Agitest Raw Soybean

Agitest Raw Soybean

分类: Agitest Food Allergen 当前有货
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Regabio | Agitest Raw Soybean Food Allergen Rapid Test


Agitest Food Allergen Rapid Test – Raw Soybean is an immunochromatographic test, setting for the detection of soy in raw materials, uncooked ingredients or unprocessed food. This test is also suitable for quality control in preparation stages of manufacturing in food processing factories, and feeds mixing factories.

All reagents required for the test are included in the test kit. Results are interpreted visually. The tests can be used with Agitest Environmental Swab Kit (Product Number: SR00013220) to validate and verify allergen sanitation procedures in manufacturing and analytical environment. 


Benefits

Your best choice for food allergen screening!
 
Soybean is an important source of protein for infants and vegetarians but it is also one of the major allergens. Symptoms of soy allergy include itchy skin, edema of eyes, swollen lips, nausea, vomiting, diarrhea, nose itch, running nose, wheezing, and mood changes; and severe systemic allergy can lead to shock or death.

 

Soybeans are very important part of Asian foods and can be eaten fresh, processed, fermented or as cooking oil. Some patients can safely ingest soybean oil and soy lecithin, but extremely sensitive patients will respond to a relatively small amount of soy proteins. Many countries including the European Union, the United States, New Zealand, Australia, and Taiwan all have regulations about food allergen labeling.



Food Allergen
 
In recent years, the impact of food allergens on health has been gaining importance and becoming a globally focused issue. According to investigations, 2% in adults and 5% in children across America has some form of food allergy. Every year, there are around 30,000 people admitted to hospital from food allergy related emergencies and it is estimated that every year, between 150 and 200 people die as a result. There is a trend indicating an increasing percentage of people suffering from food allergy over time.


Food Allergen Labeling

The European Union, United States and Japan has legislations in place requiring the labeling of food allergens present in food products. The main cause of food allergy is the protein in food products. Out of the top 8 food allergens (egg, milk, peanut, soy, wheat, tree nuts, fish and crustaceans) gluten/wheat and peanut are the two most harmful food allergens. 


HACCP

For food allergy sufferers, avoiding consumption of food containing food allergen is the only method in avoiding allergy. HACCP recognizes the importance of food allergen detection by incorporating them into guidelines for food producers to abide to. 


What is food allergy?

A food allergy in an adverse immune response to a food protein. Food allergy is distinct from other adverse responses to food, such as food intolerance, pharmacological reactions, and toxin mediated reactions.

Approximately 6 ~ 8% of children show symptoms of food allergies and 2% in adults. In recent years, environmental factors are contributing to the increase in food allergy sufferers.


Hidden food allergens where we would not expect: 
 
Scope of application
Food processing, shared facilities, surface swab, inbound ingredients, final products


Detection Limit Food sample testing: 1 ppm soy
Enviromental swab testing: 0.1 ppm soy
Detection Time Less than 20 minutes
Storage Conditions 2~30°C
Package  20 test strips per box with supplies
 

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