PerkinElmer
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Application Note

Method Validation of Milk and Egg Allergens in Bakery Products by LC-MS/MS Using QSight Technology

Introduction

To protect the health of allergic consumers from the inadvertent or intentional contamination by allergens, different analytical methods for the sensitive detection of allergens in food were developed over the years. In this work we present the performance of a targeted method using the QSight 220 Liquid Chromatography Triple Quadrupole Mass Spectrometer (LC-MS/MS) for the simultaneous quantification of milk and egg allergens in thermally processed bakery products.