SENSISpec ELISA Hazelnut 96 Wells Each

With 13 % the fraction of proteins in hazelnuts is high. Many of these proteins are known for being allergenic, such as Cor a 9 and Cor a 11. Most of them are very heat resistant making them stable to different production processes. For this reason hazelnut represents an important food allergen. For hazelnut allergic persons hidden hazelnut allergens in food are a critical problem. Already very low amounts of hazelnuts can cause allergic reactions, which may lead to anaphylactic shock in severe cases. Because of this, hazelnut allergic persons must strictly avoid the consumption of hazelnuts or hazelnut containing food.

Cross-contamination, mostly in consequence of the production process is often noticed. The chocolate production process is a representative example. This explains why in many cases the existence of hazelnut residues in foods cannot be excluded. For this reason, sensitive detection systems for hazelnut residues in foodstuffs are required.

The SENSISpec Hazelnut ELISA represents a highly sensitive detection system and is particularly capable of the quantification of hazelnut residues in cookies, cereals, ice cream and chocolate.