Comparative Analysis Of Specific Allergen Levels In Baked Milk Products
Monday, March 5, 2018
South Hall A2 (Convention Center)
James P Hindley, BSc PhD, Angharad Cullinane, BSc, Martin D. Chapman, PhD FAAAAI, Maria A Oliver, BSc PhD
RATIONALE: Oral food challenges are considered the ‘gold standard’ to determine allergic reactions to food. The recent death of a 3-year-old boy during a routine oral food challenge raises questions about whether this could be related to residual allergen in the baked milk challenge material. The aim was to compare the levels of major milk allergens in uncooked and baked milk containing foods, including recipes used for making oral food challenge materials.

METHODS: Uncooked and baked muffin mix were compared using two-site monoclonal antibody ELISA for beta-lactoglobulin (Bos d 5) and for beta-casein (Bos d 11). The lower limit of detection (LLOD) of these assays were 0.19ng/ml and 31.25ng/ml respectively.

RESULTS: Bos d 5 (beta-lactoglobulin) was reduced from 1200µg/g in uncooked muffin mix to 2µg/g in baked muffin, representing a 99% decrease after baking. Conversely the level of Bos d 11 (beta-casein) decreased from 1000µg/g in uncooked muffin mix to 800µg/g. Representing only a ~20% decrease in allergen after baking.

CONCLUSIONS: The level of major milk allergen Bos d 11 remained high within the baked foods, including those used as oral food challenge material. These findings highlight the differences between specific milk allergen molecules and demonstrates the need to assess each potential allergen individually. These measurements could improve safety of food products in clinical practices for oral food challenges.