学校給食用食品中の特定原材料「卵」の検出に関する研究

概要

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Egg protein contained in foods for school lunches was analyzed using the notified ELISA methods and the notified western blot methods to verify the validity of the ingredient list. For the notified ELISA method examination, twelve samples were positively detected among 15 samples in accordance with the ingredient list. In three samples, however, egg protein was negatively detected though some eggs had been used for cooking. However, one sample was positively detected though the ingredient list of the sample did not indicate the use of eggs. We then found that some eggs had been used in this sample by the further questioning investigation to the manufacturer. In the notified western blot method examination, we found it difficult to positively judge two samples because many non-specific bands were detected. We could detect the specific bands more clearly on the western blot analysis by dilution of the sample solution or purification using the isoelectric focusing pretreatment for the two samples having many non-specific bands. We further investigated the effect of processing or cooking on the detection by the ELISA methods. The value determined using the ELISA methods for egg protein remarkably decreased after the processing or cooking, especially in the highly-heated foods. This result suggested that egg protein could be negatively detected in some processed foods containing egg protein such as fried prawns and fried fillet cutlets.
2004-09-28