Neil Mermelstein

Neil H. Mermelstein

According to the Food and Drug Administration, more than 160 foods can cause allergic reactions, and eight foods account for 90% of these reactions: milk, eggs, fish (e.g., bass, flounder, cod), crustacean shellfish (e.g., crab, lobster, shrimp), tree nuts (e.g., almonds, walnuts, pecans), peanuts, wheat, and soybeans. Because allergic reactions can be severe and life-threatening, Congress passed the Food Allergen Labeling and Consumer Protection Act of 2004. The law, which went into effect on J…

Technician conducts an ELISA quantitative assay for a specific allergen such as peanut, milk, soy fl our, or almond in a food sample. Test samples and standards are added to antibody-coated microwell strips, and substrates are added. After incubation, the technician adds a stop reagent to end substrate color development, then spectrophotometric determination of the absorption of each well is conducted to generate a standard curve and determine from it the level of allergen in the sample.

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About the Author

IFT Fellow
Editor Emeritus of Food Technology
[email protected]
Neil Mermelstein