Tagi Oferty: DNA

Allergens

An allergen is an agent or substance that causes an allergic reaction. A food allergy is an abnormal reaction of the immune system to consumed products or compounds added to food, causing symptoms ranging from skin irritation to gastrointestinal disorders and anaphylactic shock.

The presence of ingredients in food products that may cause allergic reactions in consumers must be declared on the packaging. Food producers are not only obliged to carefully control the quality of the entire production and distribution process, but they should also monitor potential risks.

It is estimated that food allergies affect over 2% of the adult population and around 4-8% of children. Consumption of allergenic food by an allergic person may cause a reaction of the skin, digestive, respiratory and circulatory systems – urticaria, angioedema (larynx, lips, tongue, face), atopic dermatitis (eczema), asthma, rhinitis, vomiting, diarrhoea, stomach cramps, hypotension and life-threatening anaphylactic shock.

To ensure the safety of foodstuffs, rapid, sensitive and reliable methods for the detection and quantification of food allergens in food are needed that can be routinely used by the manufacturing plant or food safety and quality control agencies.

J.S. Hamilton Poland carries out qualitative and quantitative allergen tests in a modern Molecular Biology Laboratory in Tychy, both in finished products and in swabs and washings using methods based on immunoenzymatic determination of proteins and detection of specific DNA using real-time PCR technique.

Additionally, determination of lactose allergen is performed by GC-FID gas chromatography technique, while sulphur dioxide is tested through distillation method in food products containing not less than 10 mg/kg of sulphites.

Allergens tested at J.S. Hamilton Poland 

  • lactose,
  • shellfish,
  • eggs,
  • fish,
  • mollusca,
  • nuts,
  • soy,
  • celery,
  • mustard,
  • sesame,
  • sulfur dioxide,
  • lupin,
  • milk,
  • gluten.

Identification of animal species

TESTS TO IDENTIFY AND QUANTIFY MEAT SPECIES

Under the current law, food products should be labelled so as not to mislead the consumer in any manner. This rule applies, among others, to information defining the characteristics of the foodstuff, including its name, type, properties, composition, quantity, durability, source or place of origin, as well as the method of production or manufacturing. The name of a meat product may be accompanied by information on the type of meat from which the product was manufactured. This is to enable the consumer to recognise the food and distinguish it from other products. When declaring the composition of the product, all ingredients used shall be indicated. The quantity of meat declared in the product name must also be stated in the composition of the product.

DETECTION OF ADULTERATION OF MEAT PRODUCTS

To confirm the species origin of declared meat in a finished product, our laboratory has implemented and validated a modern method based on real-time PCR polymerase chain reaction, which is a very sensitive analytical tool. Identification is based on the detection of a DNA sequence specific for the animal species sought. We also offer the determination of specific DNA for such animal species as, among others, pig, cow, sheep, chicken, turkey, and horse.

The laboratory runs a qualitative test to detect the presence of animal DNA, which is particularly useful for vegetarian and vegan products. The test, performed using real-time PCR, enables the detection of specific DNA of mammalian and poultry origin. The method detects specific DNA from the following animal species: goat, kangaroo, horse, goose, pig, deer, donkey, ostrich, sheep, cattle, chicken, pheasant, swan, turkey. In the case of vegan products, it is necessary to carry out additional tests to exclude the presence of fish and animal raw materials such as milk and eggs in the product.

Contact our team today if you want to schedule tests for your meat products.