An allergen is a substance (antigen) that causes a hypersensitivity reaction through the IgE (immunoglobulin E) response. IgE response is normally used against parasite defense but some individuals respond to environmental antigens.
European food legislation states the declaration of certain potentially allergenic substances in directives 2007/68/EC and 2000/13/EC. These directives do not define any thresholds/action levels for allergen declaration.
The Food and Drug Administration (FDA) has issued a final rule that defines what characteristics a food has to have to bear a label that proclaims it “gluten- free.” The rule also holds foods labeled “without gluten,” “free of gluten,” and “no gluten” to the same standard.
Rapid kits for food proteins residues detection on foodstuff and surfaces. Easily detects residues from: milk (casein and beta-lactoglobulin), egg, crustacea, soy, peanut, hazelnut and almond.
AlerTox ELISA Sandwich kits for the detection and quantification of main food allergens such as Lupine, Sesame, Mustard, Cashew, Soy (STI), Walnut, Peanut, Hazelnut, Almond, Pistachio, Egg, Lysozyme, Ovalbumin, Casein, Milk, BLG, Crustacean or Fish.