To improve allergen analysis, especially in processed foods, Eurofins Analytik introduces new ELISA tests for the detection and quantification of proteins from egg, peanut, soy and milk (casein, beta-lactoglobulin).
For detection of allergenic components ELISA is by far the most applied method. Heat treatment, fermentation, hydrolysis may alter the protein in a way antibodies may not recognise and bind them anymore leading to false negative results and much worse to allergic reaction of sensitive consumers.
The new tests from Morinaga Institute of Biological Science (MIoBS) show a much better performance in processed food products. The kit producer applies two strategies to improve recovery of the respective allergens:
In a various number of studies it was shown that the new tests are capable of detecting allergens in processed foods (e.g. baked cookies) whereas other ELISA tests show a much lower recovery rate.
New Limit of Quantification (LoQ):
Advantages:
In addition to ELISA tests, the Eurofins competence centre for allergen analysis in Hamburg also offers detection methods using PCR and LC-MS / MS.
Would you like to find out more about our testing solutions, or do you need tailored analytical support? Contact us today to get in touch with our experts.
Dr. Sandra Kerbach
Eurofins Analytik GmbH