Quality of Life (Banja Luka) 7(1-2): 36-44

Abstract: Allergens are substances that cause allergic reactions. Allergic reactions differ from person to person in a sensitive and specific response to the presence of the same allergen. Groceries that often cause allergies are cow’s milk, eggs, fish, crustaceans and shellfish, wheat, soy, peanuts, walnuts, almonds, hazelnuts and strawberries.

Organisation is the main factor for the success and the quality of a research in food industry laboratories, in order to detect the presence of allergens. All kinds of equipments are needed, as well as professional staff to perform the tests. Allergen testing in the food industry is often performed using biochemical and separation methods. For analysis of deoxyribonucleic acid (DNA), the most suitable method is polymerase chain reaction (PCR) and electrophoresis. In our laboratory, we use immunological methods for qualitative and quantitative testing of allergens and we have two accredited methods: Enzyme-Linked Immunosorbent Assays (ELISA) and High Performance Liquid Chromatography (HPLC).

It is also necessary that stuff have adequate competence in handling the specific equipment, performing tests, evaluating the results and signing test reports and calibration certificates, have adequate competences.
Laboratory have to prove that have been fulfiled all the requirements for validation. Validation includes: specification of requirements, characterization of method, verification that requirements can be fulfilled using the method.

The results of each test are presented in form of a report, which has to be correct, clear, unambiguous, objective and must include all the informations required by the client.

Key words: Organisation, Laboratory, Food industry, Allergens