AgraQuant® Plus Egg
Rapid quantitation of Cashew Residue in Foods, Surfaces and Rinse Waters
Hen’s egg (Gallus gallus) are used throughout the food industry as an ingredient for many food products and is one of the most common food allergens, particularly infants. Both exposure and ingestion of eggs can cause quite severe allergic reactions including anaphylaxis. Proteins triggering the allergic reactions are present in both the yolk and white of the egg. As these proteins are heat stable, the allergenic potency is retained after cooking processes highlighting the importance for correct labelling and the prevention of cross contamination in the food production area.
The AgraQuant® Egg test kit offers food manufacturers a tool to quantify and prevent the release of product contaminated with Egg protein. The kit is a sandwich enzyme immunoassay (ELISA) for the detection and quantitative determination of chicken whole egg (native and processed) in foods, environmental samples and rinse waters.
Rapid extraction and incubation times make this kit the fastest kit available on the market allowing for rapid screening procedures and product release. The kit is supplied with standards, extraction capsules, antibody coated microwells, extraction buffer, wash buffer, conjugate, substrate and stop solution.
AgraQuant® Plus Quick Guide
AgraQuant® Plus Egg Pack Insert
Procedure for environmental sampling using a sponge
AgraQuant® ELISA Plus Egg: 1-25ppm
Product Code: RL10002060
Number of wells: 48