Improved allergen testing method

By 3. November 2011Blog

A new, more sensitive method for detecting egg and milk allergens in baked goods has been developed by the company AB SCIEX. The number of people with food allergies is increasing world wide and so determining if allergens are present in food is of growing importance.

Their method is mass spectrophotometry based leading to more accurate quantitative results compared to current methods used for allergen testing. The work was verified by a multi lab collaboration to meet food industry requirements.

The original article can be found here.