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T. J. HENDRA, Diagnostic Sales, Neogen Corp., 620 Lesher Pl., Lansing, MI 48912 An estimated 2 to 3% of adults, and 5 – 8% of children, are allergic to certain foods. While virtually any food has the ability to be an allergen, researchers estimate that 90% of all food allergic reactions are caused by just eight common foods. One of these foods, wheat, also is injurious to individuals with gluten-sensitive enteropathy, also known as celiac sprue. Because of this, food manufacturers must protect those with allergies or sensitivities by clearly labeling their products with a list of ingredients. Testing for the presence of wheat allergen, specifically wheat protein, ensures food manufacturers that an unintended – and potentially dangerous – ingredient did not make its way into the food product. The new Veratox and Alert for Wheat Allergen rapid test kits are an ideal tool for verifying equipment, raw material, push-through product, CIP solutions and final product are free of wheat proteins. The Veratox kits will provide an exact level of wheat protein, while the Alert provides simple screening results down to 5 ppm. Both test kits are designed to be used at the plant level with a minimum of equipment or training needed. The test kits are sandwich enzyme linked immunosorbent assays (S-ELISA). Wheat protein is extracted from either food products or environmental swabs, then a portion is added to antibody-coated microwells where wheat protein binds to antibodies during a short incubation. Any unbound material is washed away, and a second antobody is added. After a second wash, a substrate solution is added which will turn color with the presence of wheat protein. The more protein present, the darker the color development. The Alert tests can be run in under 30 minutes, and the Veratox kits can be run in under 60 minutes.
Session 69, NEW PRODUCTS & TECHNOLOGIES: Innovations in food safety
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