SENSISpec ELISA Peanut 96 wells

With 25 %, the fraction of proteins in peanuts is very high. Many of these proteins are known for being allergenic, such as Arachins and Conarachins which are contained in relative high amounts. For this reason peanut represents one of the most important food allergens. For peanut allergic persons, hidden peanut allergens in food are a critical problem. Already very low amounts of peanuts can cause allergic reactions, which may lead to anaphylactic shock in severe cases. Because of this, peanut allergic persons must strictly avoid the consumption of peanuts or peanut containing food.

Cross-contamination, mostly in consequence of the production process is often noticed. The chocolate production process is a representative example. This explains why in many cases the existence of peanut residues in foods cannot be excluded. For this reason sensitive detection systems for peanut residues in foodstuffs are required.