Allergen-Shield Macadamia ELISA
QUANTITATIVE ELISA FOR MACADAMIA 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 the in‑vitro quantitative determination of macadamia residues in food matrices such as chocolate, bakery products, beverages, confectionery, spices, and ice cream. This test is intended for use by professional laboratories for food allergen monitoring and quality assurance.
The Allergen‑Shield Macadamia ELISA is a quantitative sandwich enzyme‑linked immunosorbent assay (ELISA) designed for the detection of macadamia residues in food products labeled as macadamia‑free. The assay identifies trace levels of macadamia proteins, ensuring compliance with international food allergen labeling regulations (EU No. 1169/2011, FDA, FSANZ, and Codex Alimentarius).
General Information
Macadamia (Macadamia integrifolia and Macadamia tetraphylla) belongs to the Proteaceae family. Allergenic proteins in macadamia nuts are heat‑resistant and stable through food processing. Even trace amounts can trigger allergic reactions ranging from mild oral allergy to severe anaphylaxis, necessitating accurate detection and labeling for consumer protection.
Principle of the Test
The Allergen‑Shield Macadamia ELISA uses a sandwich enzyme immunoassay format. Microtiter wells are coated with antibodies specific to macadamia proteins. Standards and extracted samples are added to the wells; any macadamia proteins present bind to these antibodies. Following washing, a peroxidase‑conjugated detection antibody is added to form a sandwich complex. The addition of TMB substrate results in color development proportional to the macadamia concentration. The reaction is stopped with acid and measured at 450 nm.
Principle of the Test
The Allergen‑Shield Hazelnut ELISA utilizes a sandwich enzyme immunoassay format. Microtiter wells are coated with specific antibodies against hazelnut proteins. Standards and samples are added to the wells, and if hazelnut proteins are present, they bind to the immobilized antibodies. Following a wash step, a peroxidase‑conjugated detection antibody is added, forming an antibody‑antigen‑antibody complex. After additional washing, a TMB substrate is introduced, producing a color proportional to the hazelnut protein concentration. The reaction is stopped by acid addition and read at 450 nm.
Performance Characteristics
- Limit of Detection (LOD): 0.25 ppm macadamia (0.02 ppm macadamia protein)
- Limit of Quantification (LOQ): 1.0 ppm macadamia (0.08 ppm macadamia protein)
- Standard curve range: 0–25 ppm
- IC50: 8–18 ppm
- Recovery: 93.8% (CV = 7.0%)
- Intra‑assay CV at 5 ppm: 6.2% (n=16)
- Intra‑assay CV at 15 ppm: 6.1% (n=16)
- High specificity for macadamia proteins
- Minimal reactivity to almond ( 0.0023%), cashew (0.0032%), coconut (5%), pecan (0.0016%), hazelnut (0.58%), peanut (0.003%), sesame (0.0052%), lupin (0.0003%), walnut (0.021%) and mustard flour (0.0015%)
- No cross‑reactivity up to 500,000 ppm with legumes, seeds, flour, or meats
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
Allergen-Shield Hazelnut Kit Manual
Ordering Details
Stock Code Description Pack Size
PGB-A2796 ALLERGEN-SHIELD MACADAMIA KIT 96
PGB-A2748 ALLERGEN-SHIELD MACADAMIA KIT 48
PGB-AS1020 ALLERGEN-SHIELD SWABBING KIT 20
