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Enzyme-Linked Immunosorbent Assay (ELISA) Technique for Food Analysis

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Techniques to Measure Food Safety and Quality

Abstract

Enzyme-linked immunosorbent assay (ELISA) techniques employ a highly sensitive and specific form of immunological reactions, and this technique shows wide applications in food analysis. The versatility functions of ELISA techniques render them suitable to detect specific constituents in food, including the natural components, pesticide, therapeutic agents, beneficial and spoilage microorganisms, and toxins. It is a convenient and reliable analysis tool for the detection and quantification of constituents related to food production and processing as well as food safety. The post-production of food products requires proper authenticity testing to ensure that their labeling does not falsify their adulterations. ELISA is also suitable to validate such food adulterations thereby providing the consumers to make diet choice. The most used ELISA techniques in the food industry include indirect, sandwich, and competitive ELISA that use both polyclonal and monoclonal antibodies as necessary. ELISA provides a suitable complementary approach in food analysis and minimizes the use of sophisticated, expensive, and time-consuming techniques by maintaining the sensitivity and reliability of this technique. Thus, the present chapter aims to present the basics of the ELISA technique and its application in food analysis. Its application can significantly contribute to the food industry in securing food quality control and safety.

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Authors and Affiliations

  1. Faculty of Medicine, Bioscience and Nursing, MAHSA University, Jenjarom, Malaysia

    Pallav Sengupta & Chee Woon Wang

  2. Department of Health and Environmental Sciences, Emerging and Interdisciplinary Sciences Building, Xi’an Jiaotong-Liverpool University, Suzhou, China

    Zheng Feei Ma

Authors
  1. Pallav Sengupta
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  2. Chee Woon Wang
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  3. Zheng Feei Ma
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Correspondence to Zheng Feei Ma .

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  1. Department of Chemical Engineering, Bangladesh University of Engineering and Technology, Dhaka, Bangladesh

    Mohidus Samad Khan

  2. Department of Food Science and Nutrition, College of Agricultural and Marine Sciences Sultan Qaboos University, Muscat, Oman

    Mohammad Shafiur Rahman

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Sengupta, P., Wang, C.W., Ma, Z.F. (2021). Enzyme-Linked Immunosorbent Assay (ELISA) Technique for Food Analysis. In: Khan, M.S., Shafiur Rahman, M. (eds) Techniques to Measure Food Safety and Quality. Springer, Cham. https://doi.org/10.1007/978-3-030-68636-9_5

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