Utilización de técnicas genéticas y anticuerpos recombinantes para la detección de alérgenos alimentarios de origen vegetal

Abstract

Correct food labelling is a critical element to ensure food safety and prevent commercial fraud. In this framework, Regulation (EC) 178/2002 recognises consumer’s right to be well-informed about the food they purchase so that they can choose the products that best meet their needs. This fact is especially relevant for people suffering from food allergies since in these individuals even small amounts of the allergen can trigger a severe adverse reaction. To protect allergic consumers, Regulation (EU) 1169/2011 establishes a total of 14 groups of ingredients that must be declared on the labelling of foodstuffs, as they are responsible for a high proportion of human allergic reactions. To comply with these regulations, industries and food agencies must be provided with sensitive and specific analytical techniques to identify those allergens that may be voluntarily or accidentally present in food products...