Immunochemical probes for food proteins after heat processing

While better hygiene controls and vaccinations have diminished the occurrence of infectious diseases in humans, food-borne diseases have increased. Thus sterilization of food products is of prime importance. The introduction of new technologies applied to food has necessitated new methods for the co...

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Bibliographic Details
Published inExperientia Vol. 47; no. 6; pp. 585 - 592
Main Authors Paraf, A, Hemmen, F, Mahana, W
Format Journal Article
LanguageEnglish
Published Switzerland 15.06.1991
Subjects
Animals
Food Additives
Food Contamination - prevention & control
Food Handling - standards
food processing
food sanitation
heat processing
Hot Temperature
Humans
Immunoassay
immunochemistry
literature reviews
monoclonal antibodies
Ovalbumin - analysis
Pesticides - analysis
proteins
Proteins - analysis
sterilizing
Toxins, Biological - analysis
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Summary:While better hygiene controls and vaccinations have diminished the occurrence of infectious diseases in humans, food-borne diseases have increased. Thus sterilization of food products is of prime importance. The introduction of new technologies applied to food has necessitated new methods for the control of food safety and food quality. This review aims to point out the importance of immunochemistry in the identification of structural changes induced in food proteins during food processing. New technologies have introduced the use of additives in food products, therefore it is important to identify and quantify such additives, even after complete hear denaturation. Toxic chemicals, toxins and pesticides which can contaminate food products before or during processing should also be identified. Finally, the use of immunochemical tests as a control of sterilization procedures in heterogeneous foodstuffs is discussed.
ISSN:0014-4754
DOI:10.1007/BF01949882