R-Biopharm now offers a sandwich enzyme immunoassay for the quantitative analysis of crustacean proteins in raw or cooked food such as crab cocktails, sauces, salad dressings, soups or asian meals.
The limit of detection of RIDASCREEN®FAST Crustacean (Art. No. R7302) ELISA is 0,17 ppm (mg/kg) crustacean protein. One of the crustacean proteins is Tropomyosin which belongs to the muscle proteins of all vertebrates and invertebrates. It represents the main allergen in crustaceans. The fibrous, rod-shaped protein is heat-stable and thus is suitable for the detection of crustaceans in processed food samples.
Shrimp, prawns, krill, lobster, langouste, crayfish and crab are described as crustaceans. Crustaceans can cause allergic reactions, severe sensitizations are not rare. Allergies to crustaceans occur more frequently in adults and remain there for life.
Under the European Allergen Regulation EU 2007/68/EC, Annex IIIa crustaceans have to be declared in food.