Proteon Gluten Express

In 10 minutes and without equipment, anyone can verify that your production is free from gluten.

 

Are you considering of doing allergen control but you do not know how to approach it?
Do you want to verify cleaning between productions when sharing production lines?
Do you have many products to analyse and you need results immediately or within a day?
Are you implementing IFS, BRC or ISO 22000 2005 quality standards?

 

HOW DOES IT HELP YOU?

 

The speed and simplicity of the Proteon Express tests allow adapting the allergen analysis to the time and place you need. Having specific information will allow us to make immediate decisions between productions, detect insufficient cleanings, control critical points of contamination and ensure the release of your product to the market without risk.
Rapid tests are also very efficient to control post-cleaning contaminations in shared facilities. Flours formed aerosols and remain floating in the environment. These particles in suspension are slowly placed on working surfaces and even in nearby spaces after cleaning.

MATRIX
WORKING SURFACES

FOOD

RINSE WATER

APPLICATIONS AND USERS
FOOD INDUSTRY

CONSULTANTS

AUDITORS

INSPECTORS

LABORATORY

ASSAY PROCEDURE

1. Sample extraction:

Food or Surface.

2. Incubation:

Insert the strip and wait 10 min.

3. Results:

Visual reading.

TEST PRINCIPLE

Immunochromatographic assay, in a fast strip format, based on the detection of prolamins of gluten by a specific antibody in a non-competitive sandwich assay.

TECHNICAL DATA

  • Limit of detection: 3 ppm of gluten.
  • Limit of detection in surfaces: 1 µg of gluten in 100cm2.
  • Assay time: 10 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 Requierements (SMPRs®) for Quantitation of Wheat, Rye and Barley Gluten in Oats. AOAC SMPRs® 2017.021 (http://members.aoac.org/aoac_prod_imis/AOAC_Docs/ISPAM/SMPR_2017.021.pdf)

 

Legislation:

Reglamento (UE) No 37/2010

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