Detection of hazelnut proteins in foods by enzyme immunoassay using egg yolk antibodies

An enzyme immunoassay (EIA) was developed for the detection of hazelnut pro teins in foods. This assay used inexpensive chicken egg yolk antibodies in a sandwich EIA format for the immunospecific capture and detection of hazel nut proteins present in a variety of different food matrices. The assay was able to detect less than 1 ppm of hazelnut protein in most of the foods te sted and did not exhibit any appreciable cross-reactivity with other nuts o r food matrices. This assay will be a useful tool for the food industry and regulatory agencies that wish to test foods for the presence of undeclared hazelnut allergens.