May 05, 2003

LINCOLN, Neb. — The latest of several tests developed by University of Nebraska-Lincoln food scientists gives processors new tools to protect consumers with food allergies.

The newest test is for almonds, said Susan Hefle, a food toxicologist and co-leader of the university's Food Allergy Research and Resource Program. The team also recently improved on an egg test it developed several years ago. The new version detects cooked as well as raw eggs.

Neogen Corp. of Lansing, Mich., recently commercialized the almond and improved egg tests under a university licensing agreement. The company markets the new test kits along with those for peanut and milk protein to food processors.

The tests give processors quick, simple and accurate tools to check for traces of an allergenic food on manufacturing equipment or in food processed on shared equipment. Such cross-contamination is a major concern for food processors, Hefle said.

"I feel that the food allergic consumer is much better protected now because we have a better way to test than five or six years ago when we introduced the first tests," she said.

The UNL-developed tests can be done by processing plant workers in about 30 minutes. Before these tests were developed, processors often had to send samples to outside labs and wait several days for results.

Food allergies have become increasingly important to consumers and companies alike, Hefle said. Food makers need reliable tools to ensure their products contain only ingredients listed on the label. Recalls can sully a company's name and cost millions in recall and legal expenses.

"More people are allergic to foods these days, there's more media attention to the issue and a lot more regulatory attention," she said.

Initially, tests were used mostly to make sure processing equipment was properly cleaned. Testing since has expanded to examine all aspects of the manufacturing process, Hefle said, and has shown the need to check for contamination beyond the processing plant.

"Tests have helped show that we have to be looking in other places besides the food processing plant for cross-contamination. We have to go back further in the supply chain," she said. For example, cross-contamination could occur when raw materials are stored or shipped or during initial processing.

"When there's a recall, the company gets a black eye regardless of where contamination occurred," she said.

The NU Institute of Agriculture and Natural Resources team is an international leader in studying food allergies from a food industry perspective. The team works closely with industry, which helps researchers be sure they're tackling the most pressing allergy issues. The new egg test is a good example of the outcome.

"After we developed the first egg test kit, we saw the problems manufacturers were having with cooked egg protein so we improved it," Hefle explained. "Industry feedback is really important because they're the ones who are using it."

All of the Nebraska tests are Enzyme-Linked Immunosorbent Assay, or ELISA, Hefle's specialty. Certain proteins are the culprits in allergenic foods and ELISAs use antibodies to spot them.

As part its ongoing food allergy research, the team thoroughly tests new ELISAs in the lab before they are commercialized. Tests for other allergenic foods are in the works, including sesame, walnut, hazelnut, shrimp, pecans and soybeans.

The food allergy research is conducted in cooperation with IANR's Agricultural Research Division with funding from the food industry and the U.S. Department of Agriculture.

5/5/03-VM

Sue Hefle - Ph.D.
Food Science & Technology
Associate Professor
(402) 472-4430

Vicki Miller
Research Communications Coordinator
(402) 472-3813

Department: Food Science and Technology