@article{oai:jissen.repo.nii.ac.jp:00001075,
 author = {杉本, 理恵 and 栗原, 聡美 and 宮川さゆり[他] and スギモト, リエ and クリハラ, サトミ and ミヤガワ, サユリ and Sugimoto, Rie and Kurihara, Satomi and Miyagawa, Sayuri},
 journal = {実践女子大学生活科学部紀要},
 month = {Mar},
 note = {P(論文), Food containing allergen proteins such as egg, wheat, milk, peanut, buckwheat, shrimp andcrab at greater than 10mg/kg must be mandatorily labeled on food products in Japan since 2002and/or 2008. To protect the health and safety of food-allergic people, a marginal labelingsystem is recommended for labeling them voluntarily on food products when minute amountsunintentionally contaminated the final product during manufacturing process without using anyallergen proteins as raw materials. In this survey from this point, the content of seven foodallergenic proteins in 76 food products was investigated using immunochromatography assayand ELISA. Positive results were obtained from 10 food samples (13%) by usingimmunochromatography, and wheat proteins were most frequently detected from 6 samples(60%). Allergen proteins of 1.2ppm~48.5ppm were detected from 5 samples (7%) usingELISA, all of which showed positive results by immunochromatography. When 15 samplescontaining <1 ppm of any kinds of allergen proteins were included, 21 from 76 samples (27%)were detected. Our results showed that in spite of low detection rate of about thirty % in foodproducts labeled with any allergen proteins voluntary, several food products contained morethan 10ppm of egg, crustacean or wheat proteins. It was found that the alert system was usefulfor allergenic subjects.},
 pages = {161--165},
 title = {欄外注意喚起表記されている市販加工食品中特定原材料タンパク質の含有量調査},
 volume = {49},
 year = {2012}
}