Detecting milk traces in baby foods

Monday, 15 February 2010 13:04

Researchers in Spain have worked to develop a sensitive method for detecting traces of beta-lactoglobulin in baby foods, primarily through the optimisation of the sample preparation method.

Three types of baby foods were spiked with dairy products or dairy desserts in a manner that simulated cross-contact that can occur during the food manufacturing process. Using these baby foods as samples, the products were prepared using different preparation methods. The best results were obtained following an extraction solution containing beta-mercaptoethanol, guanidine hydrochloride, and a saline solution. The researchers also optimised an ELISA method for the detection of beta-lactoglobulin in the baby foods used in the study.

Reference: Pelaez-Lorenzoet al. 2010. Journal of Agricultural and Food Chemistry Vol 58(3) pp.1664-71.