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 potential 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
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
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 reaches 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.