食品原材料中に含まれる「えび」、「かに」等の甲殻類タンパク質の実態調査

概要

論文の詳細を見る
Since epidemiological investigations in Japan have shown that the number of patients with a crustacean allergy, such as that to shrimp and crabs, has increased, the Ministry of Health, Labor and Welfare in Japan has formulated a plan to make labeling of these crustaceans mandatory in 2008. In this survey, the content of crustacean soluble protein was investigated in 305 food ingredients using two kinds of ELISA systems. Consequently, the crustacean soluble protein was detected in 137 food ingredients (seaweeds, 27 samples; sardine fries, 48 samples; ground fish fleshes, 59 samples; bivalves, 3 samples). These results clarified that those food ingredients could contain crustacean species as unintentional contamination, and that the detection rate and level of crustacean soluble protein in sardine fries and ground fish flesh are especially high. Therefore, the study suggests that the possibility of contamination of crustacean species may be declared on the label to avoid the food allergies for the consumer. These data would be the reference report of the labeling system in the food ingredient stage.
日本食品化学学会の論文
2008-04-30