bioavid Lateral Flow Mustard incl. Hook line

Art. No.: BLH703-15

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Product info

bioavid Lateral Flow Mustard incl. Hook line

Art. No.: BLH703-15

Intended use

The Lateral Flow Mustard (Art. No. BLH703-15) with included hook line from bioavid is an immunochromatographic test for the sensitive and qualitative detection of mustard 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

People allergic to mustard will react to any ingredient of black, Indian brown or yellow/white mustard. Mustard consist of oil, glycoside and more than 20 % protein, some of which has an allergenic effect. Even small traces of allergens in a food can cause allergic reactions in sensitive people. Mustard is used as a condiment in meat, to prepare pastes or as an ingredient for a large variety of sauces, soups, sausages, salad dressings and marinades. Thus, it is frequently encountered in food as a hidden allergen. Food manufacturers have to check for cross contamination. Considerable deficiencies in the labelling and quality assurance of allergens can be observed, particularly for mustard. Many products, which are supposed to be mustard free, are already contaminated on the field or during processing. Cross contamination of spices with the allergen likely occurred during processing (dust formation, during crushing) or packaging. In bread available in bakeries, a mustard contamination is often observed.
The allergen can be present as an ingredient or as a contamination in raw and cooked products. According to the regulation (EU) No. 1169/2011, mustard and products thereof must be declared on food labels.


Art. NoBLH703-15
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)• Mustard seed (in water): 1 ppm
• Spiked zero matrices: 10 - 20 ppm
• Surfaces (swab samples): ≤ 0.08 µg mustard / cm2
• CIP water: 1 ppm
Detected analyte

Mustard residues

EvaluationVisual evaluation