Lateral flow device for the detection of Egg residue in food, rinse waters and environmental swabs.
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.
AgraStrip® Egg provides food manufacturer’s a convenient and reliable means to detect the presence of egg protein residue in foods, waters and environmental swabs. Egg residue can be detected at any stage of the production process from surface tests to ingredient testing and then finished product analysis. The lateral flow device provides a positive or negative result within 11 minutes, enabling corrective actions to be implemented quickly when required.
Each test kit comes complete with strips, antibody coated incubation vials, extraction tubes, an extraction buffer, surface swabs and additional accessories.
AgraStrip® Whole Egg
Product Code: RL10002025
Pack Size: 10 tests