Santaclara Francisco J, Espiñeira Montserrat
ANFACO-CECOPESCA, Carretera Colegio Universitario, Nº 16, 36310, Vigo, Spain.
Methods Mol Biol. 2017;1620:163-171. doi: 10.1007/978-1-4939-7060-5_11.
Crustaceans are one of the most common allergens causing severe food reaction. Hypersensitivity reactions associated with seafood intake are one of the most common food allergies in adults. Crustaceans including shrimps, prawns, crabs, lobster, and crayfish are a common cause of anaphylaxis or hypersensitivity, with shrimps and crabs being the most common causes of allergy. Symptoms occur most often when food or cooking water are ingested.These food allergens are a health problem, and they have become very important; as evidenced by the existence of several regulations that establish that labeling must be present regarding these allergens to warn consumers.The methodology herein exposed allows the detection of crustaceans in any type of product, including those where very aggressive treatments of temperature and pressure are used during the manufacturing process.The main features of this method are its high sensitivity and specificity, and reduced analysis time of real-time PCR (40 min). This assay is a potential tool in issues related to the labeling of products and food security to protect the allergic consumer.
甲壳类动物是引起严重食物反应的最常见过敏原之一。与摄入海鲜相关的过敏反应是成年人中最常见的食物过敏之一。包括虾、对虾、蟹、龙虾和小龙虾在内的甲壳类动物是过敏反应或超敏反应的常见原因，其中虾和蟹是最常见的过敏原因。症状最常出现在摄入食物或烹饪用水时。这些食物过敏原是一个健康问题，并且已经变得非常重要；有几项法规规定必须对这些过敏原进行标注以警告消费者，这就证明了这一点。本文所阐述的方法能够检测任何类型产品中的甲壳类动物，包括那些在制造过程中使用了非常剧烈的温度和压力处理的产品。该方法的主要特点是灵敏度高、特异性强，并且实时PCR的分析时间缩短（40分钟）。该检测方法是在产品标签和食品安全相关问题中保护过敏消费者的一种潜在工具。
