bioavid Lateral Flow Cashew incl. Hook line
Art. No.: BLH710-15
The Lateral Flow Cashew (Art. No. BLH710-15) with included hook line from bioavid is an immunochromatographic test for the sensitive and qualitative detection of cashew 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!
The cashew tree (Anacarddium occidentale) produces the cashew apple and cashew kernels. The cashew kernels contain a protein portion of approx. 18 % and a fat portion of approx. 45 %. Despite this high fat content, cashew is very rarely used for oil production. Many of the cashew proteins are heat resistant making them stable to different production processes. 60 % of cashew is consumed as snacks, remaining 40 % are used in candies. Like many other “tree nuts”, cashew is botanically no real nut. However, due to its similar composition and taste to real nuts, cashew is considered as nut in the culinary meaning and is usually referred to as tree nut. Cashew is closely related to the pistachio, another culinary nut.
Cashew proteins can be present as an ingredient or as a contamination in raw and processed products. The presence of undeclared cashew is a potential risk for cashew allergic patients. The tree nut allergy is the major allergy worldwide. Beside walnut, cashew is the second most common tree nut allergy. Cashew is a very potent allergen and has to be avoided by allergic patients.
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 cashew detection. According to the regulation (EU) No. 1169/2011, cashew must be declared on food labels as it can induce allergic reactions. 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)||• Cashew nuts (in water): 1 ppm|
• Spiked zero matrices (depending on species): 10 - 60 ppm
• Surfaces (swab samples): 0.08 µg cashew / cm2
• CIP water: 1 ppm