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Article: Detection of parvalbumin, a common fish allergen gene in food, by real-time polymerase chain reaction.(FOOD COMPOSITION AND ADDITIVES)(Report)
- Article from:
- Journal of AOAC International
- Article date:
- January 1, 2009
- Author:
CopyrightCOPYRIGHT 2009 AOAC International. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Fish is one of the most common causes of IgE-mediated food hypersensitivity. For sensitized individuals, contact and ingestion of fish is very dangerous, and can elicit a variety of clinical symptoms, ranging from mild to severe and even death (1, 2). Complete and strict avoidance of the offending food is the only way to prevent these allergic reactions. Many countries, such as the United States, Japan, Canada, Switzerland, Great Britain, and the European Union have implemented food allergen labeling regulations to protect food-allergic consumers. Even with the regulations, mistakes in food labeling and cross-contamination occur from time to time, though not always ...