The Lateral Flow Almond assay is used for the qualitative detection of almond residues in in environmental / surface samples (e.g. in food production lines). The assay is also applicable for food samples. The assay is applied for the detection of small amounts of almond contaminations.
Unfortunately, very high amounts of an analyte in the sample can lead to falsely lowered or negative results – called the hook effect. The new dip-sticks will include an additional line, the hook line, in order to detect this effect. For now, the new test BLH701-20 Lateral Flow Almond incl. Hook Line will not replace the old one without a hook line (BL601-10 / BL601-25 Lateral Flow Almond), but it is an additional product offer with new functionality.
Almond 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 Almond Swabbing method.
Dip sticks are an easy to use method and provide a fast and reliable analysis. The application of our bioavid dip sticks is very simple and can be handled by untrained personell. All bioavid test kits can be stored at room temperature and therefore they are an ideal tool for direct testing in production facilities. The bioavid test kits contain the complete equipment for the analysis.
Highly colored or acidic / alkaline solutions have to be extracted with the Absorbent buffer (BS810-25). The buffer decolors or neutralizes solutions to avoid false positive results (e.g. highly colored juices).
For the analysis of non-validated samples, the document “SOP Verification Solid Sample Test” (standard operation procedure) and a detailed instruction for use can be used.
- bioavid Swabbing Kit (plastic)
- bioavid Swabbing Kit (wood)
- bioavid Absorbent Buffer
- bioavid Sample Buffer
|Article Numbers||BL601-10 / BL601-25|
|Test format||– BL601-10: 10 x test strips (10 determinations)
– BL601-25: 25 x test strips (25 determinations)
|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||5 min
|LOD (Detection limit)||1 mg / kg depending on the matrix|
|Detected analyte||Almond residues|
|External link I URL||Bioavid Homepage – Documents for Almond|
|Links||SOP Verification for new/unknown solid samples|