Samples and Testing
Turn around times (including rush) apply to samples scheduled for testing in advance. Turn around times can only be met with advance notice by phone, fax or e-mail (firstname.lastname@example.org, email@example.com AND firstname.lastname@example.org).
Unexpected high sample loads are occasionally encountered. The laboratory makes every effort to meet turn around times for testing that has been scheduled in advance but can not be guaranteed.
Always call (402-472-4484) or FAX (402-472-4474) the FARRP laboratory staff before sending samples. Tell them how many you are sending and for which allergen they need to be tested.
Please send at least 100g of each sample to be run. If you only have less than 100g, please call the FARRP lab to discuss.
Package well; leakage can contaminate other samples and yield unsuitable results.
Sample Request Form (PDF/Excel) FARRP Lab Client Survey
Ship via overnight courier or via regular mail (if shelf stable) for Monday - Friday delivery to:
Food Allergy Research and Resource Program Laboratory
University of Nebraska-Lincoln
143 Food Industry Complex
Lincoln, Nebraska 68583-0919
- NOTE: Test samples are held for 14 days. Documentation is retained for 2 years.
Hours of Operation
The FARRP Laboratory is open Monday-Friday 8 am – 5 pm. No packages are delivered or processed on weekends to the FARRP Laboratory.
University of Nebraska-Lincoln Holidays (FARRP Laboratory closed):
- University System Holiday Closedown* (generally Christmas Eve through New Years Day)
- Martin Luther King Day
- Memorial Day
- Independence Day
- Labor Day
- Thanksgiving and the Friday after
Working Holidays (FARRP Laboratory open):
- Presidents' Day (third Monday in February)
- Arbor Day (last Friday in April)
- Columbus Day (second Monday in October)
- Veterans Day (November 11)
*Because University classes and offices are operational and staffed on the four "Working Holidays", alternate holiday time is offered during the University System Holiday Closedown, established by the academic calendar.
- Allergens that are used as a substrate for fermentation of microorganisms cannot be analyzed using the standard ELISA methods. This is because the microorganisms partially break down the allergenic proteins in the fermentation process, and this renders the proteins undetectable in the assays. However, there can still be active allergenic protein residue present that may pose a hazard to allergic individuals. If you wish to analyze a product containing microorganisms, please contact the FARRP laboratory at 402-472-4484 to discuss the feasibility of this for your sample.
- Hydrolyzed proteins:
- Hydrolyzed proteins cannot be detected using the standard ELSIA methods for allergens. If you wish to analyze for a hydrolyzed protein, please contact the FARRP laboratory at 402-472-4484 to discuss the testing feasibility of your sample.
- GLUTEN PPM NOTE:
- Gluten/Gliadin Analysis 5 ppm: can detect gluten from wheat, rye and barley quantitatively with a lower limit of quantitation of 5 ppm.
Gluten/Gliadin Analysis 10 ppm: in addition to wheat gluten, the Fast Gliadin kit is 100% cross-reactive to rye and barley and will test down to 10 ppm gluten.
Competitive Peptide Gluten/Gliadin Analysis (Developed for gluten free beer brewers) 10 ppm: in addition to wheat gluten, the Competitive Peptide Gliadin kit is 100% cross-reactive to rye and barley and will test down to 10 ppm gluten.
- Sesame Seed:
- Testing for the presence of intact sesame seed requires special considerations. Please call the FARRP laboratory at 402-472-4484 to discuss the testing feasibility of your sample.
Updated 8 August 2013