Total Milk Lateral Flow

Allergies to cow’s milk are one of the most common food allergies, affecting roughly 3% of the population. For this reason, numerous countries require that food labels clearly indicate milk content. The milk allergens of major clinical significance are casein and Beta-lactoglobulin (β-LG). Frequently, they are added separately during food manufacturing. Accordingly, testing for milk contamination should include testing for both residue types. To assist the food industry in establishing effective food safety practices, AllergenControl™ has developed a rapid test kit that can reliably detect both casein and β-LG residues in food and on surfaces and equipment.

Intended Use

This test kit is designed for use in the qualitative determination of total milk residues obtained from sampling foods (solids, powders, and liquids) and on surfaces. The test is intended for laboratory use only and should only be performed by trained personnel.

Assay Principles

The AllergenControl™ Total Milk Residue Detection Kit is based on the Sandwich Enzyme-Linked Immunosorbant Assay format. The sample is first subjected to an extraction procedure and then tested by ELISA for the presence of both casein and β-LG residues. The results may be quantified by comparing the test results against results obtained from protein standards supplied in the kit.

Elisa Systems Lateral Flow Test Device

Food Sampling Test

(Product code: PA-F24)

Performance Characteristics

Limit of Detection*: 0.1 ppm milk protein
Sample Extraction Time: 1 min or 15 min
Test Operation Time: 15 min

 

Environmental Surface Test

(Product Code: PA-E24)

Performance Characteristics

Limit of Detection: 0.01 μg milk protein/swab, 0.1 milk ppm protein (rinse water)
Sample Extraction Time: 1 min or 15 min
Test Operation Time: 15 min

* matrix-free determination

 

Publications:

Masiri J, Barrios-Lopez B, Benoit L, Tamayo J, Day J, Nadala C, Sung SL, Samadpour M. Development and Validation of a Lateral Flow Immunoassay Test Kit for Dual Detection of Casein and β-Lactoglobulin Residues. J Food Prot. 2016 Mar.