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Almond ELISA Kit

  • Created on the 3 October, 2017.

BACKGROUND

Almond (also called Prunus dulcis) is a member of the Rosaceae family, although it is considered as a tee nut which also includes apple, peach, pear, plum, cherry, apricot, nectarine and strawberry. Furthermore, a large number of processed food tend to contain almond such as snacks, ice cream, baked goods, chewing gum, sweets, drinks and curry. A very low amounts of almond has been be found to lead to allergic reactions, which in some severe cases result in anaphylactic shock. The severity of almond-induced allergic reactions can range from slight oral allergy syndrome to severe and in some cases potentially fatal systemic reactions. There is evidence to indicate that the severity of allergic reactions can be largely dependent on which protein(s) within the almond a particular patient has become allergic to. Also, cross-contamination, which is often due to the consequence of the production process can be observed, for example during the production of chocolate. Skin tests using fresh food are considered one of the best in-vivo method to detect walnut allergy and also in vitro tests (such as RAST) generally provide a reliable sensitivity to. The following almond ELISA test offers a highly sensitive detection system which is capable of measuring almond residues in chocolate, cookies, ice cream and cereals.

INTENDED USE

Almond ELISA kit is designed for analysing quantitative levels of almond in food (such as cereals, cookies, chocolate and ice cream). This assay has a minimum analytical sensitivity limit of 0.02 ppm.

SENSITIVITY

The minimum detection sensitivity level of almond using this almond ELISA kit was 0.02 ppm. The standard assay range for this kit is 0.4 – 10.0 ppm.

REFERENCES

  1. The Prevalence of Tree Nut Allergy: A Systematic Review. Curr AllergyAsthma Rep. (2015) 15 (9): 54. Review. McWilliam V., et al.
  2. Household almond and peanut consumption is related to the development of sensitization in young children. J AllergyClin Immunol. (2016) 137 (4): 1248-1251. García-Boyano M., et al.
  3. Almond allergens: molecular characterization, detection, and clinical relevance. J Agric Food Chem. (2012) 60 (6): 1337-49. Review. Costa J., et al.
  4. A sandwich enzyme-linked immunosorbent assay for the detection of almonds in foods. J Food Prot. (2000) 63 (2): 252-7. Hlywka J.J., et al.
  5. Pistachio allergy-prevalence and in vitro cross-reactivity with other nuts. Allergol Int. (2011) 60 (4): 425-32. Noorbakhsh R., et al.

ADDITIONAL INFORMATION

  • Full Name: Almond ELISA Kit
  • Sample Type: Food
  • Sensitivity: 0.02 ppm

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