bioavid Lateral Flow Crustacean incl. Hook line
Art. No.: BLH716-15
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Intended use
The Lateral Flow Crustacean (Art. No. BLH716-15) with included hook line from bioavid is an immunochromatographic test for the sensitive and qualitative detection of crustacean 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.
**NEW**
All for swabbing now included in the kit!
General Information
Shrimp, crab, prawns, krill, lobster, langouste and crayfish are described as crustaceans. Especially, the muscle protein tropomyosin can cause allergic reactions. Severe sensitizations are not rare. Allergies to crustaceans occur more frequently in adult people and remain there for life.
Crustaceans can be present as an ingredient or as a contaminant in raw and processed products. Food production lines and the food itself have to be free of residues to prevent these allergic reactions. The effectiveness of cleaning can be verified by using a lateral flow method for crustacean detection. According to the regulation (EU) No. 1169/2011, crustaceans must be declared on food labels as they can induce allergic reactions. Similar regulations exist e.g. in the USA, Canada, Australia and New Zealand.
Accessories
| Specifications | |
|---|---|
| Art. No | BLH716-15 |
| Test format | 15 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 time | 5 min Roomtemperature 2 - 25 °C (35 - 77 °F) |
| LOD (Detection Limit) | • Crustacean (in water): 1 - 100 ppm* • Spiked zero matrices: 20 - 100 ppm* • Surfaces (swab samples): 0.15 - 1.5 µg crustacean / cm2* • CIP water: 1 - 100 ppm* *depending on species |
| Detected analyte | Crustacean residues |
| Evaluation | Visual evaluation |
