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Allergy to egg is one of the more frequent causes of food hypersensitivity, affecting roughly 1.5% of children, and 0.2% of adults in the US. Allergies to egg are typically directed against the egg white proteins, which constitute potent allergens capable of eliciting severe systemic reactions at very low quantities. In addition, egg white proteins are potent histamine liberators, known to provoke non-allergic responses termed pseudo-allergy. Due to the prevalence and severity of egg allergies, as well as the ubiquitous use of egg in food, there is a need for sensitive and reliable testing for specific egg allergen residues in foods.
The ELISA SYSTEMS® Enhanced Egg Residue Detection Kit is an enzyme-linked immunosorbent assay (ELISA) that may be used to screen food products for the presence of heat stable egg residues introduced into foods via cross-contamination during manufacturing or direct contamination of raw ingredients. This assay is a rapid and reliable test that significantly reduces the time required to screen food products for the presence of egg.
Please note: A special extraction solution is required for samples containing Polyphenols, including Dark Chocolate, Wine, Fruit Juices, Herbs, and Tannins. (Product code: ESADDSOL).
The ELISA SYSTEMS® Enhanced Egg Residue Detection Kit is based on the sandwich enzyme-linked immunosorbent assay format. The food sample is first subjected to an extraction procedure and then tested by ELISA for the presence of egg allergens, namely ovomucoid. The results may be quantified by comparing the test results against results obtained from protein standards supplied in the kit.
(Product code: EE52510)
Range of Quantification: 0.1 – 10.0 ppm Egg Powder
Sample Preparation Time: ~15 min
Test period: ~60 min
For additional information or assistance with using this test kit, please contact Microbiologique at (206)525-0412.
