Immunological Tests

Risk material (CNS)

• For the control of slaughter hygiene, we offer the detection of risk material (CNS). The quantitative determination is performed by enzyme immunoassay of processed meat and sausage products as well as raw meat and contaminated surfaces.

Microbial transglutaminase (MTG)

• For industrial use, microbial transglutaminase is obtained from Streptomyces mobaraensis. By cross-linking proteins, transglutaminase enables, for example, meat pieces to be joined together. Industrial uses of MTG therefore include sausages and "restructured" meat (molded meat), as well as fish and dairy products.

Toxins:

Mycotoxins:

• Mycotoxins are formed when food is affected by mold. According to Commission Regulation (EC) No 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs, foodstuffs may not be placed on the market.
• to check the levels of mycotoxins we offer the quantitative determination of mycotoxins such as deoxynivalenol (DON), ochratoxin A, fumonisin or zearalenone by enzyme immunoassays.
• Aflatoxins s. chem. assays.

Staphylococcal enterotoxin

• Staphylococci produce enterotoxins (SET) that cause food intoxications. Common detection of enterotoxins A, B, C, D, and E in liquid and solid food samples is detected by enzyme immunoassay.

Allergen/intolerance:

Gluten

• In order to give people suffering from celiac disease, i.e. a permanent gluten intolerance, the opportunity to eat a gluten-free diet, two categories were created under the Codex Alimentarius for the labeling of foods:
  
  
  • Foods with a gluten content of less than 20 ppm (20 mg/kg) gluten are considered "gluten-free."
  • Foods with more than 20 but not more than 100 ppm gluten (100mg/kg) are considered to have a very low gluten content.

• For testing purposes we offer the "R5 ELISA RIDASCREEN® Gliadin" as well as a competitive ELISA for the determination of gliadin in fermented or hydrolyzed foods (such as beer or soy sauce).

Histamine

• Increased intake of histamine through food can trigger a wide variety of symptoms in histamine intolerance. Foods with high histamine content are mainly bacterially fermented foods but also fresh products such as tomatoes, strawberries, avocado and spinach.
• The quantitative determination of histamine is performed by ELISA and can be used for example, to check the maximum permitted levels listed in Regulation (EU) No. 2073/2005.