Intended use:

RIDASCREEN®FAST Mustard is a sandwich enzyme immunoassay for the quantitative analysis of mustard in ketchup, sausage and cream cheese.

General information:

People allergic to mustard will react to any ingredient of black, Indian brown or yellow / white mustard. Even small traces of allergens in food can trigger allergic reactions in sensitive individuals. Mustard is used as a condiment in meat, to prepare pastes or as an ingredient for a large variety of sauces, soups, salad dressings, and marinades. Thus, it is frequently encountered in food as a hidden allergen. Food manufacturers have to check for crosscontamination. 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.

Benefits:

  • One of the most sensitive musard ELISAs on the market.
  • Widespread testing for cross reactivity (81 matrices have been evaluated).

Specifications
Art. No. R6152
Test format Microtiter plate with 48 wells (6 strips with 8 removable wells each)
Sample preparation Homogenization, extraction and centrifugation
Incubation time 30 min
Room temperature
LOD (Detection limit) 0.1 mg / kg (ppm) mustard flour (mean)
0.08 - 0.11 mg / kg (ppm) mustard flour*
*depending on the matrix
LOQ (Limit of quantification)

0.5 mg / kg (ppm) mustard flour

Cross reactivity

Cross reactivity to kidney beans, pinto beans, white beans, linseed as well as rapeseed and seeds from different cruciferous plants (Brassicaceae).

Validated matrices

Ketchup, sausage and cream cheese.

Detected analyte

Different kinds of mustard (yellow, white, brown, black mustard).

Evaluation Microtiter plate spectrophotometer (450 nm)
E-mail linksales@r-biopharm.de
Files
InstructionsGerman/English
SDSR6152_german.zip (German)
R6152_english.zip (English)
R6152_french.zip (French)
R6152_italian.zip (Italian)
R6152_spanish.zip (Spanish)
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