Detecting Brazil nut in processed foods

Researchers in Germany have produced what they maintain is the first generally available Brazil nut-specific detection method with an appropriate sensitivity to help avoid severe allergic reactions for individuals who are allergic to Brazil nut.

The test developed is a qualitative real-time polymerase chain reaction (PCR) specific for Brazil nut DNA. The group investigated specificity of the test with 58 foods, and no false-positive reactions were observed.

Foods used in the development of the protocol included spiked chocolate and incurred cookie dough samples, both cooked and uncooked. These samples were simultaneously spiked with identical amounts of Brazil nut and peanut between 5 and 100,000 mg/kg to allow the verification of the spike quality with two peanut-specific enzyme-linked immunosorbent assays.

ted Brazil nut in all three matrices down to the lowest investigated spike level of 5 mg/kg.

Reference: Röder et al. 2010. Analytical and Bioanalytical Chemistry DOI: 10.1007/s00216-010-4072-2