ELISA and lateral flow immunoassay validation for a sensitive and rapid detection of crustaceans in thermally processed food and working surfaces

Crustaceans are one of the major triggers of food allergies and can be found as hidden allergens. A sandwich ELISA and lateral flow immunoassay (LFIA) were developed and validated to detect crustaceans by identifying prawn tropomyosin. Both methods could detect crustacean protein in complex food matrices spiked with prawn extract at levels of 1.25 and 5 μg/g, respectively, with high recoveries (59%-98%). Crustacean protein was also identified in model thermally processed foods (sausages, croquettes, and broth) containing prawn at levels of 1.25 and 10 μg/g using ELISA and LFIA. Among 63 basic ingredients analyzed, cross-reactivity was observed with mollusks, enabling their detection. ELISA and LFIA could detect 0.1 and 1.0 μg of crustacean protein on contact surfaces, respectively. Both tests proved to be robust. Laboratory and on-site analysis using these immunoassays can support allergen management strategies, helping to prevent unnecessary precautionary labelling. • Immunoassays can detect traces of crustaceans. • Immunoassays can detect several crustacean species. • Antibodies also have cross-reactivity with mollusks, allowing their detection. • ELISA and LFIA detect 1.25 and 10 μg/g of crustacean protein in thermally processed incurred food. • Rapid test detects 1.0 μg of crustacean protein on working surfaces.