Food allergen analysis: Considerations for establishing a reference measurement system to implement EU legislation.

Area of Science:

• Food safety
• Analytical chemistry
• Metrology

Background:

• Quantification of food allergens is crucial for accurate risk assessment and regulatory compliance.
• Current analytical methods yield inconsistent results, hindering reliable allergen quantification.
• Lack of comparability in measurement results poses challenges for global food trade and consumer safety.

Purpose of the Study:

• To present a novel concept for a reference measurement system for food allergens.
• To ensure the comparability of quantitative food allergen measurement results across different analytical methods.
• To establish a metrology-based approach for standardized food allergen quantification.

Main Methods:

• Development of a reference measurement system for food allergens.
• Utilizing the 'mass fraction of total protein of the allergenic ingredient in food' as a common reference.
• Outlining system components: primary reference measurement method, certified reference material, and a reference laboratory.
• Demonstration using the example of 'milk in cookies' quantification.

Main Results:

• The proposed reference measurement system provides a framework for comparable quantitative food allergen measurements.
• The metrology-based concept is applicable to various food allergens and analytical procedures.
• Successful demonstration of the approach for quantifying milk allergens in cookies.

Conclusions:

• The reference measurement system enhances the reliability and comparability of food allergen quantification.
• This approach supports accurate quantitative risk assessment and facilitates regulatory implementation.
• Standardized food allergen measurement is essential for ensuring global food safety and consumer protection.