Regabio | Agitest BuckwheatFood Allergen Rapid Test
Agitest Food Allergen Rapid Test - Buckwheat, is an immunochromatographic test for the detection of buckwheat in food. All reagents required for the test are included in the test kit. Results are interpreted visually. This test is suitable for the detection of unknown ingredient or ambiguous labeling in processed food. Agitest Food Allergen Rapid Test - Buckwheat, can be used with Agitest Environmental Swab Kit (Product Number: SR00013220) to validate and verify allergen sanitation procedures in manufacturing and analytical environment. This test is also suitable for quality control in different stages of manufacturing in food processing factories.
Benefits
Quick test - Less than 20 minutes
Minimize Delays: “Real-Time” decision making
Operate multiple tests simultaneously
Coloured test strips differentiate test types
Visual results
Cost effective and time savings
Your best choice for food allergen screening!
Identify and prevent food allergen contamination in your production process
A must-have for food product quality control
Sample through critical stages of the production process
Affordability and simplicity of rapid test would enable regular implementation of testing / sampling
Increased sampling would enhance confidence and protection of your products from unwanted food allergen contamination
Instant implementation into your existing test system
Buckwheat is a temperate economic crop that is considered as the main grain in Japan and South Korea. Its seeds can be ground into pasta and bread. Recently, it has been used to make beer as a substitution for people who are allergic to wheat. In fact, buckwheat protein is also one of the food allergens. Allergic symptoms include asthma, allergic dermatitis and in severe cases, anaphylactic shock which might be life threatening. Both Japan and South Korea enforce product labels of buckwheat as a food allergen.
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:
Gluten in instant coffee, licorice, drinking chocolate, white pepper.
Casein in puddings, sausages, instant mashed potatoes
Soy in protein, candy hamburger patties, salad dressings
Egg whites used in the wine making process
Scope of application Food processing, shared facilities, surface swab, inbound ingredients, final products
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