Allergens (ELISA) - gliadin and gluten

Quantitative determination of gliadin and gluten in food, cosmetics, feed and environmental samples with ELISA. Quantitative measurement of intact gliadin is used as a measure of gluten.

Method is not accurate for samples that contain fermented or hydrolyzed gluten.

Cereals containing gluten such as wheat, rye and barley are listed in the Annex II of Regulation (EU) No 1169/2011 of the European Parliament and of the Council as substances or products causing allergies or intolerances. If used in the manufacture or preparation of a food product, indication and emphasising in the list of ingredients is mandatory. If the product possibly and unintentionally contains cereals containing gluten, voluntary indication is recommended.