Comparison of immunofluorescence method with histochemical and ELISA methods focusing on wheat protein detection in meat products

Gliadin is a major allergen causing allergies occurring also in meat products. Since wheat protein is used as a meat substitute to reduce cost of meat products. Sensitive consumers of these products are really threatened by food allergies in different allergic reaction. The objective of the study was to compare the histochemical, immunochemical (ALERT gliadin screening test) and immunofluorescence methods for the detection of wheat protein in model meat samples and meat products. The limit of detection for the ALERT gliadin screening test was 10 x 10(4) mg kg(-1) of addition, while the histochemical method demonstrated concentration of wheat protein already from 10 x 10(3) mg kg(-1), and the immunofluorescence method from the concentration of 20 mg kg-1. Comparison of the methods using McNemar's test shows a statistically highly significant difference (p = .01) between the immunofluorescence method and ELISA and a statistically highly significant difference (p = .01) between the immunofluorescence and histochemical methods.