Gluten in foods and surfaces

Range of tests for the detection of gluten on surfaces or in solid/liquid matrices.

The tests are of two types:

Rapid enzyme immunoassays, lateral flow: qualitative determination of allergens, results in a few minutes, visual reading.

ELISA test: Quantitative determination of allergens, reading via ELISA reader.

Rapid test AGITEST Gluten

Rapid test FLOW THROUGH Gluten

ELISA test Gluten

Enzyme immunoassays, lateral flow

Qualitative determination of allergens, results in a few minutes, visual reading.

The rapid tests are designed to allow food business operators to reliably detect adulteration and cross-contact with allergens in a variety of food products and work surfaces.

The testing procedure is very simple and generally involves three phases:

1) Extraction of the allergen, obtained by mixing the sample with the extraction solution.

2) Dilution, from which the sample to be tested on the rapid test is obtained.

3) Reading of the result that occurs with the appearance of certain bands on the rapid test.

ELISA test

Quantitative determination of allergens, reading via ELISA reader.

The ELISA test is considered the “gold standard” method for supporting labeling regulations and industry standards. For example, in Europe, there are 14 allergens that must be labeled or indicated as being present in foods (Regulation (EU) No. 1169/2011, Annex II); while in the USA there are 8 (FDA Food Allergen Labeling and Consumer Protection Act of 2004).

To determine whether allergens and their products are still present, you can use these highly sensitive and robust tests.