• Buffalo milk and buffalo milk products showed % reactivities of ≥ 41%. • Camel milk and ostrich egg were detected with very low reactivities. • Casein and ovalbumin are the major proteins involved in the antibody binding. In the United States, milk and egg are regulated as major food allergens per the allergen labeling requirements of the Food, Drug, and Cosmetic (FD however, low level detection was observed for sheep, goat, and camel milk. Reactivities compared to the cow’s milk were 1-17% for goat and sheep milk. Camel milk resulted in either a <LOQ finding or a % reactivity of ≤ 0.004% compared to cow’s milk. Compared to chicken egg, Morinaga egg (Ovalbumin) ELISA showed % reactivities of 44-50% for quail egg and 22-23% for duck egg. The % reactivities of the Veratox egg ELISA, and the xMAP FADA for duck and quail egg were ≤1.1% compared to chicken egg. Both the ELISAs and the xMAP FADA showed very low reactivities with ostrich egg. Western blots inferred that casein from milk, and ovalbumin from egg are the major proteins involved in the antibody binding by the ELISAs. This study provided novel information that can be utilized in developing and validating methods to accurately detect and quantify milk and egg from species other than cow and chicken, respectively, in various food products.
Panda et al. (Wed,) studied this question.