000168457 001__ 168457
000168457 005__ 20260205155159.0
000168457 0247_ $$2doi$$a10.1016/j.foodcont.2025.111930
000168457 0248_ $$2sideral$$a147913
000168457 037__ $$aART-2025-147913
000168457 041__ $$aeng
000168457 100__ $$0(orcid)0009-0005-0336-7582$$aEsteban-Sanz, Clara$$uUniversidad de Zaragoza
000168457 245__ $$aELISA and lateral flow immunoassay validation for a sensitive and rapid detection of crustaceans in thermally processed food and working surfaces
000168457 260__ $$c2025
000168457 5060_ $$aAccess copy available to the general public$$fUnrestricted
000168457 5203_ $$aCrustaceans are one of the major triggers of food allergies and can be found as hidden allergens. A sandwich ELISA and lateral flow immunoassay (LFIA) were developed and validated to detect crustaceans by identifying prawn tropomyosin. Both methods could detect crustacean protein in complex food matrices spiked with prawn extract at levels of 1.25 and 5 μg/g, respectively, with high recoveries (59 %–98 %). Crustacean protein was also identified in model thermally processed foods (sausages, croquettes, and broth) containing prawn at levels of 1.25 and 10 μg/g using ELISA and LFIA. Among 63 basic ingredients analyzed, cross-reactivity was observed with mollusks, enabling their detection. ELISA and LFIA could detect 0.1 and 1.0 μg of crustacean protein on contact surfaces, respectively. Both tests proved to be robust. Laboratory and on-site analysis using these immunoassays can support allergen management strategies, helping to prevent unnecessary precautionary labelling.
000168457 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A20-23R
000168457 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttps://creativecommons.org/licenses/by/4.0/deed.es
000168457 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000168457 700__ $$0(orcid)0000-0001-7719-6388$$aCivera, Alba
000168457 700__ $$aMata, Luis
000168457 700__ $$0(orcid)0000-0001-5964-823X$$aSánchez, Lourdes$$uUniversidad de Zaragoza
000168457 700__ $$aPérez, María D.
000168457 700__ $$aGalan-Malo, Patricia$$uUniversidad de Zaragoza
000168457 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000168457 773__ $$g183 (2025), 111930 [11 pp.]$$pFood control$$tFood Control$$x0956-7135
000168457 8564_ $$s859652$$uhttps://zaguan.unizar.es/record/168457/files/texto_completo.pdf$$yVersión publicada
000168457 8564_ $$s2572430$$uhttps://zaguan.unizar.es/record/168457/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000168457 909CO $$ooai:zaguan.unizar.es:168457$$particulos$$pdriver
000168457 951__ $$a2026-02-05-14:36:58
000168457 980__ $$aARTICLE