QUANTITATIVE ELISA FOR EGG ALLERGENS

 

• Quantitative results in 30 minutes after sample preparation
• High specificity using monoclonal antibodies
• Uniform protocol across the Allergen‑Shield ELISA range
• Broad food matrix compatibility
• Surface swabbing kits available
• Excellent reproducibility and precision

 

For in‑vitro quantitative determination of egg residues in food matrices such as bakery products, beverages, cake mix, cereals, chocolate, cookies, dressings, ice cream, infant cereals, mayonnaise, sauces, soups, and wine. This test is intended for use by trained laboratory professionals for allergen control, food testing, and quality assurance.

 

The Allergen‑Shield Egg ELISA (Cat. No. A1148/A1196) is a quantitative sandwich enzyme‑linked immunosorbent assay (ELISA) designed for the detection of egg protein residues in food products labeled as egg‑free. The assay identifies traces of egg contamination, ensuring compliance with international allergen labeling regulations (EU No. 1169/2011, USA, Canada, Australia, New Zealand).

Principle of the Test

The Allergen‑Shield Egg ELISA is based on a sandwich enzyme immunoassay. The microtiter plate wells are coated with specific antibodies against egg proteins (primarily ovomucoid). Standards and prepared samples are added to the wells, and if egg proteins are present, they bind to the immobilized antibodies. After washing, a peroxidase‑conjugated secondary antibody is added to form an antibody‑antigen‑antibody complex. The addition of TMB substrate produces a color proportional to the amount of egg protein present. The reaction is stopped with acid, and absorbance is measured at 450 nm using a microplate reader.

 

Performance Characteristics

• Limit of Detection (LOD): 0.6 ppm Egg (0.288 ppm egg protein)
• Limit of Quantification (LOQ): 1.0 ppm Egg (0.48 ppm egg protein)
• Standard curve range: 0–20 ppm
• IC50: 6.1–13.9 ppm
• Recovery: 95.2% (CV = 6.5%)
• Intra‑assay CV at 2 ppm: 5.1% (n=16)
• Intra‑assay CV at 10 ppm: 6.5% (n=16)
• At concentrations as high as 100,000 ppm, no cross-reactivity was observed between egg white and a large panel of assayed samples, including: wheat, rice, corn, buckwheat, quinoa, white beans, kidney beans, pinto beans, lima beans, green peas, chick peas, lentils, soybean flour, soy milk, peanuts, tree nuts, sesame seeds, sunflower seeds, poppy seeds, pumpkin seeds, mustard seed, celery flour, chicken meat and turkey meat.
• The cross-reaction of the anti-egg antibody with ovomucoid, ovalbumin and conalbumin is 100%, 9% and Sample Preparation

 

 

Storage and Stability

Store kit and reagents at 2–8 °C. Do not freeze. Protect standards and TMB substrate from light. Reseal unused strips with desiccant immediately after use. Expiry dates are printed on labels.

 

 

Resource

   Allergens Shield Brochure

   Allergen-Shield_Egg_ELISA Kit Manual

 

 

Ordering Details

Stock Code        Description                                                         Pack Size

PGB-A1196           ALLERGEN-SHIELD EGG KIT                                    96

PGB-A1148           ALLERGEN-SHIELD EGG KIT                                    48

PGB-AS1020        ALLERGEN-SHIELD SWABBING KIT                       20