bioavid Lateral Flow Casein incl. Hook line
Art. No.: BLH714-15
The Lateral Flow Casein (Milk) (Art. No. BLH714-15) with included hook line from bioavid is an immunochromatographic test for the sensitive and qualitative detection of casein 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!
Cow’s milk allergy is the most common food allergy in infants and young children. Even though most children eventually outgrow their allergy to milk, milk allergy is also among the most common food allergies in adults.
Cow’s milk contains several proteins that have an allergic potential. The most important ones are casein and ß-lactoglobulin. Cow’s milk contains 3.2 % proteins, which consist of approx. 10 % ß-lactoglobulin (leading protein of whey), approx. 80 % caseins and approx. 10 % other proteins. Thus, a sample which contains 1 mg / kg milk protein corresponds to a milk content of approx. 31 mg / kg milk. Casein is heat-stable, while ß-lactoglobulin is heat-sensitive. Most milk allergy sufferers are allergic to both protein fractions in milk. The most important allergen for children is β-lactoglobulin while the caseins become to be dominant later in adults.
It is important to note that milk allergy is not the same as lactose intolerance. The cause of lactose intolerance is a deficiency of an enzyme that degrades lactose (milk sugar). Milk allergy, on the other hand, is a true food allergy, which is caused by allergenic constituents of milk proteins. Milk is consumed directly, as a drink, or as a processed product such as cream, butter, yogurt or cheese. Cow’s milk powder is widely used in baked goods, sauces and dessert. Casein can be present as an ingredient or as a contaminant in raw and processed food products. Skim milk powder or caseins/caseinates are often added to food products (e.g. in sausages) to increase the protein content or as thickening agent.
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 milk detection. According to the regulation (EU) No. 1169/2011, milk and products thereof must be declared on food labels. Similar regulations exist e.g. in the USA, Canada, Australia, and New Zealand.
|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)||• Liquid Milk (in water): 0.1 ppm|
• Milk Powder (in water): 0.01 ppm
• Spiked zero matrices: 10 - 20 ppm
• Surfaces (swab samples): 0.15 µg liquid milk / cm2
• CIP water: 0.1 ppm liquid milk