Rapid archivos | Zeulab Making Testing Easier Fri, 27 Jan 2023 13:49:48 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.5 Quino Scan Meat https://www.zeulab.com/en/producto/antibiotic-residues/rapid-antibiotic-residues/detection-quinolones-meat-quinoscan/ Wed, 20 May 2020 14:03:19 +0000 https://www.zeulab.com/producto/uncategorized/quinoscan-meat-deteccion-quinolonas-carne/

Detects the presence of quinolones in meat in a one-step assay of 6 minutes. Any operator will be able to analyse meat and blood and have the results available in the cloud in-real time, on the mobile phone or at the plant with IRIS reader.

 

Do you need to check for quinolones in meat before selling, cutting or processing?
Do you need to have the results in real-time and share them with people located in different places?

 

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HOW DOES IT HELP YOU?

 

QuinoScan Meat helps you to easily identify if meat or blood is contaminated with quinolones in just 6 minutes. Once the operator runs the assay, the test can be read with the IRIS reader and the results will be automatically available in real-time, allowing to make quick decisions.

MATRIX
PORK MEAT

CHICKEN MEAT

CARNE BOVINA

LAMB MEAT

BLOOD/ SERUM

APPLICATIONS AND USERS
SLAUGHTERHOUSE

LABORATORY

ASSAY PROCEDURE

QuinoScan Meat

1. Sample extraction:

3g / Microwave

2. Incubation:

200μL of diluted sample.

Incubate 6 minutes at 40ºC

3. Results:

Visual reading or automatic reading with IRIS

TEST PRINCIPLE

QuinoScan Meat is a one-step competitive immunochromatographic test for the qualitative detection of quinolones in meat or blood samples.

TECHNICAL DATA

  • Scope: detection of quinolones in meat
  • Assay time: One-step assay of 6 minutes at 40 °C
  • Results: visual or automatic reading with IRIS reader. Results automatically available in the cloud (Wifi / Bluetooth / 4G).
  • Format: 100 strips

 

Validations:

Internal validation: according to ISO 13969:2003.

 

Legislation:

Commission Regulation (EU) No 37/2010 of 22 December 2009 on pharmacologically active substances and their classification regarding maximum residue limits in foodstuffs of animal origin.

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