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 heat 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.
Similar content being viewed by others
References
An H., Wei, C. I., Zhao, J., Marshall, M. R., and Lee, C. M., Electrophoretic identification of fish species used in surimi products. J. Food Sci.54 (1989) 253–257.
Applebaum, R. S., Brackett, R. E., Wiseman, D. W., and Marth, E., Aflatoxin: toxicity to dairy cattle and occurrence in milk and milk products. A review. J. Food Prot.45 (1982) 752–777.
Atassi, M. Z., and Lee, C.-L. The precise and entire antigenic structure of native lysozyme. Biochem. J.171 (1978) 429–434.
Brandon, D. L., Haque, S., and Friedman, M., Interaction of monoclonal antibodies with soybean trypsin inhibitors. J Food Chem.35 (1987) 196–200.
Breton, C., Phan Thanh, L., and Paraf, A., Immunochemical properties of native and heat denatured ovalbumin. J. Food Sci.53 (1988a) 222–225.
Breton, C., Phan Thanh, L., and Paraf, A., Immunochemical identification and quantification of ovalbumin additive in canned mushrooms. J. Food Sci.53 (1988b) 226–230.
Breton, C., Phan Thanh, L., Dubray, G., and Paraf, A., Apparent discrepances between immunochemical methods used for ovalbumin recognition in food. J. Food Agric.47 (1989) 311–325.
Doyen, N., Lapresle, C., Lafaye, P., and Mzié, J. C., Study of the antigenic structure of human serum albumin with monoclonal antibodies. Molec. Immun.22 (1985) 1–10.
Fun Sun Chu, Immunoassays for analysis of mycotoxins. J. Food Protect.47 (1984) 562–569.
Griffiths, N. M., Billington, M. J., Crimes, A. A., and Hitchcock, C. H. S., An assessment of commercially available reagents for an enzyme linked immunosorbent assay (ELISA) of soya protein in meat products. J. Sci. Food Agric.35 (1984) 1255–1260.
Hammock, B. D., Gee, S. J., Cheung, P. Y. K., Miyamoto, T., Goodrow, M. H., Van Emon, J., and Seiber, J. N., Utility of immunoassay in pesticide trace analysis, in: Pesticide Science and Biotechnology: Symposium Proceedings of the International Union of Pure and Applied chemistry. Eds R. Greenhalgh and T. R. Roberts. Blackwell Scientific Publications, London 1987.
Hayden, A. R., Use of antisera to heat stable antigens of adrenals for species identification in thoroughly cooked beef sausages. J. Food Sci.46 (1981) 1810–1813.
Hofstra, H., and Huis in't Veld, J. H. J., Methods for the detection and isolation ofEscherichia coli including pathogenic strains. J. appl. Bact. Symp. Suppl. (1988) 197S–212S.
Hubert, B., Maillot, E., Queniem, B., and Massenot, C., Les infections àSalmonella enteritidis. Bull. d'épidémiol. hebdo. 1990.
Kaminogawa, S., Hattori, M., Ando, O., Kurisaki, J. and Yamauchi, K., Preparation of a monoclonal antibody against bovine β-lactoglobulin and its unique binding affinity. Agric. Biol. Chem.51 (1987) 797–802.
Kang'ethe, E. K., and Lindquist, K. S., Thermostable muscle antigen suitable form in enzyme immunoassays for identification of meat from various species. J. Food Agric.39 (1987) 179–184.
Lewis, G. D., and Metcalf, T. G., Polyethylene glycol precipitation for recovery of pathogenic viruses, including hepatitis A virus and human rotavirus from oyster, water and sediment samples. Appl. envir. Microbiol.54 (1988) 1983–1988.
Liener, I. E., and Kakade, M. C., in: Toxic Constituents of Plants Foodstuffs, p. 7. Ed. I. E. Liener Academic, New York 1980.
Lin, H. H., and Cousin, M. A., Evaluation of enzyme linked immunosorbent assay for detection of molds in foods. J. Food Sci.52 (1987) 1089–1096.
McCormick, R. J., Kropf, D. H., Reeck, R. G., Hunt, M. C., and Kastner, C. L., Effect of heating temperature and muscle type on porcine muscle extracts as determined by reverse phase high performance liquid chromatography. J. Food Sci.52 (1987) 1481–1485.
McLauchlin,Listeria monocytogenes, recent advances in the taxonomy and epidemiology of listeriosis in humans. J. appl. Bact.63 (1987) 1–11.
Mossel, D. A. A., Impact of foodborne pathogens on today's world and prospects management. Animal hum. Hlth1 (1988) 13–23.
Polzhofer, K. P., Aflatoxinbestimmung in Milch und Milchprodukten. Z. Lebens. Unters. Forsch.163 (1977) 175–177.
Pöyry, T., Stenwik, M., and Hovi, T., Viruses in sewage waters during and after a poliomyelitis outbreak and subsequent nation-wide oral poliovirus vaccination campaign in Finland. Appl. envir. Microbiol.54 (1988) 371–374.
Schönwälder, H., Haaïjman, J. J., Holbrook, R., Huis in't Veld, J., Notermans, S., Schäffers, I. M., and Zschaler, R., A collaborative study comparing three ELISA systems for detectingStaphylococcus aureus enterotoxin in sausage extracts. J. Food Prot.51 (1988) 680–684.
Skerritt, J. H., A sensitive monoclonal-antibody based test for gluten detection quantitative immunoassays. J. Sci. Food Agric.36 (1985) 987–994.
Smith, J. L., and Bencivengo, M. M., A review of methods for detection of staphylococcal enterotoxins and evaluation of an enzyme linked immunosorbent assay applied to foods. J. Food safety7, (1985) 83–100.
Townsend, W. E., and Blankenship, L. C., Assessment of previous heat treatment given to semi commercially and commercially prepared meat and poultry products using the ‘APIZYM’ system. J. Food Sci.53 (1988) 649–651.
Townsend, W. E., and Blankenship, L. C., Methods for detecting processing temperature of previously cooked meat and poultry products. A review. J. Food Prot.52 (1989) 128–135.
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Paraf, A., Hemmen, F. & Mahana, W. Immunochemical probes for food proteins after heat processing. Experientia 47, 585–592 (1991). https://doi.org/10.1007/BF01949882
Published:
Issue Date:
DOI: https://doi.org/10.1007/BF01949882