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Egg

 

Lateral Flow Egg

Intended use:

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.

General Information:

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)

Specifications
Art. No. BL608-10
BL608-25
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: 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

 

 

Intended use:

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.

General Information:

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.

Specifications
Art. No. R6402
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.

 

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