Is biosensor a viable method for food allergen detection

Abstract The emerging health issue of food-induced allergic reactions presents an important challenge to the food industry. Unfortunately, methods for food allergen detection are still mostly unavailable. Surface plasmon resonance (SPR) immunoassays are based on the biological input of antibody–allergen binding, while the measurable output is either a resonance angle or refractive index value. The feasibility of applying the experimental SPREETA™ evaluation kit as a commercially available biosensor to detect peanut allergens was examined. Preliminary results achieved a detection limit 0.7 μg/ml. This miniature biosensor technology may offer the food industry with a tool to allow for immediate, on-line detection and quantification of inadvertent allergens in food — during the food’s production — not after. Such a tool will be of great benefit to the food processor — enabling management decisions to be made early in the production cycle.