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. 2018 Jun 6;8:8682. doi: 10.1038/s41598-018-26982-5

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© The Author(s) 2018

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.

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Results for detecting allergens in commercial food products using three different methods. (A) LAMP microfluidic chip detection. From right to left, allergen primers of peanut, sesame, soybean and control water were added to each well. 1-16 were biscuit 1, biscuit 2, candy 1, candy 2, biscuit 3, biscuit 4, candy 3, candy 4, biscuit 5, biscuit 6, candy 5, candy 6, biscuit 7, biscuit 8, candy 7, and candy 8, respectively. (B) LAMP in tubes. Primers detecting peanut, sesame, and soybean allergens were added for (i)–(iii) with 1-16 as for A. (C) Test results using traditional RT-PCR with primers for detecting peanut, sesame, and soybean allergens added for (i)–(iii).