Lateral Flow Crustacean
The Lateral Flow Crustacean assay is used for the qualitative detection of Crustacean residues in surface samples got from e.g. production lines. The assay is also applicable for food samples. The assay is applied for the detection of small amounts of Crustacean contaminations.
Crustacean contaminations in food possibly elicit hypersensitivity in sensitive persons. Food production lines have to be free of residues to prevent these allergic reactions. The effectiveness of cleaning can be verified by using the Lateral Flow Crustacean Swabbing method.
|Test Format||10 x test strips (1 determination per strip)
25 x test strips (1 determination per strip)
|Sample Preparation||Swabbing method: cleaning surface with pre-treated swab, wash out the swab and measure
Food assay: homogenise food sample, filter, measure
|Incubation Time||10 min|
|Detection Limit||Swabbing method: 10 µg dried sample on surface
Food assay (zero matrix): 10 ppm
|Cross Reactivity||0.01 % Scallop,
1 % Calamary,
10 % Mustard,
0.1 % Crickets,
1 % Mosquito larva
|External Link I||http://www.bioavid.de/|
RIDASCREEN®FAST Crustacean (Art. No. R7312) is a sandwich enzyme immunoassay for the quantitative analysis of crustaceans which can be present as ingredient or contamination in raw or cooked food.
Tropomyosin belongs to the muscle proteins of all vertebrates and invertebrates. It represents the main allergen in crustaceans. The fibrous, rod-shaped protein is heat-stable and thus is suitable for the detection of crustaceans in a food sample.
Shrimp, crab, prawns, krill, lobster, langouste, crayfish and crab are described as crustaceans. Crustaceans can cause allergic reactions, severe sensitizations are not rare. Allergies to crustaceans occur more frequently in adult people and remain there for life.
Under the European Allergen Regulation crustaceans have to be declared in food.
|Test Format||Microtiter plate with 48 wells (6 strips with 8 removable wells each)|
|Standard Range||0 ppm (zero standard), 0.5 ppm, 1.5 ppm, 4.5 ppm,13.5 ppm crustacean proteins|
|Sample Preparation||homogenization, extraction and centrifugation|
|Incubation Time||30 min|
|Detection Limit||2 mg/kg (ppm) crustacean (0.9 – 2.6 depending on the matrix)|
|Cross Reactivity||The antibody specifically detects proteins from crustacean. Cross-reaction was detected with mustard (0,037%), beans (0,005%), mussels (0,0005%) and other arthropods (0,0004%).|
SureFood® ALLERGEN Crustaceans
Qualitative detection of Crustaceans (prawns, crawfish, lobster, crabs) -DNA.
According to the EU Directive 2006/142/EC crustaceans belongs to the
allergenic ingredients which must be labelled.
|Test Format||Test-Kit with 100* reactions|
|Sample Preparation||1. DNA preparation, e.g. SureFood® PREP ALLERGEN 2. Preparation of Allergen-PCR mix 3. Pipetting of samples and PCR mix 4. Check PCR protocol settings 5. Start PCR run|
|Detection Limit||Depending on the sample matrix, processing grade, DNA preparation and DNA contant, the detection is limited to < 5 DNA copies / ≤ 4 ppm.|
|Shelf life||12 month|
|Additional Information||The detection system system can be used on all available real-time PCR cyclers.ABI Prism
*Includes Internal Amplification Control (IAC) in VIC/HEX channel. SureFood®QUANTARD Allergen 40 must be used for quantifiction.
Gliadin / Gluten