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 cannot be detected using the standard ELSIA methods for allergens. If you wish to analyze for a hydrolyzed protein, please contact the FARRP laboratory at402-472-4484 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.
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.