Catalog number: A1148/A1196
Allergen-Shield Egg is an ELISA test that determines native, and heat processed egg protein in food products, labeled as egg-free.
Egg allergy is the second most common food allergy in infants and young children. Most of the allergen-ic egg proteins are found in egg white. Ovalbumin (OVA) is the most abundant protein in hen’s egg white, however ovomucoid (OVM) has been shown to be the dominant allergen in egg. When adults or children suffering from egg allergy consume egg proteins, an adverse reaction of immunological nature is induced, leading to the production of Immunoglobulins E (IgE), which travel to cells and cause an allergic reaction. Egg allergy symptoms usually occur a few minutes to a few hours after eating eggs or foods containing eggs, and include skin rashes, hives, nasal congestion, and vomiting or other digestive problems. Sometimes anaphylactic shock might occur. For this reason, it is of high importance to detect the presence of egg in food products labeled as egg-free.
ELISA kit characteristics:
■ Sandwich Quantitative ELISA test with single-break strip plate with 48 wells (6 strips) or 96 wells (12 strips)
■ Limit of detection (LOD): 0.6 ppm
■ Range of Quantification: 1-20 ppm
■ Low Procedure time: 30 mins
■ High Specificity and Sensitivity
■ Broad range of validated matrices
■ Shelf life: 12 months
■ Storage: 2-8°C