ELISA Systems™ Egg Residue Detection Kit for Food Allergen Testing

Hen’s egg is one of the more frequent causes of food hypersensitivity in infants and young children.^{1, 2}

Use ELISA SystemsEgg Residue Detection Kit for the rapid detection and quantification of egg residue in food and environmental samples. The kit is primarily suitable for the detection of residues of uncooked egg and is also suitable for wine testing.

• Fast: Sample preparation to result in under 60 minutes for rapid test turnaround and actions
• Simple: Ready-to-use liquid reagents and concentrates, plus common handling procedure for all kits, make ELISA Systems Assays easy to implement and run
• Robust: Ready-to-use liquid controls and allergen-free non-control reagents mean reduced risk of cross contamination that could lead to false-positive results
• Flexible: Use for qualitative or quantitative testing—a single kit for more applications
• Sensitive: Detect proteins or protein residues, including heat stable proteins, at low levels for improved assurance of product safety
• Supported: Our experienced technical team is ready to assist you and help mitigate delays in test reporting

Two of the main allergens in egg white are Ovalbumin (54%) and Ovomucoid (11%)³. Ovalbumin is the major allergen present in the egg white. Ovomucoid is allergenic in minute quantities and is not coaguable by heat⁴.

Ovalbumin (because of its allergenic properties) and Ovomucoid (because of its allergenic and heat stable properties) were chosen as the Egg protein indicators for the ELISA Systems Egg Residue Detection Kit.

All results should be interpreted as part of a HACCP plan for food allergens. Any sample returning a positive result should be regarded as a presumptive result, and confirmation or further testing should be performed.

Not all products are available for sale in all territories. Please inquire.

ELISA Systems™ Food Allergen Test Kits are manufactured by ELISA Systems Pty Ltd.

ELISA Systems is a trademark of ELISA Systems Pty Ltd.