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Easy Enzymatic Test (EET) for the Detection of Presence Egg Residues in foods

This easy enzymatic test for the detection of presence egg residues in raw material is based on the reaction of specific antibodies with egg white proteins in extracts from various food matrices. This kit is not suitable for the determination of egg white proteins in heat treated foodstuff (the temperature of the heat processing should not exceed 70 �C). All necessary reagents are ready to use in reaction vials that form the complete set of EET � Egg. The set is designed for analysis of five different samples. The result of the analysis is interpreted in the form of:

a) a negative sample (does not contain egg)

b) a questionable sample (might contain egg)

Together with five foodstuff extracts, two control samples are analysed simultaneously ďż˝ a negative sample (with zero content of egg) and a positive sample (that contains 0.5 mg of egg white proteins in one kilogram or one litre of the tested foodstuff, which is on the borderline of being positive). The evaluation is based on the visual comparison of the intensity of blue coloring of tested samples with blue coloring of the positive control sample and with the negative control sample that is colorless. The sample whose coloring is comparable with the coloring of the positive control sample, or is even more intense, can be considered as positive, which means that it contains egg.