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Allergy to egg is one of the more frequent causes of food hypersensitivity, capable of inducing severe systemic reactions. The majority of allergies to egg are directed against egg white proteins including ovalbumin and ovomucoid. To address this concern, many countries require food labels to clearly indicate egg content. To assist the food industry in establishing effective food safety practices, AllergenControl™ has developed a rapid test kit that can reliably detect egg white protein residues in food and on surfaces and equipment.
This test kit is designed for use in the qualitative determination of egg white protein residues obtained from sampling foods (solids, powders, and liquids) and surfaces. The test is intended for laboratory use only and should only be performed by trained personnel.
The AllergenControl™ Egg Residue Lateral Flow Test features polyclonal antibodies directed against the thermal-stable egg white protein ovomucoid configured in a sandwich format. To operate the kit, the sample is first subjected to a short extraction step. The sample extract is then directly applied to the lateral flow device sample port, where it is allowed to migrate across the reagent zone thus enabling visualization of the Sandwich Test Line (T) results. In addition, the reagent zone includes a Procedural Control Line (C) to minimize the potential for false negative outcomes.
(Product code: PA-F15)
Limit of Detection*: 1.0 μg protein/g or 1 ppm
Sample Extraction Time: 1 min or 15 min
Test Operation Time: 15 min
(Product Code: PA-E15)
Limit of Detection*: 0.1 μg protein/swab, 1 ppm protein (rinse water)
Sample Extraction Time: 1 min or 15 min
Test Operation Time: 15 min
* matrix-free determination
For additional information or assistance with using this test kit, please contact Microbiologique at (206)525-0412.
