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Crustaceans

 

Lateral Flow Crustacean

 

Intended use:

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.

General Information:

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.

Specifications
Art. No. BL616-10
BL616-25
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

 

Intended use:

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.

General Information:

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.

Specifications
Art. No. R7312
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

Intended use:

Qualitative detection of Crustaceans (prawns, crawfish, lobster, crabs) -DNA.

General Information:

According to the EU Directive 2006/142/EC crustaceans belongs to the
allergenic ingredients which must be labelled.

Specifications
Art. No. S3612
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
Eppendorf realplex
iCycler

*Includes Internal Amplification Control (IAC) in VIC/HEX channel. SureFood®QUANTARD Allergen 40 must be used for quantifiction.

Allergens

Accessories
DNA Preparation
Almond
Brazil nut
Casein
Cashew kernel
Celery
Coconut
Crustaceans
Egg
Fish
Gliadin / Gluten
Hazelnut
Histamine
Lupine
Lysozyme
Macadamia nut
Milk
Molluscs
Mustard
Peanut
Pistachio