Penicillin ELISA kit can be used for detecting quantitative concentrations of penicillin residues in food (such as milk and shrimps). This assay has a minimum analytical sensitivity limit of 3.0 ng/ml.
Penicillin is a drug that belongs to the family of mycotoxins and is also frequently used as an antibiotic to treat gram-positive bacteria for both animals and humans. It was one of the first medications that was effective against many different bacterial infections caused by Streptococci and staphylococci. Contaminations in milk and food that are consumed by humans, can in some cases lead to infections by pathogen germs and these can became resistant against penicillin or to allergies.
Penicillin allergy can be described as an abnormal reaction of the immune system to the antibiotic drug penicillin. Some of the common symptoms and signs of the allergy include itching, rash and hives and severe reaction can lead to anaphylaxis. The allergic reactions can often appear to be different in severity and this can be dependent on an individual disposition and on the dose.
The gold standard method of choice for measuring penicillin contamination in food has always been using a microbiological assay, these methods are no quantitative and offer no identification of the antibiotic drug.
PENICILLIN ELISA KIT CONTENT
All reagents supplied need to be stored at 2 °C – 8 °C, unopened reagents will retain reactivity until expiration date. Do not use reagents beyond this date.
- Microtiter Plate: Coated with penicillin conjugate.
- Penicillin Standards 1-6: Concentration 0, 4, 10, 40, 100, 400 ng/ml.
- Anti Penicillin Antibody (mouse).
- Conjugate (Anti-Mouse-IgG-HRP).
- Substrate Solution (TMB).
- Stop Solution (1 N acidic solution).
- Sample Diluent (PBS)(10x).
- Washing Solution (PBS + Tween 20)(10x Concentrate).
- Instruction Manual.
The minimum detection sensitivity level of penicillin residues using current penicillin ELISA kit was 3.0 ng/ml. The standard range for this assay is 4.0 – 400.0 ng/ml.
– Penicillin: ELISA
– Sensitivity: 3 ng/ml (based on the standard curve)
– Intra-Assay Precision: 3%
– Recovery: Milk (90%), Shrimps (70%).
- Development of an enzyme-linked immunosorbent assay to detect benzylpenicilloic acid, a degradation product of penicillin G in adulterated milk. J Agric Food Chem. (2010) 58 (14): 8171-5. Zhang Y., et al.
- Current bioanalytical methods for detection of penicillins. Anal Bioanal Chem. (2012) 403 (6): 1549-66. Review. Babington R., et al.
- Onset of penicillin rashes: relation between type of penicillin administered and type of immune reactivity. Allergy. (1986) 41 (1): 75-8. de Haan P., et al.
- Development of a direct ELISA based on carboxy-terminal of penicillin-binding protein BlaR for the detection of β-lactam antibiotics in foods. Anal Bioanal Chem. (2013) 405 (27): 8925-33. Peng J., et al.
- Skin testing in patients with high risk of anaphylactic reactions to penicillin. Asian Pac J Allergy Immunol. (1993) 11 (1): 13-8. Wen Z.M. and Ye S.T.
- Penicillin allergy–can the incidence be reduced? Allergy. (1984) 39 (3): 151-64. Review. Ahlstedt S.
- Full Name: Penicillin ELISA Kit
- Sample Type: Food (Milk, Shrimps)
- Sensitivity: 3.0 ng/ml