bioavid Lateral Flow Hazelnut incl. Hook line

Art. No.: BLH704-15

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bioavid Lateral Flow Hazelnut incl. Hook line

Art. No.: BLH704-15

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Intended use

The Lateral Flow Hazelnut (Art. No. BLH704-15) with included hook line from bioavid is an immunochromatographic test for the sensitive and qualitative detection of hazelnut residues on surfaces (e.g. swab test for the hygiene control in food production lines), in cleansing and process water (CIP water) and food samples. The integrated hook line prevents false negative interpretation of high positive samples.


All for swabbing now included in the kit!

General Information

Hazelnut (Corylus avellana) is one of the most popular tree nuts worldwide. Generally, hazelnuts are used in a variety of food industries. Hazelnuts are very common ingredients of chocolate products and are also consumed as snacks and in bakery products such as cookies. They are also utilized as an add-on for dressings, salads or in order to refine fish meals. Hazelnut is one of eight foods, which are the most frequent cause of food allergies. In Central Europe, more than 90 % of hazelnut allergies are associated with an allergy to tree pollens. Consumption of a few milligrams of hazelnut can induce allergic reactions in sensitized individuals. Therefore, labeling of hazelnut containing products is very important and compulsory in the USA and the European Union as well as in many other countries. The main threat for sensitized individuals is contamination of hazelnut in food, which is intended to be hazelnut-free (e.g. hazelnut traces in chocolate which should not contain hazelnuts). Therefore, it is important to test foods, which may have been contaminated during their production process for the presence of unintended traces of hazelnuts.
According to the regulation (EU) No. 1169/2011, hazelnut and products thereof must be declared on food labels. Similar regulations exist e.g. in the USA, Canada, Australia and New Zealand.


Art. NoBLH704-15
Test format15 test strips (15 determinations)
Sample preparation• Surfaces (swabbing): swab surface with PBS-moistened swab and wash out the swab in the reaction vial
• Food samples: homogenize food sample and centrifuge or filter
• Liquid samples (e.g. CIP water): no preparation
Incubation time5 min
Roomtemperature 2 - 25 °C (35 - 77 °F)
LOD (Detection Limit)• Hazelnut (in water): 1 ppm
• Spiked zero matrices: 10 - 20 ppm
• Surfaces (swab samples): ≤ 0.02 µg hazelnut / cm2
• CIP water: 1 ppm
Detected analyte

Hazelnut residues

EvaluationVisual evaluation