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Development of Reference Materials for food allergen analysis

Development of reference materials: References

Reference list for the Development of Reference Materials for food allergen analysis report.

Last updated: 14 June 2023
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Last updated: 14 June 2023
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  • Holcombe, G. 2020, Production of a Reference Material Kit for use in the detection and quantification of food allergens, LGC746-KT, LGC7421, LGC7422, LGC7424, LGC7425 and LGC7426.
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  • Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety. Off. J. Eur Commun., L31:1–24 (2002).
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  • G. O'Connor, M. Haponiuk (DG SANTÉ), F. Ulberth, Joint DG SANTÉ and DG JRC Workshop- Harmonisation of Approaches for informing EU allergen labelling legislation, JRC108259 
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  • Benjamin C. Remington, Joseph Baumert, W. Marty Blom, Luca Bucchini, Neil Buck, René Crevel, Fleur De Mooij, Simon Flanagan, James Hindley, Bushra Javed, Despoina Angeliki Stavropoulou, Myrthe W. van den Dungen, Marjan van Ravenhorst, Si Wang, Michael Walker, 2022, Allergen quantitative risk assessment within food operations: Concepts towards development of practical guidance based on an ILSI Europe workshop, Food Control, 138, 108917, https://doi.org/10.1016/j.foodcont.2022.108917.
  • Benjamin Remington, Joseph Baumert, Marty Blom, Luca Bucchini, Neil Buck, René Crevel, Fleur De Mooij, Simon Flanagan, Angeliki Stavropoulou, Myrthe van den Dungen, Marjan van Ravenhorst, Michael Walker and Si Wang, 2022, Practical Guidance on the Application of Food Allergen Quantitative Risk Assessment (QRA), ILSI Europe Report Series, 13/06/2022, https://doi.org/10.5281/zenodo.6651934 (https://ilsi.eu/publication/practical-guidance-on-the-application-of-fo… )
  • Taylor SL, Baumert JL, Kruizinga AG, Remington BC, Crevel RW, Brooke-Taylor S, Allen KJ, Allergen Bureau of Australia & New Zealand, Houben G. (2014) Establishment of Reference Doses for residues of allergenic foods: report of the VITAL Expert Panel. Food Chem Toxicol.; 63:9-17
  • Codex Alimentarius Commission. CXC 80-2020, code of practice on food allergen management for food business operators. FAO, Rome (Accessed 11.02.2023)
  • Summary report of the Ad hoc Joint FAO/WHO Expert Consultation on Risk Assessment of Food Allergens. Part 1: Review and validation of Codex priority allergen list through risk assessment (available at http://www.fao.org/3/cb4653en/cb4653en.pdf and https://cdn.who.int/media/docs/default-source/food-safety/jemra/1st-all…   (Accessed 11.02.2023)
  • FAO and WHO. 2022. Risk Assessment of Food Allergens. Part 1 – Review and validation of Codex Alimentarius priority allergen list through risk assessment. Meeting Report. Food Safety and Quality Series No. 14. Rome. https://doi.org/10.4060/cb9070en   (Accessed 11.02.2023)
  • Summary report of the Ad hoc Joint FAO/WHO Expert Consultation on Risk Assessment of Food Allergens. Part 2: Review and establish threshold levels in foods of the priority allergens (Accessed 11.02.2023)
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  • Summary report of the Ad hoc Joint FAO/WHO Expert Consultation on Risk Assessment of Food Allergens. Part 3: Review and establish precautionary labelling in foods of the priority allergens. (Accessed 11.02.2023)
  • Ad hoc Joint FAO/WHO Expert Consultation on Risk Assessment of Food Allergens Part 4: Review and establish exemptions for the food allergens FAO HQ, Rome, Italy: 14 - 18 November 2022 Summary and Conclusions Issued in January 2023 (Accessed 11.02.2023)
  • Walker, Michael John, Duncan Thorburn Burns, Chris Elliott, M. Hazel Gowland, and E N Clare Mills, 2016, ‘Flawed food allergen analysis–health and supply chain risks and a proposed framework to address urgent analytical needs’, Analyst, 141, 24 – 35.
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  • Mills, E.C., Adel-Patient, K., Bernard, H., De Loose, M., Gillard, N., Huet, A.C., Larré, C., Nitride, C., Pilolli, R., Tranquet, O. and Pouke, C.V., 2019. Detection and quantification of allergens in foods and minimum eliciting doses in food-allergic individuals (ThRAll). Journal of AOAC International, 102(5), pp.1346-1353.
  • Huet, A.C., Paulus, M., Henrottin, J., Brossard, C., Tranquet, O., Bernard, H., Pilolli, R., Nitride, C., Larré, C., Adel-Patient, K. and Monaci, L., 2022. Development of incurred chocolate bars and broth powder with six fully characterised food allergens as test materials for food allergen analysis. Analytical and Bioanalytical Chemistry, 414(8), pp.2553-2570.
  • Huet, A.C., Paulus, M., Henrottin, J., Brossard, C., Tranquet, O., Bernard, H., Pilolli, R., Nitride, C., Larré, C., Adel-Patient, K. and Monaci, L., 2022. Development of incurred chocolate bars and broth powder with six fully characterised food allergens as test materials for food allergen analysis. Analytical and Bioanalytical Chemistry, 414(8), pp.2553-2570.
  • Martinez-Esteso, Maria José, Gavin O’Connor, Jørgen Nørgaard, Andreas Breidbach, Marcel Brohée, Elena Cubero-Leon, Chiara Nitride, Piotr Robouch, and Hendrik Emons. 2020. “A Reference Method for Determining the Total Allergenic Protein Content in a Processed Food: The Case of Milk in Cookies as Proof of Concept.” Analytical and Bioanalytical Chemistry 412 (30): 8249–67. https://doi.org/10.1007/s00216-020-02959-0.
  • Nitride, Chiara, Jørgen Nørgaard, Jone Omar, Hendrik Emons, María José Martínez Esteso, and Gavin O’Connor. 2019. “An Assessment of the Impact of Extraction and Digestion Protocols on Multiplexed Targeted Protein Quantification by Mass Spectrometry for Egg and Milk Allergens.” Analytical and Bioanalytical Chemistry 411 (16): 3463–75. https://doi.org/10.1007/s00216-019-01816-z.
  • Cordeiro, Fernando, Elena Cubero-Leon, Jørgen Nørgaard, Maria José Martinez-Esteso, Marcel Brohée, Andreas Breidbach, Aneta Cizek-Stroh, Gavin O’Connor, Piotr Robouch, and Hendrik Emons. 2021. “Total Cow’s Milk Protein in Cookies: The First Interlaboratory Comparison with a Well-Defined Measurand Fit for Food Allergen Risk Assessment.” Accreditation and Quality Assurance 26 (3): 177–81. https://doi.org/10.1007/s00769-021-01470-y.
  • Breidbach, Andreas, Jørgen Vinther Nørgaard, Elena Cubero-Leon, and Maria Jose Martinez Esteso. 2022. “Assignment of a Reference Value of Total Cow’s Milk Protein Content in Baked Cookies Used in an Interlaboratory Comparison.” Foods 11 (6): 869. https://doi.org/10.3390/foods11060869.
  • Sicherer, S.H. and Sampson, H.A., 2018. Food allergy: a review and update on epidemiology, pathogenesis, diagnosis, prevention, and management. Journal of Allergy and Clinical Immunology, 141(1), pp.41-58.
  • Bilaver, L.A., Chadha, A.S., Doshi, P., O'Dwyer, L. and Gupta, R.S., 2019. Economic burden of food allergy: a systematic review. Annals of Allergy, Asthma & Immunology, 122(4), pp.373-380.
  • M.H. Gowland, M.J. Walker, 2014, Food Allergy, a summary of 8 cases in the UK criminal and civil courts: effective last resort for vulnerable consumers?,  J. Sci. Food Agric., 95: 1979–1990
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  • Audrey DunnGalvin,  Graham Roberts,  Sabine Schnadt,  Siân Astley,  Moira Austin,  W. Marty Blom, Joseph Baumert,  Chun‐Han Chan,  René W.R. Crevel,  Kate E C Grimshaw,  Astrid G. Kruizinga, Lynne Regent,  Stephen Taylor,  Michael Walker,  Clare Mills, 2019. Evidence based approaches to the application of Precautionary Allergen Labelling: Report from two iFAAM workshops. Clinical & Experimental Allergy, 20 July 2019, https://doi.org/10.1111/cea.13464    
  • S. L. Taylor, J. L. Baumert, A. G. Kruizinga, B. C. Remington, R. W. R.  Crevel, S. Brooke-Taylor, K. J. Allen, The Allergen Bureau of Australia, and G. Houben, Establishment of reference doses for residues of allergenic foods: report of the VITAL expert panel, Food Chem. Toxicol., 2014, 63, 9-17.
  • Mattarozzi, M. & Careri, M. 2019, The role of incurred materials in method development and validation to account for food processing effects in food allergen analysis, Anal Bioanal Chem 411: 4465
  • Johnson, P.E. and Downs, M., 2019. From Signal to Analytical Reporting for Allergen Detection by Mass Spectrometry. Journal of AOAC International, 102(4) July-August 2019,  https://doi.org/10.5740/jaoacint.19-0053 
  • Phil E. Johnson, Neil M. Rigby, Jack R. Dainty, Alan R. Mackie, Ulrike U. Immer, Adrian Rogers, Pauline Titchener, Masahiro Shoji, Anne Ryan, Luis Mata, Helen Brown, Thomas Holzhauser, Valery Dumont, Jill A. Wykes, Michael Walker, Jon Griffin, Jane White, Glenn Taylor, Bert Popping, René Crevel, Sonia Miguel, Petra Lutter, Ferdelie Gaskin, Terry B. Koerner, Dean Clarke, Robin Sherlock, Andrew Flanagan, Chun-Han Chan, E.N. Clare Mills,2014, A multi-laboratory evaluation of a clinically-validated incurred quality control material for analysis of allergens in food, Food Chemistry, 148, 30-36 
  • Gill Holcombe, Michael J Walker, Malvinder Singh, Stephen L R Ellison, Joanna Topping, Adrian Rogers,  Phil E Johnson, Anuradha Balasundaram and E. N. Clare Mills, 2019, Clinically relevant incurred reference materials for the quality control of analysis of peanut allergen  in food – preparation and availability, IN PREPARATION 
  • Regulation (EU) No. 1169/2011 of the European Parliament & of the Council of 25 October 2011 on the provision of food information to consumers, OJ L 304, 22.11.2011, 18–63
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