Food Allergen EETs

EET (Easy Enzymatic Test) technique is our invention. It is rapid and simple determination, based on the binding of allergen with specific antibodies and colorimetric detection of allergen presence. Combination of relatively quick detection and sensitivity higher than that of common lateral flow tests make EET assays an ideal tool for on-site testing for potention cross-contamination in food industry plants.

Assays are available in two formats: “Standard” for determination of 5 samples at the same time, and “Maxi” for determination of 10 samples, in up-to-five different determinations.

 

List of products

 

List of products

 

Gluten

EET 00209        EET Gluten - standard

EET 00510        EET Gluten - maxi

EET 01213        EET Gluten  - swab

EET 01714        EET gluten sensitive - standard

EET 01814        EET Gluten sensitive - maxi

EET 01914        EET Gluten sensitive maxi - swab

 

Milk

EET 00109        EET Milk – standard

EET 00610        EET Milk - maxi

EET 01313        EET Milk - swab

 

Egg

EET 00410        EET Egg – standard

EET 00710        EET Egg - maxi

EET 01413        EET Egg - swab

 

Soya

EET 01012        EET Soya – standard

EET 01112        EET Soya - maxi

EET 01513        EET Soya - swab

 

Peanut

EET 00812        EET Peanut – standard

EET00912         EET Peanut - maxi

EET 01613        EET Peanut - swab

 

 

Food allergy

 

Allergens in foodstuff material are naturally occurring substances, primarily of protein nature, inciting in hypersensitive individuals inadequate response of immune system, which can result even in developing an anaphylactic shock. Foodstuff – incited allergies are subject to the specific genetic endowment of an individual; their incidence rate in adult population is 1.5 %, while in children is as high as 8 %. Of principal significance is the fact that there is no efficient therapy available for curing these allergies. The only solution remaining for preventing the development of clinical symptoms is the approach relying on absolute elimination of consuming the foodstuffs containing the respective allergen, though present even at threshold level.

Currently, prevailing among allergies occurring in human population are those caused by egg proteins, contained in both white of egg and yolk.

3 % of children in the age up to three years suffer from allergy caused by proteins of cow milk. The most significant allergen representing the group of whey proteins is /span> b-lactoglobulin, the protein being rather resistant against being cleaved by proteases of the digestion tract. Due to this fact, it can pass to human milk. Some other milk proteins exhibit allergenic potential as well, like bovine serum albumin (BSA) and casein.

Prevalence of celery – incited allergy is very high as well (ranging within 3 – 10 % in the population suffering from foodstuff allergy). Moreover, the allergy to celery is closely linked with a pollen allergy.

Incidence rate of allergy to mustard rreaches the level of 7 % share among foodstuff allergies. However, the incidence and development of this allergy is highly site–specific, being subject to the particular geographical area and the diet pattern related to this geographical aspect.