Allergen analysis and the
advantages of the PCR technique
Food companies are obliged to declare on the label the ingredients and adjuvants responsible for allergies and intolerances when they are used in the preparation of a food, so that consumers can make informed choices for their personal safety.
As EU Reg. 1169/2011 stipulates, allergens must be made clear on the label by the use of bold or different characters so that interested consumers can quickly visualise their presence.
Specifically, this obligation concerns manufacturers, packers, commercial distribution brand owners, and providers of bulk products such as restaurants, canteens and bars.
The Chemiservice Laboratory is able to analyse most of the allergenic ingredients listed in Annex II of European Regulation No. 1169/2011 on food information to ensure consumer awareness and safety.
Among the allergens researched are:
At Chemiservice, we can use the direct analytical technique using ELISA test (Gluten) based on enzyme-labelled antibodies or the indirect analytical technique using Real Time PCR, which can amplify and quantify DNA simultaneously (Peanut, Soya, Nuts, Celery, Mustard, Sesame)
Advantages of PCR tecnique:
