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Updated: Oct 4, 2025

Author Spotlight: Quantification of Aflatoxins and Phytoalexins in Peanut Seeds to Identify Genetic Resistance Against Aspergillus

Author Spotlight: Quantification of Aflatoxins and Phytoalexins in Peanut Seeds to Identify Genetic Resistance Against Aspergillus

Published on: April 19, 2024

Peanut cross-contamination in randomly selected baked goods.

Travis A Miller¹, Stef J Koppelman², J Andrew Bird³

¹The Allergy Station, Roseville, California.

Annals of Allergy, Asthma & Immunology : Official Publication of the American College of Allergy, Asthma, & Immunology

|February 8, 2022

Summary

Accidental peanut contamination was found in 2.6% of baked goods, with some samples containing high levels of peanut protein. This poses a risk for individuals with peanut allergies due to unintended exposure.

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RNAi-mediated Control of Aflatoxins in Peanut: Method to Analyze Mycotoxin Production and Transgene Expression in the Peanut/Aspergillus Pathosystem

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Published on: December 21, 2015

Area of Science:

Food science
Allergy research
Analytical chemistry

Background:

Peanut allergy management relies on avoidance and epinephrine, but accidental ingestion is common.
Cross-contamination of peanut protein in foods, including baked goods, remains a significant risk despite precautions.

Purpose of the Study:

To quantify peanut protein contamination in baked goods from various bakeries.
To assess the variability of peanut contamination between batches.

Main Methods:

Baked goods samples were collected from 18 bakeries in New York and Miami.
Peanut protein levels were analyzed using enzyme-linked immunosorbent assay (ELISA).
Consumption data from the National Health and Nutrition Examination Survey (NHANES) were used for risk assessment.

Main Results:

Peanut contamination was detected in 4 out of 154 (2.6%) baked goods samples.
Peanut protein levels varied widely, from 0.1 mg/100 g to 650 mg/100 g.
Estimated single-ingestion exposure ranged from 0.07 mg to 832 mg of peanut protein.

Conclusions:

A small but significant proportion of baked goods contained unintended peanut protein.
Some contaminated products had high levels of peanut protein, posing a risk for allergic individuals.
The study highlights the potential for accidental peanut exposure through contaminated baked goods.