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Article

Validation of a MS Based Proteomics Method for Milk and Egg Quantification in Cookies at the Lowest VITAL Levels: An Alternative to the Use of Precautionary Labeling

1
Institute of Sciences of Food Production, CNR-ISPA, 70126 Bari, Italy
2
PerkinElmer Italia S.p.A., Viale dell’Innovazione 3, 20126 Milano, Italy
3
PerkinElmer LAS Germany GmbH, Ferdinand-Porsche-Ring 17, 63110 Rodgau, Germany
4
Allergy Division, Bambino Gesù Children’s Hospital, Istituti di Ricovero e Cura a Carattere Scientifico, 00165 Rome, Italy
*
Author to whom correspondence should be addressed.
Foods 2020, 9(10), 1489; https://doi.org/10.3390/foods9101489
Received: 27 August 2020 / Revised: 6 October 2020 / Accepted: 12 October 2020 / Published: 19 October 2020
The prevalence of food allergy has increased over the last decades and consequently the food labeling policies have improved over the time in different countries to regulate allergen presence in foods. In particular, Reg 1169 in EU mandates the labelling of 14 allergens whenever intentionally added to foods, but the inadvertent contamination by allergens still remains an uncovered topic. In order to warn consumers on the risk of cross-contamination occurring in certain categories of foods, a precautionary allergen labelling system has been put in place by food industries on a voluntary basis. In order to reduce the overuse of precautionary allergen labelling (PAL), reference doses and action limits have been proposed by the Voluntary Incidental Trace Allergen Labelling VITAL project representing a guide in this jeopardizing scenario. Development of sensitive and reliable mass spectrometry methods are therefore of paramount importance in this regard to check the contamination levels in foods. In this paper we describe the development of a time-managed multiple reaction monitoring (MRM) method based on a triple quadrupole platform for milk and egg quantification in processed food. The method was in house validated and allowed to achieve levels of proteins lower than 0.2 mg of total milk and egg proteins, respectively, in cookies, challenging the doses recommended by VITAL. The method was finally applied to cookies labeled as milk and egg-free. This method could represent, in perspective, a promising tool to be implemented along the food chain to detect even tiny amounts of allergens contaminating food commodities. View Full-Text
Keywords: egg; milk; allergens; multiple reaction monitoring; mass spectrometry; reference doses; food; PAL egg; milk; allergens; multiple reaction monitoring; mass spectrometry; reference doses; food; PAL
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MDPI and ACS Style

Monaci, L.; De Angelis, E.; Guagnano, R.; Ganci, A.P.; Garaguso, I.; Fiocchi, A.; Pilolli, R. Validation of a MS Based Proteomics Method for Milk and Egg Quantification in Cookies at the Lowest VITAL Levels: An Alternative to the Use of Precautionary Labeling. Foods 2020, 9, 1489. https://doi.org/10.3390/foods9101489

AMA Style

Monaci L, De Angelis E, Guagnano R, Ganci AP, Garaguso I, Fiocchi A, Pilolli R. Validation of a MS Based Proteomics Method for Milk and Egg Quantification in Cookies at the Lowest VITAL Levels: An Alternative to the Use of Precautionary Labeling. Foods. 2020; 9(10):1489. https://doi.org/10.3390/foods9101489

Chicago/Turabian Style

Monaci, Linda, Elisabetta De Angelis, Rocco Guagnano, Aristide P. Ganci, Ignazio Garaguso, Alessandro Fiocchi, and Rosa Pilolli. 2020. "Validation of a MS Based Proteomics Method for Milk and Egg Quantification in Cookies at the Lowest VITAL Levels: An Alternative to the Use of Precautionary Labeling" Foods 9, no. 10: 1489. https://doi.org/10.3390/foods9101489

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