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Detection of Peanut Traces in Food by an Official Food Safety Laboratory
Food safety laboratories rely on validated methods that detect hidden allergens in food to ensure the safety and health of allergic consumers. Here we present test results for the validation and accreditation of a real-time PCR assay for the detection of peanut traces in food products. The method wa...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909111/ https://www.ncbi.nlm.nih.gov/pubmed/35267276 http://dx.doi.org/10.3390/foods11050643 |
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author | Tramuta, Clara Decastelli, Lucia Barcucci, Elisa Ingravalle, Francesco Fragassi, Sandra Lupi, Samantha Bianchi, Daniela Manila |
author_facet | Tramuta, Clara Decastelli, Lucia Barcucci, Elisa Ingravalle, Francesco Fragassi, Sandra Lupi, Samantha Bianchi, Daniela Manila |
author_sort | Tramuta, Clara |
collection | PubMed |
description | Food safety laboratories rely on validated methods that detect hidden allergens in food to ensure the safety and health of allergic consumers. Here we present test results for the validation and accreditation of a real-time PCR assay for the detection of peanut traces in food products. The method was tested on five classes of food matrices: bakery and pastry products, meats, ready-to-eat and dairy products, and grains and milling products. Blank samples were spiked starting with the peanut samples (Arachis hypogaea) at a concentration of 1000 ppm. Serial dilutions were then prepared with the DNA extracted from the blank samples to a final concentration of 0.5 ppm. The limit of detection in grains and milling products, ready-to-eat, meats, bakery and pastry products was 0.5 ppm (range, Ct 27–34) and 2.5 ppm in dairy products (range, Ct 25–34). In order to determine the exclusivity parameter of the method, the ragù matrix was contaminated with Prunus dulcis (almonds), Glycine max (soy), Sinapis alba (mustard), Apium graveolens (celery), Allium cepa (onion), Pisum sativum (peas), Daucus carota (carrots), and Theobroma cacao (cocoa); no cross-reactions were observed. The method was rated satisfactory for sensitivity (98%), specificity (100%), robustness, and repeatability and it was fully validated and accredited. |
format | Online Article Text |
id | pubmed-8909111 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-89091112022-03-11 Detection of Peanut Traces in Food by an Official Food Safety Laboratory Tramuta, Clara Decastelli, Lucia Barcucci, Elisa Ingravalle, Francesco Fragassi, Sandra Lupi, Samantha Bianchi, Daniela Manila Foods Communication Food safety laboratories rely on validated methods that detect hidden allergens in food to ensure the safety and health of allergic consumers. Here we present test results for the validation and accreditation of a real-time PCR assay for the detection of peanut traces in food products. The method was tested on five classes of food matrices: bakery and pastry products, meats, ready-to-eat and dairy products, and grains and milling products. Blank samples were spiked starting with the peanut samples (Arachis hypogaea) at a concentration of 1000 ppm. Serial dilutions were then prepared with the DNA extracted from the blank samples to a final concentration of 0.5 ppm. The limit of detection in grains and milling products, ready-to-eat, meats, bakery and pastry products was 0.5 ppm (range, Ct 27–34) and 2.5 ppm in dairy products (range, Ct 25–34). In order to determine the exclusivity parameter of the method, the ragù matrix was contaminated with Prunus dulcis (almonds), Glycine max (soy), Sinapis alba (mustard), Apium graveolens (celery), Allium cepa (onion), Pisum sativum (peas), Daucus carota (carrots), and Theobroma cacao (cocoa); no cross-reactions were observed. The method was rated satisfactory for sensitivity (98%), specificity (100%), robustness, and repeatability and it was fully validated and accredited. MDPI 2022-02-23 /pmc/articles/PMC8909111/ /pubmed/35267276 http://dx.doi.org/10.3390/foods11050643 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Communication Tramuta, Clara Decastelli, Lucia Barcucci, Elisa Ingravalle, Francesco Fragassi, Sandra Lupi, Samantha Bianchi, Daniela Manila Detection of Peanut Traces in Food by an Official Food Safety Laboratory |
title | Detection of Peanut Traces in Food by an Official Food Safety Laboratory |
title_full | Detection of Peanut Traces in Food by an Official Food Safety Laboratory |
title_fullStr | Detection of Peanut Traces in Food by an Official Food Safety Laboratory |
title_full_unstemmed | Detection of Peanut Traces in Food by an Official Food Safety Laboratory |
title_short | Detection of Peanut Traces in Food by an Official Food Safety Laboratory |
title_sort | detection of peanut traces in food by an official food safety laboratory |
topic | Communication |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909111/ https://www.ncbi.nlm.nih.gov/pubmed/35267276 http://dx.doi.org/10.3390/foods11050643 |
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