Food Allergen ELISAs

ELISA (enzyme-linked immunosorbent assay) technique is based on the binding of allergen with specific antibodies and colorimetric detection of allergen presence. Our ELISAs provide sensitive, accurate and reliable quantitave determination of food allergens.



List of products


Milk proteins

FA 00107/96     β-lactoglobulin ELISA Kit (96 wells)

FA 00107/48     β-lactoglobulin ELISA Kit (48 wells)


FA 00308/96     BSA ELISA Kit (96 wells)

FA 00308/48     BSA ELISA Kit (48 wells)


FA 00208/96     Casein ELISA Kit (96 wells)

FA 00208/48     Casein ELISA Kit (48 wells)



FA 00508/96     Mustard ELISA Kit-specific (96 wells)

FA 00508/48     Mustard ELISA Kit-specific (48 wells)

FA 00710/96     Mustard ELISA Kit-total (96 wells)

FA 00710/48     Mustard ELISA Kit-total (48 wells)



FA 00408/96     Egg ELISA Kit – native (96 wells)

FA 00408/48     Egg ELISA Kit – native (48 wells)



FA 01012/96     Peanut ELISA Kit (96 wells)

FA 01012/48     Peanut ELISA Kit (48 wells)




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.