For the detection of Egg Residues in Food Products and Environmental samples.
Hen’s Egg is one of the more frequent causes of food hypersensitivity in infants and young children.
Ovomucoid is known to be one of the main allergens in egg white and appears to be allergenic in minute quantities.
Because of its allergenic and heat-stable properties, Ovomucoid was chosen as the indicator protein for the ELISA SYSTEMS Enhanced Egg Residue ELISA.
This assay is a rapid and reliable test that significantly reduces the time required to screen food products for the presence of egg residues.
Please note: A special extraction solution is required for samples containing Polyphenols, including Dark Chocolate, Wine, Fruit Juices, Herbs, and Tannins. (Product code: ESADDSOL)
The ELISA SYSTEMS Enhanced Egg Residue assay is an enzyme-linked immunosorbent assay (ELISA) that may be used to screen food products for the presence of egg material.
0, 1.0, 2.5, 5.0 and 10.0 ppm (mg/kg) Egg Powder