Mustard is one of fourteen key allergens that must be listed on prepared food and is a highly prevalent spice allergy that can affect both adults and children. The primary proteins in mustard that cause allergies are resistant to heat and are not much impacted by food processing. Because of this, people who are allergic to mustard are susceptible to it when it is heated or processed. It only takes a small amount of mustard to initiate a reaction, so dietary precautions are required. Furthermore, the allergen often goes undetected in prepared foods and has an intense resistance to stomach digestion. Due to the fact that DNA fragments are more robust than proteins throughout processing, they can still be amplified and identified with high sensitivity and specificity for the quantitative detection of specific mustard strains using RT PCR, which is appropriate for the majority of food products.