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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...

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Autores principales: Tramuta, Clara, Decastelli, Lucia, Barcucci, Elisa, Ingravalle, Francesco, Fragassi, Sandra, Lupi, Samantha, Bianchi, Daniela Manila
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
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.
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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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