There are two types of allergic reactions associated with food and beverage products.
  • A number of people have developed sensitivity to additives (preservatives, dyes, fragrances, etc.) and/or packaging contaminants (phthalate esters, bisphenol A, etc.). HPLC or GC techniques are suitable for determining the presence of these compounds.
  • A number of people are allergic to specific proteins found in dairy, egg, peanut, tree nuts, fish, shellfish, soy, and wheat. Detection of specific proteins (immunoassay technique) or DNA (PCR-ELISA technique) can be employed.