Applicability of Screening Test Methods for Allergens (Shrimp and Crabs) to Salt Samples

Abstract

Contamination by allergenic substances is extremely low in the manufacturing process of edible salt. However, few analytical methods regulated by food laws and regulations account for edible salt, which necessitates confirming the applicability of these methods to salt. An allergen derived from seawater, the raw material for salt, is tropomyosin — a protein that is the leading cause of allergies to crustaceans such as shrimp and crabs. We measured tropomyosin using two types of ELISA kits: FA Test EIA-Crustacean “Nissui” （Shimadzu Diagnostics） and Crustacean Kit II “Maruha Nichiro” (Maruha Nichiro Corporation). During the verification of the official method using edible salt samples, neither sodium chloride nor bittern components affected the matrix, thereby confirming the applicability of these methods.