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Food safety and allergens

30 January 2015

Allergen quantification can be challenging. LGC, together with Manchester University, has developed a quality control material for detecting peanut allergen in food, with a blank material and matrix material with peanut protein added at 10 ppm (mg kg-1).

These QC materials, the first to be prepared like oral food challenge materials for diagnosing peanut allergies, have proven homogeneity and stability. Gill Holcombe, Head of Reference Materials Production at LGC said, “Reference materials are key to improving reliability of allergen analysis results. Our emphasis is on ‘Science for a safer world’; our new quality controls represent real progress in ensuring safer food for those with peanut allergy”. 

LGC supplies reference materials to support measurement accuracy and quality control in laboratories worldwide.

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