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Development of Reference Materials for food allergen analysis

Development of reference materials: References

Reference list for the Development of Reference Materials for food allergen analysis report.

Last updated: 8 July 2024
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Last updated: 8 July 2024
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  • Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety. Off. J. Eur Commun., L31:1–24 (2002).
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  • Benjamin Remington, Joseph Baumert, Marty Blom, Luca Bucchini, Neil Buck, René Crevel, Fleur De Mooij, Simon Flanagan, Angeliki Stavropoulou, Myrthe van den Dungen, Marjan van Ravenhorst, Michael Walker and Si Wang, 2022, Practical Guidance on the Application of Food Allergen Quantitative Risk Assessment (QRA), ILSI Europe Report Series, 13/06/2022, https://doi.org/10.5281/zenodo.6651934 (https://ilsi.eu/publication/practical-guidance-on-the-application-of-fo… )
  • Taylor SL, Baumert JL, Kruizinga AG, Remington BC, Crevel RW, Brooke-Taylor S, Allen KJ, Allergen Bureau of Australia & New Zealand, Houben G. (2014) Establishment of Reference Doses for residues of allergenic foods: report of the VITAL Expert Panel. Food Chem Toxicol.; 63:9-17
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  • Summary report of the Ad hoc Joint FAO/WHO Expert Consultation on Risk Assessment of Food Allergens. Part 1: Review and validation of Codex priority allergen list through risk assessment (available at http://www.fao.org/3/cb4653en/cb4653en.pdf and https://cdn.who.int/media/docs/default-source/food-safety/jemra/1st-all…) (Accessed 11.02.2023)
  • FAO and WHO. 2022. Risk Assessment of Food Allergens. Part 1 – Review and validation of Codex Alimentarius priority allergen list through risk assessment. Meeting Report. Food Safety and Quality Series No. 14. Rome. https://doi.org/10.4060/cb9070en (Accessed 11.02.2023)
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  • Mills, E.C., Adel-Patient, K., Bernard, H., De Loose, M., Gillard, N., Huet, A.C., Larré, C., Nitride, C., Pilolli, R., Tranquet, O. and Pouke, C.V., 2019. Detection and quantification of allergens in foods and minimum eliciting doses in food-allergic individuals (ThRAll). Journal of AOAC International, 102(5), pp.1346-1353.
  • Huet, A.C., Paulus, M., Henrottin, J., Brossard, C., Tranquet, O., Bernard, H., Pilolli, R., Nitride, C., Larré, C., Adel-Patient, K. and Monaci, L., 2022. Development of incurred chocolate bars and broth powder with six fully characterised food allergens as test materials for food allergen analysis. Analytical and Bioanalytical Chemistry, 414(8), pp.2553-2570.
  • Huet, A.C., Paulus, M., Henrottin, J., Brossard, C., Tranquet, O., Bernard, H., Pilolli, R., Nitride, C., Larré, C., Adel-Patient, K. and Monaci, L., 2022. Development of incurred chocolate bars and broth powder with six fully characterised food allergens as test materials for food allergen analysis. Analytical and Bioanalytical Chemistry, 414(8), pp.2553-2570.
  • Martinez-Esteso, Maria José, Gavin O’Connor, Jørgen Nørgaard, Andreas Breidbach, Marcel Brohée, Elena Cubero-Leon, Chiara Nitride, Piotr Robouch, and Hendrik Emons. 2020. “A Reference Method for Determining the Total Allergenic Protein Content in a Processed Food: The Case of Milk in Cookies as Proof of Concept.” Analytical and Bioanalytical Chemistry 412 (30): 8249–67. https://doi.org/10.1007/s00216-020-02959-0.
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  • Audrey DunnGalvin,  Graham Roberts,  Sabine Schnadt,  Siân Astley,  Moira Austin,  W. Marty Blom, Joseph Baumert,  Chun‐Han Chan,  René W.R. Crevel,  Kate E C Grimshaw,  Astrid G. Kruizinga, Lynne Regent,  Stephen Taylor,  Michael Walker,  Clare Mills, 2019. Evidence based approaches to the application of Precautionary Allergen Labelling: Report from two iFAAM workshops. Clinical & Experimental Allergy, 20 July 2019, https://doi.org/10.1111/cea.13464    
  • S. L. Taylor, J. L. Baumert, A. G. Kruizinga, B. C. Remington, R. W. R.  Crevel, S. Brooke-Taylor, K. J. Allen, The Allergen Bureau of Australia, and G. Houben, Establishment of reference doses for residues of allergenic foods: report of the VITAL expert panel, Food Chem. Toxicol., 2014, 63, 9-17.
  • Mattarozzi, M. & Careri, M. 2019, The role of incurred materials in method development and validation to account for food processing effects in food allergen analysis, Anal Bioanal Chem 411: 4465
  • Johnson, P.E. and Downs, M., 2019. From Signal to Analytical Reporting for Allergen Detection by Mass Spectrometry. Journal of AOAC International, 102(4) July-August 2019,  https://doi.org/10.5740/jaoacint.19-0053
  • Phil E. Johnson, Neil M. Rigby, Jack R. Dainty, Alan R. Mackie, Ulrike U. Immer, Adrian Rogers, Pauline Titchener, Masahiro Shoji, Anne Ryan, Luis Mata, Helen Brown, Thomas Holzhauser, Valery Dumont, Jill A. Wykes, Michael Walker, Jon Griffin, Jane White, Glenn Taylor, Bert Popping, René Crevel, Sonia Miguel, Petra Lutter, Ferdelie Gaskin, Terry B. Koerner, Dean Clarke, Robin Sherlock, Andrew Flanagan, Chun-Han Chan, E.N. Clare Mills,2014, A multi-laboratory evaluation of a clinically-validated incurred quality control material for analysis of allergens in food, Food Chemistry, 148, 30-36 
  • Gill Holcombe, Michael J Walker, Malvinder Singh, Stephen L R Ellison, Joanna Topping, Adrian Rogers,  Phil E Johnson, Anuradha Balasundaram and E. N. Clare Mills, 2019, Clinically relevant incurred reference materials for the quality control of analysis of peanut allergen  in food – preparation and availability, IN PREPARATION 
  • Regulation (EU) No. 1169/2011 of the European Parliament & of the Council of 25 October 2011 on the provision of food information to consumers, OJ L 304, 22.11.2011, 18–63
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