Abstract
Immunochemistry is a relatively new science that has developed rapidly in the last few decades. One of the most useful analytical developments associated with this new science is immunoassay. Originally immunoassays were developed in medical settings to facilitate the study of immunology, particularly the antibody-antigen interaction. Immunoassays now are finding widespread applications outside the clinical field because they are appropriate for a wide range of analytes ranging from proteins to small organic molecules. In the food analysis area, immunoassays are widely used for chemical residue analysis, identification of bacteria and viruses, and detection of proteins in food and agricultural products. Protein detection is important for determination of allergens and meat species content, seafood species identification, and detection of genetically modified plant tissues. While immunoassays of all formats are too numerous to cover completely in this chapter, there are several procedures that have become standard for food analysis because of their specificity, sensitivity, and simplicity.
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17.10 References
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17.9 Acknowledgements
The author of this chapter wishes to acknowledge Dr. Peter Sporns, who wrote the immunoassay chapter for the 3rd edition of this book. Some of the text along with ideas for the content and organization of the current chapter came from Dr. Sporns’ chapter, with his permission. Also ideas for the content and organization of the text on Western blot and lateral flow strip assays came from the chapter “Agricultural Biotechnology (GMO) Methods of Analysis,” by Anne Bridges, Kimberly Magin and James Stave, in the 3rd edition of this book. Their contribution is recognized and appreciated.
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Hsieh, YH.P. (2010). Immunoassays. In: Food Analysis. Food Analysis. Springer, Boston, MA. https://doi.org/10.1007/978-1-4419-1478-1_17
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DOI: https://doi.org/10.1007/978-1-4419-1478-1_17
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