentation and/or degradation of genomic DNA and some studies have been performed to analyze the effect of processing on the detection of different targets, as thermal treatment, with and without applying pressure. In this review, we give an updated overview of the applications of real-time PCR for the detection of allergens of tree nut in processed food products. The different variables that contribute to the performance of PCR methodology for allergen detection are also review and discussed.

Keywords:

• Real-time PCR
• tree nut
• allergen detection
• processed foods
• thermal processing
• pressure processing

Acknowledgments

ASG is grateful to her Predoctoral contract with reference BES2013-065833 from Ministerio de Economia, Industria y Competitividad (Spain).

Additional information

Funding

This work was supported by the Plan Nacional I + D + I research projects AGL 2008-03453, AGL 2012-39863 and AGL2017-83082. Ministerio de Ciencia e Innovación.