Lateral Flow Egg
The Lateral Flow Egg assay is used for the qualitative detection of Egg 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 Egg contaminations.
Egg 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 Egg Swabbing method.
BL608-2525 x test strips (1 determination per strip)
|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: 1-3 µg dried sample on surface
Food assay (zero matrix): 1 ppm
|Cross Reactivity||chicken meat|
|External Link I||http://www.bioavid.de/|
RIDASCREEN®FAST Ei / Egg Protein
RIDASCREEN®FAST Ei / Egg Protein is a sandwich enzyme immunoassay for the quantitative analysis of whole egg (-powder) in food like salad dressings, sausages, wines, baking-mixtures for cakes or bread and ice cream.. The assay is calibrated to NIST RM 8445 (corresponds to 0.03 ppm egg white protein) whole egg powder. The kiy is suitable for automation.
Egg can be present as an ingredient or as a contamination in raw and cooked products. According to the EU Directive 2003/89/EG from 10th November 2003, egg must be declared on food labels as it can induce allergic reactions.
Egg white contains 9 – 11 % of protein. Four main allergenic proteins come to 80 % of the egg white proteins. These main allergens are ovomucoid (11 %), ovalbumin (54 %), ovotransferrin (12 %) and lysozyme (3.5 %). The allergenic potential of the proteins present in egg yolk is only moderate.
|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 whole egg powder
( NIST Reference Material 8445)
|Sample Preparation||homogenization, extraction and centrifugation|
|Incubation Time||30 min|
|Detection Limit||0.1 ppm whole egg powder (0.05 – 0.16 depending on the matrix), 0.03 ppm egg white protein|
|Cross Reactivity||No cross reactivity was observed to the meat of chicken, turkey hen, pork and beef (raw/cooked).|
|Specificity||The specific antibodies detect from the egg white proteins ovalbumin and ovomucoid.|
Gliadin / Gluten