The Almond (Prunus dulcis L.) belongs to a group of foods, commonly referred to as “tree nuts”. This group of foods is a significant source of allergens and Almonds are a common cause of food allergy. Consequently, there is a need for a sensitive and reliable test for the detection of specific tree nut allergens in foods. Any such test must be able to detect a heat stable protein component, otherwise false negative results could occur with samples that have been highly heat treated. A specific Almond protein was identified from high temperature treatments to be very heat stable and is used as the Almond protein indicator for the ELISA SYSTEMS Almond Residue ELISA.
Food manufacturers protect those with food allergies by clearly labelling their products with a list of ingredients. Testing for the presence of components ensures food manufacturers that an unlabelled and potentially dangerous ingredient did not make its way unintentionally into a product during manufacture.
The ELISA SYSTEMS® Almond Residue assay is an enzyme-linked immunosorbent assay (ELISA) that may be used to screen food products for the presence of Almond material caused by cross-contamination with Almond products and residues. This assay is a rapid and reliable test that significantly reduces the time required to screen food products for the presence of Almond residues.
The ELISA SYSTEMS® Almond Residue Detection Kit is based on the sandwich enzyme-linked immunosorbent assay format. The food sample is first subjected to a 15 min extraction procedure and then assayed by ELISA method for the presence of almond allergens. The results may be quantified by comparing the test results against results obtained from protein standards supplied in the kit.
Range of Quantification: 0.5 – 5.0 ppm Almond Protein
Sample Preparation Time: ~15 min
Test period: ~35 min
For additional information or assistance with using this test kit, please contact Microbiologique at (206)525-0412.
(Product code: EA52010)