How to Avoid Undeclared Allergens: Applying Advanced Allergen Testing Tools to Identify Peanut Contamination in Cumin
Mass Recall Sweeps Through the Spice Industry
In late 2014, the Canadian Food Inspection Agency (CFIA) conducted a random retail analysis of a taco seasoning product. To the industry’s surprise, the product tested positive for peanut allergen using multiple ELISA kits. Further investigation revealed that ground cumin, a key ingredient in the seasoning blend, was the source of the undeclared allergen, showing peanut allergen concentrations as high as >5000 ppm.
This triggered an urgent recall by the manufacturer and, which by December 2014 expanded into a sweeping multi-agency recall involving over 500 products from 30+ companies in the U.S., led by the FDA and USDA-FSIS. The event raised serious concerns across the spice industry, especially as regulatory thresholds for allergens like peanut had not been established at the time.
The risk to allergic individuals was significant, and the way in which undeclared allergen was introduced was unclear. Spice manufacturers, importers, and retailers needed to rapidly determine whether the contamination was due to intentional adulteration (e.g., with peanut material) or incidental agricultural cross-contact (e.g., shared bags, equipment, or transport). In either case, regulatory exposure, consumer safety, and brand trust were all at stake.
Applying ELISA and PCR Technology for a Comprehensive Allergen Testing Evaluation
Eurofins GeneScan was enlisted as a third-party laboratory to perform analysis on suspect cumin samples for analysis. These samples represented a range of contamination levels, some with high concentrations of peanut allergens and others near the limit of quantification (LOQ).
To resolve the issue and support root cause determination, Eurofins performed dual testing using Peanut ELISA and PCR assays:
- ELISA provided quantification of peanut allergen concentration.
- PCR offered presence/absence detection of peanut DNA, even when allergenic protein levels were below ELISA’s LOQ.
A pilot study was conducted to evaluate how much peanut-derived material (especially the suspect adulterant peanut shell) would be needed to trigger a positive test result via PCR or ELISA. The study involved:
|
Sample Type |
Peanut Allergen (ELISA) |
Peanut DNA (PCR) |
|
Pure peanut shell |
>20 ppm |
Positive |
|
10% peanut shell spiked spice |
>20 ppm |
Positive |
|
1% peanut shell spiked spice |
<2.5 ppm |
Positive |
|
0.1% peanut shell spiked spice |
<2.5 ppm |
Positive |
This project was led by the technical experts at Eurofins GeneScan, in collaboration with research-based institutions and industry partners under the guidance of ASTA.
Meaningful Allergen Data Helps to Target Recalls and Reshape the Spice Industry
Our investigation, in alignment with research conducted by the University of Nebraska’s Food Allergy Research & Resource Program and presented at the 2015 American Spice Trade Association (ASTA) annual meeting, helped establish that:
- Some cumin lots were intentionally adulterated with peanut shells, potentially to stretch volume. While ground peanut shells contain only small amounts of the allergenic protein detected by ELISA tests, they do contain DNA, making them detectable by PCR.
- Other lots showed trace amounts of peanut allergen, likely caused by incidental cross-contact during farming, harvesting, or transport. For example, reusing the same sacks for transport and storage of both peanuts and cumin may have introduced allergenic proteins.
Armed with ELISA and PCR data, clients were able to differentiate adulterated samples from those with unintentional contamination, supporting targeted recalls, supplier investigations, and corrective actions. Furthermore, several companies revised their sourcing and sanitation policies, updated supplier agreements, and adopted routine allergen screening protocols for cumin and other high-risk spices.
This joint effort utilizing GeneScan’s advanced ELISA and PCR platforms and a rigorous internal study effectively guided the spice industry to map the contamination risk, guide decision-making, and strengthen industry safeguards. This work enabled clients to navigate an unprecedented allergen risk with confidence, helping restore brand credibility and consumer safety.
Did this challenge sound all too familiar? Reach out today to learn more about how we can partner with your team and strengthen your program.
ELISA Explained -
Enzyme-Linked Immunosorbent Assay (ELISA) is a biochemical method used to detect and quantify specific molecules, such as allergenic proteins, in food samples. It relies on antibodies that bind to target molecule and produce a measurable color change, providing quantitative results.
ELISA is cost-effective, widely used, and typically offers a faster turnaround time than DNA-based methods. It performs best in raw or minimally processed foods but may be less reliable in highly processed matrices where proteins are degraded or masked.
PCR Explained -
Polymerase Chain Reaction (PCR) is a molecular technique that amplifies specific DNA sequences, allowing for the detection of even trace amounts of genetic material in complex food matrices. In allergen testing, PCR identifies the presence of DNA from allergenic sources, such as peanut. It can be particularly useful in processed or heat-treated foods where proteins may be degraded, or generally as an investigative tool in addition to the more commonly used ELISA tests.
PCR offers high sensitivity and specificity, but it is generally more expensive and has a longer turnaround time compared to protein-based methods. It is ideal when definitive genetic confirmation is needed or when matrix interference limits protein detection.
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