This test method is a quantitative ELISA (Enzyme-Linked Immunosorbent Assay) designed to detect and measure soy protein residues in food products, ingredients, environmental swabs, and CIP (clean-in-place) rinse water. It is commonly used in food manufacturing and processing facilities to verify allergen control procedures, prevent cross-contact, and support regulatory compliance for soy allergen labeling.
This test method is a quantitative ELISA (Enzyme-Linked Immunosorbent Assay) designed to detect and measure total milk proteins (including casein, beta-lactoglobulin, and other whey proteins) in food products, ingredients, environmental swabs, and CIP (clean-in-place) rinse waters. It is used by food manufacturers to prevent milk allergen cross-contact, verify cleaning procedures, and comply with allergen labeling… Continue reading Allergen [Total Milk]
This test method is a Performance Tested Method (PTM) validated by AOAC for the quantitative detection of egg proteins in food products and environmental samples using the Neogen Veratox® for Egg Allergen test kit. This method employs a sandwich ELISA (Enzyme-Linked Immunosorbent Assay) to detect trace amounts of egg white and yolk proteins, which are… Continue reading Allergen [Egg]
This test method is a quantitative ELISA (Enzyme-Linked Immunosorbent Assay) designed to detect and measure gliadin, the alcohol-soluble protein component of gluten found in wheat, barley, and rye. This method is widely used to help food producers ensure compliance with gluten-free labeling regulations and to prevent gluten cross-contact in manufacturing environments.
This test method is a quantitative ELISA (Enzyme-Linked Immunosorbent Assay) designed to detect and measure peanut protein residues in foods, ingredients, environmental swabs, and clean-in-place (CIP) rinse waters. It is widely used in food manufacturing to support allergen control programs, sanitation verification, and labeling compliance.