Company Food Consumer Products BioPharma Research
Home > Food > Parameters > Allergens > Mustard
  1. Allergens
    1. Egg
    2. Peanut
    3. Fish
    4. Cereals containing Gluten
    5. Crustaceans
    6. Lupine
    7. Milk/Lactose
    8. Nuts
    9. Sulphur Dioxide
    10. Celery
    11. Mustard
    12. Sesame
    13. Soy
    14. Molluscs

The occurrence of allergic reactions to mustard are increasing. Therefore mustard as allergen was subject to labelling requirements and included into the list of Annex IIIa of EU regulation 2007/68. In food three different varieties are processed - white, black and brown mustard - belonging to two different genera - Sinapis and Brassica. The characterised allergens are stable against heat and proteolysis. Pollen associated cross reactions with mugwort may be possible.

Determination of mustard is feasible using ELISA as well as real time PCR. A challenge for the determination of mustard are phylogenetically related species, especially other members of the cabbage family (brassicaceae). To avoid cross reactions, we routinely analyse your samples using specific real time PCR. We are happy to offer advice in choosing the right analysis method.