Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Validation of A MS Based Proteomics Method for Milk and Egg Quantification in Cookies at The Lowest VITAL Levels: An Alternative to The Use of Precautionary Labeling

Version 1 : Received: 27 August 2020 / Approved: 28 August 2020 / Online: 28 August 2020 (09:40:49 CEST)

How to cite: Monaci, L.; De Angelis, E.; Guagnano, R.; Ganci, A.P.; Garaguso, I.; Fiocchi, A.; Pilolli, R. Validation of A MS Based Proteomics Method for Milk and Egg Quantification in Cookies at The Lowest VITAL Levels: An Alternative to The Use of Precautionary Labeling. Preprints 2020, 2020080630 (doi: 10.20944/preprints202008.0630.v1). Monaci, L.; De Angelis, E.; Guagnano, R.; Ganci, A.P.; Garaguso, I.; Fiocchi, A.; Pilolli, R. Validation of A MS Based Proteomics Method for Milk and Egg Quantification in Cookies at The Lowest VITAL Levels: An Alternative to The Use of Precautionary Labeling. Preprints 2020, 2020080630 (doi: 10.20944/preprints202008.0630.v1).

Abstract

The prevalence of food allergy has increased over the last decades and consequently the food labeling policies have improved over the time in different countries to regulate allergen presence in foods. In particular, Reg 1169 in EU mandates the labelling of 14 allergens whenever intentionally added to foods, but the inadvertent contamination by allergens still remains uncovered topic. In order to warn consumers on the risk of cross-contamination occurring in certain categories of foods, a precautionary allergen labelling system has been put in place by food industries on voluntary basis. In order to reduce the overuse of PAL, reference doses and action limits have been proposed by the VITAL project representing a guide in this jeopardize scenario. Development of sensitive and reliable mass spectrometry methods are therefore of paramount importance in this regard to check the contamination levels in foods. In this paper we describe the development of a managed time MRM method based on a triple quadrupole platform for milk and egg quantification in processed food. The method was in house validated and allowed to achieve levels of proteins lower than 0.2mg of total milk and egg proteins respectively in cookies, challenging the doses recommended by VITAL. The method was finally applied to cookies labeled as milk and egg-free. This method could represent in perspective a promising tool to be implemented along the food chain to detect even tiny amounts of allergens contaminating food commodities.

Subject Areas

egg; milk; allergens; multiple reaction monitoring; mass spectrometry; reference doses; food; PAL

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