Assessment of Peanut Allergen Cross-Contact Risk from Reused Roasting Oil Using a Targeted Proteomics Method.

Area of Science:

• Food Science
• Analytical Chemistry
• Allergen Management

Background:

• Reusing cooking oil in food processing, like peanut roasting, can lead to allergen cross-contact.
• Heat denaturation of proteins complicates traditional allergen detection methods, necessitating advanced techniques.

Purpose of the Study:

• To develop and validate a targeted proteomics method for quantifying peanut protein transfer into roasting oil.
• To assess the effectiveness of filtration methods in reducing peanut allergen levels in reused oil.

Main Methods:

• Identification of unique peanut marker peptides for quantification.
• Spiking peanut butter into oil, heating, and measuring recovery using the developed proteomics method.
• Batch roasting of whole peanuts in oil and measuring residual peanut protein levels over multiple batches.
• Evaluating filtration efficacy using metal sieves and filter papers with varying pore sizes.

Main Results:

• The targeted proteomics method demonstrated high recovery rates (77-94%) for peanut protein in heated oil.
• Peanut protein levels increased with successive roasting batches, reaching up to 405 μg/mL.
• Filtration with pore sizes ≤25 μm (sieves) or ≤35 μm (filter papers) effectively reduced peanut protein below detection limits.

Conclusions:

• A robust targeted proteomics method is crucial for accurate peanut allergen risk assessment in thermally processed foods.
• Specific filtration techniques can significantly mitigate peanut allergen contamination in reused roasting oils.
• These findings support the implementation of effective preventive controls in food manufacturing to manage allergen cross-contact.