Enhanced Egg

For the detection of Egg Residues in Food Products and Environmental samples.

Hen’s Egg is one of the more frequent causes of food hypersensitivity in infants and young children.
Ovomucoid is known to be one of the main allergens in egg white and appears to be allergenic in minute quantities.

Because of its allergenic and heat-stable properties, Ovomucoid was chosen as the indicator protein for the ELISA SYSTEMS Enhanced Egg Residue ELISA.

This assay is a rapid and reliable test that significantly reduces the time required to screen food products and environmental samples for the presence of egg residues.

Intended Use

The ELISA SYSTEMS Enhanced Egg Residue assay is an enzyme-linked immunosorbent assay (ELISA) that may be used to screen food products and environmental surfaces for the presence of egg material.

Standards Supplied

0.0ppm, 1.0ppm, 2.5ppm, 5.0ppm and 10.0 ppm (mg/kg) Egg Powder

Time for testing an extracted sample is approximately 40 minutes