Study on detection of allergenic substances (egg and milk) in processed meat products and frozen foods

Allergenic substances (egg and miik) were measured in processed meat products and frozen foods of which the milk and egg ingredient ratios and manufacturing processes were clearly identified. An ovomucoid ELISA kit gave good results in the detection of egg ingredients. With an ovalbumin ELISA kit and egg ELISA kit, results for 6 of 16 foods were negative, but better results were obtained when a protein denaturant was added to the extraction buffer. Occurrence of contamination in the egg ingredient manufacturing line was confirmed in frozen foods. For milk ingredients, good results were obtained by ELISA using two kinds of kits (a casein ELISA kit and milk ELISA kit) described as being suitable for detection of allergenic substances. Allergenic substances were identified by Western blot analysis in all of the foods containing egg and milk ingredients.