Proteon Egg

Quantify the content of egg in your laboratory with an ELISA test using an easy and quick sample extraction.

 

Do you want to validate your cleaning processes?
Are you considering of doing allergen control but you do not know how to approach it?
Do you need to know the quantity of egg proteins to guarantee correct labelling?
Do you have many products to test and you need quick results?
Do you have doubts about heating processing affecting your testing?

 

HOW DOES IT HELP YOU?

 

Proteon Egg allows to quantify the content of egg in any kind of food samples in 30 or 90 minutes. Thus, you can comply with your quality requirements within the appropriate time. Concentration values will let you estimate the risks of your product against the VITAL criterion.

MATRIX
WORKING SURFACES

FOOD

RINSE WATER

APPLICATIONS AND USERS
FOOD INDUSTRY

LABORATORY

SECTOR
DAIRY

DAIRY

FRUTAS Y HORTALIZAS

PESCADOS Y MARISCOS

BEBIDAS CAFÉ INFUSIONES

CEREALES PANADERIA

ESPECIAS ADITIVOS

OTROS SECTORES ACEITES

MEDIO AMBIENTE

LABORATORY

VETERINARIA

ASSAY PROCEDURE

1. Sample extraction:

A) 2g+20ml / 15min at 60ºC
B) Swab

2. Assay:

Add sample 30 min at room temp.
Add conjugate 30 min at room temp.

3. Results:

Photometrical reading at 450 nm.

TEST PRINCIPLE

Proteon Egg is an ELISA sandwich for the detection of egg, based on the binding of ovoalbumin, present in the samples or standards, to a specific antibody immobilized onto the surface of the wells. This specific binding can be visualized later by applying an enzyme-antibody conjugate. The enzyme will react with a specific substrate and a colorimetric substrate will develop. The quantity of ovoalbumin in the sample or standard will be directly proportional to the intensity of colour in the final product.

TECHNICAL DATA

Proteon Egg:

  • Limit of detection: 0.05 ppm of egg powder.
  • Limit of quantification: 0.18 ppm of egg powder.
  • Assay time: 90 min.

Proteon Egg 30:

  • Limit of detection: 0.13 ppm of egg powder.
  • Limit of quantification: 0.45 ppm of egg powder.
  • Assay time: 30 min.

 

Validations:

Internal validation following International guidelines:
Appendix M: Validation Procedures for Quantitative. Food Allergen ELISA Methods: Community Guidance and Best Practices. AOAC 2012 (http://www.eoma.aoac.org/app_m.pdf).

Appendix F: Guidelines for Standard Method Performance Requirements. Official Methods of Analysis (2016), AOAC INTERNATIONAL, Rockville, MD, USA (http://www.eoma.aoac.org/app_f.pdf)

Standard Method Performance Requirements (SMPRs®) for Detection and Quantitation of Selected Food Allergens. AOAC SMPR 2016.002. AOAC INTERNATIONAL, Rockville, MD, USA (https://www.aoac.org/aoac_prod_imis/AOAC_Docs/SMPRs/SMPR%202016_002.pdf).

Standard Method Performance Requirements (SMPRs®) for Quantitation of Chicken Egg by ELISA-Based Methods. AOAC (SMPRs®) 2017.020 (http://members.aoac.org/aoac_prod_imis/AOAC_Docs/ISPAM/SMPR_2017.020.pdf)

Galan-Malo et al. (2017) Detection of egg and milk residues on working surfaces by ELISA and lateral flow immunoassays test. Food Control (74) 45-53.

 

Legislation:

Reglamento (UE) No 37/2010

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