• Sensitive to 0.5 ppm (µg) gliadin/100 cm2 on surfaces and to 2.5 ppm (mg/kg) gliadin (5 mg/kg gluten) in raw material
• Results in about 6 minutes (environmental swab method) or about 15 minutes (raw materials)
• Complete kit contains everything you need for 25 tests
• Individually wrapped

Application

The FDA reports that eight foods account for 90% of allergic reactions, including eggs as well as milk, fish, crustacean shellfish, tree nuts, peanuts, wheat and soybeans.
Since products not specifically formulated with these allergenic ingredients may still contain traces of them as a result of cross-contamination during processing—e.g., as a result of incomplete cleaning during changeover of equipment—food and beverage manufacturers and ingredient suppliers must test for the presence of these allergens in their products.
These immunological rapid test kits are able to detect a target allergen on environmental surfaces, solid foods.
It is used for the qualitative detection of Gliadin (prolamin proteins of wheat) contamination on surfaces (swab test) or in gluten-free raw material (after an ethanol extraction).

Contents

25 x test strips (single packaged)
30 test tubes
1 sample diluent (50 mL), ready-to-use

Storage

Store the unopened kit at 2 - 8 °C (36 - 46 °F). Do not freeze.

Test Principle

The test employs the monoclonal R5-antibody which is specific for the detection of gliadin from wheat and prolamins from rye and barley. Results are read visually. Generally, the higher the analyte level in the sample, the stronger the red color of the test band.

Procedure

Environmental Swab Samples Swab the lower end (reaction zone) of a dry dip stick thoroughly over a sampling area of 10x10 cm.

Sample preparation for raw material

Fluid food: mix 1 mL of the sample with 9 mL 60 % ethanol solution.
Soft food: weigh 1 g of a representative homogenized sample and add 10 mL 60 % ethanol solution
Solid food: Grind 5 g of sample into a powder. Shake well for at least 30 sec. (vortex)
Centrifuge: 10 min / at least 2500 g / room temperature (20 - 25 °C / 68 - 77 °F),
Filter or let the sample settle down
(All supernatants obtained after centrifugation can be stored in a tightly closed vial in the dark at room temperature (20 - 25 °C / 68 - 77 °C) up to four weeks.)

Assay for raw materials

Place 500 µl sample diluent into the test tube.
For solid samples only: pipet 50 µl of the sample supernatant in the test tube and shake well.
Place the dip stick inside vertically with the arrow end into the tube.
Take out the strip after exactly 5 min and read the result immediately without further manipulation.

Interpretation of the result

The sample is positive if two colored bands (the blue control band and the red test band) are visible within the result window. It is negative if no red test band is visible. Sensitivity is about 0.5 µg gliadin/100 cm2 on surfaces and about 2.5 mg/kg gliadin (5 mg/kg gluten) in raw material.

Limitations of the method

The limit of detection is highly dependent on sample type and extraction efficiency. The sample extraction with ethanol should only be used for raw material that were not heated and not processed.