Wednesday 2nd August 2023
As a part of our on-going review of the testing services we provide for clients at our Chatteris laboratory, we are planning to replace the Quantitative Determination of Egg White Protein in Food and Swabs (AM/R/255) with an improved method named, ‘Quantitative Determination of Cooked Egg Protein in Food and Swabs by ELISA’ (AM/R/268).
Egg is one of the 14 allergens required by law to be labelled on food products sold in the UK. Establishing whether a product contains any egg is therefore an essential part of the NPD process and due diligence programmes undertaken by food manufacturers.
At ALS Chatteris we have been performing testing for the presence of Egg via ELISA (enzyme-linked immunosorbent assay) tests for over a decade. In that time, the department has established itself as one of the leading allergen testing laboratories in the UK, offering clients a 7 day a week service across a wide range of different allergens.
Upholding the quality of our testing is always our most important objective. As part of our routine quality control system, we perform frequent spiked recoveries on a wide range of sample types to ensure that the testing we are performing is correct and accurate for as many different types of samples as possible. In addition, we have also completed the validation of a new egg test using the R-Biopharm RIDASCREEN Egg kit. Not only does this kit allow us to provide the same quality egg testing as we have done for the last 10 years, but it is also specifically designed with more heavily processed egg proteins in mind. This means that accurate results can be obtained from samples containing unheated/unprocessed egg such as ice-cream, chocolate, etc; and those containing heated/processed egg such as noodles, cookies, etc.
If you require any further information about this change, please contact our Client Services Team at Chatteris at [email protected] or on 01354 697 028.