CD Laboratory for Rapid Test Systems for Food Contaminants

Analytical detection methods for food allergens are being researched and developed. In particular, work is being carried out on rapid tests based on immunological reactions. These allow qualitative and semi-quantitative results with high specificity for individual allergens.

People with food allergies could avoid allergens if their food was allergen-free or labelled accordingly. Sensitive and industry-compatible detection methods are a prerequisite for both. Such tests are being developed for allergens from peanuts, nuts, milk and eggs, relying on immunoanalytical methods. These methods are based on special proteins of the immune system (antibodies) that react highly specifically with the corresponding allergens.

Allergens are first isolated from the relevant foods, purified and characterised. Particular attention is paid to possible changes in the allergens due to typical food processing (e.g. baking or roasting). These allergens are then used to immunise suitable animal models, which subsequently produce corresponding antibodies. So-called monoclonal antibodies, i.e. antibodies that recognise an identical target structure (epitope) on the allergen, are produced in special mice (Balb/c mice). So-called polyclonal antibodies, a mixture of antibodies that recognise different structures of the same allergen, are produced in other systems.

These antibodies are then purified and analysed. Research is focussed on their suitability for use in immunoanalytical tests. The tests being developed here are so-called immunochromatographic systems, such as lateral flow devices. In this system, test solutions are drawn past fixed antibodies by capillary force. If allergens bind to the antibodies, a signal is emitted. This principle works robustly, quickly and specifically. It therefore provides a basis for initial qualitative tests directly where food is produced.

Overall, the test procedures to be developed here will offer practical and highly specific methods for the detection of food allergens.