The SENSISpec Cashew ELISA represents a highly sensitive detection system for cashew and is particularly capable of the quantification of residues in cookies, cereals, ice-cream and chocolate.
Details
With about 18% the fraction of proteins in cashew seed is very high. Some of these proteins, like the vicilin Ana o 1, the legumin Ana o 2 or the albumin Ana o 3 are known for being allergenic. Many of them are heat resistant making them stable to different production processes. For this reason cashew represents an important food allergen. Already very low amounts of cashew can cause allergic reactions, which may lead to anaphylactic shock in severe cases.
Cross-contamination, mostly in consequence of the production process, is often noticed. This explains why in many cases the existence of cashew residues in food cannot be excluded. For this reason sensitive detection systems for cashew residues in foodstuffs are required.
The SENSISpec Cashew ELISA represents a highly sensitive detection system for cashew and is particularly capable of the quantification of residues in cookies, cereals, ice-cream and chocolate.
Kit Specifications
SKU
HU0030028
Test principle
Sandwich enzyme immunoassay
Format
Microtiter plate
Incubation Time
60 min (20/20/20 min)
Standards
0; 2; 6; 20; 60 ppm
Detection
450 nm (HRP + TMB)
Detection limit (LOD)
0.2 ppm
Quantitation Range
2 - 60 ppm
Cross-reactivities
Pistachio 0.002%
Flaxseed 0.0002%
Shelf Life (months)
13
Storage
2–8°C