Description
This test is recommended to control egg presence in food and cross contamination along food chain production and distribution (from farm to folk).
Food allergens can trigger an adverse reaction of the immune system whose importance varying form individual to individual. In egg allergy, symptoms can vary from mild (for instance hives) to severe reactions such as anaphylaxis. Egg is one of the most frequent causes of allergy in five years old children. The prevalence of egg allergy is between 0.5-2% in children aged 2.5 years. In adults 12% of food allergy is caused by egg. For this reasons egg and products thereof require mandatory mention in food labels in the European Union (Annex II of Regulation (EU) 1169/2011) or other countries as USA and Japan.
Egg is an ingredient widely used in food industry. As a consequence egg is a hideous source of hidden allergen.
Egg white represents 60% of whole egg. Egg white is compound by 11% of proteins and 0.2% of fats. Ovalbumin is the major protein in white egg (54%) and together with ovomucoid, lysozyme and ovotransferrin are the main allergen in egg.
Detection of egg allergens
- ELISA Sandwich test
- Quantitative
- Standard Range: 0 ppm, 0.25 ppm, 1.25 ppm, 2.5 ppm and 5 ppm of whole egg powder
- Results are traceable with the reference material NIST 8445
- Assay time: 90 min
- Equipment: ELISA reader 450nm
