European Commission, Joint Research Centre (JRC), Geel, Belgium.
European Commission, Joint Research Centre (JRC), Geel, Belgium.
Food Chem. 2023 Oct 30;424:136391. doi: 10.1016/j.foodchem.2023.136391. Epub 2023 May 23.
Inconsistent quantification results obtained from various analytical methods for food allergen testing hamper an accurate quantitative risk assessment and its regulatory implementation. In order to overcome such problems, a concept aiming at ensuring the comparability of quantitative food allergen measurement results is presented here. It is based on an approach called reference measurement system for food allergens, which uses a commonly agreed reference, namely the 'mass fraction of total protein of the allergenic ingredient in food'. The necessary system components are outlined, consisting of a primary reference measurement method, a certified reference material and a reference laboratory. This metrology-based concept can be applied to quantify various food allergens determined with different analytical procedures. The example of 'milk in cookies' is used to demonstrate the approach.
不同的食品过敏原分析方法得到的定量结果不一致，这给准确的定量风险评估及其监管实施带来了阻碍。为了解决这些问题，本文提出了一个旨在确保定量食品过敏原测量结果可比性的概念。它基于一种称为食品过敏原参考测量系统的方法，该方法使用一个普遍认同的参考物，即“食品中致敏成分总蛋白的质量分数”。概述了必要的系统组件，包括主要参考测量方法、有证参考物质和参考实验室。该基于计量学的概念可应用于用不同分析程序测定的各种食品过敏原的定量。以“饼干中的牛奶”为例来说明该方法。
